Feed

Coconut Dessert Recipes

Gluten Free Pumpkin Bread with Coconut Flour

Gluten_Free_Pumpkin_Bread_with_Coconut_Flour
Gluten Free Pumpkin Bread with Coconut Flour
photo by recipe author

 

 

Servings: 6-8
Preparation Time: 15 minutes

Preheat oven to 325 ° F.

Combine all dry ingredients in a mixing bowl.

Combine all wet ingredients in another mixing bowl.

Then combine both bowls together and mix until well incorporated.

Pour into a greased loaf pan and bake for 45-60 minutes.

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

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

Read More

Dairy Free White Chocolate Bark

Dairy_Free_White_Chocolate_Bark
Dairy Free White Chocolate Bark
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Slowly melt the cacao butter and palm shortening in a double boiler. Once melted, allow to cool on counter for 15 minutes. Add in honey and vanilla. Use an immersion blender to mix well. Then chill it in the refrigerator for 15 more minutes.

Use your immersion blender again to mix it well. It will turn to a nice light color. The white chocolate mixture should be uniform now and will not separate.

To make white chocolate bark, fold in your mix-in and spread the mixture into a 9X13 glass dish lined with parchment paper. Put in fridge and allow to harden completely. Then break the bark apart into serving size pieces.

Other mix-in ideas: orange peel, dried cranberry, chocolate chips, dried raspberries, freeze dried blueberries, mint extract, peppermint candy, nuts.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Gluten & Dairy Free Chocolate and Vanilla Pie

Gluten and Dairy Free Chocolate and Vanilla Pie
Gluten & Dairy Free Chocolate and Vanilla Pie
photo by recipe author

 

Servings: 8-10
Preparation Time: 20-25 minutes

Gluten Free Crust:

  • 1 3/4 cups almond flour*
  • 1/4 cup arrowroot starch
  • 1/2 teaspoon sea salt
  • 2 tablespoons honey
  • 1/3 cup palm shortening
  • 2 tablespoons coconut milk**

Dairy Free Chocolate Filling:

  • 4 avocados, peeled, pitted and pureed
  • 1/2 cup almond butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons palm shortening
  • 1/2 cup whole sugar
  • 1/3 cup cocoa powder

Dairy Free Vanilla Filling:

  • 1 cup cashews, soaked overnight
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 bananas

In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9″ pie plate and pierce a few times with a fork. Bake at 350° F for about 8-10 minutes or until lightly brown.

In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.

In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.

Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.

Garnish with coconut whipped cream and whole sugar, if desired.

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

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Gluten Free Hazelnut Cake

Gluten_Free_Hazelnut_Cake
Gluten Free Hazelnut Cake
photo by recipe author

 

Servings: 12
Preparation Time: 15-20 minutes

Add hazelnut meal to food processor and process until fine.

Melt chocolate chips, coconut oil, and almond milk in a pan on the stove; make sure the milk is not too warm and then add this mixture to the food processor. Add all other ingredients and blend until very smooth.

Pour batter into a 9″ pie pan and bake at 375° F – until a toothpick inserted in the middle comes out clean (approx 15-20 minutes). Let cool, remove from pan, top with whipped cream, if desired.

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

Read More

Gluten Free Molasses Apple Pie Cookies

Gluten_Free_Molasses_Apple_Pie_Cookies
Gluten Free Molasses Apple Pie Cookies
photo by recipe author

 

 

Servings: 12
Preparation Time: 25 minutes

Gluten Free Crust:

  • 2/3 cup almond flour*
  • 1/3 cup cassava flour
  • 1/4 cup arrowroot starch
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup palm shortening (or grass-fed butter)
  • 1 tablespoon honey
  • 2 tablespoons coconut milk**

Molasses Apple Filling:

  • 2 apples, peeled and finely diced
  • 1 tablespoon molasses
  • 1 teaspoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 tablespoon coconut oil

Gluten Free Crusts:

In a mixing bowl, combine almond flour, cassava flour, arrowroot starch, baking powder and salt until blended.

Cut in shortening until mixture is crumbly. Stir in honey and milk until a smooth dough ball forms. Chill for about 15 minutes.

Roll out dough on a lightly floured surface about 1/4″ thick. Using a biscuit or cookie cutter, cut into shapes. Place on a lined baking sheet. Bake at 425 ° F for about 10 minutes or until lightly brown. Remove from oven and let cool.

Molasses Apple Filling:

Meanwhile, combine ingredients for apple filling in a small saucepan. Bring to a simmer over low heat and cook for about 10 minutes. Remove from heat and let cool about 10 minutes.

Spoon apple mixture over pie crusts. Sprinkle with a dash of cinnamon if desired.

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

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Melt-in-Your-Mouth Gluten Free Macaroons

Melt_in_Your_Mouth_Gluten_Free_Macaroons
Melt-in-Your-Mouth Gluten Free Macaroons
photo by recipe author

 

Servings: 1 1/2 dozen
Preparation Time: 15 minutes

Chocolate flavored option: 1/4 cup cocoa powder (add at least 2 more tablespoons maple syrup if adding cocoa to the recipe.)

Holiday flavored option: 1 teaspoon each of cinnamon and nutmeg.

In a food processor blend almonds and coconut into a fine meal. Add the remaining ingredients and mix until it forms a sticky dough ball.

Using a small ice-cream scoop, drop out small golf-ball size macaroons on a dehydrator tray. Dehydrate at a low temperature (105) for 24 hours, then refrigerate.

Danielle from Thornfield, MO won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Gluten Free Christmas Brownies

Gluten_Free_Christmas_Brownies
Gluten Free Christmas Brownies
photo by recipe author

 

Servings: 16-20
Preparation Time: 1 hour

  • 8 ounces semi-sweet or bittersweet chocolate chips
  • 4 tablespoons butter
  • 3 tablespoons coconut oil
  • 1 cup dark brown sugar
  • ½ cup ground almonds
  • ¼ cup coconut flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 cup beets, peeled and cooked
  • 3 eggs
  • 6 tablespoons dried cranberries

Preheat oven to 350° F.

Coat an 8-inch square pan with a thin coat of butter or coconut oil.

In a bowl over a pot of simmering water, melt the chocolate chips, butter, and coconut oil together. Remove from heat, whisk to combine.

In a small bowl combine the sugar, ground almonds, coconut flour, cocoa powder, baking powder, and cinnamon.

In a food processor (9-cup minimum) puree the cooked beet. Scrape down the sides and add the melted chocolate. Blend, scrape down, and add the eggs. Blend, scrape down, and add the dry ingredients. When batter is smooth, pour and scrape into the prepared pan. Sprinkle the dried cranberries over the top.

Bake for 35-40 minutes until a toothpick comes out clean and sides are pulling away slightly from the pan. Let cool before cutting. Sprinkle with powdered sugar, if desired.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Whole Wheat Coconut Cookies

Whole_Wheat_Coconut_Cookies
Whole Wheat Coconut Cookies
photo by recipe author

 

Servings: 24
Preparation Time: 30 minutes

  • 1 cup butter, softened
  • 3/4 cup raw turbinado sugar, finely ground
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 and 2/3 cups whole wheat flour*
  • 1 cup shredded coconut
  • 1 tablespoon milk, or more as needed

Preheat oven to 350 F°

Line baking sheet with parchment paper.

In a mixing bowl combine butter and sugar and beat until light and creamy. Add vanilla extract, sea salt, baking powder, wheat flour and shredded coconut, mix until well combined. Add milk until you have a smooth dough ball formed.

Place the dough covered in the refrigerator for 30 minutes. Then divide the dough to make 24 small balls. Press the balls using your palm to get a cookie shape.

Place cookies on the baking tray one inch apart. The cookies will not spread much during baking.

Bake for 15 minutes in the pre-heated oven. Remove from the oven and allow to cool for a few minutes then transfer cookies to a wire rack and let them cool completely before serving.

*Grind your own fresh flour using Heirloom Turkey Hard Red Winter Wheat Whole Berries and our KoMo Classic Grain Mill.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More