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Coconut Desserts & Sweets Recipes

Coconut Mango Fudge

Coconut_Mango_Fudge
Coconut Mango Fudge
photo by recipe author

Servings: 20
Preparation Time: 1 1/2 hours

In a medium-size heavy bottom sauce pan melt ghee/or coconut oil on low heat. Add shredded coconut and toast it for 30 seconds. Add coconut flour and mix well with the shredded coconut. Add 2 cups of milk. Bring to a simmer over medium heat, stirring continuously to avoid burning. When the milk is fully absorbed by the coconut, the mixture will start to lump together and look dry (approximately 20 minutes). Lower the heat and add the cardamom powder, mango pulp and sugar. On low heat stir well till combined and then turn off heat when everything comes together to form a lump.

Let the mixture cool.

Grease a 7×5 inch pan with coconut oil or ghee. Pat the mixture evenly into the pan. Cut into 20 squares and garnish each with a raisin then refrigerate for an hour.

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Gluten Free Toasted Coconut Chocolate Cups

Gluten_Free_Toasted_Coconut_Chocolate_Cups
Gluten Free Toasted Coconut Chocolate Cups
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Set a small dry saucepan on the stove over medium/low heat. When pan is thoroughly heated, add in coconut flakes, and continue stirring the flakes until they are light golden brown. Once they are toasted, remove from pan.

Turn stove burner down to very low heat, add coconut oil into sauce pan.  Once coconut oil is melted, stir in cacao powder and maple syrup.

Line a muffin pan with 12 non-stick paper or silicone cups. Spoon a little chocolate into each cup, and then sprinkle on the coconut flakes. The coconut flakes will sink into the chocolate and create a nice flavor and texture.

Set the muffin pan in the freezer to cool. It will take about 20 minutes in the freezer until they are firm and ready to eat.

Andrea from Willamina, Oregon won $50 for this recipe and photo! Submit yours here!

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Gluten Free Zucchini Bread

Gluten_Free_Zucchini_Bread
Gluten Free Zucchini Bread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Preheat oven to 350 °F

Grease a glass loaf pan or muffin liners. In a small bowl, combine both flours, cinnamon, baking soda, and salt.

In a large bowl, using a whisk or a hand mixer, combine eggs, vanilla, honey, melted butter/ghee, and zucchini.

Add the dry mixture to the wet ingredients. Mix just until smooth. Do not over mix, it will start to separate. Pour batter into greased pan, or muffin liners.

Bake loaf for 60-65 minutes, or until toothpick comes out clean. Alternately, bake muffins for 30-35 minutes.

Allow to cool before serving. Stores well in fridge.

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

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

 

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Gluten Free Pineapple Coconut Bites

Gluten_Free_Pineapple_Coconut_Bites
Gluten Free Pineapple Coconut Bites
photo by recipe author

 

Servings: 10 snack balls
Preparation Time: 10 minutes

  • 3 pieces of pineapple (square chunks, not the rings)
  • 3 medjool dates
  • 3 tablespoons shredded coconut
  • 1 tablespoon honey
  • 3 tablespoons almond flour*

Preheat oven to 300 °F

Place all ingredients in the food processor, mix until well blended. Roll the mixture into 10 small snack balls. Bake for 20 minutes on chlorine-free parchment paper on a baking sheet. Cool before serving.

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

Keri from Horicon, WI won $50 for this recipe and photo! Submit yours here!

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Dairy Free Almond Joy Smoothie

 Dairy_Free_Almond_Joy_Smoothie
Dairy Free Almond Joy Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

In a blender, combine ingredients and blend until smooth.

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

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Gluten Free Walnut Carrot Cupcakes

 Gluten_Free_Walnut_Carrot_Cupcakes
Gluten Free Walnut Carrot Cupcakes
photo by recipe author

Servings: 24
Preparation Time: 30 minutes

Walnut Carrot Cupcakes:

Coconut Cream Frosting:

  • 2 cups coconut milk*
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1-3 teaspoons arrowroot starch

Preheat oven to 350 °F

In a mixing bowl, cream together oil or shortening, applesauce, honey and sugar until smooth. Add in eggs, one at a time until smooth. Add in cinnamon, nutmeg, salt, baking powder and vanilla. Slowly add in flour and milk, alternating and beat until just combined. Fold in carrots and walnuts.

Using an ice cream scoop, spoon batter into lined cupcake tins. Bake for about 20-25 minutes or until cooked through.

Cool completely on wire racks before frosting.

In a mixing bowl using the whisk attachment, whip together coconut milk, honey, vanilla and 1 teaspoon arrowroot starch. Mix for several minutes or until completely smooth and whipped, adding more arrowroot starch (1/2 teaspoon at a time) if necessary to thicken. Spread frosting over cooled cupcakes or pipe using a pastry bag, if desired.

Store cupcakes in fridge or coconut frosting will melt.

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

*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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Almond Buckeyes

Almond_Buckeyes
Almond Buckeyes
photo by recipe author

 

Servings: 20
Preparation Time: 40 minutes

In a food processor or blender, puree dates, almond butter and coconut butter until smooth.

In a small pan, melt coconut oil. Pour oil and cocoa powder into a bowl and stir until smooth.

Form almond mixture into small, 1″ balls. Dip one side of each ball into chocolate mixture. Place on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes before serving. Store in a sealed container in fridge.

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

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Gluten Free Salted Caramel Peanut Butter Cookies

Gluten_Free_Salted_Caramel_Peanut_Butter_Cookies
Gluten Free Salted Caramel Peanut Butter Cookies
photo by recipe author

 

Servings: 30
Preparation Time: 15 minutes

In a large mixing bowl, cream together butter, peanut butter, and honey. Add in vanilla and egg until smooth. Add in flour, baking soda and baking powder.

Using a cookie scoop or your hands, form cookie balls that are about 1 inch in size. Place on a baking sheet lined with parchment paper. Carefully press cookies down with a fork. Sprinkle over a little sea salt on each cookie.

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

*Gluten Free Flour Mix:

Makes 3 cups

  • 2 cups brown rice flour
  • 2/3 cup tapioca starch/flour
  • 1/3 cup coconut flour
  • 1/2 teaspoon xanthan gum

Mix all ingredients together and use as directed.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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