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Coconut Desserts & Sweets Recipes

Raspberry Coconut Meltaways

Raspberry_Coconut_Meltaways
Raspberry Coconut Meltaways
photo by recipe author

 

Servings: 10
Preparation Time: 1 hour

In a small sauce pan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.

Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.

Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, then cover with the remaining coconut cream mixture.

Freeze for an additional hour. Remove from freezer and enjoy!

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

Stephanie from Washington, D.C. won $50 for this recipe and photo! Submit yours here!

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Momma Scout Coconut Cookies

Momma_Scout_Coconut_Cookies
Momma Scout Coconut Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Cookie:

Chocolate Sauce:

Filling:

In a mixing bowl, combine cookie ingredients and knead until smooth. Roll out between two pieces of parchment paper until about ¼ inch thick. Using a donut cutter, cut out small circular cookies. Re-roll dough and cut until all dough is used.

Bake at 375 °F for 10 minutes or until slightly brown. Let cool about 15 minutes.

Melt chocolate chips and coconut milk in a double boiler. Dip the bottoms of cookies into chocolate sauce and place on a parchment lined baking pan. Chill for about 20 minutes or until chocolate has hardened.

Meanwhile, bring coconut milk, honey and sugar to a boil in a small saucepan. Boil for about 5 minutes or until sugar is dissolved. Remove from heat and stir in coconut flakes. Carefully spoon coconut filling onto cooled cookies. Drizzle with any remaining chocolate sauce and let chill again for about 20 minutes.

*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!

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Dairy Free Mint Chip Ice Cream

Dairy_Free_Mint_Chip_Ice_Cream
Dairy Free Mint Chip Ice Cream
photo by Orissa

 

Servings: 4
Preparation Time: 10 minutes

  • 4 large bananas, frozen (broken into small pieces)
  • 1/4 cup fresh mint leaves
  • 1 avocado, peeled
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon cocoa powder
  • 1 teaspoon raw honey

In a small sauce pan, melt coconut oil and stir in cocoa powder and honey. Whisk until smooth.

In a blender, combine bananas, mint and avocado. Puree until smooth. Slowly pour chocolate sauce into banana mixture and pulse just a few times to get a “chip” like texture.

Serve immediately for soft serve consistency. Alternately, freeze the ice cream in a covered container for up to 2 hours to enjoy harder scoops (as pictured above in photo).

Recipe submitted by Courtney from Columbus, KS. Prepared by Orissa.

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Rhubarb Plum Bread Pudding with Coconut Milk

Rhubarb_Plum_Bread_Pudding
Rhubarb Plum Bread Pudding with Coconut Milk
photo by recipe author

 

Servings: 8-10
Preparation Time: 2 hours

  • 10-15 slices of dry bread, broke into small pieces (can be gluten-free bread)
  • 2 large eggs, beaten
  • 1 large stalk of rhubarb, diced
  • 1/4 cup dried plums (or raisins)
  • 2/3 cup coconut milk*
  • 1/4 cup raw honey
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla
  • coconut oil for greasing pan

In a large bowl, combine bread pieces, eggs, rhubarb, plum, milk, honey, cinnamon and vanilla. Gently mix together with hands until bread starts to moisten. There should be enough milk mixture to cover the bread. If not, add more milk at a rate of 1/4 cup at a time.

Let the mixture set for about an hour in the refrigerator to ensure the bread has absorbed the ingredients.

Pour into a greased 9×9 baking dish. (Cover with foil before baking if you want a less brown crust). Bake at 350 °F for about 40 minutes. The pudding mixture should be set when cooking is complete.

*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 yours here!

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Gluten-Free Blueberry Coconut Flaugnarde

Gluten_Free_Blueberry_Coconut_Flaugnarde
Gluten-Free Blueberry Coconut Flaugnarde
photo by recipe author

 

Servings: 6-8
Preparation Time: 10 minutes

Preheat oven to 350 ºF

Using coconut oil or butter, grease the bottom and sides of an 8 or 9 inch pie dish. Set aside.

Using a blender, whip the coconut milk, eggs, maple syrup, coconut flour, brown rice flour, vanilla extract, and sea salt till smooth and frothy. (Can also be whisked vigorously by hand.)

Pour roughly half an inch of batter into the greased dish and bake it in the oven until it is lightly set – just a few minutes. Take the baking dish out of the oven and add the blueberries in an even layer. Pour on the remaining batter.

Return the dish to the oven and bake for about 50 to 55 minutes, until slightly golden around the edges, and set in the center.

Serve at room temperature, with a dollop of coconut milk whipped cream and a sprinkling of cinnamon, if desired.

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

Sheri from Camby, Indiana won $50 for this recipe and photo! Submit yours here!

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Dairy Free & Gluten Free Buttermilk Waffles

Dairy_Free_and_Gluten_Free_Buttermilk_Waffles
Dairy Free & Gluten Free Buttermilk Waffles
photo by recipe author

 

Servings: 4-6
Preparation Time: 30 minutes

  • 2 cups coconut milk*
  • 2 tablespoons apple cider vinegar
  • 1/2 cup coconut oil, melted
  • 2 tablespoons vanilla extract
  • 8 eggs
  • 1 cup tapioca flour
  • 1 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

First, make buttermilk by mixing the coconut milk with the apple cider vinegar. Allow it to sit 5-10 minutes.

Preheat your waffle maker.

With a handheld electric mixer, combine the buttermilk with the remaining ingredients. Mix until big lumps are gone, being careful not to over-mix.

Make the waffles in your waffle maker. The batter is not pourable, so use a measuring scoop to spread the batter evenly over the heated surface.

Enjoy with real maple syrup!

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

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

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German (Oven) Pancake with Blueberries

German_Oven_Pancake_with_Blueberries
German (Oven) Pancake with Blueberries
photo by recipe author

Servings: 6
Preparation Time: 35 minutes

German Pancake:

Toppings:

Preheat oven to 375 degrees °F

Place 6 tablespoons butter and 6 tablespoons coconut oil in a 9 x 13 pan and put it in the oven while it is preheating.

Mix eggs, milk, vanilla, salt, 1 tablespoon sugar, and flour together in a large bowl. Pour into the pan on top of the melted oils. Sprinkle blueberries on top of pancake and bake for 30 minutes.

Remove from oven and sprinkle with sugar and cinnamon, optional. Serve and enjoy!

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

 

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Gluten Free Banana Split Cake

Gluten_Free_Banana_Split_Cake
Gluten Free Banana Split Cake
photo by recipe author

 

Servings: 10-12
Preparation Time: 1 hour

Cake:

  • 1/2 cup palm shortening or butter
  • 1/2 cup whole cane sugar
  • 1/4 cup raw honey
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 1/4 cups almond flour*
  • 3/4 cup cassava flour
  • 1/2 cup tapioca starch
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup coconut milk**
  • 1 large banana, slightly mashed
  • 1/2 cup diced cherries
  • 1/2 cup walnuts, chopped

Filling:

Sauce: 

In a mixing bowl, cream together shortening or butter, sugar and honey until smooth. Add in vanilla and eggs, beat for an additional 2 minutes until light and fluffy. Add in almond flour, cassava flour, tapioca starch, baking powder, baking soda and salt. Mix until just combined. Add in milk, then fold in bananas, cherries and chopped walnuts until combined.

Pour into two greased cake pans. Bake at 350 °F for about 30-35 minutes or until cooked through and slightly brown.
Remove from oven and let cool on wire racks for about 15 minutes.

Place one cake on a serving dish. Spread a thin layer of preserves over cake. Top with remaining cake layer.

In a small bowl, combine melted coconut oil, honey and cacao powder and stir until smooth. Drizzle chocolate sauce over cake. Top with whipped coconut cream and walnut pieces if desired.

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

**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 yours here!

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