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Coconut Desserts & Sweets Recipes

Gluten Free Coconut Carrot Cake

Gluten_Free_Coconut_Carrot_Cake
Gluten Free Coconut Carrot Cake
photo by recipe author

 

Servings: 12
Preparation Time: 60 minutes

Carrot Cake:

  • 1/3 cup palm shortening, grass-fed butter or ghee
  • 1/4 cup applesauce
  • 1/2 cup raw honey
  • 1/2 cup whole sugar
  • 3 large eggs
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 1/2 cups gluten free flour blend*
  • 1 cup coconut milk**
  • 1 teaspoon vanilla extract
  • 1 cup carrots, finely shredded
  • 2 oranges, juice and zest
  • 1 cup pecans, finely chopped

Frosting:

In a mixing bowl, combine palm shortening, applesauce, honey and sugar until smooth. Add in eggs, one at time and beat until smooth. Add in cinnamon, nutmeg, salt, baking powder and flour. Pour in milk and vanilla. Beat on medium speed for about 3 minutes.

Fold in carrots, orange juice and zest and pecans. Pour into greased cake pans.

Bake at 325° F for about 25-35 minutes or until cooked through and slightly brown.

Remove from oven and let cool completely on wire racks.

Meanwhile, beat together palm shortening, cream cheese and vanilla for frosting over medium speed. Slowly add in sugar and beat until smooth.

Place bottom layer of cake on serving dish. Spread a layer of frosting over cake and sprinkle with crushed coconut chips. Repeat with remaining layers.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

**Homemade Coconut Milk

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

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

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Gluten Free Nut Butter Chocolate Chip Cookies

Gluten_Free_Nut_Butter_Chocolate_Chip_Cookies
Gluten Free Nut Butter Chocolate Chip Cookies
photo by recipe author

 

Servings: 36
Preparation Time: 20 minutes

In a mixing bowl, cream together butter or shortening, peanut butter, sugar and honey until smooth. Add in vanilla and eggs, beat well.

Slowly add in baking powder, almond flour, coconut flour, arrowroot starch and salt until just blended. Fold in cacao nibs or chocolate chips.

Using a cookie scoop, scoop dough onto baking sheets lined with parchment paper or a liner. You may add texture and flatten the cookies a little before baking by gently pressing a fork across the tops of the cookies, if desired.

Note: if using cacao nibs instead of chocolate chips, the nibs will be hidden in the cookies and not as evident as chocolate chips would be, as pictured above.

Bake at 375 ° F for about 12-15 minutes.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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Dairy Free Coconut Milk Chocolate Pudding

Dairy_Free_Coconut_Milk_Chocolate_Pudding
Dairy Free Coconut Milk Chocolate Pudding
photo by recipe author

 

Servings: 4
Preparation Time: 10 minutes

  • 1/2 cup dried golden figs, chopped
  • 1 1/2-2 cups coconut milk*
  • 2 teaspoons vanilla extract
  • pinch salt
  • 2 tablespoons cocoa powder

Optional garnishes: tart dried cherries, toasted coconut flakes, or chopped figs.

Chop figs into very small pieces. Then measure out 1/2 cup. Add chopped figs, 1 cup coconut milk, vanilla, and salt into a high speed blender or food processor – blend until creamy.

Then slowly add in additional 1 cup coconut milk, depending on your figs you may only need to add in 1/2 cup more milk. Add in cocoa powder and blend again.

Serve immediately or chill in fridge overnight before serving.

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

Andrea from Willamina, OR won $50 for this recipe and photo! Submit your coconut recipes and photos here!

 

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Sweet Potato Casserole

Sweet_Potato_Casserole
Sweet Potato Casserole
photo by recipe author

 

Servings: 6
Preparation Time: 25 minutes

Preheat oven to 325° F.

Mix all ingredients in a mixer until smooth. Place in a 9×13 pan and bake at until marshmallows are golden brown (10-15 minutes).

Serve in individual ramekins, topping with optional marshmallows or toasted pecans.

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

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Espresso Almond Shortbread

Gluten_Free_Espresso_Almond_Shortbread
Gluten Free Espresso Almond Shortbread
photo by recipe author

 

Servings: Makes 24 cookies
Preparation Time: 1 hour

Gluten Free Espresso Almond Shortbread:

Optional Chocolate Icing:

Gluten Free Espresso Almond Shortbread:

Cream the butter with the sugar in a mixer. Add the coffee, salt, and almond extract and mix to combine. Add the almonds and chocolate chips and combine, scraping down the sides of the bowl as necessary. Add the coconut flour and the Einkorn flour ½ cup at a time, mixing between additions. The dough will be very stiff.

Remove from bowl and roll the dough into a log shape. Wrap in parchment paper and place in freezer for 30 minutes before slicing into ¼ inch rounds. Place on papered or greased baking sheets and flatten cookies slightly with your hand. Bake at 350 ° F for 14 minutes. Remove to rack to cool.

Optional Chocolate Icing:

Melt chocolate chips and coconut oil in a double boiler. Dip cookies in the melted chocolate or drizzle chocolate over the tops.

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Peppermint Coco-Mocha

Peppermint_Coco_Mocha
Peppermint Coco-Mocha
photo by recipe author

 

Servings: 2
Preparation Time: 10 minutes

Using an immersion blender or a countertop blender, blend all ingredients together until frothy. Top with crushed peppermint pieces, if desired.

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

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Peanut Butter Party Bars

Peanut_Butter_Party_Bars
Peanut Butter Party Bars
photo by recipe author

 

Servings: 25-30
Preparation Time: 20 minutes

Chocolate Sauce:

Put crisped rice in a gallon ziploc bag and crush using a rolling pin.

In a small saucepan over medium heat combine peanut butter, honey, 2 1/2 tablespoons coconut oil, banana, 1 tablespoon milk, and vanilla. Mash banana with fork and cook mixture until banana turns brown.

Put smashed crisp rice in a large bowl and pour peanut butter mixture over it. Mix thoroughly and press into a greased 9×13 pan.

Chocolate Sauce:

Rinse out your saucepan and add chocolate, cocoa powder, 2 tablespoons milk, and 1 tablespoon coconut oil. Heat over medium heat until chocolate melts, whisking to combine. Pour silky mixture over peanut butter mixture and chill until chocolate is firm then cut into bars and serve.

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

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Gluten Free Pumpkin Bread with Coconut Flour

Gluten_Free_Pumpkin_Bread_with_Coconut_Flour
Gluten Free Pumpkin Bread with Coconut Flour
photo by recipe author

 

 

Servings: 6-8
Preparation Time: 15 minutes

Preheat oven to 325 ° F.

Combine all dry ingredients in a mixing bowl.

Combine all wet ingredients in another mixing bowl.

Then combine both bowls together and mix until well incorporated.

Pour into a greased loaf pan and bake for 45-60 minutes.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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