Vegan Coconut Crisp Recipe


Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main Ingredient


 Wholemeal flour4 Ounce (115 grams)
 Wheat flakes2 Ounce, crushed (55 grams)
 Cashew cream/Nut cream4 Ounce (115 grams)
 Desiccated coconut3 Ounce (85 grams)
 Barbados sugar1 Ounce (30 gram)

Nutrition Facts

Serving size: Complete recipe

Calories 1312 Calories from Fat 487

% Daily Value*

Total Fat 66 g101.7%

Saturated Fat 49.3 g246.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 442.5 mg18.4%

Total Carbohydrates 184 g61.2%

Dietary Fiber 37.6 g150.5%

Sugars 44.7 g

Protein 27 g54.1%

Vitamin A 29.5% Vitamin C 197.8%

Calcium 9% Iron 235.4%

*Based on a 2000 Calorie diet


1. Pre-heat the oven at 325°F/170°C (Gas Mark 3).
2. Grease a baking tin with butter.

1. In a pan, warm margarine on a very low flame.
3. Add the remaining ingredients to the margarine. Mix it well and knead dough.
4. In a well-greased baking tin, take the dough.
5. Bake it at 325°F/170°C (Gas Mark 3) for 10 minutes.
6. Remove from the oven and cut the fluffed dough into the shape of biscuits.
7. Bake it again in the oven for another 5-10 minutes.
8. Remove from the oven and keep it aside to cool.

9. Serve Vegan Coconut Crisp with hot beverages like tea or coffee.