Recipes/ Sweet-Tooth

Strawberry Coconut Bars

Strawberry Coconut bars on a plate

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These gluten-free Strawberry Coconut Bars are a lovely, tasty treat made with all natural ingredients! Simple and delicious!

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I made these paleo strawberry coconut bars earlier this year in the spring, but have been so busy lately that I didn’t have a lot of time to put this post together.  These were fun to make and I love the colors and the way that they look.

Pan of Paleo Strawberry Coconut Bars

These were fairly simple, the hardest part was waiting for them to chill enough in the fridge to cut them, because I wanted to eat them! I left the pan of these at home in the fridge and when I came home from work my husband had eaten quite a few of them!

strawberry coconut bars served on plate

Ever since I first tried cassava flour, I have been using it in a lot of my recipes.  Cassava flour is definitely my favorite paleo flour to use, it is such a great flour substitute that tastes and holds up very similar to regular flour, without all the gluten.  Cassava flour is used in this recipe for the crust.

Paleo Strawberry Coconut bars on a plate with fork

These Paleo Strawberry Bars are a great, colorful treat to make in the spring or summertime, or around Valentine’s day.  I originally made these on Easter weekend.

Strawberry Coconut Bars
Prep Time
10 mins
Cook Time
25 mins
Chill time
2 hrs
Total Time
35 mins
 

These Paleo Strawberry Coconut Bars are a lovely, tasty, colorful treat made with all natural ingredients.

Course: Dessert
Cuisine: American
Keyword: gluten free strawberry coconut bars, paleo strawberry bars, strawberry coconut bars
Servings: 16 bars
Ingredients
Crust Ingredients
Filling Ingredients
  • 1 can full-fat coconut milk
  • 1/4 cup honey
  • 4 egg yolks
  • 1 1/2 cup strawberries pureed
  • 2 Tbsp lemon juice
  • 1/4 tsp salt
  • extra strawberries, sliced, for topping optional
  • 2 Tbsp coconut flakes, for topping optional
Instructions
  1. Line an 8x8 baking pan with parchment paper, and pre-heat an oven to 350 degrees F.

  2. Add all of the crust ingredients together in a blender.  Pulse until everything is well-mixed.  Press the dough into the pan to create a layer about 1/4 inch thick.  Bake for 15 minutes.

  3. Make the filling.  Add all of the filling ingredients into a blender and pulse until everything is well-combined.

  4. Pour the filling evenly over the crust and bake for 30-45 minutes, or until the custard has set. 

  5. Cover and let the pan chill in the refrigerator for 4 hours to set before slicing.  Sprinkle coconut flakes over the top to garnish (optional), and top with sliced strawberries. Serve and enjoy!

strawberry coconut bars with bite taken out

paleo strawberry coconut bars in a pan


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