Feed

Coconut Desserts & Sweets Recipes

Dairy-Free Carrot Halwa

Dairy_Free_Carrot_Halwa
Dairy-Free Carrot Halwa
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 mins

In a heavy saucepan, heat the carrots, coconut milk, honey, and vanilla until the mixture comes to a low bubble. Reduce heat to medium and cook, stirring frequently, until the carrots are tender.

Stir in cardamom, salt, and coconut cream concentrate and continue cooking until the mixture is thick and most of the liquid is absorbed. Remove from heat and stir in the raisins and cashews. Serve warm.

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

Angela from Longmont, CO won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Grain-Free Zucchini Chocolate Cake

Grain_Free_Zucchini_Chocolate_Cake
Grain-Free Zucchini Chocolate Cake
photo by recipe author

 

Servings: 28
Preparation Time: 20 Minutes

Optional:

Preheat oven to 350 ° F

Combine dry ingredients in a sifter, set aside. You can also combine them into a bowl and whisk together, if you don’t have a sifter.

Place wet ingredients in the bowl of a stand mixer, beat on medium for 1-2 minutes, until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Using the sifter, slowly add the dry ingredients to the stand mixer, then run the mixer until all the ingredients are well combined.

Pour mixture into a 9 x 13 inch baking pan, top with the optional walnuts and/or chocolate chips. Also, batter could be spooned into muffin liners, fill almost to the top. (Makes approximately 24 cupcakes.)

Bake for 30-35 minutes for cupcakes, or 45-55 minutes for a cake, until the middle is set and a toothpick comes out clean.

Serve warm with ice cream, or home made whipped cream.

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

Tamara from Spring, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Grain Free Lemon Lavender Cookies

Grain_Free_Lemon_Lavender_Cookies
Grain Free Lemon Lavender Cookies
photo by recipe author

 

Servings: 24
Preparation Time: 45 minutes

Lavender Simple Syrup:

  • ½ cup water
  • ½ cup sugar
  • 1 tablespoon lavender

Cookies:

  • 2 cups almond flour*
  • ½ cup coconut flour
  • 2 tablespoons lavender, ground
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil, melted
  • ½ cup lavender simple syrup
  • 1 egg
  • 2 tablespoons lemon juice
  • ½ teaspoon vanilla
  • 3 teaspoons lemon zest
  • 4-6 drops lemon oil

Glaze:

  • ½ cup powdered sugar
  • 1 tablespoon ground lavender
  • 2 tablespoons lemon juice
  • 3-4 drops lemon oil

Lavender Simple Syrup:

In small pan, mix water, sugar, and lavender. Heat briefly to dissolve sugar. Set aside to cool.

Strain mixture and dispose of lavender.

Retain simple syrup for cookies. (Any extra is delicious in tea!)

Cookies:

Preheat oven to 350° F

In a large bowl, combine almond flour, coconut flour, ground lavender, baking soda, and salt.

In small bowl, stir together coconut oil, lavender simple syrup, egg, lemon juice, vanilla, lemon zest, and lemon oil. Add wet ingredients to dry ingredients and mix.

Form 1 ½ inch balls of cookie dough and press onto parchment lined baking sheet using 2 tablespoons dough per cookie.

Bake at 350° F for 7-10 minutes.

Glaze:

In small bowl, combine powdered sugar, ground lavender, lemon juice, and lemon oil.

After removing cookies from oven, cool on baking sheet for approximately 2 minutes. Gently spread approximately ½ teaspoon of glaze on each cookie.

Cool completely and serve.

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

Angie from Lubbock, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Gluten Free Nut Pulp Raisin Cookies

 Gluten_Free_Nut_Pulp_Raisin_Cookies
Gluten Free Nut Pulp Raisin Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 20 minutes

In a large mixing bowl, cream together oil, shortening or butter, vanilla, sugar and honey until smooth. Add in egg until blended. Add in pulp, flour, baking powder, salt, cinnamon and cloves until mixture is slightly crumbly. Fold in raisins.

Using a cookie scoop, or tablespoon, scoop dough onto a baking sheet lined with parchment paper or a pan liner. Flatten cookies with palm.

Bake at 375 °F for about 12-15 minutes or until slightly brown on edges. Let cool completely on a wire rack.

*Use up leftover pulp from homemade nut or coconut milk.

**Gluten Free Flour Mix:

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

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

Read More

Gluten Free Snickerdoodle Cookies

 Gluten_Free_Snickerdoodle_Cookies
Gluten Free Snickerdoodle Cookies
photo by recipe author

 

Servings: 36
Preparation Time: 15 minutes

  • 2 cups almond flour*
  • ½ cup coconut flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • ½ teaspoon vanilla extract
  • 3 tablespoons whole sugar
  • 1 tablespoon ground cinnamon

Preheat oven to 350° F.

Combine almond flour, coconut flour, cream of tartar, baking soda and salt in large bowl.

Whisk together oil, maple syrup, and vanilla in small bowl.

Mix wet ingredients into dry.

Mix sugar and cinnamon in small bowl. Form ½ inch balls of dough and roll in cinnamon sugar mixture. Press onto parchment lined baking sheet.

Bake at 350° F for 7-10 minutes. Cool and serve.

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

Angie from Lubbock, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Vanilla Bean Coconut Yogurt

Vanilla_Bean_Coconut_Yogurt
Vanilla Bean Coconut Yogurt
photo by recipe author

 

Servings: 7
Preparation Time: 8-20 hours

5 1/2 cups coconut milk*
1 tablespoon raw honey
1 teaspoon vanilla extract
2 vanilla beans
4+ probiotic capsules
2 teaspoons agar powder, optional (or about 1 tablespoon guar gum, for thickener)
1/4 cup water (for agar powder, if used)

In a large stockpot, combine coconut milk and honey. Bring to boiling over low-medium heat. Once milk begins to boil, reduce heat to as low as possible and cook for about 8 minutes. Remove from heat.

In a small bowl, combine agar powder and water, if using. Whisk until smooth and powder is dissolved. Stir into coconut milk mixture.

Split open vanilla beans lengthwise and scrape out seeds into milk. Add in vanilla extract. Let the mixture cool until it reaches 115 °F. Once it is to 115 °F, pour in capsules of probiotic powder and stir. Do not pour in the powder at a higher temperature or the bacteria could die.

Prepare according to yogurt maker instructions. Refrigerate after culturing and store up to 5 days.

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

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

Read More

Almond Butter Buckeyes

Almond Butter Buckeyes
photo by recipe author

 

Servings: 20
Preparation Time: 25 minutes

Place coconut cream concentrate, almond butter, 1/4 cup coconut oil, salt, vanilla, and honey in a small saucepan and heat over low heat, stirring constantly, until melted and smooth.

Refrigerate  for 20 minutes, or until it is firm. Shape the filling into approximately 20 balls. Place the formed filling back into the refrigerator to firm up completely.

Heat the dark chocolate and remaining coconut oil over a double boiler on low heat, stirring until melted and smooth.

Insert a toothpick into each ball and partially dip into the chocolate. Place on waxed paper or aluminum foil. After all of the candies are dipped, refrigerate until completely firm.

Note: The flavor and texture of these is best served at room temperature, but if you are transporting these or giving them as a gift they will hold up better if chilled.

Angela from Longmont, CO won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More

Gluten Free Golden Coconut Nuggets

Gluten_Free_Golden_Coconut_Nuggets
Gluten Free Golden Coconut Nuggets
photo by recipe author

 

Servings: 2-4 dozen

Preparation Time: 20-30 minutes

Coconut Nuggets:

Icing:

  • 2 cups powdered sugar
  • 2 to 3 teaspoons milk of choice

Preheat oven to 400 degrees F.

Cream together sugar, honey, coconut oil, vanilla, eggs and flours. Add baking soda and salt, combine well, then add mashed carrots or pumpkin.

Fold in chopped walnuts, optional.

Drop rounded teaspoons onto greased cookie sheets. Bake for 8 to 10 minutes.

Remove from oven and allow to cool completely before frosting with icing.

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

Karen from Garden Valley, ID won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Read More