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Coconut Desserts & Sweets Recipes

Key Lime Coconut Candies


Key Lime Coconut Candies Recipe Photo

Key Lime Coconut Candies (photo by recipe author)

Servings: 12-16
Preparation Time: 10 minutes

In a small bowl, stir together all of the ingredients, reserving half of the lime zest. Spoon the mixture into candy cup wrappers.

Sprinkle the reserved lime zest over the tops of the candies and then refrigerate until firm. This makes about a dozen if you use large candy cups, or up to two dozen small ones.

Store in the refrigerator.

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Flourless Pumpkin Coconut Butter Cookies


Flourless Pumpkin Coconut Butter Cookies Recipe Photo

Flourless Pumpkin Coconut Butter Cookies

Servings: 15-18
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Place the coconut cream concentrate, pumpkin and egg in a food processor and combine until smooth. Add in the sweetener, spices and salt and mix well. Place the batter in a bowl and stir in chocolate chips, if using.

Spoon the dough onto a parchment lined cookie sheet. Slightly press down the dough since these will not spread. If dough is too sticky, bake for a few minutes, remove and then you will be able to press down.

Bake in preheated oven for about 15 minutes. Remove cookies and place on a cooling rack to set up. Store in an airtight container, I prefer a glass jar.

Notes
*To soften the coconut cream concentrate, place the jar into a saucepan filed with water. Heat over medium heat until it has softened.

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Superfood Chocolate Cups


Superfood Chocolate Cups Recipe Photo

Superfood Chocolate Cups (photo by recipe author)

Servings: 24
Preparation Time: 10 minutes

Line 24 mini muffin pan cups with a paper liner; set aside.

Allow coconut oil to liquefy (warm over low heat in a saucepan if necessary) then combine remaining ingredients, mixing until evenly distributed.

Drop mixture by tablespoon into muffin cups; place muffin tin in refrigerator to harden.

Store in refrigerator.

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Carrot Coconut Candy


Carrot Coconut Candy Recipe Photo

Carrot Coconut Candy (photo by recipe author)

Makes 40-50 pieces
Preparation Time: 1 hour

Place the grated carrot, sugar, honey, and salt in a saucepan over medium high heat. Stir until the sugar melts. Add the lemon juice and zest, reduce heat, and simmer uncovered for 30 minutes until carrots are tender and juice is syrupy. Let cool.

Transfer mixture to a food processor along with 1/2 cup of the shredded coconut and the coconut cream concentrate. Process until a thick paste forms.

Roll into truffle-sized balls and roll balls in the remaining shredded coconut. Place on a lined baking sheet.

Let dry for a day on the baking sheet before placing in a covered container where they will keep up to a week.

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Coconut Oil Chocolate Peanut Butter Fudge


Coconut Oil Chocolate Peanut Butter Fudge Recipe Photo

Velvety smooth and deceptively decadent, perfect for an afternoon pick me up or guilt free chocolate fix. The ganache like texture and rich flavor is melt in your mouth delicious, I guarantee no one will think this is healthy if you don’t tell them. Very, very addictive in the best kind of way. We always have some of this in the fridge for a quick boost of long lasting energy whenever we need it.

Servings: 20
Preparation Time: 7 minutes

Add all ingredients except peanut butter and beat on medium to high with a hand or stand mixer for 5-7 minutes. Mixture should be smooth and glossy. Add peanut butter and blend until combined.

Pour mixture into a glass baking dish (no need to grease). A larger or smaller dish can be used depending on desired thickness. Refrigerate to set. Cut into squares and enjoy!

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Coconut Halvah Candy

Coconut Halvah Candy

Coconut Halvah Candy (photo by recipe author)

Servings: Makes approximately 1 lb.
Preparation Time: 20 minutes

1. In a small saucepan melt the honey and the coconut cream concentrate together, stirring until the mixture is thin and very hot but not simmering. Remove from heat. Add the sesame tahini and stir in vigorously with a spoon for a couple minutes. Refrigerate for 10 or 15 minutes.

2. Gently melt the chocolate in a double boiler or over very low heat. Pour 2/3 of the melted chocolate into the cooled tahini mixture and give only one or two stirs as you empty the mixture into the bottom of a bread pan lined with parchment. Drizzle the remaining 1/3 of the melted chocolate over the top of the mixture and run a butter knife through it a few times to create a marbled effect.

Chill in refrigerator for a few hours before cutting into squares. Store in a covered container in the refrigerator.

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Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil


Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil

Chocolate Peanut Butter Breakfast Ice Cream with Coconut Oil (photo by recipe author)

I made a smoothie one day, and the next time I decided to make it, I had the awesome idea to throw it in the ice cream maker and make it into breakfast ice cream!! It’s delicious both ways, and so packed with protein and raw yumminess, but as ice cream: WOW. You have to eat this magic!

This tastes like a chocolate peanut butter milkshake. Just off the hook! BUT, if you want to create something the children will be amazed by, throw it in the ice cream machine according to the machine’s directions. Voila: ice cream for breakfast!! And, it’s healthy!!

Servings: 6
Preparation Time: 30-35 minutes

  • 1/2 cup peanut butter (more or less to taste)
  • 1/4-1/2 cup raw cacao or cocoa powder
  • 5-6 dates
  • 3 tablespoons hemp hearts or hemp protein powder
  • coconut milk, as needed
  • 2-3 tablespoons flax seeds
  • 1/4 teaspoon spirulina
  • 3 tablespoons coconut oil
  • Frozen and/or raw very-ripe bananas

Blend all ingredients except frozen bananas and blend to liquefy. Add more coconut milk as needed. Process until everything is one color with no spots. Add frozen bananas and enough milk until desired consistency is reached.

Pour into ice cream maker and freeze pre machine’s directions.

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Blueberry Coconut Cream “Ice Cream” Sandwiches


Blueberry Coconut Cream Ice Cream Sandwiches Recipe photo

Blueberry Coconut Cream “Ice Cream” Sandwiches (photo by recipe author)

Servings: About 8
Preparation Time: 30 minutes

  • 3 large eggs
  • sweetener of choice, to taste
  • Dash of vanilla extract
  • 1/4 cup of heavy cream or coconut cream
  • 5 tablespoons coconut flour
  • 1/2 cup of fresh or frozen blueberries
  • 1/8 cup – 1/4 cup of milk of choice (If your dough is too dry)
  • 13-15 oz coconut cream or full fat coconut milk, refrigerated overnight

Preheat oven to 300 degrees ºF

Line a cookie sheet with parchment paper. In a large bowl, whisk together eggs, sweetener, vanilla and cream until well mixed. Sift the coconut flour into the egg mixture and mix until smooth.

Wait for a few minutes until thick. Add the blueberries and milk if needed. Drop 1 tablespoon sized cookies onto cookie sheet. (You can make them bigger if you would like!) Flatten into cookies.

Bake until golden with golden brown edges or until you think they are ready. It took mine about 20 minutes. Let cool enough to handle then transfer to fridge to get firm and cool.

Using a mixer, beat coconut cream or coconut milk until fluffy and stiff peaks start to form. Chill until firm enough to be sandwiched in cookies.Sandwich 1 tablespoon of filling between 2 cookies. Put in freezer overnight or until you think they are ready to eat.

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

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