Coconut, lime and mint marshmallow slice

This light yet decadent recipe is a slice of dessert heaven! The combination of tropical coconut, zesty lime and fluffy marshmallow is a guaranteed crowd pleaser

  • 20 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Woman's Day.
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  • 125 gram butter
  • 1/4 cup caster sugar
  • 1 cup plain flour
  • 1/4 cup self-raising flour
  • 1/4 cup lemon curd
  • 1 peppermint tea bag
  • 1/3 cup boiling water
  • 1 cup caster sugar
  • 1 tablespoon gelatine
  • 1/3 cup boiling water
  • 1/4 cup toasted shredded coconut
  • 2 teaspoon grated lime zest
  • 1/2 cup toasted shredded coconut


  • 1
    Line a 20 x 30cm slice pan. Beat butter and caster sugar together. Stir in plain flour and self-raising flour. Press into pan. Bake at 180°C for 20 minutes. Cool.
  • 2
    Spread lemon curd over. In a jug, steep peppermint tea bag in boiling water for 2 minutes. Remove. Cool for 5 minutes. In a large bowl, beat caster sugar and tea mixture for 30 seconds.
  • 3
    In a jug, whisk gelatine into boiling water to dissolve. Beat into sugar mixture for 5 minutes until fluffy. Add toasted shredded coconut and grated lime zest. Dollop over curd. Sprinkle toasted shredded coconut and extra lime zest over. Set at room temperature.