Ingredients

The following ingredients have 4 Servings
  • lard or butter (to grease crock insert)
  • 1 cup heavy whipping cream
  • 3/4 cup powdered sugar or powdered sugar substitute
  • 4 eggs
  • 1/2 cup full fat coconut milk
  • 1/4 cup butter (melted and cooled slightly)
  • 1 cup unsweetened shredded coconut
  • 3 tablespoon coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • garnish: whipped cream or sugar free whipped cream

Instruction

  • Grease a 6 quart slow cooker with lard or butter.
  • In a blender or food processor blend together cream, sugar/sugar substitute and coconut milk.
  • Add remaining ingredients and blend again.
  • Pour into the slow cooker and place a paper towel or tea towel underneath the lid to catch moisture.
  • Cook on high for 1-3 hours checking regularly for the edges and center to set.
  • Once set, remove crock insert immediately from the slow cooker. Carefully remove lid so that any liquid does not get on bars. And, cool crock insert on a cooling rack for 30 minutes.
  • Refrigerate uncovered for at least an hour or until bars cool completely.
  • Cut into 8-10 squares and serve topped with whipped cream.
  • Store remaining bars in the fridge.