Lemon and coconut slice recipe

February 10th, 2017 Posted by Blog, Recipe 4 comments

Whether you are off to a birthday party or just wanting to make a SIBO friendly treat for the whole family to enjoy, this lemon and coconut slice recipe is a super choice. Why this recipe you may ask? Well, when Rebecca was at school, one of her all time favourite sweet treats was the lemon slice. When she was diagnosed with SIBO, the original version was off the menu, so Rebecca got creative in the kitchen and recreated a SIBO friendly version.

Instead of a biscuit base this lemon slice has a delicious mix of desiccated coconut and macadamia nuts on the bottom. Holding that together to create the base is zingy lemon rind and juice with a little coconut oil and coconut milk. Rebecca uses a small amount of liquid stevia to add some sweetness. It’s a good idea to find stevia that doesn’t contain inulin as this can be a gut irritant. The gorgeous topping is made with coconut milk, more lemon rind and juice (we like it lemony!!), powdered gelatin to help the topping to set and a little more stevia. Cut it into bite sized pieces, it makes a great little sweet treat for any time of the day.

This literally lasts seconds whenever it appears at The Healthy Gut HQ. It’s become our ‘family’ favourite so we wanted to share it with you. ‘Happy February’!

We hope you enjoyed this lemon and coconut slice recipe. Find this and more of our favourites in our SIBO Family Favourites cookbook, available in hard copy for scribbling your notes in, or an eCookbook.

Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic produce featured in this recipe. Click here to find out more about how they could deliver beautiful organic produce to your door.

lemon and coconut slice recipe

10 serves

Classification: Restricted phase, gluten free, dairy free, low FODMAP

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¾ cup macadamia nuts

2 tbs coconut milk

1 ½ cups desiccated coconut

1 lemon, rind and juice

3 tbs coconut oil

4-6 drops liquid stevia


½ cup coconut milk

½ lemon, rind and juice

3 drops liquid stevia

1 tsp powdered gelatine

Extra desiccated coconut for sprinkling



Place all of the ingredients for the base in a food processor. Blitz until finely chopped and all combined.

Line a loaf pan with baking paper. Tip the base mixture into the pan and then flatten to cover the base of the pan evenly. Place in the fridge for 1 hour or until firm.

Meanwhile, make the topping. Pour the coconut milk, lemon rind, juice and stevia into a bowl. Mix to combine. Melt the gelatine in ¼ cup hot water. Stir until combined then pour into the coconut mixture. Stir to combine.

Pour the topping over the base then return to the fridge for 1 hour, or until set.

To serve, remove the slice from the pan and cut into cubes.  Sprinkle with extra desiccated coconut.

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All recipes are 100% gluten-free and soy-free. There are dairy-free, grain-free, sugar-free and low FODMAP options available.

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Esmerelda says:

What are you supposed to do with the rind? Shred? Blend?

Rebecca Coomes says:

I normally grate the rind off the lemon before juicing it. You want it to be quite fine so you’re not biting into large chunks of rind.

Esmerelda says:

For the topping, I mean.

Rebecca Coomes says:

Hi Esmerelda
You shred the rind for the topping. Hope you enjoy making them!
The Healthy Gut

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