These No-Bake Chocolate Biscuit Coconut Bars are one of those desserts that disappear almost as soon as you cut them. They’re simple, comforting, and incredibly satisfying, with three easy layers that work beautifully together.
The base is rich and chocolatey, made from crushed biscuits bound with a warm cocoa sauce that sets into a soft but sturdy layer. On top comes my favorite part: a creamy coconut filling, made with cream cheese and coconut.. Finally, a thin layer of melted chocolate on top brings everything together and makes these bars feel a little extra special.
What I love most about this recipe is how effortless it is. There’s no baking, no complicated steps, and no special equipment required. It’s the kind of dessert you can make ahead, keep in the fridge, and cut into perfect bars whenever you need something sweet.
These bars are rich without being heavy, easy but impressive, and honestly hard to stop eating. If you love chocolate, coconut, and no-bake treats, this is one recipe you’ll want to make again and again.
How to make chocolate coconut biscuit bars
Begin with lining an 8-inch (20 cm) square pan with parchment paper, leaving some overhang for easy removal. Set aside.
Make the chocolate biscuit base by processing the digestive biscuits (or graham crackers) in a food processor until fine crumbs form. Transfer the crumbs to a large bowl.
In a saucepan, whisk together the sugar and cocoa powder. Gradually whisk in the water until smooth, then add the butter. Bring to a boil over medium heat and cook for about 5 minutes, stirring constantly, until the mixture is glossy and slightly thickened. Remove from the heat, let cool for 5 minutes, then stir in the vanilla extract.
Pour the warm chocolate mixture over the biscuit crumbs and mix until evenly combined. Press firmly into the prepared pan to form an even layer. Set aside.
Prepare the coconut cream cheese layer by whisking the cream cheese until smooth. Add powdered sugar, Greek Yogurt, vanilla extract, and salt, and mix well. Stir in the shredded coconut and mix until evenly incorporated. Spread this mixture evenly over the biscuit base, smoothing the top.
Make the chocolate topping by placing the chocolate and whipping cream in a heatproof bowl and melting gently over a bain-marie (double boiler), stirring until smooth. Pour evenly over the cream cheese layer.
Refrigerate for at least 2–4 hours, until fully set. Lift out using the parchment paper, slice into bars with a warm knife, and serve.
Hope you will try these Chocolate Coconut Bars and don’t forget to tag me on Instagram if you do.
Other chocolate coconut desserts you may like to try
This Bounty Mousse Cake with a chocolate moisr cake and creamy coconut mousse, is a rich, dessert inspired by the classic chocolate bar.
These Chocolate Coconut Brownies are packed with deep chocolate flavor and sweet coconut. Fudgy, easy to make, and perfect for coconut lovers.
If you like coconut chocolate combo, you have to try these Australian Lamingtons made with soft sponge cake, dipped in chocolate sauce and rolled in coconut. A classic, nostalgic dessert everyone loves.
For more coconut desserts, check our collection of Coconut Recipes.
YOU MAY ALSO LIKE:
Coconut Crinkle Cookies
White Chocolate Coconut Truffles
Cottage Cheese Coconut Truffles
Coconut Cake – Raffaello Cake
Coconut Panna Cotta
Chocolate Coconut Christmas Cake
Chocolate Coconut Snowball Truffles
Chocolate Coconut Lamington Cake
Coconut Raspberry Thumbprint Cookies
Coconut Macarons
Coconut Fudge
Raspberry Coconut Mousse Cake
Coconut Recipes
Chocolate Coconut Buche de Noel
No-Bake Chocolate Biscuit Coconut Bars – Easy Three Simple Layers
Ingredients
Chocolate Biscuit Base
- 9 oz (250g) digestive biscuits , finely crushed
- 1/4 cup (50g) sugar
- 2 tbsp (16g) unsweetened cocoa powder
- 1/2 cup (120ml) water
- 2 tbsp (30g) butter
- 1/2 tsp (3g) vanilla extract
Coconut Cream Cheese Layer
- 9 oz (250g) cream cheese , room temperature
- 2 tbsp Greek yogurt
- 1/2 cup (60g) powdered sugar
- 3/4 cup (70g) finely shredded coconut , unsweetened
- 1 tsp (5g) vanilla extract
- 1/4 tsp (1g) salt
Chocolate Ganache
- 3.5 oz (100g) semisweet chocolate (55–75%) , finely chopped
- 3.5 oz (100g) whipping cream
Instructions
- Line an 8-inch (20 cm) square pan with parchment paper, leaving an overhang for easy removal. Set aside.
Make the chocolate biscuit base.
- Place the digestive biscuits (or graham crackers) in a food processor and process until fine crumbs form. Transfer to a large bowl.
- In a saucepan, whisk together the sugar and cocoa powder.
- Gradually whisk in the water until smooth.
- Add the butter.
- Bring the mixture to a boil over medium heat and cook for about 5 minutes, stirring constantly, until slightly thickened and glossy.
- Remove from heat and let cool for about 5 minutes, then stir in the vanilla extract.
- Pour the warm chocolate mixture over the biscuit crumbs.
- Mix until evenly combined.
- Press the mixture firmly into the prepared pan, forming an even layer.
- Set aside.
Prepare the coconut cream cheese layer.
- In a bowl, whisk the cream cheese until smooth. Add the powdered sugar, vanilla extract, and salt, and whisk until well combined.
- Add the Greek yogurt and mix to combine.
- Add the shredded coconut.
- Mix until evenly incorporated.
- Spread the mixture evenly over the biscuit base.
- Smooth the top.
Make the chocolate topping.
- Place the chocolate and whipping cream in a heatproof bowl.
- Melt gently over a bain-marie (double boiler) on low heat, stirring until smooth.
- Pour the melted chocolate evenly over the cream cheese layer and gently tilt the pan to level.
- Refrigerate for at least 2–4 hours, or until fully set.
- Lift out using the parchment paper, slice into bars with a warm knife, and serve.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
