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pear coconut and raspberry slice
By keiki

Pear, Coconut and Raspberry Slice

This pear, coconut and raspberry slice is a taste of summer! Bake in a slice tin and cut into small squares to serve alongside cold, crispy fruit and vegetable sticks for a refreshing afternoon tea in the hot weather. Alternatively, you could make into mini muffins and freeze for an easy addition to lunchboxes or for a quick afternoon tea when guests drop by.

Pear, Coconut and Raspberry Slice

An summer delight from Keiki Early Learning:


  • 200g pears in juice
  • 1 cup self raising flour, gluten free flour may be used.
  • 1 teaspoon baking powder
  • ¼ cup desiccated coconut
  • ½ cup milk of choice
  • ¼ cup coconut oil
  • 2 tablespoons honey
  • ¼ cup raspberries (fresh or frozen)



  1. Preheat the oven to 180 degrees celsius and line a slice tray with baking paper.
  2. In a blender or food processor, blend the pear and juice until smooth.
  3. Mix all the dry ingredients in a large bowl.
  4. Add the blended pears, milk, coconut oil and honey, stirring until well combined. Gently fold in the raspberries.
  5. Pour batter into your prepared baking trays.
  6. Bake for 20-30 minutes or until golden brown and a skewer comes out clean.


Keiki Early Learning

At Keiki Early Learning our experienced cooks offer delicious and nutritionally balanced 4-week rotating menus. We cater to all dietary, cultural and medical needs and all of our rooms follow dietary and food allergy requirements, so no child is left unhappy or at risk.

We also provide progressive mealtimes with a relaxed atmosphere where children have the opportunity to choose when they would like to eat their meals. Visit our Food and Nutrition page for more information.