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Thai Coconut Slice (WF, GF, DF)


  • 4 cups shredded coconut
  • ½ cup palm sugar
  • ½ cup rice flour
  • 1½ cups coconut cream (or coconut milk if you want it less creamy)
  • ½ cup sultanas (optional)


  1. Preheat oven to 180˚C. 
  2. In a saucepan, melt palm sugar into the coconut cream.
  3. Bring to the boil, then simmer until the sugar is melted, take off the stove and allow to cool.
  4. Once the liquid is cool, add the shredded coconut, flour and sultanas. Mix well.
  5. Pour the coconut mixture into a non-stick loaf tin and spread evenly.
  6. Bake in an oven at 180˚C for 30 minutes or until the slice is cooked and browned on top.
  7. Cool slice in the tin. Once cool, cut into squares and serve.


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