Coconut Desserts & Sweets Recipes

Easy Chocolate Coconut Hazelnut Ganache

photo by recipe author

Servings: 20
Preparation Time: 5 minutes

3/4 cup raw cacao powder or regular cocoa powder
3/4 cup raw honey
1/3 cup Gold Label Virgin coconut oil, melted
1/2 teaspoon hazelnut extract
1/4 teaspoon salt

Combine all ingredients in a blender. Process until very smooth and emulsified. Transfer to an airtight container (I recommend a glass jar) and store at room temperature for up to one week, or refrigerated for up to two weeks. Warm slightly before serving.

Recipe submitted by Amber, Overland Park, KS

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Coconut Almond Cups

Coconut Almond Cups recipe photo

photo by recipe author

Servings: 12+
Preparation Time: 15 minutes

Coconut base:

1/2 cup melted coconut oil
1/4 cup melted raw honey
1 1/4 cups unsweetened, shredded coconut
1 1/2 teaspoons almond extract
1/2 cup chopped almonds, preferably soaked and dehydrated, then toasted for 20 minutes at 300 degrees F.

Chocolate topping:

1/2 cup cocoa powder
3 tablespoons raw honey
3/4 cup coconut oil
2 teaspoons vanilla
1 teaspoon coffee liqueur

1. Make coconut base: Combine melted coconut oil and raw honey. Whisk well to combine. Add shredded coconut and almond extract.

2. Using a small scoop, divide coconut mixture among 24 mini cupcake molds. Sprinkle each one with a little of the chopped almonds, dividing evenly. Place in the freezer on a level surface for 30 minutes to harden.

3. In the meantime, make chocolate topping: combine cocoa powder, honey, and coconut oil in a glass bowl set over simmering water. Whisk until coconut oil is almost completely smooth. Remove from heat and continue whisking, adding vanilla and coffee liqueur.

4. Remove frozen coconut bases from freezer and spoon a little of the chocolate topping on each cup. Place back in the freezer for another 30 minutes until frozen and set.

Recipe submitted by K, Tempe, AZ

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Coconut Citrus Fudge

photo by recipe author

Servings: 12
Preparation Time: 15 minutes (plus chilling time)

1 cup coconut cream concentrate
2-3 tablespoons raw honey
2 tablespoons coconut oil, melted
1 tablespoon orange, lemon, grapefruit or other citrus zest
1 teaspoon orange, lemon, grapefruit or other citrus extract (if using oil, use a few drops)

1. In a food processor, pulse coconut cream concentrate and honey until combined. Then, with the processor running, add the coconut oil in a steady stream. Add zest and extract or oil, and mix until combined.

2. On a cookie sheet lined with parchment paper or wax paper, spoon mixture and form into a rectangle. Press with your hands to make the thickness even, about 1/4 inch thick. Chill for 30 minutes in the refrigerator.

3. Remove from the fridge, and lift parchment or wax paper off the cookie sheet and transfer to a cutting board. Cut into little squares or whatever bites you like.

4. You can store these in the fridge, or even on the counter in an airtight container. The coconut cream concentrate keeps its shape well, even at room temperature.

Enjoy!

Recipe submitted by K, Tempe, AZ

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Coconutty 7 Layer Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24
Preparation Time:

1/2 cup butter, melted
1 1/2 cups graham crackers crumbs
6 oz dark chocolate chips
6 oz butterstotch chips (or half white chocolate and half peanut butter chips)
1 cup chopped walnuts or pecans
1 cup flaked coconut
14 ounces homemade sweetened condensed milk*

Preheat oven to 350 degrees F.

Lightly grease a 9×13 or 12×13 inch pan with coconut oil. Pour melted butter into pan and evenly sprinkle graham cracker crumbs over it.

Sprinkle with chocolate chips and butterstotch. Sprinkle on nuts then add coconut last. Pour sweetened condensed milk evenly over everything.

Bake for 20-30 minutes. Top should be golden brown. Cut into small squares and refrigerate.

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

Recipe courtesy Sarah Shilhavy

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Gluten Free Mint Carob Semisweet Brownies

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1/3 cup firm coconut oil (or 5 tablespoons)
1/2 cup carob powder
6 eggs
1/2 cup pure maple sugar
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/3 cup coconut flour
1/4 cup chocolate chips

Preheat oven to 350 degrees F.

In a small saucepan, melt coconut oil. Once melted stir in carob powder and allow to cool slightly.

In a medium bowl, whisk together eggs, maple sugar, and extracts until smooth. Add carob mixture and whisk until smooth. Slowly add coconut flour and beat until smooth. Add chocolate chips and stir until just combined.

Pour mixture into an 8×8 square baking pan lightly greased with coconut oil. At this point, you may sprinkle the top with additional chocolate chips, if you desire.

Bake in preheated oven for about 25 minutes, until done. Allow to cool in the pan before cutting.

Recipe submitted by Katrina, Tampa, FL

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Coconut Cream Doughnuts

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

2 hours prep time
15 servings

2 (.25 ounce) packages active dry yeast
1/4 cup warm water
1/2 cup sugar
1 teaspoon salt
1 1/2 cups lukewarm milk
1/3 cup palm shortening
2 eggs
5 cups organic unbleached all-purpose flour
3 cups palm shortening
1 cup coconut oil

Coconut Cream Glaze:

1/4 cup Coconut Cream Concentrate
1/4 cup butter
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/4 cup heavy cream, add more as needed

Sprinkle yeast over warm water and let stand for 5 minutes, or until foamy.

In a large bowl of an electric mixer, mix the yeast mixture, sugar, salt, milk, shortening (1/3 cup), eggs, and 2 cups of flour. Mix for a few minutes on low speed. Add remaining flour a heaping 1/2 cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes, until smooth and elastic.

Place the dough into a coconut oil greased bowl and cover with a damp towel. Set in a warm place to rise until doubled.

Turn dough onto a floured surface and gently roll out to about 1/2 inch thickness. Cut with a floured cutter. Cover with a light cloth and let doughnuts rise until doubled.

Heat 3 cups palm shortening and 1 cup coconut oil in a deep fryer or large pot/skillet to 350 degrees F. Using a wide metal spatula, place doughnuts into oil and fry on each side until golden brown. Drain on wire racks and dip into glaze while warm.

Coconut Cream Glaze:

Place all ingredients except heavy cream into a small saucepan over low heat. Whisk until butter is melted, adding heavy cream until desired consistency is reached. Mixture will look oily and curdled at first but keep adding heavy cream and it will come together.

Recipe courtesy Sarah Shilhavy

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Chocolate Almond Coconut Bites

Photo by recipe author

Servings: 8 bites
Preparation Time: 2 1/2 hours

Coconut filling:

1/2 cup shredded coconut
1/4 teaspoon almond extract
2 tablespoons Coconut Cream Concentrate
3 tablespoons maple syrup
2 tablespoons coconut milk*
16 almonds

Chocolate sauce:
makes 1 1/2 cups sauce

1/4 + 1/8 cup cocoa powder
3/4 cup coconut oil
4 tablespoons Coconut Cream Concentrate
5 tablespoons maple syrup
2 teaspoons vanilla bean paste

For the coconut filling:

Mix all the ingredients except for the almonds until it becomes moist. Form into 8 rectangular bites, about 1 tablespoon of mixture. Line a baking sheet with parchment paper and place 8 coconut bites on the paper. Place 2 almonds on each bite, and refrigerate overnight or 1 hour.

Dip/pour chocolate sauce over the bites and refrigerate until hard.

For the chocolate sauce:

Place all ingredients in a blender and mix well. This sauce can be used for dipping, for chocolate-covered almonds, over ice cream, etc. If refrigerated, melt over warm water bath.

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

Recipe submitted by Noelle, East Lansing, MI

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Coconut Pudding Squares

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes

2 cups coconut milk*
6 tablespoons organic whole sugar
5 tablespoons cornstarch
1/4 teaspoon vanilla (if desired)
1 cup whole milk

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla if desired.) Heat over low stirring consistently until thickened. Add remainder of coconut milk and whole milk and continue to heat until thickened.

Pour into 8 inch square pan and chill until firm. Cut into squares.

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

Recipe submitted by Leah, NY

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