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Coconut Dessert Recipes

Dairy Free Rocky Road Ice Cream

Dairy_Free_Rocky_Road_Ice_Cream
Dairy Free Rocky Road Ice Cream
photo by recipe author

 

Servings: 6
Preparation Time: 40 minutes

  • 2 cups coconut milk*
  • 1 cup almond milk
  • 3/4 cup honey
  • 1/3 cup cocoa powder
  • 1 teaspoon sea salt
  • 1/2 cup marshmallows, chopped
  • 1/2 cup walnuts, chopped

In a mixing bowl, combine milks, honey, cocoa and salt. Blend until smooth. Pour into an ice cream machine and churn according to directions.

Once ice cream has finished churning, pour into a bowl and stir in marshmallows and walnuts. Scoop into serving bowls or cones and enjoy!

*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 yours here!

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Coconut Rice Rounds (Bibingka)

Coconut_Rice_Rounds_Bibingka
Coconut Rice Rounds (Bibingka)
photo by recipe author

 

Servings: 10
Preparation Time: 45 minutes

  • 1 cup sushi rice, (also known as sticky rice)
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 – 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/3 – 1/2 cup sugar for desired sweetness
  • 1 3/4 cups coconut milk*
  • sugar, optional topping
  • shredded coconut, optional topping

Option: You may soak the rinsed rice overnight to remove the phytic acid before cooking.Add rice to boiling, salted water, stirring constantly for 15 minutes. Allow to cool.

In a blender combine 1/4 cup coconut flour with the baking powder and sugar. Add cooked rice and coconut milk, processing until it becomes a thick paste. If more thickening is necessary, add a little more flour.

On a cookie sheet lined with parchment paper, create circles with the mixture, 3″- 4″ across and 1/2″ thick. Bake at 350 °F for 20 minutes – the bottoms should be a light, toasty brown. Remove from oven and sprinkle with sugar and shredded coconut. Return to oven for 5 minutes or pop under the broiler to melt the sugar and toast the coconut, optional.

Note: In the Philippines these are baked on banana leaves, cut into rounds. You may cut the parchment in circles around each little cake for easy storage.

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

Diane from Hubert, NC won $50 for this recipe and photo! Submit yours here!

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Gluten Free Slow Cooker Blueberry Peach Crisp with Vanilla Coconut Milk Ice Cream

Gluten_Free_Slow_Cooker_Blueberry_Peach_Crisp
Gluten Free Slow Cooker Blueberry Peach Crisp
with Vanilla Coconut Milk Ice Cream
photo by recipe author

 

Servings: 10
Preparation Time: 3 hours

Blueberry Peach Filling:

  • 8 peaches, peeled and thinly sliced
  • 2 cups blueberries
  • 1 teaspoon ground ginger
  • 1/4 cup raw honey

Crisp:

Vanilla Ice Cream:

  • 2 cups coconut milk**
  • 1 cup almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 1/2 cup whole cane sugar
  • fresh vanilla bean, if desired

Filling:

Grease a slow cooker with coconut oil or palm shortening. Add peaches, blueberries, ginger, honey and cinnamon; toss until combined.

Crisp:

In a small bowl, combine almond flour, arrowroot starch, coconut flour, salt, honey and coconut oil or palm shortening.

Mix with a fork until blended and crumbly. Sprinkle crumb mixture over fruit. Cover and slow cook on low heat for 2-3 hours. Turn off and let mixture set up.

Coconut ice cream:

Whisk together coconut milk, almond milk, vanilla, sugar and vanilla bean until sugar is dissolved. Churn according to ice cream maker instructions.

*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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Frozen PB and Banana Cups

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!

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Gluten Free Wild Blackberry and Rhubarb Pie

Gluten_Free_Wild_Blackberry_and_Rhubarb_Pie
Gluten Free Wild Blackberry and Rhubarb Pie
photo by recipe author

 

Servings: 10-12
Preparation Time: 1 hour 30 minutes

Never Fail Pie Crust:

Filling:

  • 3 cups fresh blackberries
  • 2 cups fresh rhubarb, diced
  • 3/4 cup sugar
  • 1/4 cup gluten free flour blend*
  • 2 tablespoons coconut milk**
  • 1 teaspoon ground ginger or 1 teaspoon ground cinnamon, optional

Combine flour, sugar, salt and baking powder in a mixing bowl. In a small bowl, whisk together egg, vinegar and water. Cut in about 2/3 cup cold coconut oil or shortening into dry ingredients until mixture is crumbly.

Pour in egg mixture and mix until dough ball forms. Add more water or flour to get desired dough texture. Divide dough in half. Place dough ball onto a lightly floured surface. Roll out dough until about 1/4″ thick.

Gently lay pie crust into a 9″ pie plate. Reserve the remaining dough for the top of the pie. After pie has been filled, roll out remaining dough and cut as desired for topping: lattice, whole, shapes, etc.

Combine berries, rhubarb, sugar and flour in a large bowl. Pour into uncooked pie crust. Add remaining 2-3 tablespoons coconut oil or shortening on top of berries in little pieces. Top with remaining pie crust if desired. Brush top of pie with coconut milk.

Bake at 350 °F for about 50 minutes. Filling should be bubbly and crust should be slightly brown. If edges of pie start to brown too quickly, cover with foil.

Let pie cool about 10-20 minutes before cutting and serving.

Note: Got leftover pie crust? Form together and roll out again on a floured surface. Cut or shape as desired. Place crust pieces on a large cookie sheet and sprinkle with sugar and cinnamon. Bake at 350 °F for about 10-15 minutes, or until golden brown.

Enjoy with home made ice cream. Recipe here.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

**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 yours here!

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Gluten Free Blueberry Coconut Cream Bars

Gluten_Free_Blueberry_Coconut_Cream_Bars
Gluten Free Blueberry Coconut Cream Bars
photo by recipe author

 

Servings: 16
Preparation Time: 15 minutes

Crust:

Filling:

Glaze:

Preheat the oven to 350 degrees. Oil the bottom and sides of an 8 x 8 inch baking pan.

In a small mixing bowl, stir together the almond flour, cocoa, and salt. Stir in the vanilla, coconut oil, and maple syrup. Use your hands to press the mixture evenly over the bottom of the oiled baking dish. Bake the crust for 15 minutes. Let it cool completely before spreading on the filling.

Place the blueberries, coconut cream concentrate, vanilla, and maple syrup in a food processor or blender. Blend until fairly smooth, with some pieces of blueberry still visible. Spread the filling over the cooled crust and refrigerate for at least 30 minutes before pouring on the glaze.

To make the chocolate glaze, stir together the coconut oil, cocoa powder, and maple syrup until smooth. Pour the glaze over the blueberry filling, tilting the pan to get it evenly over the top. Refrigerate the bars for at least two hours before cutting into squares to 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.

Angela from Longmont, CO won $50 for this recipe and photo! Submit yours here!

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Chocolate Coconut Avocado Pops

Chocolate_Coconut_Avocado_Pops
Chocolate Coconut Avocado Pops
photo by recipe author

 

Servings: 6
Preparation Time: 45 minutes

Soak dates for about 30 minutes in 1/2 cup of water until they soften. Add dates, with the water they soaked in, into blender with the remaining ingredients and blend until smooth and creamy.

Can be spooned into cups and enjoyed as pudding at this stage, or if you want to make them into coconut Fudgesicles, spoon mixture into your popsicle molds.

Freeze overnight.

Jeffrey from Fort Lauderdale, FL won $50 for this recipe and photo! Submit yours here!

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Gluten Free Black Forest Tart

Black_Forest_Tart
Gluten Free Black Forest Tart
photo by recipe author

Servings: 10-12
Preparation Time: 60 minutes

Crust:

Filling:

  • 1 cup rhubarb, diced
  • 2 cups cherries, pitted
  • 1 cup blueberries
  • 1/4 cup water
  • 2 tablespoons raw honey
  • 2 tablespoons arrowroot starch
  • 3 tablespoons chia seeds

Topping:

In a mixing bowl, combine almond meal, arrowroot starch, coconut oil, honey, cocoa powder and sea salt. Mix until small crumbs form. Add water and mix until a ball of dough forms, adding more water if necessary (about 1 tablespoon at a time).

Place dough into a greased tart pan or a spring-form pan , spreading over the bottom and up the sides of the pan. Bake at 350 °F for about 25-30 minutes or until cooked through and slightly crisp. Let cool completely.

Meanwhile, in a medium saucepan, combine rhubarb, cherries, blueberries, water and honey. Bring to a boil, then cover and reduce heat to low-medium. Simmer for about 10 minutes or until fruit is cooked.

Using an immersion blender, puree fruit mixture if desired – this is optional. Carefully sprinkle arrowroot starch over mixture and stir until blended. Stir in chia seeds until blended.

Let mixture cool for about 10 minutes to let filling set up slightly. Pour into the cooled tart crust and let set for about an hour, or 30 minutes in the refrigerator.

Drizzle melted chocolate over tart and top with coconut whipped cream 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.

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

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