saint-heleniansnack
Coconut Fingers
Sweet baked coconut strips — a classic Saint Helena teatime treat.
Prep
10 min
Cook
25 min
Servings
12
Difficulty
Easy
★★★★★
4.5(78 ratings)#coconut#baked#sweet#teatime#simple
About This Recipe
Coconut Fingers are a beloved Saint Helena confection baked for school fetes, church teas and celebrations. Desiccated coconut is mixed with sugar, egg and vanilla, pressed into a tray and baked until lightly golden, then cut into finger shapes. Simple, sweet and nostalgic.
Ingredients
Serves 12
- 200 gdesiccated coconut
- 150 gsugar
- 2eggs
- 1 tspvanilla extract
- 50 gplain flour
- 30 gbutter(melted)
Instructions
- 1
Preheat oven
Preheat oven to 170°C. Line a baking tray with parchment.
- 2
Mix
Combine all ingredients until evenly mixed.
- 3
Press
Press mixture evenly into the tray to about 1.5 cm thickness.
- 4
Bake
Bake 20–25 minutes until lightly golden.
- 5
Cut
While still warm, cut into finger shapes. Cool before serving.
Pro Tips
- →
Don't overbake — they crisp up as they cool.
- →
Add a drizzle of dark chocolate for a special finish.
Variations
- •
Add lime zest
- •
Use toasted coconut for deeper flavour
Storage
Store in an airtight container up to 5 days.
History & Origin
Coconut Fingers have been a staple of Saint Helena's baking tradition for generations, reflecting the island's access to tropical ingredients via its position on historic trade routes.
Frequently Asked Questions
Can I make them gluten-free?
Yes, substitute rice flour or ground almonds for the plain flour.
Nutrition Facts
Per serving · 12 servings total
Calories185kcal
Protein3g
Carbohydrates22g
Fat10g
Fiber2g
Protein3g
Carbs22g
Fat10g
Time Summary
Prep time10 min
Cook time25 min
Total time35 min
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