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Coconut Dessert Recipes

Banana Coconut Ice Cream

Place all ingredients in a VERY STRONG blender and blend starting a low speed, working up to the highest speed until all is mixed and is the consistency of ice cream.

If needed, add a couple ice cubes to thicken and chill.

This makes a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO

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Granola and Coconut Cream Bark

Bark
example of Coconut Cream Bark shown

Granola

Mix oats, shredded coconut, seeds and nuts, then set aside.

In a pan combine remaining ingredients. Heat and stir until well mix. Do not boil. Pour over oat mixture and stir to combine well. Pour granola into an edged baking pan. Bake at 300 F stirring every 10 minutes until lightly browned, about 20-30 minutes. Cool. Store in an airtight container.

I add this Granola recipe to a very similar Coconut Cream Concentrate recipe which I call Coconut Cream Bark. I have been making this recipe for almost a year now.

Coconut Cream Bark

Place Coconut Cream Concentrate jar in warm water to soften if needed. Mix the rest of the ingredients with the coconut cream and allow to set up in the refrigerator if you can wait!!

Options:

  • Roll balls of this filling in the granola recipe above or add granola to the Coconut Cream Concentrate mixture. Cool and break apart.
  • Add 1 teaspoon cinnamon or 1/4 cup carob powder.
  • Add carob chips.
  • Add other flavorings such as cherry, almond, or maple.

Recipe submitted by Elaine, Bonham, TX

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Easy Vegan Macaroons

Lemon_Coconut_Macaroons
example photo shown

Preheat oven to 400 degrees.

Heat milk of your choice, oil, coconut cream and sweetener of your choice on low until melted. Add cornstarch & coconut flour and whisk until smooth. Add milk mixture to all other ingredients in a large bowl and mix. Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil. Top with nuts and bake for 15-20 minutes, or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.

Note: Sugar can be substituted with honey or xylitol. Use about 3 tablespoons of either one.

Recipe submitted by: Kai, Lakeport, CA

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Amazing Coconut Pie

Coconut_Custard_Pie
example photo shown

Combine milk, sugar, flour, baking powder, baking soda, eggs, oil, vanilla and almond in blender. Blend on low for 3 minutes. Pour into 9″ pie plate that has been oiled with coconut oil. Let stand 5 min. Sprinkle with coconut. With spoon lightly press on the coconut until it is moistened. Bake at 350 for 40 min or until set.

Submitted by Carol, Colorado Springs, CO

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Gluten Free Yellow Cake

example photo shown

  • 2 1/2 sticks butter – softened
  • 1 1/3 cup organic sugar
  • 8 large eggs – at room temperature
  • 2 egg yolks – at room temperature
  • 2 cups coconut flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups of milk (or half n half) + 1 tablespoon
  • 1 tablespoon vanilla
  • Coconut oil

Pre heat oven to 350 degrees. With a pastry brush, grease two round 9 or 8 inch cake pans with coconut oil and dust with coconut flour.

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together for about five minutes on medium high speed, until light and fluffy, scraping bowl occasionally. Add the egg yolks into the butter and sugar mixture and beat together until well blended. Add the rest of the eggs in one at a time, beating mixture after each addition. In a separate bowl, combine all the dry ingredients together. Add the vanilla to the milk. With mixer on low speed, add the flour and milk to the butter and egg mixture, scraping bowl when needed. When all the milk and flour mixture is used up, beat the cake batter together for about five minutes, until the color is a bit lighter and the batter is light and fluffy.

Spoon the batter into the prepared cake pans and smoothen out the tops. Bake in a 350 degree oven for about 30-35 minutes, or until toothpick inserted in center of cake comes out clean.

Place the cake pans on a wire rack and let it cool for about five minutes in the pan. Run a butter knife along the edges of the cakes before removing from pan. When cakes are completely cool, frost with Marshmallow Frosting or Chocolate Ganache. Enjoy!!

Marshmallow Frosting

  • 1 1/2 cups organic white sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 1/2 tablespoons brown rice syrup
  • 2 egg whites
  • 1 1/2 teaspoon vanilla

Place sugar, cream of tartar, salt, water, and brown rice syrup in a saucepan or pot. Cook and stir over medium heat until sugar is completely dissolved, forming a syrup.

Place egg whites in a mixer bowl and whip on high speed with an electric mixer for about 45 seconds, or until egg white begin to hold their shape. Continue beating on high speed while slowly pouring hot syrup into egg whites in a fine stream. Whip for about 5 minutes longer, or until frosting loses its gloss and stands in stiff peaks. Frost cake immediately. Enjoy!!

Submitted by Sarah, Milwaukee WI

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Oatmeal Coconut Crisps

Triple_Coconut_Oatmeal_Cookies_recipe_photo
example photo shown

 Preheat oven to 375 degrees.

Stir together dry ingredients except sugar. Cream coconut oil and sugar together in an electric mixer on medium speed until mixture looks creamy. Add eggs one at a time then extracts. Add dry ingredients into sugar mixture gradually and mix until everything is well mixed together.

Drop dough by teaspoonfuls/tablespoonfuls onto a cookie sheet and flatten slightly with a fork. Bake in preheated oven at 375 degrees for 10 to 12 minutes.

Submitted by Jennifer, Patriot, IN

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Pumpkin-Coconut Squares

Pumpkin
example photo shown

Pumpkin-Coconut Squares

Procedure:

Pre-heat oven at 350 degree F.

Mix the coconut flour with baking powder. Set  aside. Blend
all the rest of the ingredients and then mix with the
coconut flour and baking powder mixture. Mix well. Grease an
8 x12 rectangular pan with coconut oil. Pour the mixture on
the pan.
Bake at 350 degree F for 45 minutes.
Test to see if it is already done by inserting a clean
toothpick in the middle. When the toothpick comes out clean
or with no residue, the mixture is done.

Cool down. Cut into squares.

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own recipe here.

 

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