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Tropical mango coconut slice
Lower in sugar than other coconut slices, this tropical mango coconut slice is perfect for the lunchbox or a mid afternoon snack! Kid friendly, freezer friendly and totally delicious.
5
from 1 vote
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
24
pieces
Calories:
126
kcal
Author:
Kylie
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Ingredients
base
▢
90
grams
butter
room temperature
▢
¼
cup
coconut sugar
▢
1
egg
▢
⅔
cup
wholemeal flour
▢
⅓
self raising flour
▢
1
cup
mango
diced
▢
3
tbsps
passionfruit pulp
coconut topping
▢
2
eggs
lightly beaten
▢
¼
cup
coconut sugar
▢
2
cups
shredded coconut
Instructions
Preheat oven to 180 degrees (355F) and line a 20 by 20 cm cake tin (or use a silicone one!).
In an electric mixer, beat the butter and sugar together until pale and creamy.
Add the egg and beat until well combined.
Stir through the flours and press into the base of the tin.
Combine the mango and passionfruit pulp and spoon over the base.
Combine the topping ingredients and sprinkle over the fruit.
Press down gently.
Bake for 30-35 minutes, until a skewer inserted into the slice comes out clean.
Cool 10 minutes in the pan, then refrigerate until completely chilled.
Cut into squares to serve.
Nutritional Information
Serving:
1
square
|
Calories:
126
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
38
mg
|
Sodium:
89
mg
|
Fiber:
1
g
|
Sugar:
9
g
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