Baked Doce de Grao – Gluten Free Coconut Blondie Recipe

29 Apr

I got the idea of testing this recipe after my success with my cheat version of coconut macaroons. Doce de grao (check recipe is a staple sweet made for weddings, Christmas, church feast and litany’s in Goa. This sweet requires a great labor of love. Depending on the quantity it can take an hour, two or more of constant stirring before it is ready to eat. Since it is laborious to make, I only put in the effort to make it during Christmas. Every time I go to Goa I would try to carry it back with me but since fresh grated coconut is used to make this sweet and having it packed would make the coconut go bad in a 27 hour flight. Always feeling disappointed, I truly was so excited to give this recipe a try and hoping it would work. I was so happy when my first batch came out just perfect. I can now make it often and it is gluten-free.


If you are a Goan who has eaten doce de grao then this recipe makes for a softer version of the doce. Doce is a semi-soft dessert but you can also make it harder by adding more sugar. I love my mum’s version which was the semi-soft but it would go bad if not properly stored. Since I usually use less sugar in my deserts I only used 1/3 cup as the sweetened flakes of coconut would add more sweetness. The only alteration to the original recipe is the addition of eggs to bind the doce de grao batter/ coconut blondie(brownie). But it does not alter the taste in any ways. The flavor that is prominent is the chana and cardamom used.


Serving Size: 9″ Brownie pan


2 cans or 3 cups of cooked garbanzos beans/ Chana dal

1/3-1/2 cup of sugar

2 eggs

3/4 cup of sweetened flakes coconut

1/2 tsp of ground cardamom powder.

3 tbsp of oil/ghee



Heat oven to 350F

In a food processor add all the above ingredients and pulse a couple of times till all is well combined and smooth.

Pour into a well-greased / well lined brownie pan and bake for 25-30 minutes till a toothpick comes out clear.

Cool and enjoy with a nice cup of hot tea.



79 Responses to “Baked Doce de Grao – Gluten Free Coconut Blondie Recipe”

  1. The Spice Whisperer April 29, 2016 at 5:35 pm #

    Awesome ! This sounds yummy! Going to make it this weekend.

    • Nandini May 3, 2016 at 11:25 am #

      Thank You so much. Will look forward toy our feedback 🙂

  2. Espirational April 29, 2016 at 5:35 pm #

    Looks wonderful!

  3. Sandhya April 29, 2016 at 5:45 pm #

    Nandini, this looks so good! What a great job simplifying the recipe.I am definitely going to make this!

    • Nandini May 3, 2016 at 11:27 am #

      That is awesome to hear Sandhya. I was excited as well to cut the time and effort. Thank You 🙂

  4. Ann April 29, 2016 at 6:46 pm #

    Chickpeas. Huh. I’m going to go ahead and say these are health food! They look really good!!

    • Nandini May 3, 2016 at 11:27 am #

      Yeah Ann, these are the guilt-free foods 🙂

  5. Jim April 29, 2016 at 7:14 pm #

    nom nom nom

    • Nandini May 3, 2016 at 11:28 am #

      Yes Jim till the whole pan is empty 🙂

  6. Freda @ Aromatic essence April 29, 2016 at 8:12 pm #

    Very innovative, Nandini! Love it 🙂 looks too good!!

    • Nandini May 3, 2016 at 11:30 am #

      Thank Much Freda…The goal was to cut the time short and still enjoy Goan favorites 🙂

  7. circadianreflections April 29, 2016 at 8:31 pm #

    Who would have thought one could make dessert from Chick peas! I bet it’s way better with ghee than oil. It looks yummy!

    Hope everyone is healthy at your house now.

    • Nandini May 3, 2016 at 11:34 am #

      Thank You so much Deborah, with God’s wonderful grace we are all doing well 🙂 Interestingly enough a lot of Indian sweet do use dry powdered chickpea and ghee adds a nice aroma to it all.

  8. Ruchisvegkitchen April 29, 2016 at 10:00 pm #

    Wow Nandini… very innovative

  9. youthfoodblog April 29, 2016 at 11:34 pm #

    Love coconut! This will make a great weekend treat!

    • Nandini May 3, 2016 at 11:38 am #

      You are right Chris it will 🙂

  10. Harry...the Man! April 30, 2016 at 4:18 am #

    That does look simple. That might be great for guests.

    • Nandini May 3, 2016 at 11:40 am #

      Thanks Harry and something different 🙂

  11. chezlerevefrancais April 30, 2016 at 6:05 am #

    Definitely going to try this as it looks so easy and I love coconut. Can’t believe the use of chickpeas too! 🙂

    • Nandini May 3, 2016 at 11:42 am #

      It indeed is a no fuss recipe and easy. I would definitely encourage you to give it a try 🙂

  12. Stan the Man April 30, 2016 at 6:08 am #

    Hey Nandini!

    OOH LA LA! DOCE DE GRAO LOOKS OUT OF THIS WORLD OR RATHER DIVINE.Does it really take 2 to 3 hours of STIRRING? If that is the case, it is DEFINITELY MORE THAN THE LABOUR OF LOVE, which You mentioned in Your introduction. I for one never new that it takes so such of EFFORT TO PRODUCE IT. That said, I think all the effort PAYS OFF ULTIMATELY because the end result is ‘CHEF-D’OEUVRE’. I also like the fact that one can make it using less sugar.SUGAR IS THE BAD INGREDIENT, if You like. Again the spouse loves DOCE DE GRAO.She gets a lot of it from Goa, when She goes on HOLS to Goa.Your pics as usual are beautiful.Thanks for sharing YOUR EXPERTISE with Us.I don’t know what We would do without You and Your FABULOUS RECIPES? This weekend in the UK is bank holiday weekend.So an extra day off.



    Stan the Man

    • Nandini May 3, 2016 at 11:44 am #

      Thank You so much Mr Stan. Hope you had a lovely long weekend. Doce de grao does take a long time and effort to make so I was excited to make this recipe so I could enjoy my Goan favorite without much effort 🙂

  13. fromthefamilytable April 30, 2016 at 8:05 am #

    Looks even better than a coconut macaroon.

    • Nandini May 3, 2016 at 11:46 am #

      Oh Wow! Thank You so much Darryl 🙂

  14. Tasty Eats Ronit Penso April 30, 2016 at 8:35 am #

    Such an interesting idea! Looks delicious. 🙂

    • Nandini May 3, 2016 at 11:47 am #

      Thank You so much Ronit 🙂

  15. lynne hoareau April 30, 2016 at 11:00 am #

    This sounds so great, I adore coconut, what a lovely idea Nandini 🙂

    • Nandini May 3, 2016 at 11:48 am #

      Thank You so much Lynne. I am so happy to hear 🙂

  16. Leyla April 30, 2016 at 11:00 am #

    Yum yum 🙂 ❤

  17. skd April 30, 2016 at 11:36 am #

    Very interesting recipe. The combination of ingredients is unique. I know of desserts with chana dal but with garbanzo (kabuli chana) is new to me. Thanks for sharing Nandini 👍

    • Nandini May 3, 2016 at 11:52 am #

      Thank You so much SKD. It is made with chana dal but since it is not readily available where I live I use kabuli as it works equally well.

  18. Daring to Dream it April 30, 2016 at 12:29 pm #

    That looks delicious and easy to make. I love that it is grain free. I think I will try this!

    • Nandini May 3, 2016 at 11:52 am #

      That is awesome. Thank You 🙂

  19. dailyaida April 30, 2016 at 4:11 pm #

    Oh that looks so good! Love coconut and I’m definitely going to try this.

    • Nandini May 3, 2016 at 11:54 am #

      Thank You so much Aida 🙂

  20. Ann April 30, 2016 at 7:00 pm #

    I went ahead and made this tonight for the kids. It was really good! I added pecans and frosting (because in Texas, you put pecans in desserts). It’s going to cool off some more in the fridge tomorrow. I bet it will even better after it sits overnight. Thank you!

    • Nandini May 3, 2016 at 11:59 am #

      Thank You so much Ann for taking the time to write your feedback and I am so happy to hear that it was enjoyed and also sharing your version. I am sure the frosting and pecans added to the flavor.

  21. Loretta April 30, 2016 at 7:04 pm #

    Love me some doce de Grao Nandini. I like your simplified version. Have you ever tried the grated fresh coconut from the Indian store? It comes in a frozen packet, but when you defrost it, it’s all shredded and tastes just like a fresh coconut.

    • Nandini May 3, 2016 at 12:02 pm #

      Thank you so much Loretta. I do use the frozen coconut a lot. I was a bit scared to use it in this dish since I thought it may add moisture to the doce and make it runny and not bind properly. Maybe I should give it a try the next time to see how it works.

  22. Pinnatifid May 1, 2016 at 9:43 am #

    This looks great! Can you tell me how long I can store this?

    • Nandini May 3, 2016 at 12:05 pm #

      Thank You so much. I store mine in the refrigerator for about a week or two.

  23. Vonnie May 2, 2016 at 12:02 am #

    What a great idea and treat as I transition into a more strict diet!

    • Nandini May 3, 2016 at 12:09 pm #

      Thank You Vonnie and it is gluten-free if you follow that diet.

  24. Bilal May 2, 2016 at 12:30 am #

    That pic 😍 would you like to adopt a cute looking full grown who loves to love, eat and travel?

  25. Caliche Chick May 2, 2016 at 10:35 pm #

    Thank you for visiting my site. Otherwise I might have missed out on yours! I look forward to trying out your recipes. I even look forward to learning about a part of the world I didn’t know about prior to your visit.

    • Nandini May 3, 2016 at 12:13 pm #

      You are so welcome and I am happy to hear that you find my blog of interest 🙂

  26. stateeats May 8, 2016 at 5:55 pm #

    Man, these look sooo good. I don’t think I’ve ever seen them before. Love learning about these Goan dishes. -Kat

    • Nandini May 10, 2016 at 12:19 pm #

      Thank you Kat so much. I am happy to know that my post are interesting 🙂

  27. annascuisine May 9, 2016 at 8:12 pm #

    This is quite an interesting recipe. I love coconut. The outcome looks divine. ❤ 🙂

    • Nandini May 10, 2016 at 12:22 pm #

      Thank You Anna so much. I personally love this recipe and to make a quicker version was a win for me 🙂

  28. ameasuredlife4 May 10, 2016 at 2:34 am #

    what a cool recipe! I love coconut everything. Does the taste of the chickpeas shine through?

    • Nandini May 10, 2016 at 12:32 pm #

      Thank You!. The taste of chickpea does shine through 🙂

  29. cookingwithshy May 12, 2016 at 8:05 am #

    Wow how amazing!!! and made from garbanzos that too…great share Nandini!!

    • Nandini May 13, 2016 at 4:19 pm #

      Thank You so much Shy. I am a lazy cook always looking for quick short cuts 🙂

  30. C. Marie May 13, 2016 at 8:05 am #

    Yum! I can’t wait to bake this.

    • Nandini May 13, 2016 at 4:23 pm #

      That is awesome Marie 🙂

  31. Chelvi S May 18, 2016 at 5:14 pm #

    wow, what a nice but easy way to do this. I will definitely be doing this.

    • Nandini May 19, 2016 at 11:06 am #

      That is so awesome to know…Thanks Much Chelvi 🙂

  32. Su Leslie May 19, 2016 at 1:08 pm #

    This looks delicious; I can’t wait to try it.

  33. Linda Fernandes May 25, 2016 at 2:45 pm #

    Incredible & unique Nandini

    • Nandini May 27, 2016 at 11:25 am #

      Thank You Linda, appreciate it much 🙂

  34. newsandviewsjb May 29, 2016 at 2:49 am #

    Nandini, Thanks so much for the “Lilies-of-the-Valley” like. Also, one of my nieces has a gluten allergy so I always appreciate gluten-free recipes! – Jackie

    • Nandini June 1, 2016 at 1:18 pm #

      You are very welcome Jackie. I hope she will like the recipe 🙂

  35. theintrovertmomblog June 29, 2016 at 1:59 pm #

    Your recipes look so good! I’m totally following you.

    • Nandini July 6, 2016 at 12:45 pm #

      Thank You! I appreciate it much 🙂

  36. nalinidesignprofile July 6, 2016 at 5:11 pm #

    I like ur blog

    • Nandini July 11, 2016 at 12:37 pm #

      Thank You Nalini 🙂

  37. Steve September 10, 2016 at 12:41 pm #

    Oh I thought Doce was always eggless…..never smelled egg in it…..this is a very great way to make Doce, what about the coconut milk and the smell of the egg……

  38. chefkreso November 16, 2016 at 11:57 am #


    • Nandini November 30, 2016 at 7:48 pm #

      Thank You Much 🙂


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