double coconut delight

Like coconut and caramel? You’ll love this gluten free square. The not-too-sweet base melts in your mouth like shortbread and is complimented by the gooey rich coconut-caramel topping. Delightful! And this  square is not only gluten free – it uses coconut flour to enhance the basic flavour. Easy to make and even easier to eat 😉 this may become one of your go-to recipes for the holidays! (Scroll down for the recipe.)

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Coconut Flour Base

What you’ll need:

¾ cup coconut flour

¼ cup rice flour

½ teaspoon salt

½ teaspoon xanthan gum

2 eggs

1 cup sugar

1 teaspoon vanilla

½ cup milk

1 tablespoon butter

What you’ll do:

Preheat oven to 350 degrees and grease a 9 x 9 pan.

In small bowl, combine coconut flour, rice flour, salt, and xanthan gum.

In large mixing bowl, beat eggs until fluffy. Gradually add sugar while beating until thick. Add vanilla. Stir in flour mix.

In small saucepan, heat milk and butter – do not boil. Stir into batter and spread in 9 x 9 pan. Bake for 25 to 30 minutes or until a toothpick comes out clean.

While baking, make coconut topping.

Coconut-Caramel Topping

What you’ll need:

3 tablespoon butter

½ cup brown sugar

2 tablespoons cream or milk

2/3 cup shredded coconut

What you’ll do:

Combine butter, brown sugar, cream and coconut in a small saucepan. Heat until butter is melted and sugar is dissolved. Do not boil.

Spread over bottom layer and return to oven until it bubbles – about 3 minutes.

Photo Credit

Gluten free recipes from Red Deer, Alberta, Canada

9 thoughts on “double coconut delight

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