Coconut Desserts & Sweets Recipes

Homemade Chocolate

Homemade Chocolate Recipe

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

¼ cup Gold Label Virgin Coconut Oil
¼ cup Expeller Pressed Coconut Oil
6 tablespoons cocoa
2 tablespoons maple syrup
2 teaspoons vanilla
dash of salt

Melt oil if needed. Combine all ingredients and mix well. Pour into molds, about 1 tablespoon each. An ice cube tray works well. Place in the fridge or freezer. Sets up in about 10-15 minutes.

This chocolate has been success any time I offered it.

Recipe submitted by Tony, Arvada, CO

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Coconut Balls

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½ cup carob powder (or cocoa)
3 cups shredded unsweetened coconut
¾ cup coconut oil
½ cup agave syrup

Combine dry ingredients and mix well. Add coconut oil and agave syrup and stir to combine. Mold into small balls by using a spoon, ice cream scoop, or your hands.

Freeze for minimum 30 minutes and enjoy. These are best when frozen or refrigerated.

Recipe submitted by Melissa, Vista, CA

Coconut Date Balls

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2 pounds organic dates, pitted and cut up small
3 tablespoons honey
¼ – ½ cup coconut oil (the more oil you use the harder they get in the refrigerator)
2 ½ cups organic shredded coconut
1 cup ground flax seeds
1 teaspoon vanilla extract
extra shredded coconut

In a medium sized saucepan cook dates, honey and oil over low heat until blended together. Take off heat and add the shredded coconut and ground flax seeds. Cool.

Once cooled, stir in vanilla extract. Place extra coconut in a shallow bowl and roll date mixture into small balls then roll in shredded coconut. Eat warm or refrigerate.

Recipe submitted by Connie, Alfred, ME

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No-Bake Coconut Cream Cheesecake

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1 8 oz package cream cheese, preferably organic
2 tablespoons virgin coconut oil
1/3 cup coconut cream concentrate
1 tablespoon warm water
1/2 cup heavy whipping cream
1/2 cup shredded or flaked coconut
1/4 – 1/2 cup organic sugar or Stevia to taste
1/8 teaspoon salt
1/4 teaspoon pure vanilla extract
1/4 cup finely chopped nuts, I use pecans and chopped sliced almonds – all preferably organic
additional flaked coconut for garnish

Put cream cheese, virgin coconut oil, and coconut cream concentrate in medium mixing bowl and set in a warm place to soften.

In a separate bowl, add the tablespoon of warm water and about a quarter of the heavy cream to the coconut to moisten.

Once everything has softened, beat the cream cheese mixture and gradually mix in the sweetener, salt and vanilla extract. When well mixed gradually beat in remaining heavy cream, then the moistened coconut. Beat mixture until light and fluffy.

Crust: Sprinkle about 1 generous tablespoon of the chopped nuts over the bottom of each of three 8 oz plastic deli containers, 8×8 baking dish or other containers of your choice.

Spoon cream cheese filling into prepared containers. Sprinkle a bit of flaked coconut on top to decorate. Cover and refrigerate until firm. Each cheesecake makes about four average servings or 2 to 3 larger ones. Enjoy!

Recipe submitted by Carol, Palm Bay, FL

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Coconut Flour Chai Cookies

1 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon Himalayan salt
1/2 teaspoon cinnamon
1/2 cup honey
3/4 cup Virgin Coconut Oil
2 teabags black chai tea steeped in 1/2 cup boiling water, cooled
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon liquid stevia

Preheat oven to 350 degrees.

Mix dry ingredients together and set aside. In a separate bowl mix honey, coconut oil, chai tea, eggs, vanilla, and stevia. Blend in dry ingredients. Drop by tablespoonfuls onto cookie sheet lined with parchment paper or greased with coconut oil.

Bake in the preheated oven for 12-15 minutes. Cool for 5 minutes before transferring to plate. I like to keep mine in the refrigerator.

Recipe submitted by Crystal, Yreka, CA

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Coconut Almond Fudge

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1 cup virgin coconut oil
¼ cup carob (or cocoa) powder
¼ cup almond butter
¼ cup raw honey
1 tablespoon vanilla
1 teaspoon almond extract
chopped almonds or nuts of your choice
dried coconut
chopped sunflower seeds

Place all ingredients except the nuts, coconut and sunflower seeds in a large glass bowl and set in simmering water and mix until everything is well blended. Stir the desired amount of the last three ingredients.

Spread fudge in a 9×12 glass pan with buttered parchment paper. Cool in refrigerator or freezer.

Recipe submitted by Kim, Chickasaw, OH

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Banana Coconut Ice Cream

3 frozen bananas
1/4 cup shredded or flaked coconut (1 ounce)
1/4 cup dried unsweetened fruit (I use cherries or raisins)
1 teaspoon cinnamon
1 teaspoon organic chocolate powder (optional)
1 teaspoon + coconut cream concentrate
1/4 cup filtered water

Place all ingredients in a VERY STRONG blender and blend starting a low speed, working up to the highest speed until all is mixed and is the consistency of ice cream.

If needed, add a couple ice cubes to thicken and chill.

This makes a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO

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Easy Vegan Macaroons

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1-1/2 cups unsweetened almond milk (can substitute regular milk if desired)
2 tablespoons virgin coconut oil
2 tablespoons coconut cream concentrate
4-6 tablespoons whole organic sugar, depending on your taste
1 tablespoon organic cornstarch
1 tablespoon coconut flour
2 cups shredded coconut
½ cup coconut flakes
2 teaspoons vanilla
1/2 teaspoon almond extract
1/2 teaspoon Himalayan salt
24 whole almonds or walnut halves for garnish
Coconut oil for greasing pans

Preheat oven to 400 degrees.

Heat milk of your choice, oil, coconut cream and sweetener of your choice on low until melted. Add cornstarch & coconut flour and whisk until smooth. Add milk mixture to all other ingredients in a large bowl and mix. Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil. Top with nuts and bake for 15-20 minutes, or until golden brown on tops and edges. Let cool before serving. Makes about two dozen.

Note: Sugar can be substituted with honey or xylitol. Use about 3 tablespoons of either one.

Recipe submitted by: Kai, Lakeport, CA

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