Coconut and Caramel Slice (Allergy Friendly)

by Kylie Foster June 18, 2020

Coconut and caramel slice (allergy friendly - gluten, dairy, nut and egg free)

This allergy friendly Coconut and Caramel Slice recipe is perfect for those who are gluten, dairy, egg and nut free. It is super delicious and so easy to make. 

As always, I try to keep the sugar levels to a minimum but this is certainly a sweet treat. The caramel works best with raw golden sugar but I often make it with maple syrup - note that the caramel splatters a lot more when using maple syrup so use a lower heat and cook for longer. If using maple syrup, you might like to try with the lower level initially and add more towards the end of simmering the caramel if it isn't sweet enough for you. The dark chocolate drops are an optional extra; you could add some sunflower seeds too. Don't forget the sprinkling of salt on top, it really brings it all together.

Allergy friendly coconut and caramel slice NZ

Makes at least 15 pieces


Caramel Sauce

1 can coconut milk (400mL)
1/2 cup raw golden sugar (or 1/3-1/2 cup maple syrup)


1 1/2 cups threaded coconut lightly toasted
2 tablespoons ground linseed (flaxseed)
4 tablespoons tapioca starch
2 tablespoons coconut sugar
2 tablespoons maple syrup (or apple syrup)
3 tablespoons coconut oil
1/2 teaspoon salt


1 cup coconut flakes
40g dark chocolate drops (optional)
1/2 teaspoon salt


  1. Preheat your oven to 180oC.
  2. To make the caramel, pour the coconut milk and sugar (or maple syrup) into a medium sized pot and bring to a simmer over a medium-low heat. Simmer for approx. 25-30 minutes with whisking every few minutes. Simmer until the caramel has reduced by about half - at this point it should be thick and slightly golden in colour. (Note that the caramel platters a little bit when made with maple syrup; it doesn't tend to do this when made with raw golden sugar. It also takes longer to thicken up when made with maple syrup).
  3. You can prepare your base while the caramel is simmering. To make the base, place all base ingredients into a food processor and process until well combined and slightly sticky. This is quite a dry and crumbly mixture. Turn this mixture out into a parchment paper lined slice tray (mine is 28 x 18 cm which is about as big as you'd want to use). Spread the mixture evenly across the tray then press down firmly with your fingers.
  4. Pour the thickened caramel over the based. Sprinkle over the coconut flakes, chocolate chips (if using) and salt. Lightly press down so the topping doesn't fall off after baking.
  5. Bake for approximately 20 minutes, rotating the tray halfway through. I place the tray between the middle and top of the oven. The coconut flakes will be toasted and the caramel bubbling (and darker in colour) when it is ready to remove from the oven.
  6. Leave the slice to cool in the tray for an hour or longer - your refrigerator will help the base to harden making it easier to cut later. If you cut this hot, the base will be a bit crumbly so you are best to leave it to cool as the oil and sugar in the base will solidify on cooling. Once cool and firm, you can remove the slice from the tray and cut.  

Recipe notes:

If you are running short on time, you can skip the light toasting of the coconut. You could also substitute the threaded coconut with desiccated but I'd use a little bit less as desiccated coconut packs a lot denser (you can always add more later).

The coconut flakes can be substituted with threaded coconut. Use approximately 1/2 cup if you make this substitution.

I use Chantal Organics coconut milk and neutral flavoured coconut oil, Ceres Organics tapioca starch, maple syrup and coconut flakes, Healtheries ground linseed, Chelsea coconut sugar, Mrs Rogers Himalayan pink salt and Trade Aid dark chocolate drops.

Kylie Foster
Kylie Foster


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