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Coconut Dessert Recipes

Coconut Gelatin Gummies

Coconut_Gelatin_Gummies
Coconut Gelatin Gummies
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

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

Add all ingredients into sauce pan and whisk until smooth. Cook on low heat, stirring constantly until collagen protein is well mixed and dissolved. Turn off heat.

Pour gelatin mixture into ice-cube tray and place in the freezer until well-set. Remove from freezer. Enjoy a healthy snack.

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

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Coconut Monster Cookies

Coconut_Monster_Cookies
Coconut Monster Cookies
photo by recipe author

 

Servings: Approximately 2 dozen cookies
Preparation Time: 30-35 minutes

Preheat oven to 350° F.

In a very large mixing bowl, combine eggs, sugar, and molasses. Mix well. Add the salt, vanilla, peanut butter, and coconut oil. Mix well. Stir in the chocolate chips, shredded coconut, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto greased cookie sheets.

Bake for 8 to 10 minutes, being careful not to overbake them.

Store in an airtight container once cooled.

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

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Gluten Free Chewy Chocolate Mint Cream Cookies

Chewy_Chocolate_Mint_Cream_Cookies_Gluten_Free
Gluten Free Chewy Chocolate Mint Cream Cookies
photo by recipe author

 

Servings: 2 dozen cookies
Preparation Time: 35 minutes

Cookies:

Icing: 

Preheat oven to 325° F

In a large bowl combine all dry ingredients except chocolate chips.

In a double boiler over medium heat, combine chocolate chips, coconut oil, and vanilla extract. Stir constantly until melted. Remove from heat and add peppermint oil.

Whisk eggs into wet ingredients then combine with dry ingredients and mix well.

Drop by rounded tablespoons 2 inches apart onto a greased cookie sheet. Bake until edges begin to crisp, about 12- 15 minutes. Remove from oven and allow to cool while you prepare the icing.

Add all icing ingredients in a small bowl and whisk until combined. Spread icing over cooled cookies.

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

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Coconut + Raspberry Layer Cake

Coconut_Raspberry_Layer_Cake
Coconut + Raspberry Layer Cake
photo by recipe author

 

Servings: 8-10
Preparation Time: 45 minutes

Preheat oven to 350° F

Grease two 9 inch round cake pans.

In a stand mixer combine coconut flour, rice flour, tapioca flour, xanthan gum, sea salt, baking powder, and sugar. Mix on low until combined. Add palm shortening, coconut oil, lemon oil, vanilla extract, almond extract, raspberries and mix well. Add eggs, one at a time, mixing after each addition. Add milk 1/4 cup at a time while mixer is stirring.

Once all ingredients are added continue to beat on high for about two minutes or until batter is fluffy. Pour batter into prepared pans and bake for about 20 minutes or until a toothpick comes out clean.

Cool completely before spreading jam between the layers and then frosting with your favorite buttercream or “Palmcream” Coconut Icing (pictured).

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

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

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“Palmcream” Coconut Icing

Palmcream_Coconut_Icing
“Palmcream” Coconut Icing
photo by recipe author

 

Servings: One double layer cake
Preparation Time: 20 minutes

3/4 cup Tropical Traditions Organic Palm Shortening
1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
1 1/4 cups organic powdered sugar
2 tablespoons organic vanilla extract
2-3 tablespoons coconut milk*

Mix shortening and coconut oil in stand mixer on high until light and fluffy. Add powdered sugar in half cup increments, mixing in between each addition. Add vanilla and mix again. Add milk in tablespoon increments, mixing well after each one, until desired consistency is reached.

Use icing on cakes, cupcakes, gingerbread, and cookies.

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

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

 

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Gluten Free Peach Cobbler

Gluten_Free_Peach_Cobbler
Gluten Free Peach Cobbler
photo by recipe author

 

Servings: 8-10
Preparation Time: 60 minutes

  • 2/3 cup almond flour*
  • 4 teaspoons coconut flour
  • 1/4 cup + 1 tablespoon arrowroot starch
  • 2 teaspoons baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 1/2 cup whole sugar
  • 1 teaspoon cinnamon
  • 2/3 cup coconut milk**
  • 1 teaspoon vanilla
  • 3 cups peaches, peeled and thinly sliced
  • 1 cup water
  • 1/2 cup honey
  • 1/4 teaspoon nutmeg
  • 1 tablespoon coconut oil

Preheat oven to 400° F.

Grease a 9×9 baking dish with coconut oil.

In a mixing bowl, combine coconut flour, almond flour, 1/4 cup arrowroot starch, baking powder, cream of tartar, salt, sugar and cinnamon. Then add milk, vanilla and mix until just combined.

Toss peaches in 1 tablespoon arrowroot starch, fold into cake mixture. Pour combined mixture into prepared baking dish.

Meanwhile, heat water, honey, nutmeg and coconut oil until boiling, stir well. Pour honey mixture over peaches in pan.

Bake for about 50-60 minutes, or until browned and center has set and toothpick comes out clean. Remove from oven and let rest for about 15 minutes.

Serve in cups, top with whipped cream. 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.

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

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

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Coconut Milk Berry Sorbet

Coconut_Milk_Berry_Sorbet
Coconut Milk Berry Sorbet
photo by recipe author

 

Servings: 4
Preparation Time: 5 minutes

  • 2 cups frozen berries, your choice
  • 4 – 6 frozen cubes coconut milk*
  • 1/2 cup berry preserves, your choice

Put all ingredients into high speed blender. Begin on low speed and increase to high. Use tamper to press ingredients into blades. Mix approximately 45-60 seconds. Serve immediately.

*Using homemade coconut milk, pour coconut milk into ice cube tray and freeze. Extra cubes of frozen coconut milk can be stored in a sealable freezer bag and saved for next batch of sorbet.

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

Angie from Lubbock, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Gingerbread

Gluten_Free_Gingerbread
Gluten Free Gingerbread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

  • 4 eggs
  • 1/2 cup raw honey
  • 1/2 cup organic molasses
  • 1/2 cup coconut oil, melted
  • 1 cup almond flour*
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 tablespoon freshly grated ginger root or organic ground ginger
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 2 tablespoons butter, for optional crumble topping
  • 1/2 teaspoon cinnamon, for optional crumble topping
  • 1/2 cup almond flour, for optional crumble topping

Preheat oven to 300 ° F

Gingerbread:

Grease a 7×11 or 8×8 inch baking pan with coconut oil.

In a medium bowl, combine all ingredients and mix well.

Pour gingerbread batter into greased pan. Top with optional crumble topping.

Crumble Topping:

Combine softened butter, cinnamon and almond flour together and sprinkle on top of bread batter in pan before baking.

Bake for approximately 45 minutes or until toothpick inserted in center comes out clean. Best enjoyed 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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