Toss raw shredded coconut in the slow cooker and 3 other simple ingredients to get a sweet bite so delicious your friends will be begging for more.

This little Flag Day coconut dessert is the kind of recipe that would’ve made my mother smile: you toss raw shredded coconut right into the slow cooker with just three more pantry staples, turn it on, and let time do the rest. It’s a sweet, chewy bite that feels like a cross between a coconut macaroon and a candy bar, but without fussing with the oven or a long ingredient list. Around here in the rural Midwest, Flag Day always meant simple porch suppers and easy desserts that could sit and cook while we visited. This recipe fits right into that tradition—humble, dependable, and so good your friends will be hovering by the slow cooker, asking when they can sneak another piece.

Serve these coconut bites cooled and cut into small squares or rustic chunks, just right for picking up with your fingers. A little bowl of fresh berries—strawberries and blueberries if you’re leaning into the Flag Day colors—makes a pretty plate. They’re lovely with coffee after supper, or alongside a scoop of vanilla ice cream if you want to turn them into more of a plated dessert. For gatherings, pile the bites on a platter lined with parchment so folks can circle back for seconds, and keep a pot of hot coffee or a pitcher of iced tea nearby.

Servings: 16

4 cups raw unsweetened shredded coconut

Lightly grease the bottom and lower sides of a small slow cooker (about 3 to 4 quarts) with butter or nonstick spray. This helps keep the coconut from sticking and makes cleanup easier.

Spread the raw shredded coconut evenly over the bottom of the slow cooker, so it forms a loose, fluffy layer. This should look like a soft white blanket across the bottom—no need to pack it down yet.

In a small bowl or measuring cup, stir together the sweetened condensed milk, vanilla extract, and kosher salt until smooth and well combined.

Pour the sweetened condensed milk mixture evenly over the shredded coconut in the slow cooker, trying to cover as much of the surface as you can. Use a spatula or the back of a spoon to gently stir and fold until all of the coconut is moistened and coated. Press the mixture lightly into an even layer.

Cover the slow cooker with the lid. Cook on LOW for 2 to 2 1/2 hours, or until the edges are a deep golden brown and the center is set and lightly golden. Avoid lifting the lid too often; check for the first time around the 2-hour mark so you don’t lose too much heat.

Once the coconut mixture is browned around the edges and feels firm in the center when pressed lightly with a spoon, turn off the slow cooker. Remove the crock (if it’s removable) and place it on a heatproof surface. Let the dessert cool completely in the crock, about 1 to 2 hours; it will firm up as it cools.

When fully cooled and set, run a thin spatula or butter knife around the edges to loosen. Carefully lift the slab out onto a cutting board (you can line the crock with a parchment sling before cooking to make this easier). Cut into small squares or bite-size rectangles.

Store the coconut bites in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For the best texture, let chilled bites sit at room temperature for 10 to 15 minutes before serving.

For a more festive Flag Day look, drizzle the cooled coconut slab with melted dark chocolate and sprinkle with a few red and blue sprinkles before cutting. You can also stir in 1/2 cup mini chocolate chips or finely chopped toasted nuts right after you mix the coconut with the sweetened condensed milk, keeping the total ingredients to the same simple base plus one add-in at a time. If you prefer a softer, chewier texture, reduce the cooking time slightly and pull the dessert when the edges are just golden; for a crisper, more toasted flavor, let it go closer to the full 2 1/2 hours, watching carefully so it doesn’t burn. To keep the recipe dairy-free, you may experiment with sweetened condensed coconut milk, but be aware that different brands thicken differently in a slow cooker, so start checking early and allow extra cooling time for it to set. Food safety notes: Always use a clean, dry slow cooker and utensils. Do not cook this on the WARM setting, as it may not reach a high enough temperature to cook and set properly. Once cooled, cover tightly to keep the dessert from drying out or picking up off-odors. If your kitchen is very warm or humid, store the bites in the refrigerator and consume within a week, discarding if you notice any off smells, mold, or unusual texture.