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Coconut Dessert Recipes

Gluten Free Autumn Spice Cookies

Gluten Free Autumn Spice Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 20 minutes

  • 1/4 cup raw honey
  • 1/4 cup molasses, or whole cane sugar
  • 1/4 cup coconut oil 
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce (or 1 egg)
  • 1 cup sweet potato flour
  • 1/2 cup almond flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Preheat oven to 325° F.

In a mixing bowl, cream together honey, molasses or cane sugar, and coconut oil until smooth and fluffy, about 2 minutes. Add in vanilla extract and applesauce until smooth.

Add in flours, baking soda, salt, cinnamon, cloves and nutmeg. Beat until combined.

Using a cookie scoop, scoop out dough and place on a baking sheet lined with parchment paper. Gently press cookies flat using your palm.

Bake for about 10 minutes or until lightly brown. Let cookies cool completely on a wire rack before serving.

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

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Creamy No-Bake Chocolate Silk Pie

Creamy_No_Bake_Chocolate_Silk_Pie
Creamy No-Bake Chocolate Silk Pie
photo by recipe author

 

Servings: 6-8
Preparation Time: 25 minutes

  • 15 ounces coconut milk*
  • 1 cup unsweetened baking chocolate, roughly chopped
  • 3/4 cup organic raw sugar
  • 1 tablespoon corn starch
  • 1 1/2 tablespoons beef gelatin
  • 1 egg
  • 1 teaspoon vanilla extract
  • pinch sea salt

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

In a double boiler over medium-high heat, cook coconut milk, chocolate, and sugar. Stir well.

Dissolve corn starch and gelatin in 1/4 cup of water and add to double boiler. Continue stirring and add raw egg. Cook until thickened to coat the back of a spoon. Add vanilla and salt, stir well.

Pour into prepared pie-crust and chill in the fridge for 4 hours or until firm – or eat as is for a warm, rich, silky chocolate pudding.

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

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Coconut Laddoo

Coconut_Laddoo
Coconut Laddoo
photo by recipe author

 

Servings: 20
Preparation Time: 40 minutes

  • 1 teaspoon ghee
  • 2 cups shredded coconut
  • 1 cup milk, or coconut milk*
  • 3/4 cup powdered sugar
  • 1/2 cup dry fruit powder**
  • 1 teaspoon cardamom powder
  • golden raisins for garnishing

In a saucepan, melt ghee on medium-high heat, when it melts add shredded coconut, milk and sugar. Keep stirring until milk is absorbed. Continue cooking on medium-high heat until the mixture becomes dry, about 10-15 minutes.

Add dry fruit powder, and cardamom. Cook again for 15 more minutes.

Remove mixture from pan and put on a plate greased with ghee. Allow to cool.

Using a tablespoon, scoop laddoo onto a cookie sheet and decorate with golden raisins.

When they cool completely, store in air tight container and refrigerate. They will last for about 7-10 days in the refrigerator.

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

**Grind dry fruits of choice in a blender or food processor, until you have powder – a mortar and pestle would also work.

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Coconut Chocolate Flan Cake

Coconut_Chocolate_Flan_Cake
Coconut Chocolate Flan Cake
photo by recipe author

 

Servings: 10-14
Preparation Time: 1 1/2 hours

Cake:

Custard:

  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • ½ cup organic cocoa powder
  • 1 teaspoon vanilla extract
  • 4 large eggs

Cake:

Place a rack in the center of the oven and preheat to 375° F.

Grease a 10-inch Bundt pan with coconut oil.

In a bowl, whisk together flour, shredded coconut, sea salt, baking soda and baking powder.

In another bowl, whisk together coconut milk, vinegar and vanilla.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and smooth the top.

Custard:

Put all ingredients in a blender and blend until smooth. Pour custard on top of cake batter.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan.

As the cake bakes, custard will sink to bottom of pan. Bake until a toothpick inserted into cake comes out clean, 50 to 55 minutes.

Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.

To serve, place a plate or platter upside down over the Bundt pan and invert.

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

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

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Gluten-Free Cinnamon Twists

Gluten_Free_Cinnamon_Twists
Gluten-Free Cinnamon Twists
photo by recipe author

 

Servings: 10
Preparation Time: 1 hour

 Twist Dough:
  • 1 3/4 cups gluten-free all-purpose flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup organic whole sugar
  • 2 1/4 teaspoons yeast
  • 1/2 cup water, warm
  • 3/4 cup coconut milk, warm**
  • 1 egg
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla
Filling:
Icing:
  • 1 cup powdered whole cane sugar
  • 3 teaspoons coconut milk +more as needed
  • 1/2 teaspoon vanilla

In a large mixing bowl, combine dry ingredients for dough.

In a small bowl, combine yeast, warm water and milk. Let rest about 5 minutes for yeast to activate. Add in egg, melted coconut oil and vanilla to yeast mixture.

Start mixing dry ingredients on low speed while slowly adding in liquid ingredients. Mix for about two minutes.

On a lightly floured surface, pour out dough. Sprinkle a small amount of flour onto dough to keep it from getting sticky. Roll out into a large rectangle about 1/4″ thick. Drizzle coconut oil for filling over dough and sprinkle with sugar and cinnamon. Tightly roll up dough lengthwise to get a long log. Cut into about 1/2″ rolls. Unroll each roll and carefully twist dough. Place dough twists onto a greased baking dish, preferably a 9×13 cake pan. Cover pan with towel and let rise about 30 minutes (or overnight in fridge).

Bake at 350° F for about 20 minutes or until lightly brown.

Meanwhile, combine icing ingredients and whisk until smooth. Remove rolls from oven and let cool about 10 minutes. Drizzle with icing and serve warm.

Gluten Free Flour Mix:

Mix all ingredients together until well blended. Use as directed.
**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!

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Chewy Chocolate Hazelnut Cookies

Chewy_Chocolate_Hazelnut_Cookies
Chewy Chocolate Hazelnut Cookies
photo by recipe author

 

Servings: 1 1/2 dozen cookies
Preparation Time: 25 minutes

Preheat oven to 360° F.

Mix all dry ingredients in a large bowl.

Melt coconut oil and palm shortening in saucepan. Add molasses and vanilla to oil mixture. Combine wet and dry mixtures, stir in both eggs, mixing until well combined.

Drop rounded tablespoons onto a greased cookie sheet and bake for 15 minutes.

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

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Gluten Free Cranberry Oat Bars

Gluten_Free_Cranberry_Oat_Bars
Gluten Free Cranberry Oat Bars
photo by recipe author

 

Servings: 24
Preparation Time: 35 minutes

Homemade Cranberry Sauce:

Gluten Free Oat Bars:

Preheat oven to 350° F.

Mix cranberries, sugar, and orange juice in a small saucepan over medium heat and cook until all cranberries “pop.” Add in cornstarch, gelatin, and salt. Bring to a boil. Remove from heat and add vanilla extract and orange essential oil.

In a large bowl combine oats, rice flour, sorghum flour, baking soda, baking powder, salt, sugar and mix well. Add in palm shortening and coconut oil. Mix by hand until it forms small crumbs.

Grease a 9×13 pan with coconut oil and press crumb mixture (reserving about two cups for topping) in an even layer on the bottom. Spread cranberry sauce over crumb layer. Sprinkle reserved topping in an even layer.

Bake for 25 minutes or until top begins to brown. Remove and allow to cool before cutting into bars.

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

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Cinnamon Rolls with Pecans

Cinnamon_Rolls_with_Pecans
Cinnamon Rolls with Pecans
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Dough:

  • 4 eggs
  • 1/2 cup coconut flour
  • 1/2 cup tapioca or arrowroot flour
  • 1 cup cashew meal or almond flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 cup soft ghee or butter

Filling:

  • 1/2 cup honey or maple syrup
  • 1/2 cup ground pecans
  • 2 tablespoons Ceylon cinnamon

Icing:

Preheat oven to 350° F.

Mix the dough ingredients together with an electric mixer.

Get out 2 large pieces of parchment paper. Put the dough on one piece and cover with the second piece.

Roll out the dough into a rectangle approx 16×12 inches. Be careful not to make it too thin in any one spot. Remove the top piece.

Spread out 1/2 cup honey or maple syrup over the dough, all the way to the edges. Then sprinkle on the pecans and cinnamon.

On the dough’s long side, pick up the parchment paper and roll it over a little. You may need to use your fingers to get it going. Continue rolling little-by-little until you have a tube.

To get individual rolls, make each about 1 & 1/2 inch thick. Use a piece of dental floss: work it under the dough and then cross it to cut the individual pieces. You should get approx 12 cinnamon rolls.

Use a flat spatula to pick up the rolls and place them on a cookie sheet lined with parchment paper.
Then use the spatula to press them down a little. Get them to the way you want them to look. (They don’t rise much.)

Bake for about 10-12 minutes.

Stir together the icing ingredients and spread on top of the rolls while still warm.

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

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

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