Coconut Desserts & Sweets Recipes

Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)

photo by recipe author

Servings: 12-24
Preparation Time: 1 hour and 20 minutes

2 cups tapioca pearls
5 cups coconut milk*
2 cups whole sugar
4 pastured eggs
2/3 cup coconut cream concentrate, warmed
1/2 cup coconut flakes

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Soak the tapioca pearls in 3 cups of milk for 1 hour.

Beat sugar, eggs and coconut cream concentrate for 10 minutes. Mix in the soaked tapioca pearls. Add coconut flakes and remaining 2 cups coconut milk and mix. Let set for 5 minutes.

Pour into a greased 13×9 baking dish. Bake at 350° F for 30-40 minutes until set.

Faith from Grandview, MO won $50 for this recipe and photo! Submit your recipes here!

Coconut Cashew Fudge

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

1/4 cup coconut oil
2 tablespoons maple syrup
1/4 cup cocoa powder
1/4 teaspoon vanilla
pinch salt
1/2 cup shredded coconut
1/2 cup cashews

Mix and heat coconut oil, maple syrup and cacao powder over low heat until well combined. Turn off heat, and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour, and store in the refrigerator.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Lemon Tarragon Coconut Flour Muffins

photo by recipe author

Servings: 6 mini muffins
Preparation Time: 20 minutes

3 pastured eggs, room temperature
2 tablespoons coconut oil, melted
1/2 cup coconut milk*
1/4 cup + 2 tablespoons coconut flour
1/4 teaspoon non-aluminum baking powder
1/4 teaspoon salt
1 fresh lemon, juiced
1 tablespoon fresh tarragon, finely chopped

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Preheat oven to 400° F. Line a muffin tin with 6 paper liners.

Whisk together eggs, coconut oil, and coconut milk. Sift in coconut flour and baking powder. Add seasonings and stir again.

Spoon batter equally into muffin liners. Bake for 10 minutes then rotate muffin tin. Bake an additional 5-10 minutes, until the edges of the muffins begin to brown.

Ashley from Colorado Springs, CO won $50 for this recipe and photo! Submit your recipes here!

Gluten and Dairy Free Chocolate Chunk Muffins

photo by recipe author

Servings: 12
Preparation Time: 45 minutes

3/4 cup coconut flour
1/4 cup organic whole cane sugar
1 teaspoon baking soda
1/8 teaspoon salt
4 or 5 ounces organic and dairy-free dark chocolate bar, roughly chopped
1/2 cup organic ghee, melted (or grass-fed butter, if not making dairy-free)
1 cup coconut milk*
6 eggs
1 teaspoon vanilla extract
Coconut Cream Concentrate, melted (optional topping)

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Preheat oven to 350° F.

Grease a 12-cup muffin tin with coconut oil, or use paper liners.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt. Add the chocolate chunks and stir well.

In a separate bowl, whisk together the melted ghee (or grass-fed butter), coconut milk, eggs and vanilla extract.

Combine the wet and dry ingredients and stir until mixed well. Divide batter evenly into the muffin cups.

Place in the oven for 25-30 minutes, or until done in the center. Let cool in pan before removing.

If desired, drizzle each muffin with melted coconut cream concentrate after muffins have completely cooled.

Sheri from Avon, IN won $50 for this recipe and photo! Submit your recipes here!

No Bake Toasted Coconut Fudge Bars

photo by recipe author

Servings: 30
Preparation Time: 15 minutes

14 ounces chocolate chips
3 tablespoons coconut oil
2 cups shredded coconut
1/2 cup sliced almonds, or other nuts

Preheat oven to 350° F.

Line a 9 x 9 inch pan with parchment paper. Spread shredded coconut on a baking pan lined with parchment and bake for 5-10 minutes until golden brown. Allow to cool.

In a double boiler, melt the chocolate chips and coconut oil, stirring occasionally until smooth, about 5-6 minutes.

Stir the cooled toasted coconut into the chocolate mixture. Remove parchment paper from pan then spread mixture into the baking pan. Sprinkle the almonds on top, if desired.

Place the pan in the refrigerator to cool for several hours or overnight before cutting into small squares. This recipe will stay firm at room temperature.

Carol from Libertyville, IL won $50 for this recipe and photo! Submit your recipes and photos here!

No Bake Gluten Free Chocolate Peanut Butter Cookies

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1 1/2 cups oats
1/4 cup coconut oil, melted
1/4 cup cocoa powder
1/4 cup peanut butter
1/4 teaspoon vanilla
2 tablespoons raw honey
pinch salt

Mix all ingredients except for oats, then stir in oats. Using a tablespoon, scoop out cookies onto a baking sheet.

Allow cookies to firm up for 30 minutes in the refrigerator before serving.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Dairy Free Sweet Potato Tarts

photo by recipe author

Servings: 8
Preparation Time: 1 hour 30 minutes

2 small sweet potatoes, baked and cooled (or 12-15 ounces organic pumpkin puree)
1/3 cup oats
1/4 cup nuts
1/4 cup shredded coconut
1/3 cup flour
pinch salt
2 tablespoons organic whole sugar
1 tablespoon coconut oil
2 tablespoons coconut cream concentrate
4 eggs
1/3 cup maple syrup or raw honey
1 tablespoon organic whole sugar
pinch salt
pinch cinnamon or pumpkin pie spice, optional

Bake and cool sweet potatoes and peel when fully cooled.

Grease or spray muffin pans and set aside. Preheat oven to 350° F.

In a food processor finely mix oats, nuts, shredded coconut, flour, salt, sugar then add coconut oil. Pulse a few times until mixed well. By the heaping tablespoon, press crust mixture into 8 standard muffin tins on bottom and sides. Bake for 15 minutes and set aside to cool.

In same food processor mix the sweet potatoes, coconut cream concentrate, eggs, maple syrup or raw honey, sugar, and salt until smooth. Add optional spice now, if using. Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky. Cool on wire rack.

Serve as is or with whipped cream or a drizzle of maple syrup.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Banana Chocolate Chip Muffins

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

2 cups rolled oats
1/4 cup coconut flour
2 teaspoons baking powder
pinch salt
4 eggs
1 cup milk
1/4 cup coconut oil
1/4 cup maple syrup
2 ripe bananas, mashed
1/2 cup chocolate chips

Preheat oven to 350° F.

Grease 12 muffin cups with coconut oil.

Mix oats, coconut flour, baking powder, and salt.

In a separate bowl mix eggs, milk, coconut oil, maple syrup, and bananas. Combine the wet ingredients into the dry ingredients, and stir in chocolate chips.

Divide evenly into 12 muffin cups. Bake for about 25 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Coconut Desserts & Sweets Recipes

Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)

Coconut Cashew Fudge

Lemon Tarragon Coconut Flour Muffins

Gluten and Dairy Free Chocolate Chunk Muffins

No Bake Toasted Coconut Fudge Bars

No Bake Gluten Free Chocolate Peanut Butter Cookies

Dairy Free Sweet Potato Tarts

Gluten Free Banana Chocolate Chip Muffins

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