Coconut Desserts & Sweets Recipes

Chocolate Covered Coconut Candy Bars

Chocolate Covered Coconut Candy Bars Recipe

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Chocolate Covering:

1 1/2 cups organic chocolate chips (dark or milk depending on preference)
1 tablespoon butter

Coconut Bars:

1/4 cup coconut oil
1/4 cup raw honey
1 3/4 cups unsweetened shredded coconut
1 /2 teaspoon vanilla

Melt chocolate chips and butter in a double boiler. Stir and melt chocolate over medium heat.

Meanwhile gently melt coconut oil and honey together in a double boiler or stovetop over low heat. Once melted add shredded coconut and stir until combined. Add vanilla.

By now your chocolate should be melted. Remove it from the heat. If you don’t let it cool a bit it will melt your coconut bars when you coat them.

Mold your coconut into small bars and place on a cookie sheet or jellyroll pan (preferably stainless steel) and place in the freezer to harden for about 10-15 minutes. Add an almond to the top before freezing as an alternative.

After the bars have hardened in the freezer, remove them and begin dipping them and coating them in the chocolate one at a time and placing back on the pan. Once they are all coated, place them back in the freezer until the chocolate has hardened. Then they are ready to enjoy!

Recipe submitted by April, Las Vegas, NV

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Banana-Goji Ice Cream

Banana Goji Ice Cream Recipe

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

2 bananas, sliced and frozen
1 cup coconut cream concentrate
1 scoop vanilla protein powder
1/4 cup goji berries, ground

Process the bananas, coconut cream, and protein powder in a food processor until smooth. Pulse in the goji berries. Scoop mixture into a freezer safe container lined with parchment paper if desired. Freeze to desired, yet scoopable consistency.

Serve with homemade hot fudge and sprinkle with additional goji berries and/or chocolate chips or coconut to serve.

Recipe submitted by Charlene, Wareham, MA

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Chocolate Peanut Butter Freezer Fudge

Chocolate Peanut Butter Freezer Fudge Recipe

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

1/2 cup natural peanut butter (or any nut/seed butter)
1/4 cup coconut oil
3 tablespoons cocoa powder (or cacao)
2 tablespoons honey (optional to taste)
1/2 teaspoon vanilla extract
pinch salt (only if using unsalted peanut butter)

Add all ingredients to food processor and process until just combined. Scoop mixture into a parchment paper lined dish or into silicon molds. The size of the dish will affect the thickness of the fudge so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you’d like.

Freeze for 30-60 minutes (or until firm). Remove from freezer and cut fudge into squares of whatever size you’d like. Return to freezer until ready to eat.

Recipe submitted by Jacqueline, Atlanta, GA

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Coconut Cream After Dinner Mints

Coconut Cream After Dinner Mints Recipe

photo by recipe author

Servings: 16
Preparation Time: 30 minutes

Chocolate Coating:

4 oz. unsweetened chocolate
2 tablespoons coconut oil

Mint Filling:

3 tablespoons coconut oil
3/4 cup coconut cream concentrate
16 drops mint essential oil
4-6 tablespoons raw honey (to taste)

Coating:

Gently melt the chocolate and coconut oil in a double boiler. In order to temper the chocolate (avoid discoloration and textural annoyances in the finished product) you have to follow these steps: melt, stirring often, until the chocolate is 113 degrees ºF. Cool the chocolate, stirring often, until it is 81 degrees ºF. Reheat just until the chocolate is 88 degrees ºF, and then it’s ready to pour into molds.

Filling:

While the chocolate is cooling, in another double boiler, melt together the coconut oil, coconut cream concentrate, and mint essential oil. Stir as you heat it, till everything is smooth and thick (just a few minutes; use the thermometer to make sure the temperature is under 100 ºF). Add the honey.

Divide half the chocolate mixture between the cubes in a heart-shaped silicone ice-cube mold (or use paper muffin cups), pouring a bit into the bottom of each section.

Pinch off bits of the coconut/mint mixture and divide between the sections, filling them nearly to the top (this works better if the mixture has cooled enough to be thick, and you can put a little ball of it into each mold).

Divide the remaining half of the chocolate mixture by pouring over the top of each section of the mold, and chill thoroughly in the fridge before popping the mints out to enjoy. 🙂

This makes a bunch of hearts, or maybe a dozen “mint patties” if you’re using the muffin cup molding technique.

Recipe submitted by Sarabeth, Ithaca, NY

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Easy Chocolate Truffles

Easy Chocolate Truffles Recipe

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

5 tablespoons coconut cream concentrate
4 tablespoons unsweetened cocoa or cacao powder
1 tablespoon pure vanilla extract
1/2 cup water or coconut milk*
2 tablespoons raw honey, to taste
1/2 cup chopped nuts (I used pecans) or shredded coconut flakes to roll truffles in
Extra cocoa powder for rolling (for nut-free)

Place jar of coconut cream concentrate in a bowl of hot water to soften (it doesn’t have to be 100% liquid). Add coconut cream concentrate to small bowl and add cocoa powder. Stir until well incorporated. Next, add vanilla, stevia (or other sweetener) and water. Stir until velvety and creamy. Taste for sweetness and adjust if necessary. If cream hardens or clumps, simply re-melt by placing bowl in warm water and stirring.

Refrigerate for 20-30 minutes or until mixture has solidified.

Place nuts, coconut or cocoa powder into a small bowl. Using small scoop, scoop out approximately 1.5 tablespoons of the chocolate mixture and place on top of nuts or coconut. Move bowl around to coat chocolate completely. Repeat for remaining truffles. Store in fridge until your daily dose of medicine is needed! Contains almost 1 tablespoon of coconut oil per truffle.

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

Recipe submitted by Melissa, St. Amant, LA

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60-Second Chocolate Shot

60 Second Chocolate Shot Recipe

photo by recipe author

Servings: 1
Preparation Time: 1 minute

2 tablespoons homemade coconut milk*
1 tablespoon unsweetened cocoa powder
2 tablespoons coconut cream concentrate
1 teaspoon raw honey
3/4 teaspoon pure vanilla extract

Add all ingredients to small bowl. Using the back of a spoon, blend ingredients together until creamy. Taste for sweetness and adjust if needed.

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

Recipe submitted by Melissa, Saint Amant, LA

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Cinnamon Ice Cream

Cinnamon Ice Cream Recipe

photo by recipe author

Servings: 4
Preparation Time: 10

27 oz full fat coconut milk*
2 egg yolks
1/4 – 1/2 cup sweetener of choice
2 tablespoons grass-fed butter, melted (optional, but highly recommended, it makes this recipe!)
2-3 teaspoons cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt

Add all ingredients to a blender and blend until smooth.

Pour mixture into an ice cream maker and follow the directions for the machine. If you don’t have an ice cream maker, this can be poured into a bread pan, cover and freeze (it just wont have that churned texture). The bread pan makes it easy to use an ice cream scoop to serve.

Once ice cream is frozen, remove from the maker or the freezer and serve.

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

Recipe submitted by Kate, Highland Ranch, CO

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Gluten Free Chocolate Chip Cake Cookies

Gluten Free Chocolate Chip Cake Cookies Recipe

photo by recipe author

Servings: 12 cookies
Preparation Time: 25 minutes total

1/4 cup plus 2 tablespoons coconut flour
1/2 teaspoon baking soda
1/8th teaspoon Stevia (to taste), or other sweetener
1/2 teaspoon vinegar
4 eggs
2 tablespoons coconut milk*
1/4 cup unsweetened apple sauce (you could also use mashed banana)
2 teaspoons pure vanilla extract
1/4 cup plus 1 tablespoon chocolate chips

Preheat oven to 350 degrees F.

Line cookie sheet with parchment paper (not wax paper). In medium bowl, combine dry ingredients with whisk. Add remaining ingredients except chocolate chips to bowl. Using whisk, mix ingredients until blended. Let sit 1 minute. Carefully fold in chocolate chips. Do not over mix!

Use medium scoop and portion out cookies 2 inches apart onto prepared pan. Bake for 16-18 minutes. Do not over bake! Remove from oven and cool on wire rack.

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

Recipe submitted by Melissa, Saint Amant, LA

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