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Coconut Desserts & Sweets Recipes

Chocolate Coconut Crème Bar

Chocolate Coconut Crème Bar recipe photo
Chocolate Coconut Crème Bar
Photo by recipe author

Servings: 1
Preparation Time: 10 minutes

Melt down the coconut cream concentrate until completely smooth and melted.* Slowly add cocoa powder until thoroughly mixed in and smooth.

Add in your sweetener, starting with 1 teaspoon for a rich taste and increasing to desired sweetness. Add your choice of other ingredients (see below) into this base and mix until evenly distributed.

Pour mixture into a mold, or any suitable bowl of choice and stick it in the fridge or freezer to re-harden.

Enjoy!

Notes: Sunflower seed lecithin really adds a much smoother texture and is worth adding 1/2 teaspoon to recipe.

Additional ingredient ideas:

Sprouted and dehydrated buckwheat groats, shredded coconut, nuts and seeds of choice for a great crunchy texture.

Dried fruit of choice.

Different types of herbs, spices, or superfoods such as cinnamon, nutmeg, cloves, maca, spirulina, chlorella, etc…

Nut or seed butters.

*Watch the video here to learn how to soften Coconut Cream Concentrate.

Recipe submitted by Melina, Baltimore, MD

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Gluten Free Chocolate Coconut Chewies

These cookies are naturally gluten free. Think flourless chocolate cake in a meringue cookie form.

Now that I’ve gotten your attention, you’ve probably already scrolled down and taken a look at the recipe, and are perhaps surprised by the amount of sugar. But before you leave, let me assure you that that is the correct amount of sugar.

Think about it.

We’re using pure, unsweetened, cocoa in this recipe, and over half a cup at that! That’s a lot of concentrated, bitter stuff you know. The amount of powdered sugar used is just enough to make it a bittersweet type chocolate flavor, since we’re not using pre-sweetened chocolate. If we were using a block of bittersweet chocolate chances are that’ll be the only sweetener used, but we’re not using that.

Also, keep in mind that powdered sugar will about double in volume when ground into a powder. So technically, 1 cup of granulated sugar will make about 2 cups of powdered.

Make sense?

Sure it does.

So don’t try to decrease the sugar amount and expect the cookies to turn out the same. They won’t. I’ve already tried. They came out soggy and flat as a pancake. No lie. Not to mention they were bitter. One work: Yuck.

With the correct amounts of each ingredient, these cookies bake up like a meringue on the outside with a wonderfully chewy, fudgy, rich, deep chocolate inside.

Hungry yet?

Enjoy!

Sarah

Gluten Free Chocolate Coconut Chewies

Gluten Free Chocolate Coconut Chewies recipe photo
Gluten Free Chocolate Coconut Chewies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preheat oven to 350 degrees F. Grease cookie sheets with palm shortening or line with parchment paper.

Stir dry ingredients (except coconut) together in a stand mixer fitted with a whisk attachment.

On low speed and add egg whites one at a time. Add vanilla extract and turn mixer on high for about 2 minutes, until the batter has thickened.

Gently and briefly fold the coconut in. Don’t mix it in completely.

Drop batter (about the side of a rounded measuring tablespoon) onto a prepared cookie sheet. Bake for 13-15 minutes. Cookie should be puffed and cracked. You can let the cookies cool on the cookie sheet or remove them and let cool on a wire rack.

Recipe courtesy Sarah Shilhavy

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Coconut Banana Ginger Brown Rice Pudding with Raisins

Coconut Banana Ginger Brown Rice Pudding with Raisins recipe photo
Coconut Banana Ginger Brown Rice Pudding with Raisins
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6
Preparation Time: 10 minutes

This Brown Rice pudding is sweetened with banana, crystallized ginger, and raisins. Perfect for breakfast or dessert!

Place cooked rice in a pot. Add water, cardamom, vanilla, cinnamon, raisins, ginger, and shredded coconut. Turn heat to medium, make sure to stir constantly.

Once the mixture has come to a simmer, add in the bananas and stir so they become liquefied in the mixture. Keep stirring! Add in the coconut oil.

Once the mixture has absorbed all or most of the water, add the milk. Keep stirring! When the rice has become mushy and absorbed a lot of the coconut milk and has a pudding like thickness to it, your rice pudding is done! Add more milk if/as needed to adjust texture and consistency. Delicious!

Recipe submitted by Emily, Philadelphia, PA

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

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Coconut Meringues

I don’t like making meringues. It worries me. I’m always afraid I’m going to do something to deflate the beautiful, fluffy, marshmallowy mixture in one way or another. But I love eating them, so I still willingly make them when I can. Meringues are a nice way to get rid of those leftover egg whites.

For a long time I did flop at making meringue, but over time I finally, finally found out what was going wrong and got it to work for me. Meringue making actually isn’t as simple and easy as it looks. Once you get it down, it is one of the easiest cookies to make. Let’s go over a few things.

First, the weather must NOT be humid. You have to have dry weather to make meringues. No kidding. If the weather is humid, don’t even think about making meringues. They’ll flop and become soggy. Believe me, I speak from experience. This was the one thing that kept me from making a successful batch of meringues for a long time.

Second, make sure your bowl and beaters are spotlessly clean. I don’t care if that means you have to wipe every single wire on your whisk beater; you need to do it! Even just the tiniest amount of water or fat will kill the meringue.

Third, bring the egg whites to room temp, or almost room temp. It’ll make the whipping process a whole lot quicker.

Fourth, use a light hand. Never, ever scrape meringue down. You can scrape the powdered sugar off the sides of the bowl, but don’t touch the meringue.

Following those guidelines and the recipe below, you’ll have light, airy, fluffy, marshmallowy, Coconut Meringues with a delicate crisp exterior and chewy inside. It can’t get much better then that.

If you have any questions, feel free to ask! Don’t be shy.

Enjoy!

Sarah

Coconut Meringues

Coconut Meringues recipe photo
Coconut Meringues
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 24 meringues Preparation Time: 20 minutes

Preheat oven to 250 degrees F. Line two cookie sheets with parchment paper.

In large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.

Gradually sprinkle in sugar 2 tablespoons at a time at high speed. After all the sugar has been added you may beat in the vanilla extract (or fold in with the coconut). Beat until meringue stands in stiff, glossy peaks.

Using a rubber spatula, very, very gently fold in flaked coconut and vanilla extract (if you didn’t add it in the above step). Do not fold until well mixed, this should take only about 2-3 turns of the spatula.

Drop meringue by rounded spoonfuls onto prepared cookie sheets about 1 inch apart.

Bake for 70 minutes or until dry to the touch. Remove to rack to cool.

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Gluten Free Lemon Roulade

Gluten Free Lemon Roulade made with coconut flour recipe photo
Gluten Free Lemon Roulade made with coconut flour
Photo by recipe author

This recipe is done in 3 parts. Making the Lemon Curd can be done up to a week in advance.

Servings: 8
Preparation Time: 45 minutes

Lemon Curd:

  • grated zest and juice of 3 lemons
  • 1/4 cup raw honey
  • 1 tablespoon arrowroot powder (or other starch)
  • 1 tablespoon water
  • 2 egg yolks
  • 4 tablespoons butter

Lemon Roulade Sponge Cake:

Lemon Cream Filling:

  • 1 cup heavy cream
  • 4 tablespoons lemon curd

Part 1: Making the Lemon Curd

Put the grated zest and juice into a pan honey. Bring to a boil, stirring until the honey has mixed in with the lemon juice.

Mix the arrowroot and water to a paste and add to the lemon/honey mixture. Remove pan from heat and beat in egg yolks.

Return to low heat and mix for about 2 minutes and then remove from the heat again. Gradually beat in butter. Pour into a mason jar, or other sterilized jar, cover and seal. Let the curd cool, then chill.

Part 2 – Making the Lemon Roulade Cake

Preheat the oven to 375F. Grease a 13 x 9-inch jelly roll pan and line with parchment paper.

In a large bowl, beat the egg yolks with 1 oz (1/8 cup) raw honey until light and foamy. Beat in the lemon zest and vanilla extract, then lightly fold in the ground almonds and coconut flour using a rubber spatula or large metal spoon.

Beat the egg whites in a clean bowl until they form stiff, glossy peaks. Gradually beat in the remaining 1oz (1/8 cup) of raw honey to form a stiff meringue. Fold in 1/3 of the meringue at a time into the egg yolk mixture. Do not over-fold, just enough to incorporate.

Pour into the prepared pan, level the surface, and bake for 10 minutes, or until risen and spongy to the touch. Cover loosely with parchment paper and a damp dish towel. Let the cake cool in the pan.

Part 3 – Making the Lemon Cream Filling

Whip the cream in a stand mixer just until medium peaks form. Lightly fold in 4 tablespoons of the lemon curd.

Assembly:

Sift the confectioners sugar onto a piece of parchment paper and turn the sponge onto it. Peel off the lining paper and spread the lemon curd cream over the surface of the sponge, leaving a border around the edge. Using the paper underneath as a guide, roll up the sponge from one of the long sides.

Place on a serving platter with the seam underneath and serve.

Recipe submitted by Diana, Des Moines, IA

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Chocolate Coconut Protein Bites

Gluten Free Chocolate Coconut Protein Bites Recipe Photo
Chewy Gluten Free Chocolate Chip Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1-2 servings, 11 pieces

Preparation Time: 5 minutes

 

Mix all ingredients together in a small bowl until a sticky
dough like consistency has formed. Add a little more protein powder if needed.

Roll into small balls and drizzle with melted chocolate.
Refrigerate or freeze until firm.

*The best coconut milk is fresh homemade coconut milk. See
our

recipe and video demo here.

Recipe submitted by Darlene, Enumclaw, WA

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Gluten Free Pumpkin Muffins

Gluten Free Coconut Flour Pumpkin Muffins recipe photo

Gluten Free Coconut Flour Pumpkin Muffins Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

 

Servings: 12 muffins
Preparation time: 10 minutes

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing

Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.

Recipe submitted by Shirley, Germantown, MD

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Better Than Candy Nut Crunchies

Better Than Candy Nut Crunchies Coconut recipe photo

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

It’s true! These creamy little bark-like “crunchies” are seriously better than candy. No lie.

When this recipe was first published over 2 years ago it became an instant hit. Readers raved about the stuff. When I made it myself, I did too.

It is very simple and easy to make. The only really long part is waiting for the Coconut Cream Concentrate to warm up to a liquidy-ish state (see our video on how to do this) for proper measuring and mixing. After that, it’s just a throw-it-all-together-and-refrigerate process. How much simpler can it get?

The first time I made this 2 years ago, the whole batch was gobbled up and then (it being Christmas and everything, with various other sweets lying around) was promptly forgotten. Now, at around the same time this recipe was first posted two years ago, we’ve finally gotten around to making another batch. At the first bite the taste of the salt turned me off, but on the second piece, I remembered why I liked this recipe so much. It’s creamy, rich, versatile, easy, crunchy and low on sugar without sacrificing any taste. That is a nice thought considering how much one can overload on sugar this time of the year.

I like to cut down on the salt (not a big fan of the sweet and salty mix) and add a bit of vanilla extract. Chocolate is a great addition to this as well. Just melt and spread over the bark before chilling or drizzle. Use your imagination (this recipe will actually let you, it’s next to impossible to mess it up), watch the video below for a step by step tutorial and mix up a batch to add to your Christmas cookie and candy plate. You won’t regret it. I’m sure of it.

Better-Than-Candy Nut Crunchies

Process sugar in a food processor until very fine.

Spread nuts in a cookie sheet and toast very lightly in a low heated oven. Place Coconut Cream Concentrate jar in hot water to soften. In a medium sized bowl, beat desired amount of Coconut Cream, your choice of sweetener (see below), coconut oil, and salt with a mixer until creamy. Make sure the sugar and salt are mixed in well.

Fold the toasted nuts into the mixture and mix well with a large spoon until all nuts are well coated. Spread mixture evenly on a cookie sheet covered with parchment paper.

Sprinkle the coconut shreds or flakes toasted lightly if desired over the Nut Crunchies and place cookie sheet in the refrigerator.

When cold, break apart the Nut Crunchies into bite-sized pieces and store in covered containers in the refrigerator.

Note: all measurements are approximate and can be varied to suit your taste. It is pretty hard to mess these up.

Variations:

  • Use any nuts you prefer, and/or use stevia instead of sugar to taste.
  • Stir dried coconut toasted into the mixture before spreading out.
  • Add flavoring such as a tablespoon or two of lemon juice and some lemon zest for Lemon Nut Crunchies.
  • Melt some organic dark chocolate, and spread over the mixture before or instead of sprinkling on the coconut and refrigerating.
  • Stir bits of dried pineapple into the mixture for Pina Colada Nut Crunchies

Use your imagination!

Beware: They are addictive! But sooo healthy too. Enjoy!

Submitted by Carol, Palm Bay, FL

Thanks for stopping by!

Sarah

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