Coconut Dessert Recipes

No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes

No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes
No Bake Dark Chocolates with Toasted Almonds and Coconut Flakes
photo by recipe author

 

Servings: 24
Preparation Time: 20 minutes

Lightly toast coconut flakes and allow to cool. Lightly toast almond slices and allow to cool.

Mix and gently heat coconut oil, maple syrup, honey, sugar and cocoa powder, over low heat until well combined. Be careful not to scorch the cocoa powder. Turn heat off and stir in vanilla and salt. Then stir in the almond butter, toasted almond slices, and toasted coconut flakes.

When well mixed, taste the mixture to ensure it’s sweet and salty enough for your taste. Adjust by adding salt or honey if necessary and mix well to combine.

Spoon little mounds of the mixture onto a sheet pan, lined with parchment paper (or into candy molds) and place in the freezer to set. Store in the refrigerator or freezer in an airtight container.

Maxine from Los Angeles, CA won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

Lemon Rosemary and Yogurt Cake

Lemon Rosemary and Yogurt Cake
Lemon Rosemary and Yogurt Cake
photo by recipe author

 

Servings: 1 loaf cake
Preparation Time: Approx. 15-20 minutes+baking and cooling

Cake:

  • 3/4 cup cultured butter or grass-fed butter or *coconut oil, room temperature
  • 1/2 cup raw honey
  • 2 tablespoons freshly squeezed lemon juice
  • zest from one lemon
  • 2 teaspoons organic vanilla extract
  • 1/2 cup cultured plain yogurt
  • 3 farm fresh organic eggs from your local farmer or organic eggs from the market
  • 1 1/2 cups non-GMO all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary, finely chopped

Glaze:

  • 1 cup organic powdered sugar
  • 3-4 tablespoons freshly squeezed lemon juice
  • fresh rosemary sprigs

Preheat oven to 350° F.Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Cream butter and honey together, about 3 minutes. Add fresh lemon juice, lemon zest, and vanilla. Add yogurt then add the eggs one at a time. Add flour, baking powder, salt, and freshly chopped rosemary.

Mix for an additional minute, scraping down the bowl, until mixture is well combined and smooth.

Pour batter into a loaf pan that has been greased with coconut oil.

Bake for 45 to 50 minutes.

Cool in pan for 10 minutes.

Remove cake from the pan and finish cooling on a wire rack.

Make the glaze by whisking powdered sugar and fresh lemon juice. Add more sugar and lemon juice as needed.

Drizzle glaze over cake and add rosemary sprigs. Let glaze stand until completely set.

Serve with fresh homemade coconut milk.

*See: How to Use Coconut Oil in Baked Goods

“Swapping out butter for coconut oil is fairly straightforward for most recipes.

The main issue in the butter and coconut oil swap would be the fact that butter is a “water-in-oil emulsion” and is made up of butterfat, milk proteins and water. Coconut oil at the most will have a .1% total amount of H2O, and thus the way these two fats act in many recipes will vary. In order to mimic a more butter-like quality, try adding 1/2-1 teaspoon of water per 1/2 cup of coconut oil used in any recipe that usually requires butter.

If you think avoiding suspicious non-food ingredients and experimenting with a new, fun ingredient in baked goods sounds like a good idea, give coconut oil a try. Whether you use it in baking as a natural non-stick product or as a shortening and/or flavoring, coconut oil is an easy and very versatile product to use.” (Source.)

Recipe and photo by Orissa. Submit your coconut recipes and photos here for a chance to win $50!

Gluten Free Maple Cinnamon Plantain Cookies

cinnamon Plantain Cookies
Gluten Free Maple Cinnamon Plantain Cookies
photo by recipe author

 

Servings: 32-35 cookies
Preparation Time: 15 minutes

  • 1 medium ripe plantain
  • 1/4 cup coconut cream concentrate
  • 2 teaspoons vanilla extract (use powder if you are AIP)
  • 1/4 cup maple syrup or honey
  • 2 heaping teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg (use mace if you are AIP)
  • 1 1/2 cups shredded coconut
  • ground cinnamon to sprinkle on top

Preheat oven to 325º F.

Prepare 2 cookie sheets with parchment paper.

Peel the plantain and process in food processor until smooth. Add all the other ingredients except the shredded coconut and process until smooth. Taste the batter to make sure it is sweet enough for you. Add the shredded coconut and just pulse until combined. Transfer the batter to a bowl.

Using a teaspoon drop the batter onto the prepared cookie sheet leaving room to expand. Use all the cookie batter this way.

Place plastic wrap over the cookie sheets and with a spatula flatten the cookies (this helps it not stick).

Bake for about 18 – 20 minutes or until the edges brown. Remove and let cool on the cookie sheet for a few minutes then transfer to a rack to finish cooling.

Jill from Sayville, NY won $50 for this recipe and photo! Submit your recipes and photos here!

Robust Raw Cacao Pie with Nut + Fruit Crust

Robust Raw Cacao Pie with Nut Fruit Crust
Robust Raw Cacao Pie with Nut + Fruit Crust
photo by recipe author

 

Servings: Approx. 16 slices
Preparation Time: Approx. 15-25 minutes + chill time

For the Raw Crust:

For the Raw Cacao Filling:

  • 1 cup raw honey
  • 1 cup (approximately 1/2 pound cacao nibs) raw cacao nibs or raw cacao powder
  • 2 tablespoons cold pressed extra virgin olive oil

Source organic, pesticide free ingredients.

Make the Raw Crust:

Process all ingredients in a food processor until mixture sticks together, retaining some texture, then press evenly into a 9 inch pie pan and allow to chill in the fridge while you prepare the filling.

Make the Raw Filling:

Process raw cacao nibs in a food processor until they are crumbly. Now add raw honey and olive oil, process again until mixture is smooth.

Pour filling into prepared raw crust and allow to set up in the fridge overnight. Best served cold.

Note: Enjoy a slice plain (with a cup of coffee), or drizzled with honey, or topped with your favorite fresh fruit. This rich pie has a very robust flavor because of the cold pressed olive oil. If you wish to make a milder tasting pie, virgin coconut oil may be substituted for the olive oil.

Recipe and photo by Orissa. Submit your creative coconut recipes and photos here! Published recipes are awarded a $50 gift certificate to Tropical Traditions!

 

Exceptionally Tangy No Bake Gluten Free Mini Lime Cheesecakes

Exceptionally Tangy No Bake Gluten Free Mini Lime Cheesecakes
Exceptionally Tangy No Bake Gluten Free Mini Lime Cheesecakes
photo by recipe author

 

Servings: Approx. 24
Preparation Time: Approx. 20-25 minutes active + chilling time

Raw Base:

Fresh Lime Filling:

  • 2 cups freshly squeezed lime juice
  • 3 cups cream cheese, room temperature
  • 2/3 cup raw honey
  • 2 tablespoons fresh lime zest, optional
  • 2 teaspoons gelatin

Source ingredients that you know are organic and pesticide free.

Raw Base:

Pulse ingredients in a food processor until mixture sticks together; some texture should remain.

Press mixture evenly into muffin tins and chill in the fridge while you make the lime filling.

Fresh Lime Filling:

On low, heat all ingredients, except gelatin in a small pot. Once heated, whisk in the gelatin. Bring mixture to boil then reduce heat & allow to simmer for a few minutes. Remove from heat.

Allow the mixture to cool a little before pouring evenly into chilled bases. Allow to set up in the fridge for a few hours or overnight. Overnight is best.

Mini cheesecakes are best enjoyed straight from the fridge while still cold. Before serving, decorate with your favorite organic fresh fruit pieces + edible or decorative pesticide free flowers.

Recipe and photo by Orissa. Do you have a creative recipe that uses coconut in some form? Submit your coconut recipes and photos here for a chance to win a $50 gift certificate to Tropical Traditions!

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A Raw Product from the Wilderness

Healthy Traditions Organic Raw Honey comes from the frontier areas of Canada, and is only harvested during a 6-week period in the summer. Healthy Traditions is the exclusive source of this premium organic honey in the U.S. Most commercial honeys available on the market today come from bee farms, where the bees are controlled within a certain area and get their pollen from usually only one kind of flower. Many of the plants that produce these flowers (clover, orange blossom, etc.) are grown with pesticides and fertilizers as well. In addition, almost all honeys on the market are pasteurized in high heat and filtered, removing many of the beneficial nutrients and enzymes.

Healthy Traditions Organic Raw Honey has not been subjected to the heat of processing, only warmed enough to flow (same temperatures the honey would see inside the hive). We select only premium honey that is pure, smooth and creamy, with the consistency of soft margarine at harvest. It contains live yeast and enzymes, because it has not been processed. It also contains pollen because it has not been filtered—merely screened.

Fine textured crystals are characteristic of totally pure, unheated, unprocessed, raw honey. Properly crystallized honey has a fine, smooth texture. Crystallized honey preserves natural goodness and doesn’t drip. The more rapidly honey crystallizes the finer the texture will be. It will also turn harder over time as it crystallizes. Truly raw honeys do not deteriorate with age, but like fine wines, continue to age and develop into more complex tastes.

Certified Organic Raw Honey from Canada

In order for honey to be certified organic, the beehives must be placed in isolated areas miles from the dense population, industry, traffic congestion, and farm fields treated with chemicals and landfills. Second, a bee’s flying range is determined by their natural instinct which tells them to stay within their natural four mile range from the hive location. Finding area which can be certified organic is extremely difficult, which is why there are so few certified organic honeys on the market. Tropical Traditions sources its honey from hives in the wild frontier areas of Canada.

These regions are a rich source of wild vegetation that produce some of the finest honey in the world. The USDA and Canadian Organic Certification implies a rigorous set of standards and conditions that must be adhered to by both the producer (beekeeper) and the packager. All aspects of the honey production including the source of the nectar, forage area of the bees, management of the bees, extracting process, transportation, “lot” management, processing temperature, integrity (no co-mingling with non-organic honey), screening, and, packaging materials, are taken into account in the certification process.

Try some, and we think you’ll agree that there is no finer honey in North America! Raw, organic, Canadian honey, available exclusively in the US through Tropical Traditions.

Buy it here.

Secret Ingredient Silky Chocolate Coconut Frosting

Secret Ingredient Silky Chocolate Coconut Frosting
Secret Ingredient Silky Chocolate Coconut Frosting
photo by recipe author

 

Servings: Makes approximately 1.5 cups frosting
Preparation Time: 10 minutes

Melt coconut oil in a small saucepan. Remove from heat and immediately add Coconut Cream Concentrate and raw honey to soften them, mixing well.

In a food processor, combine pumpkin puree, cocoa powder, vanilla, and salt. Add the melted oil, honey, and Coconut Cream Concentrate then blend until smooth and creamy.

Now it is ready to frost a cake or cupcakes, or transfer to a covered bowl and refrigerate until ready to use. Frosting will thicken when cold.

Lynelle from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Indoor S’mores

Gluten Free Indoor S'mores
Gluten Free Indoor S’mores
photo by recipe author

Servings: 4
Preparation Time: 5 minutes

  • 1/2 cup organic corn flake cereal
  • 1/2 cup toasted almonds
  • 1/2 cup home made marshmallows, divided*
  • 1/4 cup chocolate chips
  • 1 1/2 teaspoons coconut oil, plus more for greasing dish

*Search online for healthy recipes to make your own marshmallows.

Stir and barely melt the chocolate chips, coconut oil, and 1/4 cup marshmallows together over a double boiler. Remove from heat.
Coat a small dish (about 5×5) with coconut oil. Add remaining marshmallows and corn cereal to dish.

Pour melted sauce over marshmallows and cereal. Allow to set in refrigerator for at least 30 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Whole Wheat Chocolate Chip Pumpkin Bread

Whole Wheat Chocolate Chip Pumpkin Bread
Whole Wheat Chocolate Chip Pumpkin Bread
photo by recipe author

 

Servings: 12
Preparation Time: 15 minutes + baking time

In a large bowl mix flour, sugar, spices, baking soda, baking powder, and salt together thoroughly.

In a small bowl, combine pumpkin puree, coconut oil, and eggs. Mix thoroughly.

Add wet ingredients to dry – slowly stirring until well combined. Add in chocolate chips and combine.

Coat bread pans with coconut oil before baking. Slowly pour mixture into pans.

Bake at 350° F for 60 minutes or until a toothpick inserted in the middle comes out clean.

Jackie from Dexter, OR won $50 for this recipe and photo! Submit your recipes and photos here!