1/3 cup unsweetened shredded coconut (I used finely shredded)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (15 ounce) can lite coconut milk
1 large egg
1/4 cup agave nectar (or sub another liquid sweetener like honey or maple syrup)
1 teaspoon vanilla extract
1/2 cup mini or regular chocolate chips
Preheat your oven to 375.
Grease a medium-sized casserole dish and set aside.In a large bowl, combine the oats, shredded coconut, baking powder, and salt. Add the coconut milk, egg, agave nectar, and vanilla extract. Stir well. Stir in 1/4 cup of the chocolate chips. Pour the mixture into your casserole dish and then sprinkle the remaining 1/4 cup chocolate chips on top.