• 1 ¾ cups Canned Coconut Milk
  • 3 Banana (medium, ripe, mashed)
  • ½ tsp Baking Soda
  • 6 Carrot (medium, shredded)
  • ¾ cup Unsweetened Shredded Coconut (plus more for garnish)
  • ½ cup Raisins


  1. Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.
  2. In a large bowl, stir together all the ingredients until well combined. Transfer the baking dish and spread evenly.
    Bake for 55 minutes.
  3. Garnish with shredded coconut (optional). Slice and enjoy!


Leftovers: Refrigerate in an airtight container for one week, or freeze in individual portions if longer.
Serving Size: One serving equals one square. A 9 by 13-inch baking dish was
used to make six servings.
More Flavor: Add cinnamon, nutmeg, vanilla extract, or your sweetener of choice and/or a pinch of salt.
Additional Toppings: Walnuts, whipped coconut cream, yogurt, or ice cream.
Coconut Flour: This recipe was developed and tested using Bob’s Red MillCoconut Flour. If using another type of coconut flour, note that results may vary.


Amount per serving
Calories 329
Fat 20g
Saturated 18g
Trans 0g
Polyunsaturated 0g
Monounsaturated 0g
Carbs 37g
Fiber 7g
Sugar 21g
Protein 4g
Cholesterol 0mg
Sodium 182mg
Potassium 615mg
Vitamin A 10228IU
Vitamin C 9mg
Calcium 34mg
Iron 1mg
Vitamin D 0IU
Vitamin E 0mg
Vitamin K 9μg
Thiamine 0.1mg
Riboflavin 0.1mg
Niacin 1mg
Vitamin B6 0.3mg
Folate 24μg
Vitamin B12 0μg
Phosphorous 48mg
Magnesium 28mg
Zinc 0mg
Selenium 1μg
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