Strawberry and Lemon Coconut Slice – Paleo, AIP

 

With an oat-like base, a layer of fresh berries and a golden crumble sprinkled on top, this Strawberry and Lemon Coconut Slice takes the Real Simple Coconut Slice to another level. There’s a certain buttery satisfaction in the base, but without the dairy. There’s the sweetness of the berries, but without the sugar of jam. And the topping provides a fresh and zesty contrast. Where the Real Simple Coconut Slice is just quick and easy for every day, these simple variations turn it into something special. Yes, I’d say it’s good enough for Mother’s Day Brunch.

Strawberry and Lemon Coconut Slice – Gluten Free, Dairy Free, Refined Sugar Free

Looking for the recipe? Scroll all the way down.

When I was growing up, my mother often made a Raspberry Coconut Slice. I hadn’t thought about it for years, but making this took me back in time. I can’t remember the recipe exactly – did it have a biscuit base, or was it more of a sweet, buttery dough? It definitely had a thick layer of seedless raspberry jam, which in my earliest years would have been scooped out of a tin. And a coconut crumble, baked just to golden. What a wonderful treat.

I dare say now I’d find it too sweet. Looking at old recipes – or the sweets recipes in contemporary magazines – I’m usually shocked at the quantities of refined sugar. This Strawberry and Lemon Coconut Slice, for our new tastebuds, is just right. It’s so good to have the nostalgic, emotional satisfaction of my childhood slice, but without the inflammatory insulin rush, and with the added bonus of all that coconut fat from both the shredded flesh and the oil.

Using fresh berries instead of jam means there’s no sugar to preserve the fruit, so you’ll want to consume this as soon as possible. If you don’t have enough people around to eat the lot within a couple of days, then do as we did – freeze the extra portions. Fiorenzo’s favourite was to have it chilled from the fridge. I preferred it at room temperature.

This was one of those mix and match experiments that worked. I actually wanted to make cookies, but we had so many home-grown strawberries needing to be used that I thought, why not try a Coconut Slice with a layer of berries baked on top. Then I had the flash of the lemony crumble, so I mixed up, more or less, the topping of the Citrus and Coconut Poppyseed Cake. Thus the Strawberry and Lemon Coconut Slice was born.

That’s what I like about cooking. There really aren’t any rules, and the creativity makes it fun and playful. Disasters happen, to be sure, but something positive always results from a little experimentation. If not a new recipe, then at least you know what not to repeat next time!

What will you do to make this recipe your own?

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Healthy Paleo Snacks

Mini Meatloaf Muffins with Baked in Chutney – Snacks don’t always need to be sweet. These are great for a picnic or lunchbox.

Basil and Chicken Meatballs – Just three ingredients in these meatballs! They’re always a hit.

Fresh Berry Paleo Muffins – Another great way to use an excess of summer berries!

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This recipe has been shared on the AIP Recipe Roundtable and Full Plate Thursday.

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Best Wishes, Good Health and Happiness

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