Coconut Desserts & Sweets Recipes

Healthy Homemade Peanut Butter Cups

Healthy Homemade Peanut Butter Cups photo
Healthy Homemade Peanut Butter Cups
photo by recipe author

Servings: 10
Preparation Time: 30 minutes

In a double boiler or a saucepan over very low heat, melt the coconut oil and sweetener of choice. Add the cocoa powder and salt and whisk vigorously until well combined. Add the stevia and remove from the heat.

Note: You can use pretty much anything to make these – ice cube trays, muffin tins, mini muffin tins, mini silicone baking cups, etc. The mini silicone baking cups work the best and give you the most “realistic” Reese’s Peanut Butter cup look.

Either pour or use a spoon to fill the cups 1/4 full. Stick the cups in the freezer for about 10 minutes or until the chocolate is hard. Remove from the freezer and using a 1/2 teaspoon measuring spoon, scoop the chilled peanut butter out and place in the cups. You can use the back of the spoon to press them down just a tad, but leave room for the chocolate to get all the way around the peanut butter. Next, pour or spoon the chocolate over the peanut butter until the cup is almost full and the peanut butter is covered. Place back in the freezer for 30-60 minutes. Now, they are ready to eat!

Don’t forget to store in the fridge or the freezer to keep them from melting!

Recipe submitted by Jessica, Denver, CO

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Black and White Toasted Coconut Fudge

You need to make this.

For one thing, it’s pretty. And tasty. They’re delightfully creamy little squares of black and white chocolaty candy topped with toasty golden coconut. It’s all about contrast. Black and white, dark and light, vanilla and chocolate, chewy and crunchy. How can you resist that?

And while you’re at it, you might as well find out how easy it is to make your own sweetened condensed milk. Just follow the link. All you do is throw everything in a blender and blend. Told you it was easy.

Some may argue this isn’t “real” fudge. Real fudge is made by making a real candy mixture, boiling that candy mixture to a softball stage (with a real candy thermometer) and then keeping your fingers out of it till it cools. Just because it’s bubbly and shiny doesn’t mean it’s friendly.

But that doesn’t matter. This candy is just as good as the “real” stuff, as well as being easier (and quicker) to make. The video will walk you through the process step by step, and if you look closely, you’ll see how you can put the white chocolate layer on top (the picture has it on the bottom). Bet you didn’t notice that till I told you.

Enjoy!

Sarah

Black and White Toasted Coconut Fudge

Black and White Toasted Coconut Fudge recipe photo
Black and White Toasted Coconut Fudge
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 16
Preparation Time: 10 minutes

Place white chocolate, condensed milk, 1 tablespoon butter and 1 tablespoon coconut oil into a medium sized saucepan over low heat. Stir until chocolate has melted. Spread unto bottom of parchment or wax paper lined 8×8 glass pan.

Repeat for dark chocolate layer, using the last tablespoons of butter and coconut oil. Spread onto white chocolate layer. The layers will not be even but that’s part of the fun!

Press toasted coconut onto top of fudge and refrigerate or freeze until firm. Cut into small pieces and enjoy!

Note: If you want even layers instead of the marbled look place the dark chocolate layer on the bottom.

* You can make your own sweetened condensed milk with our
recipe here.

Recipe courtesy Sarah Shilhavy

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Gluten Free Chocolate Energy Bars

Gluten Free Chocolate Energy Bars photo
Gluten Free Chocolate Energy Bars
photo by recipe author

Servings: 1 9×9 pan
Preparation Time: 1 hour 5 minutes (soaking time included)

Soak the nuts and dates in warm water for about an hour. Remove the pits from the dates.

In a food processor, blend the nuts, coconut, cocoa, and coffee together. Add the pitted dates, coconut oil, vanilla, sweetener, and water and pulse until combined. The dough will be sticky.

Grease a 9×9 glass dish with coconut oil and then dump the mixture in there. Using a spatula (or your fingers), press the dough into the dish until it is packed firmly. Chill in the fridge or freezer for a couple hours before cutting.

Recipe submitted by Jessica, Denver, CO

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Dairy Free Coconut Milk Ice Cream

Dairy Free Coconut Milk Ice Cream photo.jpg
Dairy Free Coconut Milk Ice Cream
photo by recipe author

Servings: 6-10
Preparation Time: 5 minutes

  • 4 pastured egg yolks
  • 4 cups coconut milk*
  • 3 tablespoons fine organic cane sugar (you can whiz it up in a food processor to make it extra fine)
  • 16 drops stevia (vanilla cream tastes great)
  • 2 teaspoons pure vanilla extract

Mix all the ingredients together in a blender, mixer or food processor, until thoroughly combined. Chill completely in the fridge, at least 4 hours or overnight. Prepare according to your ice cream maker’s instructions.

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

Recipe submitted by Jessica, Denver, CO

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Coconut Peanut Butter Popcorn Balls

Coconut Peanut Butter Popcorn Balls photo
Coconut Peanut Butter Popcorn Balls
photo by recipe author

Servings: 9 popcorn balls
Preparation Time: 10 minutes

In a small saucepan, gently heat honey, coconut peanut butter, coconut oil and sea salt. Bring sauce to a simmer.

Take off heat and let cool for 5 minutes.

In a large bowl mix popped popcorn and shredded coconut together. Carefully pour warm sauce over popcorn. Mix well.

Oil your hands with coconut oil and form popcorn mixture into balls. Place popcorn balls on a parchment lined cookie sheet and allow to cool before serving.

Recipe submitted by Tiffany, Junction City, OR

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Gluten Free No-Bake Coconut Pecan Banana Bites

Gluten-Free No-Bake Coconut Pecan Banana Bites photo
Gluten-Free No-Bake Coconut Pecan Banana Bites
photo by recipe author

Servings: 4
Preparation Time: 1 hour start to finish

Slice banana about 1/2 inch thick and place in the freezer for about 15 minutes. They don’t need to be frozen through, just cold to the touch.

Melt the coconut concentrate gently and place in a small bowl.

Combine chopped pecans, shredded coconut and cinnamon in a shallow dish. Once bananas are out of the freezer, dip each slice into the coconut concentrate and directly into the coconut pecan mixture. (Do this step fast, as the coconut cream concentrate will harden quickly)

Turn bananas over to coat and place back onto the dish to return to the freezer. Once all are coated, return to the freezer to allow them to set up.

Enjoy!

Recipe submitted by Esther, Bremerton, WA

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Maple Coconut Bars

Maple Coconut Bars photo
Maple Coconut Bars
photo by recipe author

Servings: 8-12
Preparation Time: 15 minutes

Combine the shredded coconut and the coconut oil in a sauce pan and melt the oil over low heat. Stir often.

When the coconut oil has melted, add vanilla, salt, and maple syrup. Stir ingredients together until the shredded coconut has re-hydrated a little bit with some of the oil. This might take about 5 minutes.

Once the ingredients are well combined, pour the mixture into a 3 cup glass dish. Using a spatula, press the mixture down until it is firmly packed. Stick in the fridge for at least one hour.

Using a sharp knife that has been run under warm water, cut into bars or cubes of any size. If the bars are difficult to remove, place the bottom of the dish in a shallow pan of hot water for a minute to loosen them.

Recipe submitted by Jessica, Denver, CO

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Creamy Coconut Pumpkin Fudge (Dairy Free)

Creamy Coconut Pumpkin Fudge photo
Creamy Coconut Pumpkin Fudge
photo by recipe author

Servings: 30 1-inch squares
Preparation Time: 5 minutes

In a small saucepan, heat coconut cream concentrate and pumpkin puree over low-medium heat. When the coconut cream concentrate is melted, lower the heat and add honey or maple syrup, spices, vanilla extract and salt. Mix well.

Pour pumpkin mixture into a well-greased bread loaf pan. Cover with parchment paper and refrigerate overnight or freeze for 1-2 hours. Cut fudge while cold and serve immediately.

Recipe submitted by Tiffany, Junction City, OR

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