Prep Time: 10 minutes
Cook time: 50 minutes
Allergens: Nuts

Ingredients for your Coconut Slice:

Eggs – 3 x (free-range, organic, biodynamic)
Xylitol – 3/4 cup (sugar alternative available at health food shops)
Coconut Cream – 200 ml (organic, biodynamic)
Shredded Coconut – 1 & ½ cups (organic)
Vanilla Bean – 1 x (organic)
Cardamom Pods – 6 x (organic)


Preheat oven to 160⁰C (150⁰C fan-forced). Line a loaf baking tin with baking paper.
Scrape the seeds out of the vanilla bean and set aside. Crush the cardamom pods, discard the pods, then in a mortar and pestle, and grind the cardamom seeds.
In a mixing bowl combine all the ingredients including the vanilla and cardamom seeds. Mix until well combined.
Pour the mix into the lined baking tin and bake in the over for 50 minutes.
Remove from the oven and allow to cool, and then place the slice into the fridge for 2 hours.
Flip the slice upside down onto a serving plate to remove the slice.

Teneille’s Tips

If you love spices you could add some additional ginger or cinnamon to liven up the flavour even more!
Get the kid’s involved – this recipe is super easy to make and the kids will love it for a healthy snack.
Coconut cream is a rich source of medium chain triglycerides such as lauric acid and caprylic acid. These compounds inhibit the growth of many pathogenic bacteria, viruses and fungi such as Candida albicans (responsible for yeast infections).