A slice of paradise is exactly what you get with this recipe and anyone can enjoy it if you like coconut, no matter what diet you’re on (unless like me, after eating two trays of the stuff, you suddenly discover that you can’t digest coconut very well). Never-the-less, this problem is rare, and it’s ever so moreish and fully AIP compliant, therefore I’m excited to share this delicious recipe with you all.
(Any low-fodmappers out there may want to steer clear, though).
So if you’re looking for an AIP treat, this is for you! If you’re looking for a wonderfully indulgent, full-of-good-fat treat this is also for you. Many people would take one look at this and think ‘that’s so calorific’, but actually, the good fat, particularly coconut fat is good for healing the gut and keeping your good bacteria happy. Good fat is also used to make hormones, stockpile nutrients, help proteins to do their job and maintains a healthy metabolism. Good fat keeps you full too, preventing you from snacking on bad sugary foods. So it’s a winner in my book, particularly if you’re healing your gut on the AIP diet.
I introduced this recipe to my junior cooking club and they loved it! One big tip, though – it’s really essential you buy high-quality ingredients, particularly the creamed coconut, coconut oil and quality vanilla extract because this really impacts the flavour. The tray I made, tasted a little bit like white chocolate!
I urge you to try this (and let me know what you think!)
200g Creamed coconut (Blue Dragon is good)
6 tbs Coconut oil (Lucy Bee tastes great)
3 tbs Raw honey
1.5 tsp Vanilla extract
Pinch of Sea Salt
150g Desiccated Coconut
Line a tray with baking paper. 20 cm sq is recommended to keep it thick. If you go bigger the mixture will spread more thinly.
If it’s summer, then the creamed coconut will likely have melted. If not, warm it in your hands or place in a bowl of warm water until in liquid form.
Pour into a bowl and mix in the coconut oil, raw honey, vanilla, and salt.
Stir in the desiccated coconut evenly to create a doughy consistency.
Pour the dough into the tin and press down to make an even slab.
Place in the fridge and leave to set for 15 minutes.
Turn the tin out onto a chopping board and cut into squares or slices.
Keep the rest in the fridge.
Do try not to eat all of this in one go!