These rich and moist coconut bars are made of not one, but three different forms of scrumptiously healthy coconut, including shredded coconut, coconut oil and coconut milk in their ingredients list.
I have Shirley at Gluten Free Easily to thank for this recipe as it is based upon her famous gluten free Crustless Coconut Pie. I’m a big fan of Shirley’s crustless pie recipes. They’re perfect when I’m looking for a quick and easy, yet simply tasty, gluten free dessert.
I find that this coconut bar recipe tastes a bit like a macaroon bar. If you want to jazz up your coconut bars and get really decadent, try drizzling them with dark chocolate.
Coconut Bars
Ingredients
- 3 large eggs
- 1 cup full fat coconut milk
- ⅓ cup coconut oil
- ⅓ cup honey
- 1 tablespoon vanilla extract
- ⅛ teaspoon stevia
- ½ cup blanched almond flour (not almond meal)
- 1 tablespoon coconut flour
- 1½ cups unsweetened shredded coconut
- ¼ teaspoon celtic sea salt
Instructions
- Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor
- Pulse in almond flour, coconut flour, shredded coconut and salt
- Transfer ingredients into an 8 x 8 inch baking dish
- Bake at 350°F for 30 minutes
- Cool for ½ hour, then place in refrigerator and serve when chilled
Here are some of the health benefits of coconut:
- Naturally gluten free
- Full of heart healthy fats that lower LDL cholesterol
- Anti-bacterial, anti-viral, anti-parasitic
- Reduces inflammation and promotes healthy absorption of nutrients
- High in minerals such as iron, phosphorus and zinc
It is also thought that eating coconut products speeds up the body’s metabolism, helping to prevent obesity.
Finally, Dr. Mary Newport has written an article on the remarkable results she believes she has achieved using coconut oil to remediate her husband’s early onset Alzheimer’s disease.
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In this video Dr. Newport shares intriguing anecdotal evidence on the impact of coconut oil on neurobiological function. Her findings will be of particular interest to those of us who are working on our brain health in dealing with diseases and disorders such as multiple sclerosis (MS), Alzheimers, Parkinsons, autism, ADD, etc.
So grab yourself a coconut bar and a cup of delicious dandelion coffee (that’s what I’m drinking right now) and settle in to watch the video of Dr. Newport. And be sure to let us know your thoughts in a comment below.
JUSTINE BOIVIN says
I have made these bars very often and i love them. This week i made it again but a weird thing happened; the coconut ang egg mixture separated, eggs being on the bottom and coconut on top. Any ideas why it happened? Thanks
Elana says
Justine, thanks so much for your comment! I haven’t ever heard of this happening, if you figure it out I hope you’ll let me know :-)
Grace Baxter says
Somehow my recipe is showing coconut oil and honey but the amount is missing. Can you tell me how much of each please.
Elana says
Grace, thanks so much for bringing this to my attention. We’ve fixed these coding errors and the amounts are how showing up correctly.
Mary D says
Elena,
These are fantastic! I have to confess that I missed the coconut milk and they are still fantastic! Last batch included dark chocolate drizzle, YUMMMM!
Thank you!!
Elana says
Mary, thanks for letting me know these are fantastic :-)
Diba says
Hi Alana! These were amazing!!! I absolutely love anything coconut so I totally devoured these. :-) I was wondering which particular dessert recipes of yours are good for a diabetic to consume? My husband, my parents and my mother-in-law are all diabetic so making desserts for them are challenging sometimes.
Elana says
Diba, thanks for letting me know these were amazing! Here’s a link to my Keto Diet Dessert Recipes for you and yours:
https://elanaspantry.com/special-diets/keto-dessert/
Enjoy!
Elana
Carrie says
Delicious! So moist and chewy. I had to bake an extra 15 minutes because the center was still jiggly and liquid. I baked it until the entire top was a nice golden brown. Also added semi sweet chocolate chips. So good!
Elana says
Carrie, thanks for letting me know these were delicious!
CRYSTAL says
I’m trying to avoid having to go to the store….i’m wondering if i can subsitute the shredded coconut for raw coconut butter? I’m assuming the shredded coconut is for the taste…but I feel the butter could substitute that. Also, I will swap coconut for hemp milk. I think what may happen is it doesn’t come out w/ strong coconut taste?
CRYSTAL says
Opps, also…if you don’t have coconut flour…should you just use an extra tablespoon of the almond flour?
Karla says
I like coconut in general, but have been specifically looking for ways to use up the leftover coconut pulp after making coconut milk. I read some of the comments and this is what I ended up mixing together – it turned out very good:
2 eggs
3/4c coconut milk
⅓c coconut oil
1/4c mix of honey and maple syrup
1T vanilla
dash of stevia
½c rice flour
1[heaping]T coconut flour
approx 2c unsweetened shredded coconut (leftover pulp from 1 small bag)
dash sea salt
1/2c dark chocolate chips
Megan says
These are delicious!
Jamie says
Delicious. It is hard not to eat the whole pan.
Marilyn Fricke says
Looking forward to baking your coconut bars and macaroons! I just happened to be talking to my sis-in-law about the videos you mentioned since my brother has been diagnosed with Alzheimer’s. Everyone should consider taking coconut oil supplementation. Pretty amazing results!
I know it’s going to be part of my regimen. Trying to get off grains too! Great blog!