3tablespoonpomegranate juiceI used fresh (see my notes)
300gicing/confectioners sugar2 cups
70gbutterat room temperature
1tablespoondesiccated coconutfor sprinkling
Instructions
Grease and line a 20cm x 20cm (8" x 8") baking tin (see my notes).
Place the biscuits (250g) into a food processor and process into fine crumbs.
Place biscuit crumbs into a large bowl along with condensed milk (200g), desiccated coconut (90g/1 cup), melted butter (90g), lime juice and lime zest (from 3 limes - approx ⅓ cup of juice) then mix well to combine.
Press base mixture into the prepared tin and smooth the top.
For the frosting, mix together the icing sugar (300g/2 cups) room temperature butter (70g) and pomegranate juice (3 tbsp) until smooth.
Spread frosting evenly over the biscuit base. Sprinkle with extra coconut and refrigerate until firm.
Notes
The tin I have used is 20cm x 20cm (8" x 8") - a little bigger or smaller would be ok too.
If you haven't got a baking tin this size, keep in mind that because this slice is no bake you don't have to limit yourself to a baking tin. Maybe you might have something else the right size such as a plastic container like tupperware etc.