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Coconut Desserts & Sweets Recipes

Chewy Chocolate Coconut Bars

Chewy Chocolate Coconut Bars photo
Chewy Chocolate Coconut Bars
photo by recipe author

Servings: 12
Preparation Time: 5 minutes

Place all ingredients in a food processor and blend until combined. Plop mixture into baking dish of desired size and pack tightly. Refrigerate until chocolate is firm. Cut into bars and enjoy!

Recipe submitted by Lauren, Big Sandy, TN

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Coconut Crispy Rice Protein Bites

Coconut Crispy Rice Protein Bites photo
Coconut Crispy Rice Protein Bites
Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

Stir peanut butters, honey, and vanilla to blend. Add protein powder and heavy cream and mix well. Stir in cereal and roll into small balls or press into a 9×13 pan and refrigerate or freeze before serving.

*For a stronger coconut taste, use all coconut peanut butter.

Recipe courtesy Sarah Shilhavy

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Coconut Cacao Snowballs

Coconut Cacao Snowballs photo
Coconut Cacao Snowballs
photo by recipe author

Servings: 18
Preparation Time: 15 minutes

1. Set aside the 2 tablespoons shredded coconut in small plate. Place all ingredients into food processor and blend for 1-2 minutes, until mixture becomes similar to very fine (sticky) pebbles.

2. About a teaspoon at a time, roll into 1-inch balls and dip in shredded coconut to lightly cover entire ball.

Recipe submitted by Kristen, Mattapoisett, MA

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Coco-Cocoa Velvet Dessert

Coco-Cocoa Velvet Dessert photo
Coco-Cocoa Velvet Dessert
photo by recipe author

Servings: 4
Preparation Time: 5 min, plus chilling

  • 1 1/2 cups water, divided
  • 1 packet unflavored gelatin (2 1/2 teaspoons)
  • 2 tablespoons coconut cream concentrate
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup honey
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 drops of orange essential oil, optional (use food grade or better!)- OR use 1 drop lavender oil
  • 1/2 tray’s worth ice cubes (7-8 ice cubes, should be 4 oz.)

Pour 1/2 cup of the water into a blender. Add the gelatin, and let sit to soften.

Meanwhile, heat the remaining water to boiling. Pour the hot water over the gelatin mixture; turn on low to mix and dissolve. Add coconut cream concentrate, cocoa powder, honey, salt, vanilla, and essential oil. While motor is running, drop in ice cubes, one at a time. Blend until smooth.

Pour into four (6-oz) ramekins, or in one (2-cup) mold. Refrigerate until set, 2-4 hours. Serve in the containers, or dip the bottoms in hot water for 20 seconds, then invert to un-mold.

If you want to un-mold it, I recommend you double the amount of gelatin.

Recipe submitted by Rhonda, South Jordan, UT

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Coconut-Raisin Bars

Coconut Raisin Bars photo
Coconut Raisin Bars
photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Combine dry ingredients in a large bowl. In a small saucepan heat coconut oil and honey and allow them to melt. You don’t need it to boil, just warm enough to melt. Pour melted oil/honey into dry mixture and stir to combine. You want a wet sand like consistency. Taste at this point to determine if you want more cinnamon, more honey, etc.

Pour mixture into a parchment paper lined 8X8 pan. Cover with more parchment paper and press the mixture down. Really make sure this is packed solid. Place mixture in the freezer for a couple hours. Once frozen, remove and cut with a heavy knife. Store in the refrigerator. Enjoy!

*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 Esther, Bremerton, WA

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Homemade Magic Shell Ice Cream Topping

Homemade Magic Shell Ice Cream Topping photo
Homemade Magic Shell Ice Cream Topping
photo by recipe author

Servings: 6-10
Preparation Time: 15 minutes

In a double boiler (or sauce pan over low heat), melt all of the ingredients together and stir until combined. Serve over your favorite ice cream.

Recipe submitted by Jessica, Denver, CO

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Chocolate Fudge Brownies

 

 

Coconut Flour Chocolate Fudge Brownies

Gluten Free

YIELD: 24 bars

Preheat oven to 350 degrees. Grease and dust an 11×8 pan with coconut oil and coco powder.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended and smooth. Sift in the coco powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture and sugar. Alternatively add in the flour, heavy cream, baking powder, beating mixture after each addition.

Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top of the brownies is crisp and the edges begin to pull away from the pan. (The inside of the brownies will be dense and soft to the touch.) Cool the brownies in the pan on a wire rack until cool. Dump the brownie out of the pan and cut into bars and serve. Frost with chocolate or vanilla frosting if desired. Enjoy!!

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Coconut Flour Chocolate Cake

 

 

Coconut Flour Chocolate Cake

Pre-heat oven to 350 degrees. Grease two 9 inch or 8 inch layer pans with coconut oil and dust with cocoa powder.

In an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat together for about 2 minutes. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture. In a separate bowl, combine the dry ingredients together and add alternately with the milk to the butter mixture. Beat batter for about five minutes on high speed. Spoon batter into the two prepared cake pans and smoothen out tops. Bake at 350 for 30-35 minutes, or until toothpick inserted into the center of cake comes out clean. Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting. Use your favorite frosting to frost the cake.

Peppermint Chocolate cake variation: add 1 teaspoon peppermint extract to batter before pouring into pans and mix well. Frost cake with peppermint frosting or frosting of your choice.

Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake for about 26-30 minutes. Frost after cupcakes have cooled completely. Makes about 24 cupcakes.

 

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