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Scott’s Gluten-Free Coconut Squares

I have to start this post with the following caveats:  no, this recipe isn’t Paleo, it isn’t Zone balanced, and it’s not what I would call healthy.  This is a simple, gluten-free dessert that I improvised one day and am posting because a few of you expressed interest in the recipe.  That being said, it’s delicious!


1 can sweetened condensed milk

1/2 to 1 cup quinoa flakes (or quinoa flour)

1/2 to 1 cup shredded coconut (sweetened or unsweetened,  to suit your preference)


Mix together the condensed milk, quinoa flakes and shredded coconut.  I improvised this recipe, so I’m not sure exactly how much quinoa and coconut were added, but I had a bit more quinoa than coconut, and I added enough to give the mixture the consistency of a thick batter.

Pour the mixture into a greased baking dish (I used an 8.5 x 8.5 inch dish).

Sprinkle with shredded coconut.

Drizzle honey across the top in a zig-zag pattern.

Bake at 350 for about 20 minutes.  It’s done when nicely browned.


For a more breadlike consistency, use quinoa flour instead of flakes.  For a very soft, squishy texture, replace some or all of the quinoa flakes with tapioca flour.  For a healthier twist, try using coconut milk instead of condensed milk (you’ll have to play with the proportions if you do though).  Let me know how it turns out!

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