coconut dessert

Chocolate Coconutty Bars

Chocolate Coconutty Bars
Chocolate Coconutty Bars
photo by recipe author


Servings: 35 square bars
Preparation Time: Approx. 15 minutes + cooling time

Turn stove on low. Melt chocolate, coconut cream concentrate and coconut oil in a pan.

Blend nuts in a food processor until fine.

Grind coconut chips (if you prefer it to be chewy, skip this step).

Mix oats, coconut chips and blended nuts together in a bowl.

When chocolates are all melted, put in dry ingredients and mix well. Put mixture in an 11 x 7 pan. Spread evenly and set aside to cool and harden, or pop in the fridge to speed this up.

When firm, slice into little squares.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Chocolate Coconut Bars

Chocolate Coconut Bars
Chocolate Coconut Bars
photo by recipe author


Servings: 20 bars
Preparation Time: 30 minutes




Preheat oven to 350° F.

Generously grease a 9×13 baking dish with coconut oil.

In a small saucepan, over low heat, melt butter. Add almond flour, coconut flour, and salt. Press crust evenly into bottom of greased baking dish.

In a small saucepan, over low heat, gently warm coconut cream concentrate, honey and coconut oil. Add chocolate and stir until smooth. Remove from heat and spread over crust layer.

Top with 3 cups shredded coconut, spread evenly across top layer pressing down slightly into filling layer.

Bake in oven about 10 minutes, or until coconut is toasted.

Cool completely on counter, then refrigerate until firm. Cut into bars, and store in the refrigerator.

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

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!

Featured Product


Canadian Raw Honey. Buy it right here.

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.

All-Natural Jello Fruit Cups with Coconut Oil

All-Natural Jello Fruit Cups with Coconut Oil
photo by recipe author


Servings: about 10
Preparation Time: 15 minutes

  • 1 cup water
  • 3 teaspoons unflavored natural gelatin
  • 1 tablespoon whole sugar, optional
  • 2 tablespoons coconut oil
  • 1/2 cup fresh fruit of your choice

Heat half of the water then add gelatin and sugar, stirring until dissolved. Add coconut oil and mix vigorously until all oil is melted.

In blender, mix fruit and the other half of the water, blend to a smooth paste. (For this recipe, one batch was made with peaches, and the other batch was made with blueberries.)

Add fruit puree to gelatin mixture, and mix well. Pour into individual serving cups, like cupcake molds.

Refrigerate overnight or until firmly set-up. Eat with a spoon, enjoy!

Recipe by Lynelle. Photo by Marijah. You could win $50 for submitting your own coconut recipes and photos! Submit recipes here!

Frozen PB and Banana Cups

Frozen PB and Banana Cups
photo by recipe author


Servings: 4
Preparation Time: 40 minutes

In a blender, blend banana and peanut butter until smooth. In a small glass bowl, break chocolate bar into small pieces (or add chocolate chips) and add coconut oil. Melt chocolate slowly on low heat using a double boiler. Stir until chocolate and oil are combined.

Pour about 1 teaspoon melted chocolate into each muffin mold. Carefully swirl chocolate up the sides of the mold. Place molds in freezer for about 10 minutes. Remove from freezer and gently spoon banana mixture into each mold. Top with remaining chocolate and return to freezer for about 20 minutes.

Carefully pop out the chocolate cups from the molds* and serve.

*Silicone molds work best for these.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

Cutesy Cannoli Cups

Cutesy Cannoli Cups
photo by recipe author

Servings: 8

Preparation Time: 2 hours

The Crust Cups:

The Filling:

  • 1 cup raw almonds – must be soaked for at least 4 hours & drained before use
  • 1 tablespoon arrowroot starch
  • 2 tablespoon raw honey
  • 2 teaspoon vanilla
  • 1/2 teaspoon lemon juice

Tip:  The filling can be made the day before to give it more time to set up.

Preheat oven to 400 degrees °F

Crust Cups:

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt.  Cut in shortening, vanilla and honey until crumbly.  Slowly pour in milk until mixture forms a dough ball – adding more milk if necessary.

Press pieces of dough into greased muffin tins.  Bake for about 12-15 minutes or until slightly brown.  Remove from oven and let cool completely.


In a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth.  The longer you blend, the less grainy the texture will be.

Refrigerate filling for at least 2 hours.

Spoon a dollop of filling into each prepared cup and top with drizzled chocolate, cocoa powder or berries.  Enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Columbus, KS just won $50 for submitting this recipe and photo!  Submit yours here!