The old fashioned coconut jam slice is a nostalgic treat that combines a buttery, crumbly base with a rich, caramelized coconut jam topping. Using gluten free flour makes this classic dessert accessible to those with gluten sensitivities without sacrificing the traditional texture and flavor that make it so beloved.
Ingredients
- For the base:
- 1 cup (130g) gluten free all-purpose flour blend (with xanthan gum included)
- 1/2 cup (60g) desiccated coconut
- 1/4 cup (50g) caster sugar
- 125g unsalted butter, melted
- 1/2 tsp baking powder (gluten free)
- 1/4 tsp salt
- For the coconut jam topping:
- 1 cup (220g) brown sugar, packed
- 1/2 cup (125ml) sweetened condensed milk
- 3 tbsp unsalted butter
- 1 1/2 cups (135g) desiccated coconut
- 1 tsp vanilla extract
Instructions
- Prepare the base: Preheat your oven to 175°C (350°F). Line a 20cm (8-inch) square baking pan with parchment paper, allowing some overhang for easy removal.
- In a large bowl, combine the gluten free flour, desiccated coconut, caster sugar, baking powder, and salt. Stir to mix evenly.
- Pour in the melted butter and stir until the mixture is well combined and resembles coarse crumbs.
- Press the mixture firmly and evenly into the prepared baking pan, using the back of a spoon or your fingers to create a compact base.
- Bake the base for 15-18 minutes or until it is lightly golden and set. Remove from oven and allow to cool slightly while you prepare the topping.
- Make the coconut jam topping: In a medium saucepan, combine the brown sugar, sweetened condensed milk, and butter over medium heat.
- Stir continuously until the butter melts and the sugar dissolves, then bring to a gentle boil.
- Reduce heat to low and simmer for 5 minutes, stirring frequently to prevent burning. The mixture should thicken slightly and turn a caramel color.
- Remove from heat and quickly stir in the desiccated coconut and vanilla extract until fully combined.
- Pour the coconut jam topping evenly over the warm base, spreading it out with a spatula.
- Return the pan to the oven and bake for another 15-20 minutes, or until the topping is set and golden on top.
- Remove from oven and cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to firm up before slicing.
- Use the parchment paper overhang to lift the slice from the pan. Cut into squares or bars with a sharp knife.
Tips
- Flour choice: Use a gluten free all-purpose flour blend that contains xanthan gum or guar gum to help bind the base. If your blend lacks it, add 1/4 tsp xanthan gum for better structure.
- Desiccated coconut: Fine or medium desiccated coconut works best for the topping to ensure even distribution and a smooth texture.
- Prevent burning: Stir the coconut jam topping constantly while cooking to avoid scorching, which can cause a bitter taste.
- Storage: Store the slices in an airtight container in the refrigerator to maintain freshness and prevent the topping from becoming sticky or soggy.
Serving Suggestions
Serve these coconut jam slices chilled or at room temperature alongside a cup of strong black coffee or tea. They also pair well with a dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert experience. For a tropical twist, garnish with toasted coconut flakes or a few fresh pineapple chunks on the side.
Variations
You can customize this recipe by adding a handful of chopped nuts (such as macadamias or pecans) to the base or topping for extra crunch. For a chocolate variation, drizzle melted dark chocolate over the cooled slices or mix some cocoa powder into the base mixture. If you prefer dairy-free, substitute the butter and condensed milk with coconut oil and coconut condensed milk alternatives, respectively, though this may slightly affect the texture.
Storage and Reheating
Store coconut jam slices in an airtight container in the refrigerator for up to 5 days. The chilled environment helps keep the topping firm and the base from becoming crumbly. For longer storage, you can freeze the slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
To enjoy warm slices, reheat gently in a low oven (about 150°C/300°F) for 5-7 minutes or until just warm. Avoid microwaving as it can make the topping gummy or overly soft.
Frequently Asked Questions
Can I use coconut flour instead of desiccated coconut?
Coconut flour is much finer and absorbs more moisture than desiccated coconut, so it’s not a direct substitute. Using coconut flour in the topping or base will alter the texture and may dry out the slice. Stick with desiccated coconut for the authentic chewy texture.
Is this recipe suitable for people with nut allergies?
Yes, this recipe contains no nuts by default. However, if you add nuts as a variation, ensure all ingredients are nut-free and processed in a nut-free environment to avoid cross-contamination.
What if I don’t have sweetened condensed milk?
Sweetened condensed milk is key for the rich caramel flavor and smooth texture. You can make a homemade version by simmering 1 cup of whole milk with 1 cup sugar until thickened, but it takes time and attention. Alternatively, use canned evaporated milk with added sugar, but the flavor and consistency may vary.
Can I make this recipe vegan?
To make this slice vegan, substitute the butter with a plant-based margarine or coconut oil, and use a vegan condensed milk alternative such as coconut condensed milk. Be aware that these swaps can slightly change the texture and flavor, so adjust sweetness and baking times as needed.
Why is my base crumbly or falling apart?
Gluten free flours can sometimes produce a crumbly base if not enough binder is present. Ensure your gluten free flour blend contains xanthan gum or add a small amount (about 1/4 tsp) to improve cohesion. Also, pressing the base firmly into the pan before baking helps it hold together better.
Can I double the recipe?
Yes, you can double the ingredients to make a larger batch. Use a larger baking tray (e.g., 30cm square) and adjust baking times slightly, checking for doneness by the golden color and firm set of the base and topping.
This old fashioned coconut jam slice with gluten free flour offers a perfect balance of sweet, chewy, and buttery textures that satisfy cravings for a classic treat without gluten. Follow the tips and variations to customize it to your preferences and enjoy a timeless dessert everyone can appreciate.
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