Coconut Crisp

coconut oil post coconut crisps

This delightful recipe is only made with 3 ingredients and I’m sure will satisfy any sugar craving. They look like an Anzac biscuit and taste like an Iced Vo Vo but they are seriously healthy and taste delicious. They are fructose free, low fodmap and low amine and salicylate (depending on levels of salicylate – dried coconut can be tolerated by some). Brown Rice Syrup is only half the sweetness of honey but is low in fructose, making it safe for those who have fructose malabsorption.

Coconut Crisp
Prep time
Cook time
Total time
Looks like an Anzac, tastes like an Iced Vo Vo - and only 3 ingredients.
Recipe type: Biscuit
Cuisine: Snacks
Serves: 24 pieces
  • 2 cups of shredded coconut
  • Brown Rice Syrup to taste
  • 2 teaspoons Vanilla Essence - Imitation one is fine for salicylate intolerance
  • Pinch of sea salt - optional
  • Food processor
  1. Turn oven to 150 degrees C.
  2. Grease a sandwich tin and line with baking paper.
  3. Put the coconut in the processor and blend until quite fine.
  4. Add Rice syrup gradually - 1 tablespoon at a time.
  5. Add Vanilla Essence and blend again.
  6. Taste and adjust flavours to suit.
  7. Press the mixture into the tin and smooth out evenly. Make sure it is all the same thickness.
  8. Cook for approximately 1 hour.
You can cook this on a much higher temperature but you will need to watch it as it will burn quite quickly. The slice will harden more when you bring it out of the oven. Store in an air tight container.



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