Serves 12
Prep Time 10 mins
Duration 20 mins

Ingredients

• 100 g creamed coconut
• 2.5 tbsp. coconut oil
• 1 tbsp. agave nectar
• 100 g dried pineapple, finely diced
• 50 g desiccated coconut

Method

1. Line a 10cm square baking tin with some baking parchment.
2. Pop the creamed coconut packet in a bowl of hot water to loosen its contents easily.
3. After 5 minutes, tap out the creamed coconut into a bowl.
4. Stir in the coconut oil, agave nectar, pineapple and 30g of the desiccated coconut.
5. Pour the mixture into the prepared tin and press down with a spatula to smoothen out.
6. To coat, sprinkle the remaining desiccated coconut and place in the fridge for 25 minutes to set.
7. Then, turn the entire mixture onto a chopping board and slice into 12 slices.
8. A great snack for any time!

Nutritional Value

(per serving)

Calories 142 kcal
Total Fat 11 gm
Saturated Fat 9.3 gm
Carbohydrates 11 gm
Fibre 0.8 gm
Protein 1 gm