Coconut Desserts & Sweets Recipes

Coconut-Raisin Rice Pudding

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Gluten-free

1/4 cup coconut oil, liquid
3 eggs
2 cups water mixed with 2 tablespoons coconut cream concentrate
1 cup organic whole milk
1 cup organic whole sugar
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 1/2 cups cooked brown rice (mixed beans optional)
3/4 organic raisins
3 tablespoons coconut flour
3/4 cup organic flaked coconut

Preheat oven to 325 degrees F.

Place coconut oil in a 9×13 baking dish; set aside.

In a large bowl, combine the eggs, water, milk, sugar, vanilla, nutmeg and salt. Stir in the rice, raisins and coconut flour. Pour into prepared baking dish.

Bake pudding (uncovered) for 30 minutes. Sprinkle flaked coconut on top and bake for an additional 15 minutes or until a thermometer reads 160 degrees F. Serve warm. Refrigerate leftovers.

Recipe submitted by Caryn, Sacramento, CA

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Coconut Ice Cream

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1 pint organic half n half or heavy cream
1 can organic sweetened condensed milk*
1/4 cup coconut cream concentrate
1/4 teaspoon freshly grated nutmeg
1 teaspoon pure almond extract
Raw honey (a tablespoon or so to taste – optional)
Ground-up nuts of choice (walnuts, etc.- optional)

Blend all ingredients together until smooth. Place mixture in your ice cream maker, following manufacturer instructions. Let run until it has reached the desired consistency.

You can also just use a very strong blender-just make sure the mixture is very cold so it will firm up when mixed (you can a few ice cubes to give it a push). Place the blended up mixture in a container and freeze it to firm up more. Enjoy!!

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

Recipe submitted by Natasha, Merrick, NY

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Cocoa-Nut Peanut Butter Balls

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No-Bake

3/4 cup peanut butter
1/4 cup coconut cream concentrate, softened slightly
1/3 cup honey
1/4 cup cocoa powder
2 tablespoons coconut flour
Shredded coconut (optional)

In a small mixing bowl combine peanut butter, coconut cream concentrate, and honey until well combined. Sift in cocoa powder and coconut flour together and add to peanut butter mixture. Stir or knead mixture until it forms a ball.

Roll into small balls, about 1 inch in diameter. If desired, roll in shredded coconut. Keep in a cool place.

Recipe submitted by Rebeca, Eugene, OR

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Carob Coconut Candy

16 oz. coconut cream concentrate
1 cup shredded or flaked coconut
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup carob powder
1 tablespoon raw honey (or to taste)
nuts, seeds, dried fruit such as currants, raisins, to taste (optional)

Soften jar of coconut cream concentrate in warm water if necessary. If you use a food processor, you don’t need to soften it before mixing. Mix all ingredients except nuts, seeds and dried fruit together until well blended in a food processor, electric mixer, or by hand. Fold in remaining ingredients.

Drop mixture in globs on parchment paper and freeze. After it hardens, store in a jar in the refrigerator. Adjust amount of coconut to desired consistency. Add coconut oil if needed.

If you’re not happy with the final flavor after it hardens, just leave out at room temp to soften and add whatever you think it needs.

Recipe submitted by Sandy, Millville, CA

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Easy Coconut Tapioca Pudding

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2 cups water
3 tablespoons organic tapioca pearls
3 tablespoons sugar or honey
1/8 teaspoon salt
3/4 cup coconut milk*
optional: coconut chips (or shreds), coconut cream concentrate

Bring water to a boil in a small saucepan. Add tapioca and whisk to keep pearls separate. Cook for 15 minutes or until tapioca is done, whisking constantly. Add sweetener, salt and coconut milk. Cook another few minutes, then add coconut. Take pan off heat and stir in 1-2 tablespoons of coconut cream concentrate…yummmm! *To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Cynthia, Addison, TX

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Chocolate Coconut Pudding

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Dairy Free

3 tablespoons coconut cream concentrate
2 3/4 cups warm water
2/3 cup whole organic sugar
3 tablespoons cocoa powder
1/4 cup corn starch
1/8 teaspoon salt
2 tablespoons coconut oil
1 teaspoon vanilla extract

Melt coconut cream concentrate in warm water. Mix sugar, cocoa powder, corn starch and salt in a 2-quart sauce pan. Gradually add coconut cream and water mixture.

Cook and whisk or stir over medium heat until it boils. Must stir/whisk constantly. Boil one minute.

Remove from heat. Stir in coconut oil and vanilla. Chill thoroughly. ABSOLUTELY DELICIOUS.

Variation: For vanilla pudding, omit cocoa powder and reduce sugar to 1/3 cup. 1/3 cup honey could be substituted for sugar, but add at the end with the coconut oil and vanilla.

Recipe submitted by Tammy. Cape Girardeau, MO

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No-Bake Chocolate Coconut Peanut Butter Cookies

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½ cup honey or maple syrup
¼ cup coconut oil
¼ cup cocoa powder
1 teaspoon ground cinnamon
½ cup peanut butter
1 cup quick oats*
1 teaspoon vanilla extract

Combine first 4 ingredients in a small pot and bring to a boil. Boil 3 minutes and remove from heat. Stir in peanut butter, oats, and vanilla.

Drop by spoonfuls onto waxed paper. I like to store mine in the freezer, but the fridge also works if you don’t want them quite so hard. Makes about 12 cookies.

*You can substitute some dried coconut for the oats, especially if you want gluten free.

Recipe submitted by Joy, Lobelville, TN

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No-Bake Almond/Coconut Energy Morsels

1 cup assorted raw nuts (almonds, walnuts, cashews, pecans)
¼ cup almond meal
¼ cup dried unsweetened shredded coconut
¼ cup almond butter
¼ cup coconut oil
½ teaspoon vanilla extract
1 teaspoon raw honey
¼ teaspoon Himalayan salt
½ cup dried cranberries or cherries

Chop raw nuts so they are in small chunky pieces. Place in a bowl and mix in shredded coconut.

Lightly heat almond butter and coconut oil until melted, then add honey, vanilla and salt. Mix well. Mix almond meal into liquid mixture and fold in the nuts and coconut. Add dried berries last and mix well.

Form mixture into little morsels and store on plate in refrigerator. Wrap in wax paper to carry with you (in case the oil melts a bit in a warm climate) for an afternoon energy boost!

Recipe submitted by Linda, Brooklyn, NY

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