Coconut Desserts & Sweets Recipes

Frozen Banana Cream Pie

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12 bananas
1 tablespoon butter
1/4 cup coconut oil
2 tablespoons coconut flour
1-2 cups graham cracker crumbs
4-6 tablespoons maple syrup
1 cup shredded coconut, for garnish
1 pint heavy cream
sliced almonds, for garnish

Peel, slice and freeze about 10 large bananas which have brown spots on the peel yet are firm 24 hours ahead of making pie.

Preheat oven to 375 degrees.

CRUST: Simmer on stove butter and coconut oil together until melted. Set aside to cool.

Using blender or other kitchen gadget crumb graham crackers, or especially if children helping place crackers in brown paper or plastic bag and use rolling pin to crumble. Depending on how thick you like your crust more crackers may be added, but more butter may then be needed also. I use a medium spring form pan.

Mix the butter/oil mixture with the coconut flour, graham crackers and maple syrup to a consistence for pressing in place on bottom and sides of pie/spring form pan. Pinch into edge and where necessary, but be sure mixture is not to wet or too dry. Bake for about 8 minutes in preheated oven. Set aside to cool.

Place shredded coconut in a medium sized saucepan over medium to medium low heat and stir constantly until golden brown. Remove from heat immediately and set aside.

Beat the heavy cream until stiff peaks form and do NOT add sweetener. Set aside.

Just about 10 minutes BEFORE READY TO SERVE slice remaining fresh bananas (NOT frozen) and place on bottom and sides of baked crust.

Using a food processor, blender, or other kitchen aide process the frozen bananas to a soft serve texture. Spoon the mixture on top of the fresh bananas and fill to about 1/2 inch of top of spring form pan. Now spoon the whipped cream over the frozen banana surface. Using a tablespoon make dips and peaks into your whipped cream. Sprinkle the toasted coconut flakes and the sliced almonds on top. Serve immediately.

Leftovers are not near as yummy. So if your family is small either use smaller portions or invite company. OK to freeze leftovers, but I suggest that you cut it all in portion sizes before freezing. ENJOY!

Recipe submitted by Terri, Pahrump, NV

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Chocolate Coconut Almond Candy

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2/3 cup unsweetened cocoa powder
1/3 – 2/3 cup sugar
3/4 unsweetened dried shredded coconut or flakes
1/2 cup sliced almonds
1 cup coconut oil (liquefied)
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Stir the cocoa powder and desired amount of sugar together in a medium sized bowl. Mix in dried coconut and sliced almonds. Add remaining ingredients all at once and stir until well combined. Add more coconut or almonds if desired.

Pour candy into a glass pan or cookie sheet and refrigerate until firm. Break into pieces and keep refrigerated. This is a delicious way to get in the daily coconut intake.

Recipe submitted by Helen, Etiwanda, CA

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Gluten-Free Chocolate Coconut Cake

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½ cup coconut oil
¾ cup cocoa powder
¼ cup coconut milk
1¼ cups agave nectar
9 eggs
Stevia (if using powder – two of the tiny scoops that comes with it)
¾ teaspoon salt
1 teaspoon vanilla
¾ cup plus 1/8 cup coconut flour – sifted
¾ teaspoon baking powder

Preheat oven to 350 degrees.

Melt coconut oil in a saucepan over medium heat. Add cocoa powder, coconut milk and agave nectar; mix together. Remove from heat and set aside.

In a bowl, mix together eggs, optional stevia, salt and vanilla. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps.

Pour batter into a greased 9x9x2 inch pan or 2 round 9 inch pans. Bake for 45 minutes until a toothpick comes out clean. Cool and cover with frosting of your choice.

Recipe submitted by Sharla, Nampa, ID

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Date Nut Coconut Bars

½ cup agave syrup
1 cup water
½ pound raisins
¾ pound pitted and chopped dates
4 ½ cups flour
¾ cup butter, softened
¾ cup coconut oil, solid
1 teaspoon salt
2 eggs
½ teaspoon vanilla
¾ cup agave or maple syrup
3 cups unsweetened shredded coconut
1 cup chopped nuts (walnuts, pecans, etc.)

Preheat oven to 325 degrees. Oil a 9×13 pan with a little coconut oil and set aside.

In a large saucepan, place ½ cup agave syrup, water, raisins, and dates. Simmer for 10-15 minutes. Set aside a let cool

In a large bowl combine the flour, butter, coconut oil, and salt. Work all ingredients together until crumbly and add eggs, vanilla, ¾ cup agave or maple syrup, coconut, and nuts of your choice. Mix everything together and divide in half.

Press half of the dough into the prepared pan and spread the cooled date mixture over the top. Crumble remaining dough over the top and bake in preheated oven for 30 minutes, or until slightly browned. Cool, cut, and enjoy! They will be the talk of the party!

Recipe submitted by Christine, Orem, UT

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Chocolate Coconut Gelato

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Yield: 3 cups

1 cup whole organic sugar
4 1/2 cups filtered water
1/8 teaspoon Himalayan salt
(1/4 teaspoon vanilla, hazelnut, or peppermint, etc. extract of your choice)
1 1/3 cups organic shredded coconut
3/4 cup organic cocoa powder
3 heaping tablespoons cornstarch
1-2 tablespoons organic virgin coconut oil

Place 3/4 cup of the sugar in a saucepan large enough to hold at least 6 C liquid, heat until bubbling and melting. Stir in 3 ½ cups of the water, salt, and optional extract(s) of choice. Mixture will bubble and sizzle, whisk over medium high heat until sugar dissolves and liquid boils.

Measure shredded coconut and cocoa powder into blender. Carefully pour sugar mixture into blender and blend (this may be done in two batches as to not spill blender contents) on high for at least 2 to 5 minutes, adding more water if necessary, in small amounts (2 tablespoons at a time). Strain mixture into a large bowl.

In a small bowl whisk remaining 1 cup cold water with cornstarch until dissolved. Place remaining 1/4 cup whole organic sugar in a deep saucepan and heat over medium-high heat to melting point. Add strained coconut and chocolate mixture and heat over medium-high heat. Re-whisk water and cornstarch and add to warming coconut and chocolate mixture.

Heat liquid until boiling and continue to heat for two minutes or until temperature reaches 170-175 degrees on an instant read thermometer. Mixture will be thick. Add coconut oil and stir well. Pour into a shallow container and cool then refrigerate overnight. The following day place chilled mixture in an ice cream maker and follow machine instructions. Or cut into cube size pieces and place in food processor fitted with metal blade and process until smooth. Chill soft mixture until spoonable and serve.

Recipe submitted by Jordan, Fort Bragg, CA

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Date, Coconut and Crispy Rice Balls

1/4 cup butter
1/3 cup organic whole sugar
1 cup dates, chopped
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
1½ tablespoons coconut cream concentrate
1 tablespoon coconut oil
1/3 cup walnuts, or nuts of your choice
1 cup brown rice cereal
3/4 cup shredded coconut

Place butter, sugar, dates, egg, vanilla and salt in a saucepan and cook to boiling for about 2 minutes. Stir constantly. Add coconut cream concentrate and oil. Let cool 10 minutes. Stir in nuts and rice cereal to date coconut mixture.

Place the shredded coconut on a plate and roll date mixture into small balls then roll in shredded coconut. Makes 20-24 balls depending on your size. Enjoy!

Recipe submitted by Karen, Buffalo, MN

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