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Coconut Desserts & Sweets Recipes

Coconut Peanut Butter Fudge

 

Coconut Peanut Butter Fudge
Coconut Peanut Butter Fudge
photo by recipe author

 

Servings: 64 pieces
Preparation Time: 1 hour, 30 minutes

Peanut Butter Layer:

  • 1/2 cup creamy peanut butter
  • 3 tbsp butter
  • 1/4 cup honey
  • 2 tbsp water
  • 2 tsp vanilla extract
  • 1 pound cane sugar, powdered (I use Magic Bullet)
  • 1/2 cup powdered milk

Chocolate Layer:

  • 2/3 cup homemade coconut milk
  • 6 oz. semi-sweet or dark chocolate chips

Glaze:

  • 1/2 cup cane sugar, powdered (I use Magic Bullet)
  • 1 tbsp organic butter, melted
  • 2 tsp homemade coconut milk
  • 1/2-1 tsp water, as needed

Garnish:

  • 1/3 cup coarsely chopped unsalted peanuts

Line an 8 x 8 x 2-inch square baking pan with waxed or parchment paper; lightly grease with coconut oil or butter.

Peanut Butter Layer:

Heat together peanut butter and butter in medium-size saucepan over low heat until melted. Stir in honey, water and vanilla. Remove from heat.

Gradually stir in powdered cane sugar and powdered milk until blended. Knead with hands if necessary. Turn into prepared pan; pat out firmly to evenly cover bottom of pan. Let cool, then score top with a fork.

Chocolate Layer:

Heat cream in small saucepan over low heat just until tiny bubbles appear around edge of pan. Remove from heat. Add chocolate chips; let stand for about 30 seconds. Stir until smooth. Pour chocolate over peanut butter layer, spreading to cover completely. Refrigerate until firm, at least 1 hour.

Glaze:

Stir together powdered cane sugar, melted butter, coconut milk and water (if needed) in a small bowl. For best results, use an offset spatula to carefully spread glaze over top of chocolate layer. Sprinkle evenly with chopped peanuts, if desired.

Refrigerate about 2 hours or until firm enough to cut. Lift fudge out of pan and carefully remove waxed paper. Cut into 64 small pieces. Small truffle cups or mini cupcake liners work well for gift giving, if desired. Place one piece of fudge into each liner and wrap in plastic wrap.

Sheri from Avon, IN won $50 for this recipe and photo! Submit your recipes and photos here!

 

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Coconut Chocolate Bites

Coconut Chocolate Bites
Coconut Chocolate Bites
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Combine all ingredients except for the chocolate in a food processor and whirl until well-combined.

Scoop out mixture and roll into 12 balls. Chill for 30 minutes on a baking sheet or pan.

Melt chocolate in a saucepan over low heat.

Carefully dip tops of the bites in the chocolate, and return them to the baking sheet. Chill until the chocolate has hardened.

Stephanie from Rio Rancho, NM won $50 for this recipe and photo! Submit your recipes and photos here!

 

*Gluten Free Flour Mix

  • 1 cup brown rice flour
  • 1/2 cup coconut flour
  • 1/4 cup cornstarch
  • 2 tablespoons tapioca flour/starch
  • 1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

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Can’t Beat Gluten Free Beet Cookies

Can't Beat Gluten Free Beet Cookies
Can’t Beat Gluten Free Beet Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

  • 1 cup almond flour
  • 1 cup cassava flour
  • 1/3 cup coconut oil, softened
  • 1 medium beet, peeled and chopped
  • 4 Mejdool dates, pits removed
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Preheat over to 350° F. Line a cookie sheet with parchment paper.

Mix the almond flour, cassava flour, baking powder, and salt in a large bowl.

Place the beets, Mejdool dates, egg, and vanilla in a blender or food processor and blend until smooth.

Pour the blended mixture into the bowl with the dry ingredients and stir. Add the coconut oil and mix well.

Scoop dough into balls, gently patting each one flat before placing on the lined cookie sheet.

Bake for 12-15 minutes.

Allow the cookies to cool for two minutes and then transfer to wire rack to cool completely.

Kathryn from Boise, ID won $50 for this recipe and photo! Submit your recipes and photos here!

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Coconut Butter Lemon Bars

Coconut Butter Lemon Bars
Coconut Butter Lemon Bars
photo by recipe author

 

Servings: 40+ small bars
Preparation Time: 10 minutes

In a small/medium bowl, combine ingredients except for the ground flax. Stir well.

Line a 8×8 baking pan with parchment paper.

Transfer mixture onto the pan. Spread evenly.

Sprinkle with ground flax. Freeze.

Cut according to preferred shape and size, serve.

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

Featured Product

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Ingredients: 100% Pure Coconut! Nothing else! Buy it now here!

What is Coconut Cream Concentrate™?

Coconut Cream Concentrate is whole coconut meat in concentrated form. It is sometimes referred to as “coconut butter.” It contains no additives* (not even water). The dried coconut meat is ground very finely, giving it a creamy consistency due to its high fat content, much like other nut butters. Since it is 70% fat, it is a rich source of pure coconut oil. Note: this is a food, not a cooking oil.

How is Coconut Cream Concentrate™ used?

You can mix 1 or 2 teaspoons of Coconut Cream Concentrate with water or juice to make a creamy coconut drink. Many people put it in their coffee as a non-dairy creamer. It is also an excellent ingredient for cooking and baking. Because of its low moisture content, it can be mixed right in the batter or dough of breads and pastries. It can also enhance soups, be blended with smoothies, or made into ice cream. Many people just eat it straight, or spread it on breads and crackers, because it is so delicious!

See Sarah Shilhavy’s article: 10 Different Ways to Eat Coconut Cream Concentrate

Note: in colder weather Coconut Cream Concentrate will become hard, due to the high amount of natural coconut oil and fiber. It needs to be warmed to liquefy. But this is a food, not a cooking oil. If you use high heat, it will burn.

How is Coconut Cream Concentrate™ different from canned coconut milks and creams?

Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.” If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran! This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and NO preservatives at all: it is 100% natural coconut made from Philippine coconuts grown without pesticides or fertilizers. Coconut Cream Concentrate comes packaged in 1 pint or 1 quart glass jars.

Buy it now here!

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Gluten Free Tropical Pina-Coco-Nut Fruitcake

Gluten Free Tropical Pina-Coco-Nut Fruitcake
Gluten Free Tropical Pina-Coco-Nut Fruitcake
photo by recipe author

 

Servings: 12 small loaves and 6 muffins or 24-30 muffins
Preparation Time: 2 hours

  • 1 1/2 cups grated organic apples
  • 1/2 cup orange juice concentrate (frozen)
  • 1/2 cup chopped dates
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut flour
  • 1/2 cup flaked or shredded coconut
  • 1/2 teaspoon salt
  • 1 1/2 cup rolled oats
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 2 tablespoons candied (with honey) orange rinds
  • 1 cup dried pineapple chunks
  • 4 cups mixed and diced dried fruits: raisins, mango, figs, bananas, apples, cherries, cranberries, pears,
    blueberries, etc.

Mix everything together thoroughly, press firmly into molds.

Bake at 325° for 25 – 40 minutes, depending on whether loaves or muffins are selected. Watch carefully.

Remove from oven and allow to fully cool before removing from molds. Enjoy with cold milk.

Diane from Hubert, NC won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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Coconut Flour Peach Cobbler

Coconut Flour Peach Cobbler
Coconut Flour Peach Cobbler
photo by recipe author

 

Servings: 6
Preparation Time: 30 minutes

Filling:

  • 2 cups peach slices (about 4 large peaches, peeled and sliced)
  • 1/4 cup honey

Topping:

In a greased 2 quart baking dish, combine peaches and 1/4 cup honey.

In a bowl, stir together sugar, honey and coconut oil until smooth. Add in egg and vanilla and stir to combine.
Gently stir in almond flour, cassava flour, coconut flour, arrowroot starch, baking powder, salt and nutmeg until no lumps remain.

Pour batter over peaches and spread evenly over top.

Bake at 350° F for about 20-25 minutes or until topping is cooked through and slightly brown. Remove from oven and let cool about 10 minutes before serving.

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

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Grain Free Coconut Granola Bars

Grain Free Coconut Granola Bars
Grain Free Coconut Granola Bars
photo by recipe author

 

Servings: 16
Preparation Time: 45 minutes

Preheat the oven to 350° and line a 8×8 pan with parchment paper or use a silicone muffin pan. Set aside.

In a large bowl, combine nuts, coconut, cinnamon, salt, chocolate chips, and almond or coconut flour.

In a small bowl mix together coconut oil, honey/maple syrup, and almond butter.

Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.

Pour mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.

Bake for 30 minutes, the edges will be slightly brown.

Once removed from the oven, press down again using a spatula.

Store covered at room temperature.

Kristin from Easley, SC won $50 for this recipe and photo! Submit your recipes and photos here!

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Chili + Dark Chocolate Cookies

Chili Dark Chocolate Cookies
Chili + Dark Chocolate Cookies
photo by recipe author

 

Servings: 18-20 cookies
Preparation Time: 15 minutes

  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 cup + 2 tablespoons, Dutch processed cocoa
  • 1/2 cup coconut oil, room temperature
  • 1/2 cup whole cane sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 cup chopped dark chocolate

Preheat oven to 350° F.

Line a baking sheet with parchment paper.

In a medium bowl, whisk flour, salt, baking soda, cocoa, and cayenne pepper. Set aside.

By hand, cream coconut oil and sugars together until smooth. Add egg, mix until combined.

Gradually add flour mixture, combine. Stir in the dark chocolate pieces.

Scoop dough by rounded tablespoons onto prepared baking sheet, about 2 inches apart.

Bake for 8-10 minutes, until cookies are set. They should still be soft in the center.

Remove from oven and allow to remain on baking sheet for 3 minutes. Move to a baking rack to finish cooling.

Recipe and photo by Orissa. Submit your recipes here for a chance to win $50!

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