Arnott’s Granita Lemon, Coconut and Marshmallow Slice

Granita Lemon, Coconut and Marshmallow Slice

Arnott's Product
Granita >
  • Servings: 20
  • Occasion: Dessert, Entertaining
  • Prep time: 40 minutes
  • Chill time: 3+ hours

Our Arnott's Granita Lemon, Coconut and Marshmallow Slice is a great no-bake dessert that is guaranteed to impress your friends family! This recipe uses our delicious Arnott's Granita biscuits as a base to complement the creamy coconut and lemon filling and the light, fluffy marshmallow topping. The perfect balance of zest and sweetness, be sure to give this recipe a try!


Base
  • 250g packet Arnott’s Granita biscuits
  • 100g butter, melted
Filling
  • 2 tbsp boiling water
  • 3 tsp gelatine powder
  • 500g cream cheese, at room temperature
  • 320g can of sweetened coconut condensed milk
  • 1/4 cup of lemon juice
Marshmallow Topping
  • 125ml boiling water
  • 1 tbsp gelatine powder
  • 200g (1 cup) of caster sugar
  • 1 tbsp of toasted shredded coconut to garnish
  • Mint leaves to garnish

Preparation

Step 1 Line a 18cm x 28cm slice pan with baking paper, extending 3 cm above edge of tin.


Step 2 Place biscuits in the bowl of food processor and process until the mixture resembles fine crumbs. Add butter and process until combined. Press the mixture firmly into the pan and refrigerate whilst preparing the filling.


Step 3 In a small jug, combine gelatine and water. Stir well to dissolve. Place jug in a larger jug or bowl filled with boiling water to keep the mixture dissolved. Set aside.


Step 4 Meanwhile, add cream cheese to a clean bowl. Use a food processor to pulse until smooth, then add lemon juice and condensed coconut milk. Process until combined.


Step 5 With motor running, add the gelatine mixture until it is smooth. Pour the filling over the prepared base. Chill for one hour or until set.


Step 6 To make the marshmallow topping, place boiling water in a small bowl. Sprinkle the gelatine powder over the boiling water.


Step 7 Place sugar and 2 tablespoons of boiling water in another large bowl. Beat the sugar mixture with an electric beater for 1-2 minutes, then add the gelatine mixture one tablespoon at a time until all added.


Step 8 Beat for 6-8 minutes or until thick and fluffy. Spread the marshmallow over the lemon filling. Place in the fridge for 2 hours or until firm. Top with toasted coconut and cut into squares. Garnish with mint leaves.

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