Coconut Desserts & Sweets Recipes

Gluten Free Chocolate Chips

photo by recipe author

Servings: about 2 cups chips
Preparation Time: 30 minutes + freezing time

3 tablespoons coconut oil (2 melted, 1 mostly melted)
2 tablespoons gluten-free cocoa powder + 3 tablespoons
1 teaspoon vanilla
2 tablespoons honey
1 tablespoon tapioca starch

1. Add all ingredients to high-power blender, except 3 tablespoons cocoa.

2. Mix on medium for about 20 seconds, then increase to high for about 10 seconds. Since there isn’t much in the blender, it will look like it’s not really mixing, but just keep it going.

3. Add the remaining 3 TB of cocoa powder, and blend on high for about 20 seconds. The mixture should be tacky and sticky, and almost like caramel. Because the blender heats up the coconut oil, it will be melting a little in the bottom of the blender. That’s normal, and it begins to separate from the mixture.

Roll out mixture in between two sheets of wax paper. Transfer to a cookie sheet, and freeze for about 30 minutes. After that, it will be a little more set, and cut into small squares/bits with a knife.

Store in the freezer to keep firm, or use immediately in a delicious coconut cookie!

Recipe submitted by Elisabeth, Monee, IL

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Frozen Chocolate Coconut Fudge

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup nut or seed butter (I use peanut butter, unsweetened)
1/4 cup (generous) cocoa powder
1 cup shredded coconut
1/4 cup (generous) coconut oil, melted
1/4 cup raw honey

Mix together all ingredients. Pour on a piece of unbleached parchment paper on a cookie sheet. Spread out to about 1/4″ thick.

Place fudge in freezer. Let set for about 30 minutes.

Break into pieces and serve or put in container back in freezer until you are ready to serve.

Recipe submitted by Tember, Quakertown, PA

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Homemade Honey Chocolate

photo by recipe author

Servings: final number of chocolates varies
Preparation Time: 10 min+2 hr chill

1/4 cup ghee or butter
1/4 cup virgin coconut oil
1/4 cup raw cashew butter
2-3 tablespoons raw honey
3/4 cup unsweetened cocoa powder
1/2 teaspoon gluten-free pure vanilla extract

Place ghee/butter, coconut oil, cashew butter, and honey in a small saucepan and heat on low, whisking constantly. Whisk until smooth, thickened, and well combined, but do not let it bubble. Remove from heat and add cocoa powder and vanilla, and whisk again until smooth. Adjust sweetness to taste.

Then, you have some options…

If forming chocolate in candy molds/silicone muffin cups/etc., pour desired amount of melted chocolate into molds (I used heart-shaped silicone muffin cups). Allow to cool for 2-3 hours in the refrigerator. Remove chocolate from molds. Store in the refrigerator.

If making chocolate bars or chunks, pour melted chocolate into a pan or dish lined with parchment or plastic wrap. Allow to cool for 2-3 hours in the refrigerator. Cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

If using to make dried fruit/nut clusters or bark, mix the ingredients into the chocolate until well combined, then pour into a pan or dish lined with parchment or plastic wrap, or drop in small clusters on a lined baking sheet. Allow to cool for 2-3 hours in the refrigerator. If making as bars/bark, cut or break into chunks of desired size using a sharp knife. Store in the refrigerator.

To dip strawberries, dunk your strawberries into the melty chocolate, place on a lined baking sheet or tray, and let chill for a couple hours until the chocolate is firm. Serve!

Variations:

If you are vegan or do not tolerate dairy, you can substitute the ghee/butter with another 1/4 cup of coconut oil. The rest of the recipe is also quite flexible. If you can’t eat cashews, try using an equal amount of another tolerated nut or seed butter. While the flavor will change, it will still be delicious and creamy. The honey could be substituted with another natural liquid sweetener like maple syrup or brown rice syrup if you do not eat honey.

Recipe submitted by Kim, Minneapolis, MN

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Gluten Free Coconut Cream Puffs

photo by recipe author

Servings: 12-24 servings
Preparation Time: 1 hour

Basic Puff Shell:

1 cup water
1/2 cup organic salted butter
3/4 cup sweet rice flour
1/2 cup organic brown rice flour
1/2 cup coconut flour
3 large organic eggs (OR 4 medium eggs)
Homemade custard (see recipe below)
1 1/2 cups organic semi-sweet chocolate pieces, melted
Organic powdered sugar, to garnish

Homemade Coconut Custard:

1/2 cup organic granulated whole sugar
3 tablespoons organic cornstarch
4 organic egg yolks
3 cup organic coconut milk* (OR 6 tablespoons Coconut Cream Concentrate plus 2-3/4 c. water)
2 tablespoons organic butter
2 teaspoons organic vanilla extract

Puff Shells:

Preheat oven to 400 degrees F. Prepare baking sheet with parchment paper or baking mat.

In a medium saucepan, heat water and butter to rolling boil. Stir in flour – beating well until it pulls away from the pan and forms a ball, about 1-2 minutes; then add eggs, one at a time beating well after each addition. Fully incorporate mixture until batter is smooth.

Drop by heaping tablespoon onto greased baking sheet or silicone baking mat lined pan. Batter should be fairly stiff, so that when you scoop it onto the baking sheet, it stays firm and doesn’t spread out. If it is too runny, add additional sweet rice flour in small amounts until batter holds its shape on the baking pan.

Bake 30-40 minutes at 400 degrees F. or until golden and dry.

Remove from oven and cool until you are able to handle them. Then cut off top of each puff and scoop out any excess soft dough from inside, if necessary, to form a shell for the cream filling. Replace top with each puff and allow to cool completely.

Coconut Custard:

In a heavy saucepan over medium-low heat, bring sugar, cornstarch, egg yolks, and coconut milk (or Coconut Cream Concentrate plus 2-3/4 cups water) to a boil, whisking constantly until thickened (approx. 15-20 minutes), careful not to scorch mixture on bottom of pan. Remove from heat. Stir in butter and vanilla. Place in a container with a tight sealing lid in refrigerator to cool. Chill 2 hours until set.

Assembly: Fill puffs using a pastry bag or spoon carefully into cream puff shells, then replace top of puff. Sprinkle with powdered sugar to garnish and drizzle with melted chocolate, if desired.

Melt chocolate pieces in a glass/stainless steel boil set over a small saucepan with simmering (not boiling) water. Drizzle puffs with melted chocolate. Serve or store in an airtight container in the refrigerator for up to 3 days.

Recipe submitted by Deanne, Glendale, AZ

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

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Chunky Strawberry Chocolate Coconut Ice Cream

photo by recipe author

Servings: 4 servings
Preparation Time: 20-30 minutes

3 cups whole milk and/or cream
3 egg yolks
1 tablespoon arrowroot
1/2 cup raw honey or raw sugar (add more if you want it really sweet)
2 teaspoon vanilla
1/4 cup cocoa powder
1/4 cup coconut flakes
1/2 cup chopped pecans
3/4 cup chopped strawberries (fresh or frozen)

In a blender, mix milk, egg yolks, arrowroot, raw honey, vanilla & cocoa till smooth. Pour into a container and let it chill in the fridge for a few hours or overnight. Pour into your ice cream machine maker and follow the instructions.

About 5-8 minutes before ice cream is done pour in coconut flakes, pecans & strawberries.

Scoop out ice cream and either store it in a plastic container and let it set in the freezer or enjoy it right away!

NOTE: If you DON’T have an ice cream machine maker, simply mix everything together, pour into a plastic container and put in the freezer. When frozen, set it out and let it soften before putting it back into your blender.

It won’t be chunky unless you choose to sprinkle the coconut, pecans & strawberries on like toppings, but the ice cream base will have the consistency of soft-served ice cream. So yummy!!

Recipe submitted by Marillyn

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Coconut Haupia (Traditional Hawaiian Coconut Pudding)

photo by recipe author

Servings: 6-8 Preparation Time: 15-20 minutes

2-4 tablespoons Coconut Cream Concentrate
1-3/4 cup water
5 tablespoons organic granulated sugar
5 tablespoons organic cornstarch
3/4 cup water

In a medium saucepan, cook coconut cream concentrate with 1-3/4 cups water over medium-low heat until warm and blended. In a separate small bowl, combine sugar and cornstarch; stir in remaining 3/4 cup water, combining well.

Stir sugar mixture into coconut mixture and cook over low heat, stirring constantly, until thickened (approx. 5-6 minutes). Pour into an 8 inch square pan. Refrigerate until firm. Cut into squares and serve.

Recipe submitted by Deanne, Glendale, AZ

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Coconut Cacao Cookies

photo by recipe author

Servings: 15 cookies
Preparation Time: 30 minutes

1/2 cup oat groats (or wheat berries)
7 raw almonds
7 Medjool dates, pitted
1/4 teaspoon salt
2 tablespoons raw cacao powder
2 tablespoons coconut oil
2 tablespoons coconut flour
1/2 teaspoon vanilla extract
1 tablespoon honey
1/4 cup spring water
handful of raisins

Soak the groats, almonds and dates overnight individually in a half cup spring water each.

Drain them the next morning and put in food processor with the salt, cacao, coconut oil, coconut flour, vanilla extract, honey and spring water.

Process for about a minute, transfer contents to bowl, fold in raisins.

For heart shaped cookies you can shape them by hand or with a cookie cutter.

If you want to dehydrate them, place in dehydrator at 105 degrees for 3 hours or pop them in the oven at 350 degrees for about 12 minutes.

Recipe submitted by Tori, Nashville, TN

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Chocolate Coconut Peanut Butter Balls

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 10 minutes

1 cup Coconut Peanut Butter
1/2 cup honey
1/4 cup coconut oil
1/2 – 1 cup cocoa powder
1 cup shredded coconut
1/2 cup chopped pecans (optional)

In mixing bowl combine peanut butter, honey, cocoa, coconut oil, pecans, and half a cup of shredded coconut. Mix until smooth. Take spoonful-size scoops of batter and roll into balls in the rest of the coconut shreds.

Place balls on a baking sheet covered with wax paper and place in freezer until desired firmness.

Recipe submitted by Jocelyn, Costa Rica

Sarah’s notes: You can also use flaked coconut to roll the balls in (like I did, see the picture) instead of shredded.

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