Cherry-Coconut Bars Recipe

Name: Cherry-Coconut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2.3 ounces brown rice flour (about 1/2 cup); 1.3 ounces potato starch (about 1/4 cup); 1.05 ounces tapioca flour (about 1/4 cup); 3/4 cup flaked sweetened coconut, divided; 1/4 cup chopped walnuts; 1/4 cup packed brown sugar; 2 tablespoons granulated sugar; 1/2 teaspoon xanthan gum; 1/4 teaspoon salt; 6 tablespoons chilled butter, cut into small pieces; 3/4 cup cherry preserves

Servings: persons

Cooking spray
2.3 ounces brown rice flour (about 1/2 cup)
1.3 ounces potato starch (about 1/4 cup)
1.05 ounces tapioca flour (about 1/4 cup)
3/4 cup flaked sweetened coconut, divided
1/4 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
3/4 cup cherry preserves

1
Preheat oven to 375u00b0.
2
Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.
3
Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Place brown rice flour, potato starch, tapioca flour, 1/4 cup coconut, walnuts, and next 4 ingredients (through salt) in a food processor; pulse 2 times or until blended. Add butter; process until mixture resembles fine meal.
4
Reserve 1/4 cup flour mixture. Firmly press remaining flour mixture into bottom of prepared pan. Spoon cherry preserves over crust, spreading evenly. Combine reserved 1/4 cup flour mixture and 1/2 cup coconut; sprinkle over cherry preserves. Bake at 375u00b0 for 20 minutes or until bubbly and top is lightly browned. Cool completely in pan on a wire rack.
5
Lift bars from pan, using foil sides as handles. Place on a cutting board; cut into 16 squares. Remove from foil.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cooking spray, 2.3 ounces brown rice flour (about 1/2 cup), 1.3 ounces potato starch (about 1/4 cup), 1.05 ounces tapioca flour (about 1/4 cup), and more.

Yes, Cherry-Coconut Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cherry-Coconut Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions