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Coconut Dessert Recipes

Dairy-Free Carrot Halwa

Dairy_Free_Carrot_Halwa
Dairy-Free Carrot Halwa
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 mins

In a heavy saucepan, heat the carrots, coconut milk, honey, and vanilla until the mixture comes to a low bubble. Reduce heat to medium and cook, stirring frequently, until the carrots are tender.

Stir in cardamom, salt, and coconut cream concentrate and continue cooking until the mixture is thick and most of the liquid is absorbed. Remove from heat and stir in the raisins and cashews. Serve warm.

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

Angela from Longmont, CO won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Grain-Free Zucchini Chocolate Cake

Grain_Free_Zucchini_Chocolate_Cake
Grain-Free Zucchini Chocolate Cake
photo by recipe author

 

Servings: 28
Preparation Time: 20 Minutes

Optional:

Preheat oven to 350 ° F

Combine dry ingredients in a sifter, set aside. You can also combine them into a bowl and whisk together, if you don’t have a sifter.

Place wet ingredients in the bowl of a stand mixer, beat on medium for 1-2 minutes, until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Using the sifter, slowly add the dry ingredients to the stand mixer, then run the mixer until all the ingredients are well combined.

Pour mixture into a 9 x 13 inch baking pan, top with the optional walnuts and/or chocolate chips. Also, batter could be spooned into muffin liners, fill almost to the top. (Makes approximately 24 cupcakes.)

Bake for 30-35 minutes for cupcakes, or 45-55 minutes for a cake, until the middle is set and a toothpick comes out clean.

Serve warm with ice cream, or home made whipped cream.

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

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

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Gluten Free Nut Pulp Raisin Cookies

 Gluten_Free_Nut_Pulp_Raisin_Cookies
Gluten Free Nut Pulp Raisin Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 20 minutes

In a large mixing bowl, cream together oil, shortening or butter, vanilla, sugar and honey until smooth. Add in egg until blended. Add in pulp, flour, baking powder, salt, cinnamon and cloves until mixture is slightly crumbly. Fold in raisins.

Using a cookie scoop, or tablespoon, scoop dough onto a baking sheet lined with parchment paper or a pan liner. Flatten cookies with palm.

Bake at 375 °F for about 12-15 minutes or until slightly brown on edges. Let cool completely on a wire rack.

*Use up leftover pulp from homemade nut or coconut milk.

**Gluten Free Flour Mix:

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

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

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Gluten Free Snickerdoodle Cookies

 Gluten_Free_Snickerdoodle_Cookies
Gluten Free Snickerdoodle Cookies
photo by recipe author

 

Servings: 36
Preparation Time: 15 minutes

  • 2 cups almond flour*
  • ½ cup coconut flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • ½ teaspoon vanilla extract
  • 3 tablespoons whole sugar
  • 1 tablespoon ground cinnamon

Preheat oven to 350° F.

Combine almond flour, coconut flour, cream of tartar, baking soda and salt in large bowl.

Whisk together oil, maple syrup, and vanilla in small bowl.

Mix wet ingredients into dry.

Mix sugar and cinnamon in small bowl. Form ½ inch balls of dough and roll in cinnamon sugar mixture. Press onto parchment lined baking sheet.

Bake at 350° F for 7-10 minutes. Cool and serve.

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

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

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Gluten Free Golden Coconut Nuggets

Gluten_Free_Golden_Coconut_Nuggets
Gluten Free Golden Coconut Nuggets
photo by recipe author

 

Servings: 2-4 dozen

Preparation Time: 20-30 minutes

Coconut Nuggets:

Icing:

  • 2 cups powdered sugar
  • 2 to 3 teaspoons milk of choice

Preheat oven to 400 degrees F.

Cream together sugar, honey, coconut oil, vanilla, eggs and flours. Add baking soda and salt, combine well, then add mashed carrots or pumpkin.

Fold in chopped walnuts, optional.

Drop rounded teaspoons onto greased cookie sheets. Bake for 8 to 10 minutes.

Remove from oven and allow to cool completely before frosting with icing.

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

Karen from Garden Valley, ID won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Roasted Strawberry Cheesecake

Gluten_Free_Roasted_Strawberry_Cheesecake
Gluten Free Roasted Strawberry Cheesecake
photo by recipe author

 

Servings: 12
Preparation Time: 3 hours

Crust

  • 2 cups strawberries, quartered
  • 2 cups nuts, such as walnuts or almonds
  • 1 cup dates, pitted
  • 1 tablespoon coconut oil
  • 1/2 teaspoon sea salt

Filling:

Crust:

Preheat oven to 375 °F.

Place strawberry pieces on a baking sheet lined with parchment paper. Bake for about 15 minutes. Remove from oven and puree until smooth.

Meanwhile, in a food processor or blender, combine nuts, dates, coconut oil and salt for crust. Pulse until smooth. Spread into bottom of a 9″ spring form pan (or pie pan) and press flat.

Filling:

In a blender, combine soaked cashews, sour cream, maple syrup, coconut cream concentrate, and vanilla. Blend on high speed for at least 2 minutes or until completely smooth. Pour mixture into prepared crust.

Place dollops of strawberry puree on top of filling. Using a spoon or knife, carefully swirl the berry mix into the filling.

Place pan in refrigerator to chill for at least 2 hours or until ready to serve. Drizzle with a little melted chocolate if desired. Store in refrigerator.

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

 

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All-Natural Jello Fruit Cups with Coconut Oil

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!

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Carrot Coconut Balls

Carrot_Coconut_Balls
Carrot Coconut Balls
photo by recipe author

 

Servings: 7
Preparation Time: 45 minutes

In the hot water add the coconut cream concentrate and sugar, stir well. This will make a thick sweetened coconut milk. Set aside.

In a wide pan on low heat, melt 1/2 tbsp coconut oil and add grated carrots. Saute on medium heat for 5 minutes until carrots are little soft and turn a bit dry. Now, add the 1/3 cup shredded coconut. Toast for a minute.

Combine with the sweetened coconut milk and stir until well incorporated. Cook until the mixture gets thick and starts to roll like a ball, 5-8 mins. Turn off heat.

When the mixture is warm, add cardamom powder and mix well.

Take some mixture in your hand and shape into a ball and roll it in the shredded coconut. Can be stored in an airtight container for 4-5 days.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit yours here!

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