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Coconut Dessert Recipes

Gluten Free Holiday Fruit Pie

Gluten Free Holiday Fruit Pie Photo
Gluten Free Holiday Fruit Pie
photo by recipe author

Servings: 8
Preparation Time: 1 hour

Filling Ingredients:

  • 2 cups cranberries
  • 1/2 cup water
  • 1/4 cup raw honey
  • 1 apple, peeled and thinly sliced
  • 1 cup pineapple, diced
  • 1 teaspoon cinnamon
  • 1/4 cup arrowroot starch

Preheat oven to 350 degrees ºF.

In a mixing bowl, combine almond flour, coconut flour, 2/3 cup arrowroot starch, salt and baking powder. Cut in shortening, vinegar and 1 tablespoon honey until mixture is crumbly. Slowly add in a little water while mixing until dough forms.

Roll out dough on a lightly floured surface until about 1/4″ thick. Place dough in a deep dish pie plate. Save any remaining dough to make a lattice top crust if desired.

In a saucepan, bring cranberries, 1/2 cup water and 1/4 cup raw honey to a boil. Simmer about 10 minutes until cranberries have popped and most of water is absorbed. In a large bowl, combine cranberry mixture, pineapple, apple, cinnamon and 1/4 cup arrowroot starch. Pour into pie crust. Top with lattice crust or a whole crust top if desired.

Bake for about 40-50 minutes or until crust starts to brown.

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Gluten Free Snickerdoodles

Gluten Free Snickerdoodles Photo

Gluten Free Snickerdoodles photo by recipe author

 

Servings: 20 cookies
Preparation Time: 30 minutes

Mixture for sprinkling:

  • 1 teaspoon cinnamon
  • 2 tablespoons sugar

Preheat oven to 350 degrees ºF.

Stir the butter/coconut oil, honey, egg, and vanilla until uniform. (Mixing this recipe by hand works fine.)

In a separate bowl, mix the nut flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt.

Add dry ingredients into the wet. Allow to sit a few minutes to thicken.

Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper. Flatten a little with a buttered spatula.

Sprinkle tops with cinnamon and sugar mixture.

Bake approximately 12 minutes, until slightly golden. Cool a few minutes on the cookie sheet before moving them to a rack.

Keep in an air-tight container in the fridge.

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

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Grain Free Cookie Dough Bites

Grain Free Cookie Dough Bites Photo

Grain Free Cookie Dough Bites photo by recipe author

Servings: 20
Preparation Time: 40 minutes

In a mixing bowl, blend oil, shortening and sugar until creamy. Add in vanilla, flours and almond milk (start with 1 tablespoon and add the other if necessary to get dough to form).

Mix until dough forms and fold in 1/2 cup chocolate chips. Melt remaining chocolate chips and drizzle over cookie dough bites. Refrigerate for at least 30 minutes prior to serving. Store in the fridge for up to a week.

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

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Holiday Cranberry Coconut Flour Muffins

Holiday Cranberry Coconut Flour Muffins Photo

Holiday Cranberry Coconut Flour Muffins photo by recipe author

Servings: 6 muffins/12 mini muffins
Preparation Time: 30 minutes

1. Preheat oven to 360 ºF/180 ºC and grease a 12 cup mini muffin tin.

2. In a mixing bowl, whisk together the coconut flour, salt, starch and baking soda.

3. In a smaller bowl, beat together the eggs, coconut oil, maple syrup, and vanilla for about 1 minute.

4. Add the liquid ingredients to the dry ingredients and mix with a hand mixer on medium speed for one-two minutes or until well combined.

5. Stir in the cranberries (cut into pieces).

6. Spoon the batter evenly into the muffin cups. Bake for 20 – 25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a blueberry).

7. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

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Gluten Free Pecan Crescent Cookies

Gluten Free Pecan Crescent Cookies Photo

Gluten Free Pecan Crescent Cookies photo by recipe author

 

Servings: 30
Preparation Time: 1 hour 30 minutes

Preheat oven to 375 degrees ºF.

In a bowl, combine shortening, vanilla extract, almond extract and honey. Cream together until smooth.

Add in flours, starch, salt and pecans until dough forms. Wrap dough ball in plastic wrap and refrigerate for about an hour. Form into boomerangs and place on a greased or lined baking sheet.

Bake in preheated oven for about 15 minutes or until edges start to brown. Let cool completely. Dust in powdered sugar if desired. Store in a sealed container.

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

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Spicy Pumpkin Pie Coconut Coffee

Spicy Pumpkin Pie Coconut Coffee Photo

Spicy Pumpkin Pie Coconut Coffee photo by recipe author

 

Servings: 1
Preparation Time 5 minutes

Brew your cup of coffee. Add all the rest of the ingredients and blend until frothy. Sprinkle with additional pumpkin pie spice.

Drink while piping hot!

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Carrot Coconut Muffins

 

Carrot Coconut Muffins Photo

Carrot Coconut Muffins photo by recipe author

Servings: 12 Muffins
Preparation Time: 20 minutes

Preheat oven to 375 degrees ºF.

Cream coconut oil, sucanat, and sugar well. Add eggs and sour cream. Blend in carrots and coconut.

Combine flour, baking soda, and cinnamon. Stir in until just moistened. Fill 12 muffin papers in a pan.

Bake in preheated oven for 20-25 minutes.

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Gluten Free Cranberry Currant Persimmon Bars


Gluten Free Cranberry Currant Persimmon Bars Photo

Gluten Free Cranberry Currant Persimmon Bars photo by recipe author

 

Servings: 15
Preparation Time: 40 minutes

Crust:

  • 1 cup plain almonds
  • 1/2 cup water
  • 1 cup dates (10 regular dates, pits removed)
  • 1/2 cup coconut flour
  • 1/4 cup sugar

Fruit Filling:

  • 2 medium persimmons, chopped (about 1/2-3/4 cup)
  • 1/2 cup chopped cranberries
  • 1/3 cup dried currants or raisins
  • 1/4 cup water
  • 1/2 cup sugar

Crumb Topping:

Preheat oven to 375 °F.

Crust: in a blender, puree almonds, water and dates together until smooth. In a bowl, add in date mixture and remaining crust ingredients and mix until well combined. Spread into a greased 9×13 baking pan. Bake for about 15 minutes or until lightly browned.

Filling: in a saucepan, combine fruit filling and bring to boil over medium heat. Cook for about 10 minutes or until mixture starts to thicken. Pour fruit mixture over crust.

Topping: in a small bowl, combine topping ingredients and blend together with a fork until crumbly. Sprinkle crumb mixture over fruit filling. Return bars to oven and bake for an additional 10 minutes or until crumb topping starts to brown. Let cool about 15 minutes and cut into bars.

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

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