Coconut Squares [GAPS Legal]


  • 3 pastured eggs
  • 1 cup coconut milk (Internal Bliss Recipe Book pg.17)
  • 1/3 cup raw, organic coconut oil
  • 1/3 cup raw honey
  • 1 tbsp vanilla extract
  • ½ cup almond flour
  • 1 tbsp coconut flour
  • 1 ½ cups unsweetened shredded coconut
  • ¼ tsp sea salt


Preparation Instructions

Preheat oven to 350 F. Using a stand or a hand mixer, combine eggs, coconut milk, coconut oil, honey and vanilla extract. (To make the oil and honey easier to work with, you can slowly warm them in a sauce pan to make them smoother). Set mixer to lowest speed and slowly add in almond flour, salt, then coconut flour. Once combined, add the shredded coconut. Continue mixing just until there is no clumping and the coconut mixture is consistent throughout. Pour the mixture into an 8×8 glass baking dish and cook for 30 minutes, or until golden around edges. Once cooking is complete, remove from oven and allow to completely cool. I find it is easier to cut into squares once it has been cooled in the refrigerator for a while. Refrigerate until serving.