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Coconut and Black Lime Slice

Coconut and Black Lime Slice Recipe

Prep time: 15 minutes

Chilling time: 2 hours

Serving size: 16 pieces

Recipe shared with permission from Australian Black Limes

Ingredients for slice base

  • 250g Milk Arrowroot biscuits
  • 100g desiccated coconut
  • 250g sweetened condensed milk
  • 100g salted butter
  • 10ml fresh lime juice
  • ½ flat tsp lime zest
  • 3 flat tsp Australian Black Limes ‘Black Lime Powder’

Ingredients for the topping

  • 300g icing, sifted
  • 60g salted butter, softened to room temp
  • 20ml fresh lime juice
  • 1 flat tsp lime zest
  • 1 tbsp desiccated coconut
  • 2 tbsp roasted macadamias, roughly chopped

Method

  1. Crumb the biscuits in a food processor.
  2. Tip the crumb into a large bowl then add the coconut.
  3. Put the milk and butter into a heat proof bowl and heat it in the microwave for about a minute until the butter is melted.
  4. Add the lime juice, lime zest and Black Lime Powder into the butter mixture then stir well.
  5. Pour the wet mixture into the dry mixture. Stir well, use your hands if needed until it is fully combined.
  6. Grease a 20cm baking tin with butter then line it with baking paper. Make sure the paper overhangs around the edge of the tin so it can be used to lift the slice out of the tin easily later.
  7. Tip the mixture into the lined tin and press firmly to compact it. Place it in the fridge.
  8. In the meantime, make the icing. Mix icing sugar with softened butter and lime juice in a large bowl until smooth and very thick.
  9. Add a little more lime juice if the mixture is too dry. If it is already as limey as you like, then just add a small amount of water as needed.
  10. Thickly spread the icing on top neatly.
  11. Sprinkle with coconut, macadamia nuts and lime zest. If the macadamia nuts don’t stick then gently push them part way into the icing.
  12. Put the tin back in the fridge to chill for a couple of hours before slicing into portions.

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