Lemon Coconut Slice… aka Something To Do With Sweetened Condensed Coconut Milk

Vegan MoFo
Week 4: 21st-27th November 2016 Memories & Traditions
21st: Favourite memory – What’s your favourite ever food memory? Recreate it.

Moving is so boring and time-consuming, but I’ve managed to keep up with MoFo (I think..?) over at my Instagram… with some yummy bakery items and quick meals.

Recently I grabbed a can of sweetened condensed coconut milk from the Asian grocery store. One of my friends has been telling me to make crushed iced dessert to pour it over, à la the $1 bowls I’ve had in night markets in south-east Asia, that often also things like contain fruit, corn, and red beans… which is a great idea! But I thought I’d go with a less great idea…

Junky junk!

One of my favourite treats when I was wee lass was Lemon Coconut Slice. It’s pretty daggy, all sugar, crushed biscuits, and sweet milky gunge, a bit 80s… so a fancy hipster retro slice, I guess! (And it only used half a can of sweetened condensed coconut milk so I can still do the crushed ice thing another time!) For all you non-Australians out there: Nuttelex = plant-based margarine = something akin to Earth Balance.

I used this recipe as a place to start.

For the biscuit base, I used:

1/2 cup sweetened condensed coconut milk
125g coconut Nuttelex
205g packet of Leda Arrowroot biscuits
1 teaspoon grated lemon rind
1 cup desiccated coconut

Leda biscuits happen to be gluten-free, so these Lemon Coconut Slices are now both gluten-free and animal-free! Hooray! But you could also use any other slightly sweet digestive or plain biscuit.

Warm the Nuttelex with the coconut milk in a saucepan until combined.

Melted Nuttelex and condense coconut milk

Mmm, yellowy sludge.

Beat the biscuits to a crumby pulp! I used a knife handle because I like to live dangerously. A better option might be a food processor, or putting the biscuits in a bag and pulverising them with a safer sort of less-pointy blunt object. But that’s not as fun.

Biscuit crumbs

When you are too tired to destroy the biscuits any further, justify your laziness with the idea that you really should leave a few big pieces to “add texture,” then add in the lemon rind and coconut.

Lemon rind and coconut on biscuit crumb

Add in the combined coconut milk and Nuttelex to create a sticky biscuit mixture.

Biscuit base mix

Press it into a pan and refrigerate for 1 hour until firm… aka freeze for a short time while you make the icing.

Pressed base

For the icing (frosting), I used:

2-3 cups of icing (confectioner’s) sugar
3-4 tablespoons lemon juice
1 heaped tablespoon Nuttelex
a few tablespoons of desiccated coconut

Soften the Nuttelex and combine with sifted icing sugar and lemon juice until you have a thick icing. I added extra icing powder until I had a nice thick but pliable mix. Scoop/pour on top of firm biscuit base and spread evenly.

Spreading icing

Top generously with coconut and place in the fridge (or freezer if you’re impatient like me) until firm.

Coconut on top

Cut into small squares. The original recipe suggested 18 squares and I went with it. I’d probably go with 20 small squares instead next time because sugggggarrrrrrrr.

Cut up

Delicious! Full of fresh lemony goodness!

On plates

And pretty darn sugary… and fatty af… and therefore delicious.

Low shot of biscuit base

Pretty much exactly the same as I remember… except I don’t enjoy sugar as much as I used to, so I have to go drink half a dozen cups of tea right now to cleanse myself… BRB…

Cleansing broccoli, mm

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Vegan salads: not all leaves and twigs!

Vegan MoFo
Week 1: 1st-6th November 2016 Treat Yourself (and others)!
November 2nd: How to make friends – What’s your go to “impress me” meal?

Not to go for the obvious choice or anything… well, okay. Captain Obvious: AWAY!

Sorry… Not sorry, because you do win friends with salad, providing it’s not a bowl of sad, limp iceberg lettuce… and Lisa The Vegetarian is as brilliant a Simpsons episode as they come.

I typically use Ani Phyo‘s books for salad recipes because she is legit bawse af when it comes to creating salad recipes… as you’d hope from a raw vegan chef! Although her dessert recipes are also legit af due to her pregan background as a pastry chef… but I digress… because the following two salads are neither Ani Phyo’s recipes or entirely raw. I had a hankering for something a bit heartier – starchier! – today.

I’ve taken this potato and artichoke salad from Leah Leneman’s Vegan Cooking For Everyone to many lunches and it’s always been a hit! Normally I add capers, but today I went with chickpeas and a side of crusty baguette drizzled with garlic-infused extra virgin olive oil, and sprinkled with nooch and salt… mmm, cheesy deliciousness… Oops, I mean Gary deliciousness.

potato artichoke salad on a bed of red oak lettuce

… plus, Vegan Cooking For Everyone was the first vegan cookbook I ever bought so I’ve got a bit of a soft spot for it. #cookbooknerd Years ago I served this salad along with Ykillamoocow No Bull pies to my 86 year old Grandpa for lunch and he loved it!

So that was lunch today, and for dinner I made a salad from Leigh Drew’s Greenilicious that I’ve been planning to take to a mixed vegan/non-vegan potluck at the next opportunity: Char-grilled Zucchini and Basil Salad, with the optional add-in of pan-fried tofu to make the dish heartier.


A lovely light dish for a warm Spring evening. So simple!

You might remember Leigh Drew from such social media accounts as @zuckerbaby.1 on Instagram and from such cookbooks as Veganissimo and Wrapped In Pastry… check out her Patreon page for her next cookbook! I had lunch with Leigh recently at Mandala Organic Arts Cafe on the Gold Coast and she is delightful! SUPPORT HER OR ELSE. Hi, sorry. I can’t help it – her recipes are fab.

Leigh was interviewed by Australian musician Christine Anu on ABC Sydney yesterday for World Vegan Day: listen! She’s on within the 1st 20 minutes. (Note: this episode of Evenings expires in 6 days.)

And since I started this post with The Simpsons, I’ll end with it – to complete the circle.


… good luck with your presidential election, America. Sheesh.


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