Coconut Desserts & Sweets Recipes

Secret Ingredient Silky Chocolate Coconut Frosting

photo by recipe author

Servings: Makes approximately 1.5 cups frosting
Preparation Time: 10 minutes

2 tablespoons Gold Label Virgin Coconut Oil, melted
1/4 cup Coconut Cream Concentrate
1/4 cup raw honey
1 cup pumpkin puree
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon Himalayan salt

Melt coconut oil in a small saucepan. Remove from heat and immediately add Coconut Cream Concentrate and raw honey to soften them, mixing well.

In a food processor, combine pumpkin puree, cocoa powder, vanilla, and salt. Add the melted oil, honey, and Coconut Cream Concentrate then blend until smooth and creamy.

Now it is ready to frost a cake or cupcakes, or transfer to a covered bowl and refrigerate until ready to use. Frosting will thicken when cold.

Lynelle from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Indoor S’mores

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

1/2 cup organic corn flake cereal
1/2 cup toasted almonds
1/2 cup home made marshmallows, divided*
1/4 cup chocolate chips
1 1/2 teaspoons coconut oil, plus more for greasing dish

*Search online for healthy recipes to make your own marshmallows.

Stir and barely melt the chocolate chips, coconut oil, and 1/4 cup marshmallows together over a double boiler. Remove from heat.
Coat a small dish (about 5×5) with coconut oil. Add remaining marshmallows and corn cereal to dish.

Pour melted sauce over marshmallows and cereal. Allow to set in refrigerator for at least 30 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Whole Wheat Chocolate Chip Pumpkin Bread

photo by recipe author

Servings: 12
Preparation Time: 15 minutes + baking time

3 1/3 cups whole wheat flour
1 1/2 cups 100% organic whole cane sugar
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 cups pumpkin puree
1 cup coconut oil, melted
1 12 ounce package semi sweet chocolate chips

In a large bowl mix flour, sugar, spices, baking soda, baking powder, and salt together thoroughly.

In a small bowl, combine pumpkin puree, coconut oil, and eggs. Mix thoroughly.

Add wet ingredients to dry – slowly stirring until well combined. Add in chocolate chips and combine.

Coat bread pans with coconut oil before baking. Slowly pour mixture into pans.

Bake at 350° F for 60 minutes or until a toothpick inserted in the middle comes out clean.

Jackie from Dexter, OR won $50 for this recipe and photo! Submit your recipes and photos here!

No Bake Lemon Coconut Macadamia Tarts

photo by recipe author

Servings: 12
Preparation Time: 30 minutes

Crust:

2 cups raw macadamia nuts
1 cup unsweetened shredded coconut
8 large Medjool dates, pitted and chopped
1 fresh lemon, zest and juice
1 teaspoon ground ginger
1/4 teaspoon pink Himalayan salt

Lemon Ginger Chocolate Mousse:

12 ounces semisweet chocolate, coarsely chopped
3 ripe avocados, pitted and peeled
1/4 cup raw honey
1 tablespoon fresh lemon juice
1/4 teaspoon ground ginger
pinch pink Himalayan salt

Combine all the crust ingredients in a large food processor. Process until mostly smooth, scraping down the sides when necessary.

Transfer the nut mix to a plastic wrap lined baking sheet and smooth out into one large “crust” using the flat edge of a spatula.

Chill for 30-60 minutes, until “set.”

Using a round cookie cutter or the top of a glass jar, cut out tartlet rounds. Transfer the rounds to a wax paper or parchment lined cookie sheet and freeze for 2-3 hours, until hard.

For the mousse, melt the chocolate in a double boiler until silky smooth. Transfer to a high speed blender, along with the rest of the ingredients. Process until silky smooth.

Serve mousse over tarts.

Ashley from Colorado Springs, CO won $50 for this recipe and photo! Submit your recipes and photos here!

Coconut Milk Cherry Chocolate Ice Cream

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

4 cups frozen cherries
2 frozen bananas
1/4 cup coconut milk*
10 dates
1 tablespoon cocoa powder

Put all ingredients in a high-powered blender, using the blender’s accelerator tool to press the ingredients into the blades, until ice cream consistency is reached.

Homemade Coconut Milk

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

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Crustless Pumpkin Coconut Pie

photo by recipe author

Servings: 8
Preparation Time: 10 minutes active + baking time

2 cups pumpkin, cooked and pureed
2 eggs
1/2 cup coconut milk*
1/4 cup maple syrup
1 tablespoon pumpkin pie spice
pinch salt
1/2 cup shredded coconut, toasted

Preheat oven to 350° F and prepare pie pan with coconut oil.

Beat eggs and stir in all ingredients except shredded coconut until well combined.

Sprinkle with toasted coconut. Bake until set, approximately 1 hour.

Homemade Fresh Coconut Milk

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

Featured Product

Pumpkin Puree – 100% Pumpkin. Buy it here.

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Packaged in tetra pak boxes. No cans, no BPA!

“Healthy Traditions has tested Farmer’s Market pumpkin puree for the presence of glyphosate. Due to a traceable path back to the producers, we believe we can offer this product confidently to our customers by testing it once a year after harvest.”

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes and photos here!

Dairy Free Cranberry or Blueberry Lemon Scones

photo by recipe author

Servings: 10
Preparation Time: 25 minutes

2 cups flour
1 tablespoon whole cane sugar
2 teaspoons baking powder
1 teaspoon organic lemon peel, zested
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup palm shortening
1/2 cup organic dried cranberries or blueberries
3/4 cup coconut milk*

Scones

Preheat oven to 450° F.

In a bowl stir together flour, sugar, baking powder, lemon peel, salt, and baking soda. Using a mixer or pastry blender, cut in shortening until mixture resembles coarse crumbs.

Add dried fruit; toss until well mixed.

Make a well in the center of the flour mixture. Add coconut milk all at once. Stir until just moistened.

Place dough on a lightly floured surface. Knead dough by folding and gently pressing for 10 – 12 strokes, or until dough is nearly smooth. Pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured round cutter.

Place dough circles on an ungreased baking sheet. Bake about 10 minutes, or until golden. Remove biscuits from baking sheet; cool about 5 minutes.

After cooling drizzle scones with prepared Lemon Glaze if desired and serve warm.

To Make Lemon Glaze

In a small bowl combine 3/4 cup powdered sugar, 1 teaspoon fresh lemon zest, 1 teaspoon fresh lemon juice, and 3-4 teaspoons fresh coconut milk; enough to reach glazing consistency.

To Make Fresh Homemade Coconut Milk

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

Featured Product

Heavenly Organics Whole Cane Sugar. Buy it here.

100% USDA Organic

Evaporated Whole Cane Juice

Sun Dried, Herbally Purified, Unrefined

Fairly Traded, Sustainably Produced

Pesticide and Herbicide Free

Heavenly Organics’ rare and exclusive 100% organic whole cane sugar comes from the pristine foothills of the Himalayan Mountains. Produced by a cooperative of small farmers who practice an ancient method of removing impurities from organic whole cane juice by using wild-crafted herbs and then sun drying. This sugar is made without the use of commercial dryers which preserves the natural nutrients and minerals and reduces our carbon footprint. The pure, golden brown crystals have a rich sugar cane flavor and are the perfect 1:1 substitute for everyday use and baking. Enjoy it in your favorite recipes, coffee, tea and smoothies.

Tropical Traditions has tested this sugar for the presence of the herbicide glyphosate.

Amalia from Milford, NE won $50 for this recipe and photo! Submit your recipes and photos here!

Black Bean Brownies

photo by recipe author

Servings: 9-12
Preparation Time: 30 minutes

1 1/2 cups organic black beans (1x 15 ounces can drained beans)
2 tablespoons cocoa powder
1/2 cup whole grain rolled oats
1/4 teaspoon Himalayan salt
1/2 cup organic raw honey
1/4 cup Gold Label Virgin Coconut Oil, melted and cooled
2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
1/2 cup chocolate chips or chocolate pieces broken from bar, mixed-in
1/4 cup chocolate chips or chocolate pieces broken from bar, pressed into top before baking

Preheat oven to 350° F.

Mix beans, cocoa powder, oats, salt, honey, coconut oil, vanilla, and baking powder in food processor. Blend until very smooth.

Stir in 1/2 cup chocolate chips.

Pour into oiled 8×8 pan.

Sprinkle 1/4 cup chocolate chips on top of brownies and press in slightly.

Bake for 18-20 minutes. Serve warm or chilled with a glass of fresh farm milk or homemade nut milk.

Featured Product

Traditionally Produced Rolled Oats. Buy them here.

Our new rolled oats are grown on a small family farm in Wisconsin using sustainable methods without any pesticides, herbicides or chemical fertilizers. As an added assurance they are also tested for the presence of glyphosate and no trace was found. We have tested many batches of oats nationwide, including those certified organic, and it has been extremely difficult to find sources with no trace of the herbicide glyphosate present.

These oats are processed by a small family-run mill, also in Wisconsin, and are never subjected to any heat processing and are truly raw. This mill is dedicated to milling only grains grown on nearby farms that are free from pesticides and herbicides.

The oats are processed in small batches in order to keep them raw and as fresh as possible, making them an artisan, handcrafted product. As such you may find they contain more oat hulls in the package than you would normally find in oats that are processed by huge machines in factories.

A simple way to remove any remaining hulls is to soak the oats before consuming them. Soak your desired serving of oats in water and the hulls will begin to float to the top and can be skimmed off, then stir the oats and skim again, repeat this until no more hulls float.

Truly raw rolled oats

Grown sustainably on a small farm

Glyphosate-tested and no trace found

Processed in a family mill in small batches

Given that these are truly raw oats we recommend storing them in your freezer until ready to use for optimal results.