Coconut cream flapjacks

    55 min

    Flapjacks made from jumbo oats, creamed coconut and golden syrup. I have kept the addition of sugar to just 25g of organic golden syrup as I find the creamed coconut adds some sweetness too.


    Cambridgeshire, England, UK
    10 people made this

    Makes: 20 flapjacks

    • 250g whole rolled jumbo oats
    • 150g (3 x 50g sachets) of creamed coconut
    • 50g unsalted butter
    • 25g organic golden syrup

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Zap half of the 250g jumbo oats in a food processor for about 5 to 10 seconds till medium fine. Add back to the original oats together with the 100g of seeds. Set aside.
    2. Preheat the oven to 180 C/ Fan 160 / Gas 4.
    3. Allow the creamed coconut and butter to melt slowly together in a saucepan on the hob over the lowest heat setting.
    4. Once melted, add the oats and golden syrup to the pan and stir well.
    5. Tip the mixture from the pan into a flapjack tray or oblong heatproof glass dish.
    6. Bake the flapjack in the preheated oven for 40 minutes.
    7. Remove and make rough cuts in the soft flapjack while hot. Allow to cool completely and leave in the fridge for a while before making final cuts in the now firm flapjack.


    The flapjacks will keep for up to a week in the fridge and may be frozen for longer storage. The texture is fairly brittle but not hard to the teeth, rather like shortbread. The creamed coconut adds flavour and sweetness.

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