Whole Wheat Chocolate Coconut Cereal
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 1 big serving or 2 small
  • 1 cup whole wheat flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ⅓ cup coconut sugar
  • 4 tbsp cocoa powder
  • ½ cup coconut milk
  • 1 tbsp coconut oil, melted
  • ½ tsp coconut extract
  • ½ cup coconut flakes, toasted
  1. Preheat oven to 350°.
  2. In a large bowl, mix together the flour, baking soda, baking powder, coconut sugar and cocoa powder.
  3. Slowly pour coconut milk into the dry ingredients and mix well with a wooden spoon. Add the coconut oil and extract and stir to combine.
  4. Transfer the batter to a pastry bag fitted with a ¼-inch round tip.
  5. Holding the bag close to the baking sheet, pipe ¼-inch balls, leaving some space between each. They don't expand very much so you can keep them kind of close. Scrape a sharp knife along the piping tip to cut each ball.
  6. Depending on your baking sheets size, you might have to make 2 batches or use two sheets.
  7. Bake for about 12-15 minutes, depending on the size of your balls and how crunchy you like your cereal. I like mine really crunchy so I let them go for 15 minutes. Let cool for 5 minutes and remove from the baking sheet. Serve with a sprinkle of toasted coconut and a splash of cold coconut milk.
Recipe by My Modern Cookery at https://www.mymoderncookery.com/whole-wheat-chocolate-coconut-cereal/