Coconut Desserts & Sweets Recipes

Gluten Free Coconut Citrus Cookies

Gluten Free Coconut Citrus Cookies Recipe

photo by recipe author

Servings: 12-15 cookies
Preparation Time: 25 minutes

1 cup coconut flour
2/3 cup almond meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2/3 cup coconut oil, softened
1/2-2/3 cup honey
juice of one lime
juice of one lemon
zest of 1/2 lime, 1/2 lemon
1/4 cup coconut milk*

Preheat oven to 375 degrees F.

Combine coconut flour through salt in a medium bowl. In a separate bowl, use a mixer to cream coconut oil, sweetener, citrus juice and zest and coconut milk. Add dry mixture to wet and combine.

Shape dough into small balls in hands and place on baking sheet. Press down gently with your palm to flatten slightly.

Bake for 10 minute. Cool for 5 minutes on baking sheet before removing to a cooling rack.

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

Recipe submitted by Susan, Monroe CT

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Chocolate Almond Bark

Chocolate Almond Bark Recipe

photo by recipe author

Servings: 8-10
Preparation Time: 10 minutes

1/2 cup cocoa powder
1/2 cup virgin coconut oil
1/2 cup pure honey
1 cup of crushed almonds

1. In a saucepan, combine cocoa powder and virgin coconut oil. Melt on low heat, stirring continuously.

2. Add honey and stir for 1-2 minutes until combined.

3. Remove from heat. Let cool for 1-2 minutes.

4. Add in almonds.

5. Line an 8×8 glass dish with parchment paper. Pour chocolate mixture into the dish.

6. Put in the freezer for 30 minutes (or until hard).

7. Remove from the freezer, break into squares and enjoy!

8. Store in the fridge, otherwise chocolate bark will melt.

Recipe submitted by Emily, Ottawa, Canada

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Gluten Free ABC Brownies

Gluten Free ABC Brownies Recipe

photo by recipe author

Gluten free & dairy free! ABC stands for Avocado, Banana, Coconut!!

Servings: 12
Preparation Time: 15 prep, 20 bake

1 ripe avocado
1 small banana
3/4 cup coconut oil (solid)
3/4 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 tablespoons raw honey
1 cup almond meal
2 eggs
Shredded coconut for topping

Preheat oven to 350.

Blend avocado and banana until smooth in food processor or blender.

Use a stand mixer or mix by hand for remaining steps. Add avocado/banana to bowl. Add coconut oil, cocoa powder, cinnamon, vanilla extract, and honey. When combined, add almond meal. When roughly mixed, add eggs and mix thoroughly until smooth.

Spoon mixture into cupcake linings in cupcake tray.

Sprinkle with shredded coconut.

Bake at 350 degrees for 20 minutes. Cool on a wire rack.

Recipe submitted by Carl, Penfield, NY

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Dairy Free Pumpkin Ice Cream

Dairy Free Pumpkin Ice Cream Recipe

photo by recipe author

Servings: 4

4 egg yolks from pastured eggs (I use Tropical Traditions soy free)
1/2 – 3/4 cups sweetener
27 oz full fat coconut milk*
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon*
1 1/2 teaspoons nutmeg
1 1/2 teaspoons ground ginger
1 teaspoon cloves
1/4 teaspoon salt
1 1/2 cups pumpkin, fresh or canned
1 tablespoon bourbon or vodka (optional to keep it from getting hard)

Whisk the egg yolks, any liquid sweetener, vanilla, all spices and salt in a bowl and set aside.

Place the coconut milk and any granulated sweetener in a saucepan and bring to a simmer, do not let it boil!

Remove from heat and slowly add the milk a ladle full at a time to the egg yolk mixture, whisking as you go. If the milk is too hot it will cook the eggs

Once it is all incorporated, transfer mixture to a blender and add in the pumpkin and bourbon/vodka (if using) and blend until smooth

Pour mixture back into the bowl and place in the freezer for an hour to cool

Pour the mixture into an ice cream maker and follow the instructions or pour into a bread pan and freeze

*I did all of the spices as heaping measurements because I like the spice. You could certainly just use pumpkin pie spice as well.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Little Gluten Free Donuts

Little Gluten Free Donuts Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Donuts:

1/4 cup coconut flour
3 eggs
1/4 cup coconut oil, softened or melted
1/3 cup organic cane sugar
1 teaspoon vanilla
1/2 teaspoon baking powder
dash salt

Glaze:

1/2 cup all natural milk chocolate chips
1/2 teaspoon coconut oil

Preheat oven to 400 degrees.

Prepare petite donut pan (12 donut size) by greasing lightly with coconut oil.

Beat all donut ingredients until well incorporated and fluffy. Divide into each donut well evenly – each well held approximately one tablespoon. Bake for 15 minutes or until very slightly golden brown. Cool slightly.

Meanwhile, make your glaze. In a small pan over very low heat add glaze ingredients and stir until melted.

Swirl the donuts one at a time into the chocolate glaze on the flatter side to get more coverage. Let set and cool for as long as you can wait.

Chocolate Variation: Add 1/4 cup cocoa to batter and bake exactly as above. I used only 1 1/2 teaspoons of powdered sugar to garnish and dusted the rounded side instead.

Recipe submitted by Kathryn, Carey, NC

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Gluten Free Thin Mint Candies

Gluten Free Thin Mint Candies Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1/2 cup organic virgin coconut oil (or 4 tablespoons coconut oil and 4 tablespoons unsalted organic grass-fed butter)
6-8 tablespoons organic cocoa powder (adjust according to taste)
tiny pinch fine-ground Himalayan pink salt
40-80 drops liquid vanilla stevia* (adjust according to taste)
2-3 drops high-quality peppermint essential oil (or peppermint extract, to taste)
2 tablespoons shredded coconut, optional

In small saucepan on low heat, melt together coconut oil and butter (if using). Carefully whisk in cocoa powder and salt and mix till thoroughly combined. Remove from heat. Add stevia and peppermint essential oil or extract. Mix well.

Pour evenly into 12 regular-sized muffin tin cups. If desired, sprinkle 1/2 teaspoon shredded coconut on top of each thin mint. Freeze for at least 15 minutes or until hard. Remove from muffin tins and store in resealable bag in freezer.

Add in different spices, extracts or other goodies to create countless variations:

cinnamon
various extracts, such as orange or almond
coffee granules
different flavors of liquid stevia, such as raspberry or English toffee
chopped nuts

*Maple syrup can be used instead of stevia.

Recipe submitted by Sheri, Camby, IN

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Blueberry Pudding Cake

Blueberry Pudding Cake Recipe

photo by recipe author

Servings: one 9×9 pan
Preparation Time: 20 minutes

1 cup frozen blueberries
or
1 cup fresh blueberries & 1/4 cup juice of choice (I used mango)
1/2 cup coconut cream concentrate
1/2 cup full fat coconut milk*
1 large egg, at room temperature
2 tablespoons honey
1 teaspoon vanilla
1 cup almond or chestnut flour
2 teaspoons baking powder
1 teaspoon Himalayan pink salt

1. Make sure all ingredients are room temperature. The coconut cream concentrate should not be melted, but spreadable. If it is hard, immerse jar in very hot water or simmer gently on stovetop.

2. Whisk together coconut cream concentrate, coconut milk, egg, honey, and vanilla in a large mixing bowl.

3. In medium size bowl, mix together almond flour, baking powder, and salt.

4. Slowly add dry ingredients to wet, whisking until combined.

5. Preheat oven to 375 degrees F and grease a 9 x 9 baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with blueberries.

If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Once it bubbles gently, reduce the heat to low and simmer for 4-5 minutes until the mixture thickens. Pour over the cake batter.

6. Bake in preheated oven for 20 – 25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.

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

Recipe submitted by Kate, Togane, Chiba, Japan

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Banana Coconut Chia Seed Pudding

Banana Coconut Chia Seed Pudding Recipe

photo by recipe author

Servings: 2
Preparation Time: 1 hour

1 cup unsweetened coconut milk*
1 large banana
1 or 2 drops coconut extract
1/2 teaspoon stevia (optional)
2 tablespoons white chia seeds (you can use any color seeds, I used white just because this pudding is light in color)

Blend milk, banana and coconut extract in a food processor until smooth. Taste and decide if you want to add stevia or any other sweetener. The banana and coconut extract should provide enough sweetness, but add the stevia (or other sweetener) to make sweeter.

Pour mixture into a bowl and add the chia seeds. Mix well and let sit for at least 1 hour, mixing occasionally.

Pudding will thicken best when left overnight in the refrigerator.

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

Recipe submitted by Shelby, Orangevale, CA

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