Coconut Apricot Refrigerator Squares

A Small Sweet Finish

12 small squares · Active 20 min · Total 2 hr 20 min

Dried apricots, coconut and crushed biscuits set into small refrigerator squares with condensed milk and melted butter. The result is chewy and dense, intended for small portions. This is a no-bake recipe using ready-baked biscuits, but it still requires reliable cold storage to firm and keep well.

Jump to ingredients

Coconut and apricot refrigerator squares.

Small apricot pieces cut cleanly

Chop dried apricots finely with a lightly oiled knife or clean kitchen scissors. Large sticky pieces pull through the slab when cut. Crush biscuits to a mixture of fine crumbs and tiny pieces, which gives structure without a completely smooth texture. Mix thoroughly so no dry coconut remains at the bottom of the bowl.

Press, chill, then slice

Line the pan with paper handles before mixing. Press the mixture firmly and evenly, especially at the corners, then chill for at least two hours. A warm slab will crumble or smear. Use a sharp knife and wipe it between cuts. Twelve small squares are more practical than large bars because the mixture is rich and chewy. Keep them in a sealed chilled container; the absence of baking does not make them suitable for days in a hot glove compartment.

Ingredients

  • 7 oz plain digestive or graham-style biscuits, fully baked (200 g)
  • 1/2 cup dried apricots, finely chopped (100 g)
  • 1/2 cup unsweetened shredded coconut (40 g)
  • 5 tablespoons butter, melted (70 g)
  • 1/3 cup sweetened condensed milk (100 g)
  • 1 teaspoon lemon zest

Set out

8-inch square pan, Baking paper, Mixing bowl, Knife or scissors

Allergens

Wheat, Milk. Check labels and substitutions.

Make it

  1. Line the pan with baking paper, leaving handles. Crush biscuits into mixed fine and small coarse crumbs.
  2. Mix biscuit crumbs, apricots, coconut and lemon zest in the bowl.
  3. Stir in melted butter and condensed milk until no dry patches remain. Press firmly and evenly into the pan.
  4. Cover and refrigerate at least 2 hours until firm. Lift out and cut into 12 small squares.

Choose a container before cutting

Cut squares to fit a shallow container in one or two layers, separated with paper. That uses refrigerator space more effectively than wrapping a tall irregular stack.

A useful detail

Use sweetened condensed milk, not evaporated milk; they behave differently and are not interchangeable here.

Another way

  • Use finely chopped dried mango instead of apricots.
  • Replace lemon zest with orange zest.

Keep it well

Keep covered at 40°F/4°C or below for up to 5 days, or freeze individually wrapped for 1 month. Thaw in the refrigerator. Carry portions with the chilled food and return leftovers promptly to cold storage.

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