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