Feed

Coconut Dessert Recipes

Chocolate Coconut Macaroons with Chocolate Glaze

Chocolate Coconut Macaroons with Chocolate Glaze Recipe photo
Chocolate Coconut Macaroons with Chocolate Glaze
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Macaroons:

Glaze:

Preheat oven to 250 degrees ºF. Line a baking sheet with parchment paper.

In a mixing bowl, sift together all dry macaroon ingredients, removing any clumps.

Add coconut milk and syrup string till a thick batter forms.

Firmly pack coconut batter into a 1 1/2 tablespoon cookie scoop by scooping and dragging along the sides of bowl. Drop onto baking sheet.

Bake for 40 minutes.

Transfer to a cooling rack to allow macaroons to harden.

Glaze:

Heat one cup water in a small saucepan. Place cacao butter in a heatproof bowl, and melt over simmering water. Remove from heat and whisk in remaining ingredients.

Allow the chocolate glaze to briefly cool and thicken, however, do not allow glaze to harden.

Dip macaroons in chocolate and place on frozen cookie sheet. This will quickly harden the glaze. Allow the macaroons and glaze to set before serving.

Chill macaroons in refrigerator for 30 minutes. Macaroons are best served chilled.

*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.)

Caroline from Honolulu, HI just won $50 for this recipe and photo!
Submit yours
here.

Read More

Flourless Coconut Lemon Cookies

Flourless Coconut Lemon Cookies Recipe photo
Flourless Coconut Lemon Cookies
photo by recipe author

Servings: 12-15
Preparation Time: 10 minutes

  • 3/4 cup
    coconut cream concentrate, softened*
  • 1/4 cup cashew butter (I prefer fresh grind, jarred has added oils)
  • 2/3 – 3/4 cup granulated sugar
  • 1 egg
  • 1/4 cup FRESH lemon juice, strained (about 1 lemon)
  • 1 tablespoon grated lemon peel
  • 1 teaspoon baking powder (gluten and corn free)
  • dash of sea
    salt

Preheat oven to 350 degrees ºF.

Place the softened coconut cream in a food processor and pulse until smooth.

Add in the remaining ingredients and process until combined and lemon peel has disappeared.

Depending on how soft your coconut cream was, you may need to place the dough in the refrigerator for a few minutes to harden.

Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.

Bake in preheated oven about 10-12 minutes or until slightly brown around edges.

Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack.

Store in an airtight container and refrigerate if you prefer a harder cookie.

Notes:

*To soften the coconut butter, place the open jar in a saucepan of simmering water. Most have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

Kate from Highlands Ranch, CO just won $50 for this recipe and photo!
Submit yours here.

Read More

Coconut Milk Honey Crème Brûlée

Coconut Milk Honey Creme Brulee Recipe photo
Coconut Milk Honey Crème Brûlée
photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Caramel Sauce:

Preheat oven to 300 degrees ºF.

Heat coconut milk, honey, salt and vanilla on low flame, stirring occasionally. Heat to steaming but not boiling.

Whisk egg yolks in a large, separate bowl until lightly colored. Slowly drizzle heated coconut milk mixture into egg yolks. Whisk briskly while drizzling.

Put 4 empty custard/Crème Brûlée cups into an 8″x8″ pan. Heat enough water to add to the 8×8 pan to cover cups halfway up the outsides. (An 8×8 glass baking dish may also be used if you don’t have Crème Brûlée cups. Just put the dish into a larger one and pour the hot water into the larger pan, coming up halfway up the sides of the inside pan).

Ladle the Crème Brûlée mixture into the cups (or the glass baking dish). Carefully put the pan into the oven. Bake 45 to 50 minutes. Tops of custard should be brown and center should be nearly set; not too wiggly. Carefully remove pan from the oven. Remove cups from the water bath and set out to cool.

Top custard with caramel sauce. Cover and refrigerate overnight. Serve cold.

Caramel Sauce:

Combine coconut milk, salt and honey in a saucepan. Heat until just boiling, stirring occasionally.
Cook about 15 minutes until sauce is reduced and turns a caramel color. Remove from heat. Pour over Crème Brûlée. Chill overnight.

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

Tricia from Florissant, MO just won $50 for this recipe and photo!
Submit yours here.

Read More

Coconut-Cardamom Dipped Strawberries

Coconut-Cardamom Dipped Strawberries Recipe photo
Coconut-Cardamom Dipped Strawberries
photo by recipe author

Servings: 8-10
Preparation Time: 20 minutes

Rinse the berries and let them dry completely on paper towels.

Warm the coconut cream concentrate, coconut oil, honey, and cardamom just enough to stir it all together. Chill the mixture until it is the texture of frosting (5-15 minutes). Dredge the strawberries in the mixture and either eat them right away or let them chill to set up the coating.

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

Read More

No Bake Dark Chocolate Dipped Coconut Macaroons

No Bake Dark Chocolate Dipped Coconut Macaroons Recipe photo
No Bake Dark Chocolate Dipped Coconut Macaroons
photo by recipe author

Servings: 16-18
Preparation Time: 30 minutes

1. Combine coconut, coconut flour, and sea salt in a bowl or food processor. Add coconut oil, honey and vanilla extract. Combine until the “dough” starts to stick together. If it doesn’t, add more honey or coconut oil. Give the dough a taste to see which one, if you want your macaroons to be more sweet, add honey! If they taste just right, add coconut oil!

2. Stick your mixture in the freezer for about 5 minutes. In the meantime, melt your chocolate in a double boiler.

3. Prepare a baking sheet with parchment paper. Roll the dough by tablespoon and dip each macaroon in the dark chocolate. When you have prepared all the macaroons, drizzle dark chocolate on the top using a spoon (and a quick wrist – the key to those drizzles is to flick the wrist, not the hand)!

4. Place the baking sheet in the freezer for 5 minutes. Serve or store in the fridge and share with friends

Sarah from Hood River, OR just won $50 for this recipe and photo!
Submit yours here.

Read More

Dairy Free Blueberry Cheesecake

Dairy Free Blueberry Cheesecake Recipe photo
Dairy Free Blueberry Cheesecake
photo by recipe author

Servings: 10
Preparation Time: 20 minutes

Bottom Crust Layer:

  • 2 cups walnuts (or pecans)
  • 1/2 cup medjool dates (or raisins)
  • Pinch of sea
    salt
  • optional: 1/2 t
    cinnamon

Cheesecake Layer:

  • 1 1/2 cups raw macadamia nuts or cashews (soak for 2 to 4 hours for easier blending)
  • 3/4 cup
    coconut oil, melted
  • 1/3 cup lemon juice
  • 1/2 cup
    maple syrup or
    honey
  • 1 teaspoon
    vanilla extract
  • 1-4 tablespoons water, as needed, less water will be needed if nuts were soaked first.

Fruit Layer:

  • 3 cups blueberries, cherries or raspberries (or your favorite fruit/berry)
  • 3 tablespoons blueberry jelly (no refined sugar added) – or use a little
    honey

Line an 8″ pie dish or spring form cake pan with parchment paper. Or you can line a muffin pan to make 12 mini cheesecakes which are cupcake sized.

Pulse walnuts, dates and salt together in a food processor until mixture is crumbly, but be careful not to over process into nut butter. Press crust mixture into bottom of lined pie pan.

Puree cheesecake layer ingredients together in a food processor or high speed blender. Spoon over the bottom crust layer.

Stir blueberries in the jelly to create a nice shiny glaze. Gently top cheesecake with fruit topping.

Set in fridge, or the freezer to set for couple hours, this cheesecake stores very well in the freezer, just let it thaw for a few minutes or so before serving.

Andrea from Willamina, OR just won $50 for this recipe and photo!
Submit yours here.

Read More

Grain & Nut Free Fudge Brownies

Grain and Nut Free Fudge Brownies Recipe photo
Grain & Nut Free Fudge Brownies
photo by recipe author

Servings: 9-12
Preparation Time: 15 minutes

Preheat oven to 350 degrees ºF.

Melt the chocolate, butter and coconut milk in a double boiler.

Whisk the eggs and vanilla in a small bowl and set aside.

In a large mixing bowl combine the tapioca flour, cacao powder, sugar and salt. Add the egg mixture to the flour mixture and stir a couple times, doesn’t need to be combined well.

Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined.

Pour batter into an 8×8 greased baking dish.

Bake at 350 for 25-30 minutes. Store in an airtight container.

Quick Notes:

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

You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao. I wanted to make these dairy free and sugar free or I would have used my favorite chocolate chips. You may need to reduce the amount of sweetener.

Kate from Highlands Ranch, CO just won $50 for this recipe and photo!
Submit yours here.

Read More

Gluten Free Coconut Cake Brownies

Gluten Free Coconut Cake Brownies Recipe photo
Gluten Free Coconut Cake Brownies
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Preheat oven to 375 degrees ºF.

In small mixing bowl mix together the first six ingredients.

In larger separate mixing bowl, blend together the next six ingredients.

Pour first mixture into second mixture and blend together. Spread into 8×11 glass cake dish oiled with coconut oil.

Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. When cooled frost with a simple frosting of powdered sugar, cocoa, and coconut milk, if desired.

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

Crystal from Las Vegas, NV just won $50 for this recipe and photo!
Submit yours here.

Read More