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Easy No Bake Australian Lamington Dessert: Coconut Squares for Beginners
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Easy No Bake Australian Lamington Dessert: Coconut Squares for Beginners

A simple chilled dessert inspired by the chocolate-and-coconut flavors of Australian lamingtons. A vanilla cookie and coconut base is topped with smooth chocolate and more coconut, then chilled and cut into family-friendly squares.
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings 16

Ingredients

  • 2 cups vanilla wafer crumbs about 220 g
  • 3/4 cup unsweetened shredded coconut divided (about 60 g)
  • 1/2 cup sweetened condensed milk 150 g
  • 1/4 cup unsalted butter melted (57 g)
  • 1 teaspoon vanilla extract 5 mL
  • 1/8 teaspoon fine salt 0.75 g
  • 6 ounces semisweet chocolate finely chopped (170 g)
  • 1/3 cup heavy cream 80 mL
  • 1/2 cup unsweetened shredded coconut for topping (about 40 g)

Instructions

  • Line an 8-inch square baking pan (20 cm) with parchment paper, leaving enough paper overhang to lift out the chilled slab later.
  • In a large bowl, stir together the vanilla wafer crumbs, 3/4 cup (60 g) shredded coconut, sweetened condensed milk, melted butter, vanilla, and salt until the mixture is evenly moistened and holds together when pressed.
  • Transfer the crumb mixture to the lined pan. Press it firmly and evenly into the pan, paying attention to the corners. Use the bottom of a measuring cup to compact the base.
  • Place the chopped chocolate in a heatproof bowl. Warm the heavy cream in a microwave-safe cup just until steaming, about 30 to 45 seconds. Pour it over the chocolate and let stand for 2 minutes.
  • Stir the chocolate and cream slowly from the center outward until smooth. If needed, microwave the mixture in 10-second bursts, stirring after each burst, until fully melted and smooth.
  • Spread the chocolate topping evenly over the base. Immediately scatter the remaining 1/2 cup (40 g) shredded coconut over the top and lightly press it into the chocolate.
  • Refrigerate until the topping is firm and the bars are easy to slice, at least 2 hours. Lift out using the parchment overhang, warm a sharp knife under hot water and dry it, then cut into 16 squares. Keep chilled until serving.