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Coconut Desserts & Sweets Recipes

Coco’n’oat Balls

Coco n oat Balls Recipe photo

Coco’n’oat Balls photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Stir together oil, cocoa, honey, almond butter and salt in a mixing bowl. Add coconut and oats and mix until coated. Line cookie sheet with wax paper. Form mixture into tiny balls and place on wax paper. Freeze for a couple hours and enjoy!

This recipe is very forgiving. Add or subtract amounts to taste.

Option:
Instead of steel-cut oats, use 1 1/2 cups old fashioned oats and eat straight from the bowl without freezing.
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Chocolate Coconut Pots de Crème

Chocolate Coconut Pots de Crème Recipe photo
Chocolate Coconut Pots de Crème
photo by recipe author

Servings: 5-6
Preparation Time: 6 minutes + chill time

Heat 3/4 cup or 1/2 can of full fat coconut milk in a small saucepan on the stovetop until it is steaming hot but not boiling.

While it is heating, break 2 eggs directly into a blender. Add the semi-sweet or bittersweet chocolate chips or roughly chopped chunks, honey and vanilla. Cover the blender jar and turn on. It will be rough with the chocolate but just keep it going for 30 seconds or so.

Carefully remove the lid and begin pouring in the hot coconut milk in a slow stream so as to gradually heat the eggs. The more you pour in, the more the mixture will smooth out. When all the coconut milk is incorporated, pour into ramekins (5 or 6) and chill in refrigerator until ready to eat (at least 3 hours).

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

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Poppy Seed Torte (Grain-free)

Coconut Chocolate Candy Recipe photo
Poppy Seed Torte (Grain-free)
photo by recipe author

Servings: 10
Preparation Time: 15 minutes

Recipe: 1. Preheat the oven to 300 degrees ºF. Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Using a coffee or spice grinder, grind the poppy seeds in batches for about 25 seconds. (The seeds will become slightly sticky.) Combine with the baking powder in a large bowl.

3. In a saucepan over low heat, melt the butter, coconut cream concentrate, and honey together. Set aside to cool.

4. In a mixer fitted with a paddle, beat the egg yolks until slightly thickened. Add the sugar and vanilla. Slowly pour in the melted butter, honey, and coconut cream concentrate. Now add the poppy-seed mixture. Beat until well combined. Return the batter to the large bowl.

5. Clean mixer bowl and use a whisk attachment to beat the egg whites until they form soft peaks. Fold them gently into the batter until well combined and pour into the prepared pan. Bake for 45 to 50 minutes until top has set. Cool on a wire rack for at least an hour before unmolding. Dust with powdered sugar before serving.

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Coconut Chocolate Candy

Coconut Chocolate Candy Recipe photo
Coconut Chocolate Candy
photo by recipe author

Servings: 3-4
Preparation Time: 15 minutes

1. Place all ingredients in a double boiler or in a glass measuring cup in a pot of boiling water.

2. Melt ingredients, continually whisking until smooth.

3. Remove from heat and pour into silicon candy molds.

4. Place molds in fridge and let harden.

5.Keep any uneaten candy in the fridge or in a cool place.

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Grain Free Vanilla Chocolate Fudge Marble Cake

Grain Free Vanilla Chocolate Fudge Marble Cake Recipe photo
Grain Free Vanilla Chocolate Fudge Marble Cake
photo by recipe author

Servings: 8-10
Preparation Time: 15 minutes

CHOCOLATE FUDGE CAKE BATTER

VANILLA CAKE BATTER

{8 oz fresh raspberries to garnish}

Preheat oven to 350 degrees ºF. Generously grease a 9 in cake pan (springform pan works great too) with coconut oil or butter.

Slowly melt chocolate over low heat. Whip together remaining chocolate fudge batter ingredients with the chocolate and set aside.

In a large bowl, thoroughly mix together all wet vanilla cake ingredients. Sift in dry ingredients.
Blend again, scrape down sides of bowl and blend again. Pour batter into greased baking pan.
Use a spoon to drop chocolate fudge on top of vanilla cake. The top will be filled with chocolate! Using a toothpick, swirl together the two batters, you do not need to completely mix, just make a few swirls.

Bake for 35-40 minutes or until a tester of the center comes out clean.

Allow cake to cool completely on a cooling rack before removing from the pan.

Garnish with raspberries or whatever fresh berries you may find or even homemade whipped cream or ice cream. Store any left over cake in the refrigerator.

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Chocolate Coconut Macaroons with Chocolate Glaze

Chocolate Coconut Macaroons with Chocolate Glaze Recipe photo
Chocolate Coconut Macaroons with Chocolate Glaze
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Macaroons:

Glaze:

Preheat oven to 250 degrees ºF. Line a baking sheet with parchment paper.

In a mixing bowl, sift together all dry macaroon ingredients, removing any clumps.

Add coconut milk and syrup string till a thick batter forms.

Firmly pack coconut batter into a 1 1/2 tablespoon cookie scoop by scooping and dragging along the sides of bowl. Drop onto baking sheet.

Bake for 40 minutes.

Transfer to a cooling rack to allow macaroons to harden.

Glaze:

Heat one cup water in a small saucepan. Place cacao butter in a heatproof bowl, and melt over simmering water. Remove from heat and whisk in remaining ingredients.

Allow the chocolate glaze to briefly cool and thicken, however, do not allow glaze to harden.

Dip macaroons in chocolate and place on frozen cookie sheet. This will quickly harden the glaze. Allow the macaroons and glaze to set before serving.

Chill macaroons in refrigerator for 30 minutes. Macaroons are best served chilled.

*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.)

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Flourless Coconut Lemon Cookies

Flourless Coconut Lemon Cookies Recipe photo
Flourless Coconut Lemon Cookies
photo by recipe author

Servings: 12-15
Preparation Time: 10 minutes

  • 3/4 cup
    coconut cream concentrate, softened*
  • 1/4 cup cashew butter (I prefer fresh grind, jarred has added oils)
  • 2/3 – 3/4 cup granulated sugar
  • 1 egg
  • 1/4 cup FRESH lemon juice, strained (about 1 lemon)
  • 1 tablespoon grated lemon peel
  • 1 teaspoon baking powder (gluten and corn free)
  • dash of sea
    salt

Preheat oven to 350 degrees ºF.

Place the softened coconut cream in a food processor and pulse until smooth.

Add in the remaining ingredients and process until combined and lemon peel has disappeared.

Depending on how soft your coconut cream was, you may need to place the dough in the refrigerator for a few minutes to harden.

Once dough is hard enough, roll it into about one inch balls. Place the balls on a parchment lined cookie sheet and slightly press down. The cookies will spread slightly.

Bake in preheated oven about 10-12 minutes or until slightly brown around edges.

Let the cookies cool for a few minutes to help them set up then transfer to a cooling rack.

Store in an airtight container and refrigerate if you prefer a harder cookie.

Notes:

*To soften the coconut butter, place the open jar in a saucepan of simmering water. Most have a thick layer of coconut oil on the top, remove that to use for something else. You want to use all butter in this recipe or the oil will cause these to spread too much!!

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Coconut Milk Honey Crème Brûlée

Coconut Milk Honey Creme Brulee Recipe photo
Coconut Milk Honey Crème Brûlée
photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Caramel Sauce:

Preheat oven to 300 degrees ºF.

Heat coconut milk, honey, salt and vanilla on low flame, stirring occasionally. Heat to steaming but not boiling.

Whisk egg yolks in a large, separate bowl until lightly colored. Slowly drizzle heated coconut milk mixture into egg yolks. Whisk briskly while drizzling.

Put 4 empty custard/Crème Brûlée cups into an 8″x8″ pan. Heat enough water to add to the 8×8 pan to cover cups halfway up the outsides. (An 8×8 glass baking dish may also be used if you don’t have Crème Brûlée cups. Just put the dish into a larger one and pour the hot water into the larger pan, coming up halfway up the sides of the inside pan).

Ladle the Crème Brûlée mixture into the cups (or the glass baking dish). Carefully put the pan into the oven. Bake 45 to 50 minutes. Tops of custard should be brown and center should be nearly set; not too wiggly. Carefully remove pan from the oven. Remove cups from the water bath and set out to cool.

Top custard with caramel sauce. Cover and refrigerate overnight. Serve cold.

Caramel Sauce:

Combine coconut milk, salt and honey in a saucepan. Heat until just boiling, stirring occasionally.
Cook about 15 minutes until sauce is reduced and turns a caramel color. Remove from heat. Pour over Crème Brûlée. Chill overnight.

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

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