Coconut Desserts & Sweets Recipes

Chocolate Coconut Peanut Butter Balls

Chocolate Coconut Peanut Butter Balls

Photo by Ann M Huddleston

1/2 cup creamy peanut butter of your choice
1/4 cup crunchy peanut butter of your choice
1/4 cup honey or brown rice syrup
1 cup oat flour, you can grind your own oats or you can even grind half and use half oats or all oats
1/3 cup coconut flour – you can also use shredded low-moisture unsweetened coconut and grind it
3/4 cup chocolate chips
1 teaspoon coconut oil

Mix peanut butters, honey or brown rice syrup, oat flour and coconut flour until it forms a dough-like consistency.

Add more peanut butter or flour to get the right consistency.

Roll into balls – size of your choice and put on foil.

Melt the chocolate chips with coconut oil – if you want to have the Peanut Butter Balls completely covered with chocolate, double the chocolate and coconut oil. To not completely cover the balls, use a table spoon and drizzle chocolate on each ball until you get the amount of coverage you’d like. To completely cover them, throw the balls in the chocolate and remove with spoon- cool on foil. Refrigerate if your house is hot but let warm up a bit before eating.

Recipe submitted by Ann M Huddleston

Submit your recipe here!

Chocolate Coconut Snack Popcorn

stock photo

1/3 cup coconut oil
1 cup white or dark chocolate chips (6 oz)
1 teaspoon cinnamon
4.5 quarts popped popcorn

Melt coconut oil with chocolate chips over low heat. Add cinnamon, pour over popcorn and stir. If you don’t want the chocolate simply omit and just use coconut oil and cinnamon. Enjoy!

Recipe submitted by Barbara, Camano Island, WA

Submit your recipe here!

Coconut Pie Crust

stock photo

1 1/3 cups unbleached flour
1 teaspoon salt
1/3 cup coconut oil, solid
3 tablespoons coconut milk, cold*

Stir flour and salt together in a bowl. Stir coconut oil and milk together.

Using a fork, stir the flour lightly while adding the milk mixture in streams. Mix the dough just until it comes together.

Knead lightly and place into pie pan, using your hand to pat the dough into place. This will allow the crust to be flaky after baking.

Note: you may knead the rest of the dough to use for any design to edge the pie crust. Use a cookie cutter to make stars, moons, lattice design-etc.

*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.

Recipe submitted by Deb, Magalia, CA

Chocolate Coconut Bark

Use all organic ingredients if possible.

1/2 cup coconut oil
6 tablespoons whole flax seeds
6 tablespoons shredded coconut
4 tablespoons whole chia seeds
2 tablespoons sweetener of choice (add more or less to taste)
2-3 tablespoons chopped nuts of choice (optional)
2-3 tablespoons chocolate chips (optional)
1 tablespoon cocoa powder

Pour oil in meatloaf pan, add flax and let soften for 30 minutes.

Add remaining ingredients. Mix, let sit to soften chia seeds for 15 minutes. Stir again and refrigerate.

After mixture becomes solid, break into bite size pieces and enjoy.

Recipe submitted by Kathy, Portland, OR

Submit your recipe here!

Coconut Cream Orange Popsicles

stock photo

2 ripe bananas
1 oz coconut cream concentrate, soft
1 oz coconut oil, melted
1 cup orange juice
1/2 cup milk

Blend bananas, coconut cream, and oil together until smooth and well blended.

Add remaining ingredients and blend to combine. Add any other fruit if desired. Pour into molds and freeze for at least 4 hours.

Recipe submitted by Beth, Fountain Hills, AZ

Submit your recipe here!

Frozen Coconut Yogurt

stock photo

5 cups yogurt (plain or vanilla)
3 cups fruit (strawberries, blueberries, pineapple tidbits)
1/2 cups dried, unsweetened coconut flakes
2 cups of sugar (evaporated cane)
2 cups of coconut milk*

Whisk all ingredients together. Pour into a 4 quart ice cream maker and make according to manufacturer instructions.

*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.

Recipe submitted by Sharon, Celina, TX

Submit your recipe here!

Frozen Chocolate Coconut Milk Dessert

stock photo

28 oz coconut milk, cold*
1 large, or two small bananas
Approx. 1/3 cup cocoa or carob
1/2 teaspoon vanilla extract
Sweetener, if desired

Pour half of the coconut milk with the bananas into a blender. Blend then pour into a separate bowl. Blend remaining coconut milk with the cocoa or carob and add to banana mixture.

Stir coconut milk mixture until combined and add remaining ingredients.

Pour into ice cream maker and run for about 25 minutes. You may change flavor of dessert by substituting your own flavor ingredients.

*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.

Recipe submitted by Marjorie, Gettysburg, PA

Submit your recipe here!

Chocolate Coconut Satin

example photo shown

This could be served as a delicious pudding, or as a frosting, or as a dip for your fruit such as strawberries, bananas, sweet cherries or pineapple. The uses are endless with your imagination. Enjoy!

1 large or 2 small avocados
1/2 – 3/4 cups honey (warmed slightly)
1/4 cup cocoa powder
2 tablespoons Coconut Cream Concentrate
1 tablespoon vanilla extract
Dash of salt
Toasted coconut for garnish, optional

Place everything except toasted coconut in a high-power blender or food processor and blend (on high) until very smooth. You will need to stop and stir frequently until mixture is satin-y smooth and well blended.

Serve topped with toasted coconut if desired.

Keep stored in an airtight container in the fridge – that is if it makes it to the fridge.

Recipe submitted by Miriam, Kingston, GA

Submit your recipe here!