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Coconut Desserts & Sweets Recipes

Gluten Free Key Lime Pie Bars

Gluten_Free_Key_Lime_Pie_Bars
Gluten Free Key Lime Pie Bars
photo by recipe author

 

Servings: 24
Preparation Time: 1 hour

Gluten Free Flaky Crust:

Key Lime Filling:

Vanilla Frosting:

Gluten Free Flaky Crust:

Mix all crust ingredients together. It should be the consistency of thick oatmeal. Use a rubber spatula to press the batter as flat as possible into a lightly greased 9×13 glass baking dish, or for even easier removal later, line the dish with parchment paper. Bake at 350° F for 15 minutes.

While it is baking, make the key lime filling.

Key Lime Filling:

Mix all the filling ingredients together well & spread it on top of the baked crust. Bake for 45 more minutes.

Allow to cool completely at room temperature, then chill in the fridge.

Top with frosting and serve.

Vanilla Frosting:

Blend all ingredients on high speed with an electric mixer for several minutes, until light & fluffy.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your recipes here!

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Dairy Free Creamy Chocolate Popsicles

Dairy_Free_Creamy_Chocolate_Popsicles
Dairy Free Creamy Chocolate Popsicles
photo by recipe author

 

 

Servings: 8
Preparation Time: 15 minutes + freezing time

In a small pot combine coconut cream concentrate and water and heat on low temp until coconut cream concentrate is melted. Stir well. Add honey. Mix well. Then add the cacao and keep stirring. Next put in the coconut chips and chopped pecans. Combine well. Turn stove off and allow mixture to cool.

Fill 8 popsicle molds. Freeze and enjoy.

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

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Gluten Free Lime Cupcakes with Cheesecake Topping

Gluten_Free_Lime_Cupcakes_with_Cheesecake_Topping
Gluten Free Lime Cupcakes with Cheesecake Topping
photo by recipe author

 

Preparation Time: 10 minutes
Servings: 6

Cupcakes:

Topping:

  • 3 ounces cream cheese
  • 1/4 cup whipping/heavy cream
  • 1/4 cup whole sugar

Cupcakes:

Pre-heat the oven to 400° F.

Mix the coconut flour, baking powder, salt and whole sugar in a bowl. Add the coconut milk, coconut oil, lime juice, rind and eggs together until you have a smooth batter. Add the chlorophyll, adjust if you want it brighter green.

Pour into cupcake cases and bake for 20 minutes. Remove from the oven and allow to cool.

Topping:

Blend the topping ingredients together until smooth. Slather or pipe over the cupcakes. Optional decoration is extra rind from a lime.

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Creamy Coconut Popsicles

Creamy_Coconut_Popsicles
Creamy Coconut Popsicles
photo by recipe author

 

Servings: 8
Preparation Time: 15 minutes + freezing time

Combine coconut cream concentrate and water, heat in a small pot, on low temp until coconut cream concentrate is melted. Stir well. Add the honey. Mix well. Next put in the coconut chips and chopped almonds. Combine well. Turn stove off and allow mixture to cool.

Fill 8 popsicle molds to the brim. Freeze.

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

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Coconut Milk Jam

Coconut_Milk_Jam
Coconut Milk Jam
photo by recipe author

 

Servings: 1, 8-ounce jar
Preparation Time: Approximately 1 hour

Homemade Coconut Milk:

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

Bring the coconut milk, sugar and salt to a boil in a pot. Turn down heat to low and stir constantly until the mixture thickens. The jam will be ready when its color slowly changes to a dark caramel/chocolate brown and becomes sticky in texture. Remove from heat.

Pour into a clean 8 ounce glass jar and enjoy now, or later.

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GAPS Chocolate Zucchini Bread

 GAPS_Chocolate_Zucchini_Bread
GAPS Chocolate Zucchini Bread
photo by recipe author

 

Servings: 6 mini loaves
Preparation Time: 25 minutes

Wet ingredients:

Dry ingredients:

Optional:

  • 1/2 cup chopped walnuts

Preheat oven to 350° F.

In large bowl, combine wet ingredients & mix well. Add dry ingredients into bowl and whisk until combined. Pour batter into greased pans and bake for about 18-25 minutes, or until a toothpick inserted in the center comes out clean.

Keeps well in the fridge or in an airtight container on the counter.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes here!

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Gluten and Dairy Free Quadruple Coconut Cream Pie

Gluten_and_Dairy_Free_Quadruple_Coconut_Cream_Pie
Gluten and Dairy Free Quadruple Coconut Cream Pie
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 minutes + cooling time

Homemade Coconut Milk:

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

Gluten Free Coconut Flour Pie Crust:

Get the Gluten Free Coconut Flour Pie Crust recipe here.

To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400° F. Stir occasionally and shake around until coconut is golden brown. It only takes a few minutes so watch carefully so it doesn’t burn. Cool toasted coconut flakes thoroughly before using as a topping.

Separate eggs and set aside the egg whites. Whisk the yolks in a bowl.

Stir cornstarch, sugar, salt, and coconut cream concentrate together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over medium heat, cooking for another minute. Remove pan from the heat and add the vanilla and coconut oil. Stir well and then add shredded coconut. Cool the filling slightly (about 30 minutes) and pour into a pre-baked pie crust.

Cover pie with plastic wrap and refrigerate for 2 hours, or more until set. Sprinkle with the toasted coconut prior to serving.

Alternative to pie, serve as pudding:

Pie filling can also be used as a pudding and can be served in individual dishes rather than used for a pie. If serving as a pudding, allow to cool and set just as you would if preparing for pie, for about 30 minutes.

If desired, top with whipped cream, for pie or pudding.

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

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Gluten Free Key Lime Cream Bread

Gluten_Free_Key_Lime_Cream_Bread
Gluten Free Key Lime Cream Bread
photo by recipe author

 

Servings: 8
Preparation Time: 25 minutes

Key Lime Bread:

Cream Swirl:

Homemade Coconut Milk:

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

Preheat oven to 350° F.

Mix bread ingredients together in a large bowl and pour into a greased loaf pan.

Mix cream ingredients together and drizzle over top of bread dough. Swirl with a knife.

Bake for 1 hour or until a toothpick comes out clean. Allow to cool and then refrigerate to allow it to further set up, otherwise the bread will be too soft.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes here! 

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