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.
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.
Heidi says
I finally made this recipe, I waited for weeks and months until I had a good excuse ;) I subbed a mashed banana for the honey. It turned out VERY moist and took longer to bake but it was really good – more like a cake. I would do it again but maybe lower the amount of coconut milk or up the amount of coconut flour and it could probably fit in a bigger pan to be more bar-like. And I’m definitely going to add dark chocolate next time!
Chrissy says
After reading everyone’s comments, I was a little worried about them being too liquidy, so I doubled the coconut flour. I left out the Stevia and WOW! I have a new favorite Paleo treat!!! And for anyone worried about them being liquidy, I think they’d be fine with the original amount of coconut flour bc the shredded coconut adds a good amount of thickness – and after they sit in the fridge for a while, they thicken up nicely, as well.
I’m definitely gonna be making these many, many times…and eating them in moderation, of course. ;) Next time I’m gonna sub coconut nectar for the honey, yummm, and maybe add coconut sugar for the Stevia. I LOVE COCONUT!!! Thank you for such an AWESOME recipe, Elana! This is, hands down, one of your best!
Jan Jones says
Hi, what’s the “whole 30”?
Sarah says
Mine didn’t look like the photo either (they just look cake), but they are yummy! I’m interested to see how they’ll be tomorrow as some have said they get too moist, but for now they are great. I didn’t have any coconut milk on hand, so I used whole cow’s milk. I also used maple syrup instead of honey, and I baked them an extra 5 minutes. By the way, I’ve had to use Bob’s Red Mill Almond Flour as I’m awaiting my first order from Honeyville, and everything I’ve made using that (including these bars and the cinnamon bun muffins – our favorite so far – from your site and brownies and cookies from another site have turned out great).
Sarah says
Forgot to say that I also left out the stevia, and I thought they were plenty sweet.
Sarah says
Just a follow up to say that I stored these in the fridge overnight and today they are still great, very “cakey” except on the bottom where there is a very thin layer of egg (tastes like a flan). They are not too moist at all!
Sarah says
These look so yummy! I’ll have to try them soon! Thanks for posting this.
Pauline says
Hi Elana,
I tried the recipe and the bars were heavenly! I did substitute the stevia with 1 tbsp of diluted palm/coconut sugar.
However, I had left the bars out in the pantry for 2 days and it started getting moldy.
Could it be the humidity in sunny Singapore that coconut flour is sensitive to?
Should I put the bars straight into the fridge after it has cooled down?
Please advise….
Thank you….
Pauline
Deborah says
Hey Pauline,
can I ask.. where do you get your coconut flour in Singapore? I’ve only been able to find the brand Bob’s Red Mill which is rather pricey. Any other suggestions?
Many thanks!
Deborah
caroline says
Can anyone tell me if this is a Candida friendly recipe if i eliminate the honey, and replace it with xylitol? thx
zosia says
try eliminating the honey and only using stevia.
in this case, maybe also use less liquid.
good luck!
Dana sanchez says
Hi just made the coconut bars and it looks just like a cake, not like your bars.
Did you use a topping?
Thanks Dana.
Jennifer says
Since going gluten free, it is hard to make good flour recipes. I am excited to add this one to my personal collection. Thanks for coming up with such great recipes. I love how this is all natural as well. Our world needs to wake up and get rid of preservatives!
hannahmarie says
I just made these and they are absolutely wonderful! I left out the stevia and found they were still plenty sweet for my taste. Also, I wasn’t sure whether the coconut milk on the ingredients list referred to the thick kind in the can or the milk substitute that comes in a carton in the grocery store. I went with the milk substitute because that’s what was in my fridge and added an extra Tbs coconut flour to thicken the batter.
And then I ate it warm for breakfast :)