Feed

Coconut Desserts & Sweets Recipes

Chocolate Coconut Mousse Tart

Chocolate_Coconut_Mousse_Tart
Chocolate Coconut Mousse Tart
photo by recipe author

Servings: 2
Preparation Time:  2 hours 30 minutes

Crust:

  • 1/4 cup raw almonds
  • 2 dates, pitted
  • 1 tsp water
  • Dash of sea salt

Filling:

  • 1/4 cup raw cashews
  • 2 tablespoons coconut milk cream (from the top of coconut milk)
  • 1 teaspoon coconut oil
  • 1 teaspoon raw honey
  • 1 tablespoon cocoa powder

In a small blender, combine crust ingredients and pulse until combined. Blend only until dates and almonds are in very small pieces. They do not have to be pureed together – small pieces are fine.

In a small blender, puree cashews, milk cream, oil, cocoa and honey until very smooth. Press crust mixture into a small tart pan. Pour filling mixture into crust. Refrigerate at least 2 hours or until set.

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

 

Read More

Coconut Cream Sweetheart Squares

Valentine's_Day_Gelatin
Coconut Cream Sweetheart Squares
photo by recipe author

Servings: 9
Preparation Time:  3 hours

Crumb Layer:

Creamy Layer:

Gelatin:

  • 4 cups 100% fruit juice, of your choice
  • 3 tablespoons grass-fed gelatin
  • 1 cup fruit (optional)

For the Crumb Layer:  Preheat oven to 400 degrees ºF. Place walnuts in a blender or food processor. Grind until walnuts resemble a coarse meal. Add the honey, coconut oil, and salt. Mix. Finally, add the coconut flakes and mix until combined. Press into 8×8 inch, glass pan. Bake for 8-10 minutes or until slightly brown on top. Let cool. Place in the freezer to chill.

For the Creamy Layer:  Place 1 cup coconut cream in a small sauce pan over medium heat. Heat until considerably hot, but not boiling. Remove from heat and sprinkle the gelatin over the top and whisk until dissolved. In vita-mix combine warm coconut cream with the remaining cream, honey and vanilla. Blend. Cool to room temp.

For the Gelatin:  In mixing bowl pour 1 cup of juice and sprinkle with the gelatin. Let sit. Heat 3 cups juice until almost boiling. Combine the hot juice with the gelatin mixture and whisk until dissolved. Cool to room temp.

To assemble:
Remove crumb layer from the freezer and spread on the creamy layer. Place in the refrigerator. When gelatin is room temp. and the creamy layer has chilled and set, pour the gelatin on top. Chill until gelatin has set.

Serve and enjoy!

Caroline from Sterling, KS just won $50 for this recipe and photo! Submit yours here.

Read More

No Bake Strawberry Custard Tart

 

No_Bake_Strawberry_Custard_Tart
No Bake Strawberry Custard Tart
photo by recipe author

Servings: 12
Preparation Time:  30 minutes

CRUST:

  • 1 cup pecan meal
  • 1 cup cashew meal or almond flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup melted coconut oil

FILLING:

Optional topping:
Chocolate chips

CRUST:
Mix ingredients in a bowl. Press firmly into a 9-inch springform cheesecake pan (or a deep dish pie plate).  Including about 1 inch up the sides.

FILLING:
Blend all ingredients in a blender until smooth. Pour into cheesecake pan.

Chill for at least 4 hours. Remove from pan and serve.

Optional:  Press chocolate chips into firm custard before removing from pan.

Store in fridge.

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

Read More

Healthy Chocolate Pudding

Healthy Chocolate Pudding
photo by recipe author

Servings: 2
Preparation Time: 5 minutes (+20 minutes cooking time for the lentils)

  • 125g cooked (or sprouted) lentils
  • 1/4 cup cocoa powder
  • 1/4 cup coconut cream
  • 1/2 cup dates
  • 2 tablespoons honey
Mix everything in a blender and enjoy right away or fill the healthy chocolate pudding in popsicle forms and freeze. The flavour will fully enhance at room temperature, though.

Top with fresh berries and popped amaranth.Anja from Klingnau, Switzerland, just won $50 for this recipe and photo! Submit yours here.
Read More

Strawberry Coconut Fudge

 

Strawberry_Coconut_Fudge
Strawberry Coconut Fudge
photo by recipe author

Servings: 20
Preparation Time: 10 minutes

In a small blender or food processor, combine ingredients and blend until very smooth. Spread mixture into forms. I used these heart forms but you can use other types of molds. Alternatively, you can spread this in a small pan or container. Place fudge in refrigerator for about an hour to harden. Pop out of molds and serve or store in a sealed container in the fridge.

Notes:

The best way I have found to melt cocoa butter is to grate it, if it is really hard. Then melt in a double boiler.

To make these a little sweeter, just add a tsp of honey to the mixture while blending.

You can also dip these in melted chocolate for an even richer treat!

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

Read More

Nut Butter Coconut Oil Chocolate Cups

Nut_Butter_Coconut_Oil_Chocolate_Cups
Nut Butter Coconut Oil Chocolate Cups
photo by recipe author

Servings: 12
Preparation Time:  30 minutes

Prepare mini muffin pan by greasing with coconut oil or lining with paper cupcake wrappers.

Melt coconut oil. Remove from heat and add nut butter, mix well. Add cocoa/cacao and sweetener of choice, mixing until well blended.

Pour into mini muffin pan and put in freezer to set. After chocolates are firm (15-20 minutes), remove from pan, place in airtight container, and store in fridge.

Rachel from Quitman, Louisiana just won $50 for this recipe and photo! Submit yours here.

Read More

Peanut Butter Fudge

Peanut_Butter_Fudge
Peanut Butter Fudge
photo by recipe author
Servings: 10
Preparation Time: 10 minutes
  • 6 tablespoons grass-fed butter, softened
  • 3/4-1 cup powdered sugar
  • 2 tablespoons cream from full fat coconut milk** (refrigerate and use the cream that settles at the top)
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups natural peanut butter*
  • 1/4 teaspoon sea salt

Place the butter in a mixing bowl. With a hand held mixer or use a stand up mixer, cream the butter. Slowly add in the sugar ½ cup at a time and continue to cream the mixture until fluffy. Add the coconut milk cream and vanilla, continue to cream. Add in the peanut butter and salt, cream until combined.

Spread the batter into a baking dish, size depends on desired thickness. Freeze or refrigerate until it hardens. Store in an airtight container, I prefer glass, in the freezer or fridge.

Notes

*I used fresh grind peanut butter that turns out crunchy. If you buy jarred, make sure there is no added oil and I ‘d even pour off the natural oils at the top.

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

Kate from Highlands Ranch, CO just won $50 for this recipe and photo! Submit yours here.

Read More

Healthy Coconut Peanut Butter Walnut Fudge

Healthy_Coconut_Peanut_Butter_Walnut_Fudge
Healthy Coconut Peanut Butter Walnut Fudge
photo by recipe author

Servings: 35
Preparation Time: 10 minutes

Grease a small container (mine measured 7″ x 5″) and place a piece of parchment paper in the bottom, leaving enough on the edges for a handle.

If your coconut cream concentrate is not easy to stir, warm over low heat.

Mix all ingredients together and place in the container. Add honey to your taste preference.

The mixture will be quite thick. Use the back of a spoon to flatten the mixture into the container.

Place in freezer for 15-30 minutes or refrigerate for several hours. Keep chilled or frozen as it will melt at warmer room temperatures. This mixture could also be used as frosting.

Starlene from Phoenix, AZ just won $50 for this recipe and photo! Submit yours here.

Read More