Desserts chocolate coconut slice

Published on November 24th, 2013 | by Gareth


Chocolate coconut slice

Ever had those moments when you just have to improvise and make do on a recipe? Today was one of them, I set out to make Al Brown’s Mint Slice.  It’s a delicious biscuit, mint and chocolate teatime slice that’s bad for your gnashers but goes so well with a cuppa.

It was going to be so good, I intended to tweak the recipe to capture something of the 80’s English classic ‘After 8’ mints. Mmm how I loved those delicate wafer thin slices of individually wrapped dark chocolate and mint cream.

But my plan came to a screeching halt. I was unable to procure peppermint essence, despite making visits to big Coles and little Coles – “Mr Coles, please note I’d like you to stock peppermint essence before Christmas please”.  Not prepared to go sliceless, I decided to adjust the recipe to coconut instead (but not before I considered using toothpaste for the mint filling).

The Oreo/milk biccy combo makes for a solid but delicious base, as Grand Design’s Kevin McCleod would say “without a good foundation, this type of design wouldn’t  have a leg to stand on”. The overall result is a fraction on the sweet side for me. I also feel it could do with a little more coconut punch, nonetheless, it’s still a tasty morsel. But peppermint would have aced it though.

Prep time: 30 minutes



  • 1 pack of Oreo cookies – remove the white goop
  • ½ packet of arrowroot or milk biscuits
  • 170g unsalted butter
  • 170g sugar – I used a mix of raw sugar and brown sugar
  • 5 tbsp. cocoa powder
  • 2 tbsp. shredded coconut
  • 1 egg

Coconut filling

  • 50g unsalted butter
  • 1½ cups icing sugar
  • 3 tbsp. shredded coconut
  • 4-5 tbsp. boiling coconut water or water
  • 6 drops coconut essence – get the best quality you can find


  • 350g good quality dark chocolate
  • 45g unsalted butter


  • Line a flan dish or medium size slice tin, with baking paper. Set aside.
  • Put the sugar and butter for the base into a pan and melt over a low heat. When it starts to melt add the cocoa powder. Stir occasionally.
  • Once you’ve removed the sticky white gloop from the Oreos put them with the other biscuits in the blender until they resemble fine breadcrumbs and empty into a large bowl.
  • Once the mixture has melted allow to cool for 1 minute only. Beat the egg and stir into the butter mix. Pour the butter mix into the biscuit crumbs and stir until thoroughly mixed.
  • Empty biscuit mix into the tin/dish and press down firmly. Chill in the fridge.
  • In a clean bowl, mix the icing sugar, coconut essence, coconut and butter. Gradually add the boiling coconut water/water until you have a smooth but not runny paste.
  • Pour over the biscuit base and return to the fridge to set.
  • Now melt the chocolate, rather than faff with the glass bowl in a pan of boiling water, I just chucked the broken chocolate into a Pyrex bowl and put in a hot oven for 5-10 minutes until melted. Once melted add the butter, stir then pour over the coconut layer of your ‘slice’.
  • Return to fridge until if has set hard.
  • Pop the kettle on and enjoy.

What’s your greatest improvised recipe result?


Chocolate coconut slice

Balance – robust choconut slice with delicate tea



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About the Author

Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

2 Responses to Chocolate coconut slice

  1. Egads I can’t believe you couldn’t find peppermint essence! Is there a shortage I’m not aware of! I reckon this would have been awesome with peppermint. Coconut sounds like a tasty consolation though.

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