Coconut Slice
Recipe type: gluten free
  • 3 large eggs
  • 1 cup coconut milk
  • ⅓ cup coconut oil
  • ⅓ cup honey
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon stevia
  • ½ cup blanched almond meal
  • 1 tablespoon coconut flour
  • 1 ½ cups desiccated (or shredded) coconut
  • ¼ teaspoon sea salt
  1. Preheat oven to 175 degrees Celsius.
  2. Almond meal is not quite as fine as almond flour apparently (source), so I sifted the almond meal first and set it aside for use later.
  3. If your coconut oil is hard, scoop out the required amount and microwave it in a microwave save container for 15 - 30 seconds.
  4. If using raw organic honey like I did, you may also need to microwave it for 15 seconds.
  5. Add the eggs, coconut milk (shake the tin first), coconut oil, honey, vanilla and stevia to a large bowl.
  6. Using an electric beater, beat for a couple of minutes.
  7. In a separate bowl add the remaining dry ingredients in one bowl - almond meal, salt, coconut flour and desiccated coconut. Gently combine.
  8. Add the dry ingredients to the wet ingredients in the large bowl. Beat gently again until combined. I almost freaked out a little at how super runny the mixture was, but then I read on the coconut flour packet that coconut flour absorbs a lot of moisture, so decided to go with it!
  9. Pour into a prepared square eight inch baking tray or I just used a square 20cm springform tin, which I lined the bottom only with baking paper.
  10. Bake for 25 - 30 minutes until the top has turned golden.
  11. Allow the slice to sit in the tin for 30 minutes, then allow to completely cool on a wire rack before cutting. I cut it into 18 pieces.
Recipe by Planning With Kids at