In a small mixing bowl, fold the coconut flakes into the honey and coconut cream concentrate until fully incorporated. Press this mixture on top of the crust.
In a medium saucepan over medium heat, stir together the cranberries and orange juice. Bring to a simmer, while stirring frequently. The cranberries will begin to "pop" and release their juices.
When all the cranberries have popped and a thick jelly forms, about 10 minutes, pour over the top of the coconut layer and smooth the top with a spatula. Top with the orange zest.
Refrigerate for 1 hour to set the cranberry jelly before cutting into squares and serving.
If you're not able to obtain fresh cranberries, you can use any fruit (strawberries work wonderfully), but add a dash of gelatin powder. As with the cranberries, heat the fruit and orange juice together until thickened.
Recipe by Primally Inspired at https://www.primallyinspired.com/cranberry-orange-bars-paleo/