Coconut Dessert Recipes

Dairy Free Sweet Potato Tarts

photo by recipe author

Servings: 8
Preparation Time: 1 hour 30 minutes

2 small sweet potatoes, baked and cooled (or 12-15 ounces organic pumpkin puree)
1/3 cup oats
1/4 cup nuts
1/4 cup shredded coconut
1/3 cup flour
pinch salt
2 tablespoons organic whole sugar
1 tablespoon coconut oil
2 tablespoons coconut cream concentrate
4 eggs
1/3 cup maple syrup or raw honey
1 tablespoon organic whole sugar
pinch salt
pinch cinnamon or pumpkin pie spice, optional

Bake and cool sweet potatoes and peel when fully cooled.

Grease or spray muffin pans and set aside. Preheat oven to 350° F.

In a food processor finely mix oats, nuts, shredded coconut, flour, salt, sugar then add coconut oil. Pulse a few times until mixed well. By the heaping tablespoon, press crust mixture into 8 standard muffin tins on bottom and sides. Bake for 15 minutes and set aside to cool.

In same food processor mix the sweet potatoes, coconut cream concentrate, eggs, maple syrup or raw honey, sugar, and salt until smooth. Add optional spice now, if using. Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky. Cool on wire rack.

Serve as is or with whipped cream or a drizzle of maple syrup.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

Chocolate Peanut Butter Chia Protein Pudding

photo by recipe author

Servings: 1
Preparation Time: 10 minutes

2 tablespoons chia seeds
1 1/4 cups milk
30 grams chocolate protein
1 tablespoon coconut oil
1 tablespoon cocoa powder
1 tablespoon peanut butter
1 teaspoon maple syrup

Stir chia seeds into 1 cup milk. Allow to sit for 15 minutes, then stir again. Place in refrigerator, and allow to sit for 1-2 hours.

In a saucepan, mix all the remaining ingredients over low heat until just melted and thoroughly mixed. Then combine with the soaked chia seeds.

Enjoy right away or allow to chill up to two hours.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Chocolate Sticky Rice (Champorado)

photo by recipe author

Servings: 6
Preparation Time: 30-40 minutes

1.5 cups uncooked short grain gluttonous/sticky rice
5 cups or more water, for cooking rice
2-3 tablespoons coconut oil
1/4 cup organic cocoa/cacao powder
raw honey or maple syrup
pinch salt
dash ground cinnamon
1 teaspoon organic vanilla extract

Thoroughly rinse rice. Place in a pot and cover with water. Set on medium heat. When water starts boiling, start stirring. Keep stirring and adding more water until almost cooked. Stir in the coconut oil and cocoa powder.

Then, add in the honey or maple syrup, salt, cinnamon and vanilla, mixing well.

Turn stove on low and simmer until rice is cooked.

Can be eaten hot or cold.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

Chocolate Coconut Fruit Dip

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

3/4 cup cocoa powder
1/3 cup coconut oil
1/3 cup maple syrup
1/4 cup coconut cream concentrate
2/3 cup milk
pinch salt
1 teaspoon vanilla extract

Mix all ingredients except vanilla over medium heat. Bring to a boil and continue to stir for two minutes. Remove from heat. Stir in vanilla.

Allow to cool for about 15 minutes.

Dip bite-size pieces of fruit in the dip, and allow to set in the refrigerator for at least 20 minutes before serving.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Easy No-Bake Gluten and Dairy Free Butternut Pecan Squares

photo by recipe author

Servings: 16
Preparation Time: 10 minutes

Crust:

1 1/2 cups pecan pieces
1/4 cup coconut oil
1 teaspoon vanilla extract
1 tablespoon organic sugar
pinch salt

Filling:

2 cups organic butternut squash puree
1/2 cup organic sugar
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
1/2 cup coconut cream concentrate, melted

Put the pecan pieces in a food processor along with the coconut oil, vanilla, sugar, and salt. Pulse until you have a slightly chunky mix. Firmly press the pecan mixture into an 8 x 8 inch baking pan.

In a medium saucepan, warm the butternut squash puree with sugar and cinnamon. When it is at a simmer, turn off the heat and stir in the vanilla, salt, and coconut cream concentrate. Whisk until the coconut butter is completely incorporated.

Spread the butternut mixture over the pecan crust.

Refrigerate for at least two hours, then cut into squares and serve.

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Dairy Free Hot Fudge

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

3/4 cup cocoa powder
1/4 cup coconut oil
3/4 cup coconut milk*
1/3 cup maple syrup
pinch salt
1/2 teaspoon vanilla

Homemade Coconut Milk:

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

Mix all ingredients except vanilla in a saucepan over medium-low heat. Bring to a boil and continue stirring for 1-2 minutes. Turn off heat and stir in vanilla. Allow to cool for at least 15 minutes. Serve warm over ice cream.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Pumpkin Snickerdoodles

photo by recipe author

Servings: 24
Preparation Time: 40 minutes

1/4 cup coconut oil or palm shortening
1/4 cup maple syrup
1/4 cup pumpkin puree
2 teaspoons vanilla extract
2 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon baking powder
1/2 teaspoon cream of tarter
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Topping:

1/4 cup whole cane sugar
1 tablespoon ground cinnamon

In a mixing bowl, combine maple syrup, pumpkin puree, coconut oil and vanilla extract. Add almond flour, coconut flour, baking powder, cream of tarter, salt and cinnamon. Mix until well combined.

Refrigerate dough for about 30 minutes.

In a small bowl, combine sugar and cinnamon for topping.

Using a cookie scoop, scoop dough in round balls. Roll the dough balls into the sugar and cinnamon mixture. Place balls onto a baking sheet lined with parchment paper. Gently flatten cookies with palm.

Bake at 350° F for about 15 minutes or until lightly browned. Remove from oven and let cool for about 10 minutes.

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