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+ servings
Coconut Lemon Slice on a plate

Lemon Coconut Slice

Light and creamy sugar free Lemon Coconut Slice on a nutty base.
Course Dessert
Cuisine Australian
Prep Time 20 minutes
Cook Time 0 minutes
Fridge Time 6 hours
Total Time 6 hours 20 minutes
Servings 12 slices
Calories 185kcal
Author Kim



Coconut Lemon Filling



  • Dry roast the walnuts on a baking tray in the oven for 7 minutes at 180 degrees c, or 350 degrees F
  • Add all the base ingredients to a high speed blender or food processor and blitz for a couple of minutes until a fine crumb has formed
  • Line a dish with foil (over the base and up the sides) so it is easy to remove slice (I used a rectangle metal loaf tin 30 cm x 15 cm (12 inch x 6 inch).
  • Remove blade if using a food processor, and press crumbs firmly into the base of a square or rectangle dish or tin. Use the heel of the palm to press firmly into all corners of the dish.
  • Put base in fridge for 30 minutes to let it firm up. Meanwhile, clean the food processor, ready for the filling.

Coconut Lemon Filling:

  • Add the cream cheese to food processor and blitz for a minute. Add the rest of the ingredients for the filling and blitz for another minute to combine.
  • Spoon out the coconut lemon filling on top of base, smoothing with the back of a spoon. Add the additional 2 tablespoons of coconut by sprinkling gently on top, along with some more lemon zest.
  • Cover with foil or plastic wrap and set in the fridge for 6 hours minimum.
  • Slice into 12 pieces with a clean sharp knife. Store in the fridge in an air tight container for 5 days.


  1. Lemons: Wash your lemons before zesting to make sure they are nice and clean.  Also I love to firmly roll the lemons on the counter before cutting them to help them soften up and release some of the juices.
  2. Cream Cheese: I used “light” cream cheese in this recipe.  It was still very rich and creamy, but if you prefer, by all means use full fat.  (Calories were calculated using light/reduced fat cream cheese)
  3. Coconut: I used unsweetened desiccated coconut which is the finer type coconut, however you could equally use shredded coconut which is slightly coarser.
  4. Dates: Medjool dates are best as they are sweeter, softer and have an almost caramel like taste. 
  5. Tin Size:  I used a rectangle metal loaf tin 30 cm x 15 cm (12 inch x 6 inch).  Alternatively you could use a square one of similar size, foil muffin cases with liners, or use a 12 hole silicone or metal muffin tray (however this may make more than 12 depending on how big the muffin tray is)
  6. Limes Instead of Lemons: For a different twist, swap the lemon with lime.  Make the recipe the same, swapping out in the same quantity lemon for lime.


Calories: 185kcal | Carbohydrates: 25g | Protein: 18g | Fat: 12g | Saturated Fat: 8g | Fiber: 2g | Sugar: 12g