Coconut Desserts & Sweets Recipes

Healthy Blueberry Coconut Balls

Healthy Blueberry Coconut Balls Recipe

photo by recipe author

Servings: 20 – 25 coconut balls
Preparation Time: 20 – 30 minutes

1/2 cup or 5 soft mejool dates, pitted
1/2 cup or 5 figs, cut the stem and gently open like a flower
4 tablespoons organic unsweetened natural cocoa powder
1 or 2 tablespoons almond butter
2 teaspoons cinnamon
1 teaspoon nutmeg
4 teaspoons pure vanilla extract
1 cup organic fresh or unthawed frozen wild blueberries
2 cups organic unsweetened coconut, shredded or flakes
3 or 4 tablespoons virgin coconut oil

Optional: additional unsweetened shredded coconut or coconut flakes to roll the balls in

Place all ingredients except blueberries, coconut oil and flakes/shredded coconut in a food processor and blend until smooth. If you do not have a food processor, cut dates and figs into little pieces with a knife and mix with the other ingredients together.

Add blueberries and flakes/shredded coconut in a food processor and mix on low, just a little until blended. Pour virgin coconut oil and blend on low for other 10 seconds.

Remove from food processor and roll into 1 1/2 inch balls. Roll in extra shredded coconut if you desire.

Refrigerate for 30 minutes before eating.

Sometimes when I do not have time, I just spread all the mixture 1/2 inch thick on a plate and cut into inch by inch pieces after refrigeration.

Enjoy!

Note: I created this recipe to decrease the glycemic index (GI) and glycemic load (GL) of the fruits in order to minimize insulin increase (GI) and to keep the carbohydrate intake low (GL).

Dates: GI – 103; GL – 42.
Figs: GI – 61; GL – 16 (Figs offer a better choice than dates).
Blueberries: GI – 40; GL – 3. Moreover, berries have the highest ORAC ratings per 100 grams among fruits for antioxidant level.

Recipe submitted by Galina, Hudson, NH

Submit your recipe here!

Gluten Free Triple Coconut Honey Cake

Gluten Free Triple Coconut Honey Cake Recipe

photo by recipe author

Servings: 4
Preparation Time: 6 minutes

2 tablespoons virgin coconut oil
1 tablespoon coconut cream concentrate
1 1/2 tablespoons raw honey
1 egg
1/4 cup applesauce
3 tablespoons gluten free all purpose flour
1/4 teaspoon baking powder
pinch salt
1 1/2 teaspoons shredded coconut

Note: I find that gluten-free cakes work well in smaller pans. I use a mini loaf pan for this recipe that measures 3 inches wide by 5 3/4 inches long.

Pre-heat oven to 325 degrees °F.

In a bowl or pan, gently warm the coconut oil, coconut cream concentrate, and raw honey until they can be stirred smooth. Add to bowl with egg and applesauce.

Next stir in flour, baking powder, and salt. Scrape all batter into oiled (I use coconut oil) mini loaf pan. Sprinkle shredded coconut evenly over the top. Bake at 325° for 35-40 or until toothpick comes out clean. Remove from pan and place on cooling rack. Let cool 15 minutes before slicing.

Recipe submitted by Karen, Quincy, CA

Submit your recipe here!

Chocolate Peanut Butter Surprise Bites

Chocolate Peanut Butter Surprise Bites Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes

1/2 cup Gold Label Virgin coconut oil
1 1/3 cups organic peanut butter
1/4 cup cocoa powder
4 tablespoons honey
Mini cupcake or candy paper liners

Treats to go inside:

Fresh, dried or frozen fruit or nuts. I used dried cranberries, apple slices, raisins, frozen banana and sunflower seeds.

Melt coconut oil and add to food processor or blender with peanut butter, cocoa powder and honey until blended.

Line a baking sheet with cupcake liners. Put treats in bottom of cupcake liners. Pour mixture into liners until 3/4 full.

Pace in freezer for at least an hour, overnight is best. Store in a freezer bag in the fridge or freezer.

Enjoy!

Recipe submitted by Mikaela, Ogden, UT

Submit your recipe here!

Coconut Caramel Cream Filled Chocolates

Coconut Caramel Cream Filled Chocolates Recipe

photo by recipe author

Servings: 10
Preparation Time: 40 minutes

Chocolate Ingredients:

1/2 cup coconut oil
1/2 cup cocoa powder
2 tablespoons maple syrup

Caramel Cream Ingredients:

3 tablespoons coconut cream concentrate
3 tablespoons maple syrup (or honey)
1/4 teaspoon vanilla extract
2 pinches sea salt

Garnish:

Freeze dried strawberries, crumbled

Gently melt coconut oil over low heat on the stovetop. Stir in cocoa powder and maple syrup. Spoon about 1/2 tablespoon of melted chocolate into the base of your chocolate molds. Make sure the bottom of each mold is well covered. Save 1/2 of the melted chocolate for coating the tops of the candies.

Place chocolate filled molds into the freezer for 15 minutes to firm up while you make the caramel.

Gently melt the coconut cream concentrate over low heat. Stir in maple syrup, vanilla, and sea salt. This will form a caramel cream sauce. Spoon a little bit of the caramel onto each chocolate heart base. It can be easier if you use 2 spoons to do this, using one spoon to push the caramel off of the other.

Put back into the freezer for another 10 minutes to firm up caramel and 1st chocolate layer.

Cover each caramel candy with the remaining chocolate. I also like to add a couple granules of sea salt sprinkled on the top of each candy.

Freeze for another 20 minutes, and then enjoy!! You can garnish with any remaining caramel and freeze dried strawberries.

These candies will keep best stored in the freezer. I love them crisp and cool. They will get soft and melt if left in a warm spot too long.

Recipe submitted by Andrea, Willamina, OR

Submit your recipe here!

Chocolate Dipped Pumpkin Gingerbread Coconut Macaroons

Chocolate Dipped Pumpkin Gingerbread Coconut Macaroons Recipe

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

1 cup dried shredded coconut
1/2 cup almond meal*
1/4 cup pureed pumpkin
2 teaspoons blackstrap molasses
2 tablespoons raw honey
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 tablespoons virgin coconut oil, melted
1/4 cup chopped (or chips) 70-80% dark chocolate

Preheat the oven to 300 degrees ºF.

In a medium-sized bowl mix together the shredded coconut and almond meal.

In a separate bowl combine the pumpkin, molasses, raw honey, cinnamon, ginger and nutmeg and then add it to the coconut and almond meal mixture. Use a spatula to blend and fold everything together and then drizzle in the coconut oil and mix again.

Place tablespoons of the mixture onto a parchment paper-lined baking sheet. Bake for 30-35 minutes until just starting to turn golden brown on the bottom edges.

Once the macaroons have cooled, melt the chocolate in a small bowl and dip the bottom of each macaroon into the chocolate. Place the macaroons back onto the parchment-lined pan and allow the chocolate to cool and harden.

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

Recipe submitted by Crystal, Baldwin, WI

Submit your recipe here!

Clementine Cranberry Coconut Macaroons

Clementine Cranberry Coconut Macaroons Recipe

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1 1/4 cup dry organic flaked coconut
2/3 cup raw organic almonds
2/3 cup juice from fresh ripe organic clementines (about 10), reserve the peel for another recipe
1/2 cup water
1/4 teaspoon fresh ground pink salt
1 tablespoon fresh ground dried orange peel
1/2 cup raw honey
1 cup unsweetened organic dried cranberries

Pulse coconut in a food processor to make small flakes but not powder, you still want to see texture. Grind almonds to a medium coarse grind.

In a large bowl, mix the coconut, fruit juice and water. Allow to rehydrate at room temperature for 1 hour, stir occasionally. Squeeze out and then drain the coconut in a wire mesh strainer. allow to continue to drain for 3 hours while stirring and pressing/squeezing occasionally.

Mix almond meal, salt and orange peel well in food processor and add honey. Blend well until incorporated (this is your almond paste).

In a mixing bowl, put in the almond paste and knead in the coconut and cranberries until blended well. Using a metal scoop, scoop up mixture and pack it well, place on dehydrator tray that is meant for fruit leather (the one that is solid without slots).

Cover and dehydrate for a total of about 10 hours. Check every hour and pack down with scoop to maintain shape. After about 7 hours you should be able to transfer macaroons to regular dehydrating tray without them falling apart. Continue to dry until firm but still chewy. Store in an airtight container for up to 1 week.

Recipe submitted by Joelle, South Lake Tahoe, CA

Submit your recipe here!

Frozen Chocolate Peanut Butter Bars

Frozen Chocolate Peanut Butter Bars Recipe

photo by recipe author

Servings: 9
Preparation Time: 15 minutes

Peanut Butter Cookie Crust:

1-1/2 cups pre-soaked and dried buckwheat groats
4 large or 8 small dates, pitted & soaked for 5 minutes if they’re not soft
6 tablespoons organic peanut butter
2 tablespoons virgin coconut oil, melted
1 teaspoon stevia powder
2-4 tablespoons honey
filtered water

Chocolate Ice Cream:

3 ripe avocados, peeled and pitted
1/4 cup plus 2 tablespoons cocoa powder
1/2 cup coconut cream concentrate
1/4 cup honey
2 tablespoons virgin coconut oil, melted
1/2 teaspoon vanilla powder
Pinch sea salt

Put the buckwheat into a food processor until well ground; add dates to the processor while it running. Stop and add the peanut butter, oil, stevia, and honey to taste or to correct consistency. Process until mixture can be pressed against the side of the container without falling apart. Add water a couple teaspoons at a time if necessary for this consistency.

Coat a square baking pan with extra coconut oil. Press mixture evenly into the bottom. If desired reserve a couple tablespoons of crumbs to decorate the top.

For the ice cream, place all of the ingredients into the food processor; process until smooth. Spread mixture evenly over the crust. Freeze for about an hour. Run a thin metal knife (a frosting knife works well) around the edges to loosen it. Return to freezer for another hour. Cut into 9 bars. Return to freezer until ready to serve.

Serve with caramel sauce, hot fudge and/or coconut whipped cream if desired.

Recipe submitted by Charlene, Wareham, MA

Submit your recipe here!

Melt-In-Your-Mouth Dark Chocolate Coconut Oil Truffles

Melt In Your Mouth Dark Chocolate Coconut Oil Truffles Recipe

photo by recipe author

Servings: 18-25
Preparation Time: 25 minutes

6 oz. (1/2 12 oz. bag) semi-sweet chocolate chips
6 oz. (1/2 12 oz. bag) bittersweet chocolate chips
6 tablespoons organic virgin coconut oil
4 tablespoons water
1 teaspoon vanilla (other options: 1 teaspoon grand marnier, brandy, rum, amaretto, or 1/2 teaspoon almond extract)
pinch of salt

For rolling truffles: toasted shredded coconut, cocoa powder, crushed nuts (pecan, pistachio, almond)

Set a stainless steel bowl over a pan of simmering water or use a double boiler. Melt the chocolate and the coconut oil with the water while stirring until smooth. Remove from heat and stir in your extract and salt of choice.

Transfer chocolate to a shallow bowl or dish and let cool in refrigerator for 1 to 2 hours. Scoop into balls and place on parchment or waxed paper. At this point you can roll the truffles in cocoa powder to coat. When I am using coconut or nuts, I find that I need to warm the truffles by rolling them in my hands to get the coarser toppings to stick.

Makes 18-25 truffles depending on size of scoops. Store in airtight container in refrigerator. Bring to room temperature before serving.

Recipe submitted by Karen, Quincy, CA

Submit your recipe here!