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Coconut Desserts & Sweets Recipes

Coconut-Cardamom Dipped Strawberries

Coconut-Cardamom Dipped Strawberries Recipe photo
Coconut-Cardamom Dipped Strawberries
photo by recipe author

Servings: 8-10
Preparation Time: 20 minutes

Rinse the berries and let them dry completely on paper towels.

Warm the coconut cream concentrate, coconut oil, honey, and cardamom just enough to stir it all together. Chill the mixture until it is the texture of frosting (5-15 minutes). Dredge the strawberries in the mixture and either eat them right away or let them chill to set up the coating.

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No Bake Dark Chocolate Dipped Coconut Macaroons

No Bake Dark Chocolate Dipped Coconut Macaroons Recipe photo
No Bake Dark Chocolate Dipped Coconut Macaroons
photo by recipe author

Servings: 16-18
Preparation Time: 30 minutes

1. Combine coconut, coconut flour, and sea salt in a bowl or food processor. Add coconut oil, honey and vanilla extract. Combine until the “dough” starts to stick together. If it doesn’t, add more honey or coconut oil. Give the dough a taste to see which one, if you want your macaroons to be more sweet, add honey! If they taste just right, add coconut oil!

2. Stick your mixture in the freezer for about 5 minutes. In the meantime, melt your chocolate in a double boiler.

3. Prepare a baking sheet with parchment paper. Roll the dough by tablespoon and dip each macaroon in the dark chocolate. When you have prepared all the macaroons, drizzle dark chocolate on the top using a spoon (and a quick wrist – the key to those drizzles is to flick the wrist, not the hand)!

4. Place the baking sheet in the freezer for 5 minutes. Serve or store in the fridge and share with friends

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Dairy Free Blueberry Cheesecake

Dairy Free Blueberry Cheesecake Recipe photo
Dairy Free Blueberry Cheesecake
photo by recipe author

Servings: 10
Preparation Time: 20 minutes

Bottom Crust Layer:

  • 2 cups walnuts (or pecans)
  • 1/2 cup medjool dates (or raisins)
  • Pinch of sea
    salt
  • optional: 1/2 t
    cinnamon

Cheesecake Layer:

  • 1 1/2 cups raw macadamia nuts or cashews (soak for 2 to 4 hours for easier blending)
  • 3/4 cup
    coconut oil, melted
  • 1/3 cup lemon juice
  • 1/2 cup
    maple syrup or
    honey
  • 1 teaspoon
    vanilla extract
  • 1-4 tablespoons water, as needed, less water will be needed if nuts were soaked first.

Fruit Layer:

  • 3 cups blueberries, cherries or raspberries (or your favorite fruit/berry)
  • 3 tablespoons blueberry jelly (no refined sugar added) – or use a little
    honey

Line an 8″ pie dish or spring form cake pan with parchment paper. Or you can line a muffin pan to make 12 mini cheesecakes which are cupcake sized.

Pulse walnuts, dates and salt together in a food processor until mixture is crumbly, but be careful not to over process into nut butter. Press crust mixture into bottom of lined pie pan.

Puree cheesecake layer ingredients together in a food processor or high speed blender. Spoon over the bottom crust layer.

Stir blueberries in the jelly to create a nice shiny glaze. Gently top cheesecake with fruit topping.

Set in fridge, or the freezer to set for couple hours, this cheesecake stores very well in the freezer, just let it thaw for a few minutes or so before serving.

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Grain & Nut Free Fudge Brownies

Grain and Nut Free Fudge Brownies Recipe photo
Grain & Nut Free Fudge Brownies
photo by recipe author

Servings: 9-12
Preparation Time: 15 minutes

Preheat oven to 350 degrees ºF.

Melt the chocolate, butter and coconut milk in a double boiler.

Whisk the eggs and vanilla in a small bowl and set aside.

In a large mixing bowl combine the tapioca flour, cacao powder, sugar and salt. Add the egg mixture to the flour mixture and stir a couple times, doesn’t need to be combined well.

Once the chocolate is melted, pour it over the egg and flour mixture and stir until combined.

Pour batter into an 8×8 greased baking dish.

Bake at 350 for 25-30 minutes. Store in an airtight container.

Quick Notes:

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

You can also use chocolate chips or any high cacao chocolate bar in place of the 100% cacao. I wanted to make these dairy free and sugar free or I would have used my favorite chocolate chips. You may need to reduce the amount of sweetener.

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Gluten Free Coconut Cake Brownies

Gluten Free Coconut Cake Brownies Recipe photo
Gluten Free Coconut Cake Brownies
photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Preheat oven to 375 degrees ºF.

In small mixing bowl mix together the first six ingredients.

In larger separate mixing bowl, blend together the next six ingredients.

Pour first mixture into second mixture and blend together. Spread into 8×11 glass cake dish oiled with coconut oil.

Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. When cooled frost with a simple frosting of powdered sugar, cocoa, and coconut milk, if desired.

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

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Chocolate Coconut Peanut Butter Banana Chia Seed Pudding

Chocolate Coconut Peanut Butter Banana Chia Seed Pudding photo
Chocolate Coconut Peanut Butter Banana Chia Seed Pudding
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

  • 1 and 1/3 cups almond milk (or milk of choice)
  • 1/3 cup chia Seeds
  • 2 tablespoons unsweetened
    shredded coconut
  • 1/2 very ripe banana, mashed
  • 1 tablespoon unsweetened
    cocoa powder
  • 1 tablespoon
    maple syrup
  • 2 tablespoons natural peanut butter

Put all the ingredients into a glass jar with tight fitting lid and stir or shake until well combined.

Refrigerate for a few hours or overnight (shake or stir occasionally).

Sprinkle extra coconut on top!

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Chocolate Dipped Raw Honey-Almond Chews

Chocolate Dipped Raw Honey Almond Chews photo
Chocolate Dipped Raw Honey-Almond Chews
photo by recipe author

Servings: 8-12
Preparation Time: 10 minutes

Melt 2 teaspoons coconut oil, in medium sized pan. Add honey, coconut flakes, almond slices, salt and extract, heat over medium heat for about two minutes.

Drop by teaspoonfuls (for 12) or tablespoonfuls (for 8) on a cookie sheet lined with parchment paper (I added a small amount of palm shortening to insure that the candies would not stick). Cool completely (I put mine in the fridge to speed up the process).

Meanwhile, melt the chocolate chips low heat just until melted. Add coconut oil and continue heating just until everything is melted.

Dip cooled candies into the chocolate and place back onto parchment-lined cookie sheet. Cool completely (works well to place them in fridge), and enjoy!

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Coconut Milk Lemon Gelato

Coconut Milk Lemon Gelato photo
Coconut Milk Lemon Gelato
photo by recipe author

Servings: 4
Preparation Time: 30 minutes

  • 14 oz + 1 cup full fat coconut milk*
  • 4
    egg yolks
  • 1/2-3/4 cup granulated sugar
  • 3/4 cup fresh lemon juice (2-3 lemons)
  • 2 heaping tablespoons grated lemon peel

Whisk the egg yolks and set aside.

Combine the milks and sweetener in a heavy saucepan over medium high heat and bring to a simmer. Once the milk is simmering, reduce the heat to low.

Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time. Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time.

Continue cooking the mixture on low and stirring until it thickens up, coats the back of a spoon. Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel.

Place in the fridge or freezer to cool. Once cooled, run thru an ice cream maker or freeze it in a loaf pan or use the zip lock method.

Notes:
Zip lock method – simply pour the mixture into a zip lock bag and freeze. When you are ready to serve the gelato, place the frozen mixture into a blender and blend until smooth!

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

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