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Coconut Desserts & Sweets Recipes

Orange Dream Cake

Orange_Dream_Cake
Orange Dream Cake
photo by recipe author

 

Servings: 24
Preparation Time: 45 minutes

  • zest of 1 large organic orange
  • juice of the same orange (approximately 1/4 cup)
  • 3/4 cup heavy cream or yogurt
  • 2 large eggs
  • 1/4 cup melted coconut oil/butter/ghee
  • 1 tablespoon vanilla extract
  • 1/2 cup raw honey
  • 2 cups almond flour/cashew flour
  • 1 cup pecan meal
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt

Preheat oven to 350 °F

Grate the zest of the orange first, then juice it. In a large bowl, mix wet ingredients (by hand works fine). In another bowl, combine dry ingredients. Pour the dry into the wet and stir again.

Spread the batter into a well-oiled 9X13 glass baking dish. Bake 25-30 minutes. Top with optional chocolate chips, allow to melt, and spread.

Cool before cutting. Store in fridge.

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

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Super-Protein-Fudgealistic

Super-Protein-Fudgealistic
Super-Protein-Fudgealistic
photo by recipe author

Servings: Approximately 14
Preparation Time:  30 minutes

On low heat, warm the peanut butter until smooth. Remove from heat and add honey and coconut oil, and mix well.

Transfer to a food processor and add drained white beans, protein powder, vanilla, salt, and heavy cream. Mix well.

Transfer to a bowl and mix in dried coconut, walnuts, and chocolate chips.

Transfer into a 9×9 square pan for a thick, chunky fudge. Refrigerate until firm. Cut into squares and enjoy.

Prepared by Lynelle. Photo by Orissa.

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Triple Chocolate Cake

Triple_Chocolate_Cake
Triple Chocolate Cake
photo by recipe author

 

Servings: 8
Preparation Time: 40 min

Preheat oven to 325 °F

Grease a small cake pan very well and dust with coconut flour. Alternately, grease 8 lined cupcake tins, or 24 mini cupcakes tins.

Combine the cocoa, coconut flour, baking powder, and sea salt.  Add the eggs, honey, vanilla, and butter/coconut oil.  Add in the chocolate chips.  Pour batter into pan (or muffin tins) and spread flat.

Bake the cake for about 30 minutes. Bake cupcakes for about 20 minutes. (A toothpick should come out clean).

Remove from oven and allow to cool completely before topping with chocolate ganache frosting.

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

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Triple Coconut Fat Bombs

Triple_Coconut_Fat_Bombs
Triple Coconut Fat Bombs
photo by recipe author

 

Servings: approximately 35
Preparation Time:  15 – 20 minutes

Stir chia seeds in water, set aside to soak for ten minutes.

On low heat, warm coconut cream concentrate until smooth, then remove from heat and add honey and coconut oil. Mix well.

Combine creamy coconut mixture with vanilla, coconut flakes and chia seeds. Add optional chocolate chips. Combine thoroughly. You can use a stand mixer, or mix by hand.

Form into bite size balls and place on cookie sheet. Refrigerate until chilled.

Roll chilled balls in cocoa powder, if desired.

Serve immediately, or save some for later and enjoy while on a walk, hike, or post-workout.

Prepared by Lynelle. Photo by Orissa.

 

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Coconut Banana Cupcakes with French Buttercream Icing

Coconut_Banana_Cupcakes_with_French_Buttercream_Icing
Coconut Banana Cupcakes with French Buttercream Icing
photo by recipe author

 

Servings: 16
Preparation Time:  1 hour 30 minutes

Coconut Banana Cupcakes:

French Buttercream Frosting:

Coconut Banana Cupcakes:

Preheat oven to 350 °F

Cream butter, coconut oil, sugar and honey together in a large bowl or stand mixer until light and fluffy. Add eggs, sour cream, and vanilla extract and mix thoroughly. Add bananas and mash with a potato masher until small lumps remain.

In a large bowl, combine coconut flour, whole wheat flour, baking powder, baking soda, and salt. Add wet mixture to dry mixture and stir until just combined.

Spoon into cupcake molds and bake until toothpick inserted into the center comes out clean, about 10-12 minutes.

Remove from oven and allow to cool completely before frosting.

French Buttercream Frosting:

Add sugar and water to a small saucepan and cook over low heat until sugar has dissolved and it reaches 238 °F. If you don’t have a candy thermometer, cook until it reaches soft ball stage.

In a stand mixer combine egg yolks and salt. Beat on medium-low until light yellow and fluffy. Continue to mix while adding the sugar syrup (pour it in a slow stream near the side of the mixer.) Beat on high speed until the mixture is very light colored, fluffy, and has cooled to body temperature.

Mix in butter and coconut oil to frosting one tablespoon at a time. Once all the butter and coconut oil is incorporated, add vanilla extract and mix gently. Spoon into a piping bag and frost cupcakes. Garnish with chopped or shredded coconut as desired.

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

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Pie in a Jar

Pie_in_a_Jar
Pie in a Jar
photo by recipe author

 

Servings: 2 pies
Preparation Time: 15 minutes

Base Filling
(makes about 4 servings)

Blueberry Peach Pie
(1 serving)

  • 1/4 cup pistachios
  • 1 tablespoon coconut flakes
  • 1 date (or 1 tablespoon raisins)
  • 1 teaspoon coconut oil
  • 2-3 tablespoons base filling
  • 4 thin slices peaches
  • 6-8 blueberries
  • Dash cinnamon
  • Dash ginger
  • 1 teaspoon whipped coconut cream

Coconut Cream Pie
(1 serving)

  • 1/4 cup almonds (or other nut)
  • 1 tablespoon coconut flakes
  • 1 date (or 1 tablespoon raisins)
  • 1 teaspoon coconut oil
  • 2-3 tablespoons base filling
  • 1/4 cup toasted coconut flakes
  • 2-3 tablespoons whipped coconut cream

For base filling: In a blender, puree cashews, yogurt, coconut and vanilla for about 4-5 minutes or until completely smooth. Refrigerate for about 2-3 hours before serving. Store any leftovers in fridge for up to 3 days.

For Blueberry Peach: In a blender, pulse together pistachios, coconut flakes, date and coconut oil until mixture is crumbly. Spoon mixture into a clean half-pint jar and press onto bottom of jar. Spoon in base filling. Top with peaches, blueberries, cinnamon, ginger and coconut cream. Store, sealed, in fridge until ready to serve.

For Coconut Cream: In a blender, pulse together almonds, coconut flakes, date and coconut oil until mixture is crumbly. Press into bottom of half-pint jar. Spoon base filling into jar. Top with almost all of the toasted coconut flakes. Top flakes with whipped coconut cream. Sprinkle any remaining coconut flakes on top. Store, sealed, in fridge until ready to serve.

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

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Flourless Chocolate Creme Tortes with Whipped Cream

Flourless_Chocolate_Creme_Tortes_with_Whipped_Cream
Flourless Chocolate Creme Tortes with Whipped Cream
photo by recipe author

Servings: 14-18 servings
Preparation Time: 15-25 minutes

Flourless Chocolate Torte:

Whipped Cream:

1 tablespoon cocoa powder for dusting

Preheat oven to 350 degrees °F

Grease individual ceramic baking dishes or muffin tins

Flourless Chocolate Tortes:

Combine the chocolate, coconut oil, and butter in a double-boiler. (You may also use a heatproof bowl over a pot with an inch of water in it as a makeshift double-boiler). Stir gently over heat until it is just melted and combined. Remove from heat.

Combine eggs, sugar, and salt in a mixing bowl and mix on medium-high speed until it is fluffy, thick, and pale yellow. This should take about 5-8 minutes.

Gently fold half of the chocolate mixture into the egg mixture until combined, then fold in the remainder of the chocolate.

Pour the batter into your prepared pans and bake until the top is shiny and smooth and a toothpick inserted in the middle comes out with some batter still clinging to it. This takes about 8-15 minutes depending on the size of your chosen serving dishes.

Remove from heat and allow to cool slightly.

Whipped Cream:

Pour heavy whipping cream, sugar, and vanilla into a mixing bowl and mix on medium-low until soft peaks form.

Finally, place a dollop of whipped cream onto each torte and garnish with a sprinkle of cocoa powder.  Enjoy this creamy, rich dessert full of protein and healthy fats!

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

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Gluten Free Date-Pecan Cinnamon Rolls

Date_Pecan_Cinnamon_Rolls
Date-Pecan Cinnamon Rolls
photo by recipe author

 

Servings: 12
Preparation Time: 20 minutes

Filling:

  • 6-8 large dates, soaked in hot water for 30 minutes
  • 1 tablespoon cinnamon

Dough:

Glaze:

Preheat oven to 325 °F

For the filling, add hydrated dates + a few teaspoons date water and cinnamon to a mini food processor and puree.  Set aside

Whisk together the eggs, coconut oil, vanilla, and honey (or maple syrup) in a medium bowl.  In a separate bowl, combine almond flour, coconut flour, cinnamon, baking soda, sugar and salt.  Then combine dry and wet ingredients to form dough.

Roll out the dough on parchment paper and create a long rectangle.  Spread the date and cinnamon mixture evenly across the rolled out dough and sprinkle with finely chopped pecan pieces. Using the parchment paper, carefully roll up the dough into a log.  Use a sharp knife to cut 1-inch thick rolls.

Place sliced cinnamon rolls on a baking sheet covered in parchment paper. Bake for about 15-18 minutes – until lightly brown.

Remove from oven and drizzle with prepared glaze + sprinkle with reserved pecans.

Best served warm!

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

Jennifer from Fishers, IN won $50 for submitting this recipe and photo!  Submit your coconut recipes and photos!

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