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Coconut Desserts & Sweets Recipes

Chocolate Peanut Butter Chia Protein Pudding

Chocolate_Peanut_Butter_Chia_Protein_Pudding
Chocolate Peanut Butter Chia Protein Pudding
photo by recipe author

 

Servings: 1
Preparation Time: 10 minutes

Stir chia seeds into 1 cup milk. Allow to sit for 15 minutes, then stir again. Place in refrigerator, and allow to sit for 1-2 hours.

In a saucepan, mix all the remaining ingredients over low heat until just melted and thoroughly mixed. Then combine with the soaked chia seeds.

Enjoy right away or allow to chill up to two hours.

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

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Chocolate Sticky Rice (Champorado)

Chocolate_Sticky_Rice_Champorado
Chocolate Sticky Rice (Champorado)
photo by recipe author

 

Servings: 6
Preparation Time: 30-40 minutes

Thoroughly rinse rice. Place in a pot and cover with water. Set on medium heat. When water starts boiling, start stirring. Keep stirring and adding more water until almost cooked. Stir in the coconut oil and cocoa powder.

Then, add in the honey or maple syrup, salt, cinnamon and vanilla, mixing well.

Turn stove on low and simmer until rice is cooked.

Can be eaten hot or cold.

Myra from Lewiston, ME won $50 for this recipe and photo! Submit your recipes and photos here!

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Chocolate Coconut Fruit Dip

Chocolate_Coconut_Fruit_Dip
Chocolate Coconut Fruit Dip
photo by recipe author

 

Servings: 6
Preparation Time: 10 minutes

Mix all ingredients except vanilla over medium heat. Bring to a boil and continue to stir for two minutes. Remove from heat. Stir in vanilla.

Allow to cool for about 15 minutes.

Dip bite-size pieces of fruit in the dip, and allow to set in the refrigerator for at least 20 minutes before serving.

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

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Easy No-Bake Gluten and Dairy Free Butternut Pecan Squares

Easy_No_Bake_Gluten_and_Dairy_Free_Butternut_Pecan_Squares
Easy No-Bake Gluten and Dairy Free Butternut Pecan Squares
photo by recipe author

 

Servings: 16
Preparation Time: 10 minutes

Crust:

Filling:

Put the pecan pieces in a food processor along with the coconut oil, vanilla, sugar, and salt. Pulse until you have a slightly chunky mix. Firmly press the pecan mixture into an 8 x 8 inch baking pan.

In a medium saucepan, warm the butternut squash puree with sugar and cinnamon. When it is at a simmer, turn off the heat and stir in the vanilla, salt, and coconut cream concentrate. Whisk until the coconut butter is completely incorporated.

Spread the butternut mixture over the pecan crust.

Refrigerate for at least two hours, then cut into squares and serve.

Angela from Longmont, CO won $50 for this recipe and photo! Submit your recipes here!

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Pumpkin Spice Roasted Almonds

Pumpkin_Spice_Roasted_Almonds
Pumpkin Spice Roasted Almonds
photo by recipe author

 

Servings: 16
Preparation Time: 10 minutes

Mix all ingredients except almonds.

Pour mixture over almonds in a casserole dish.

Bake at 300° F for 30 minutes.

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

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Dairy Free Hot Fudge

Dairy_Free_Hot_Fudge
Dairy Free Hot Fudge
photo by recipe author

 

Servings: 12
Preparation Time: 10 minutes

Homemade Coconut Milk:

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

Mix all ingredients except vanilla in a saucepan over medium-low heat. Bring to a boil and continue stirring for 1-2 minutes. Turn off heat and stir in vanilla. Allow to cool for at least 15 minutes. Serve warm over ice cream.

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

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Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake

Easy_Make_Ahead_Gluten_and_Dairy_Free_Apple_Breakfast_Cake
Easy Make-Ahead Gluten and Dairy Free Apple Breakfast Cake
photo by recipe author

 

Servings: 8
Preparation Time: 30-45 minutes

Preheat oven to 350° F.

Grease a 9 inch cake pan with 1 teaspoon coconut oil. Add sliced apples, raisins, and pumpkin pie spice to pan. Bake in oven for 15 minutes while you prepare the batter.

In a large bowl mix the coconut flour, baking soda, hemp seeds, and salt. In a medium bowl whisk together eggs, milk, vinegar, and vanilla extract. Add wet ingredient to dry and combine well.

Pour batter into cake pan (over apples) and bake for 20-25 minutes or until a fork inserted in the middle comes out clean.

For best results, chill overnight and serve with organic maple syrup and homemade whipped cream.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here! 

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Gluten Free Pumpkin Snickerdoodles

Gluten_Free_Pumpkin_Snickerdoodles
Gluten Free Pumpkin Snickerdoodles
photo by recipe author

 

Servings: 24
Preparation Time: 40 minutes

Topping:

In a mixing bowl, combine maple syrup, pumpkin puree, coconut oil and vanilla extract. Add almond flour, coconut flour, baking powder, cream of tarter, salt and cinnamon. Mix until well combined.

Refrigerate dough for about 30 minutes.

In a small bowl, combine sugar and cinnamon for topping.

Using a cookie scoop, scoop dough in round balls. Roll the dough balls into the sugar and cinnamon mixture. Place balls onto a baking sheet lined with parchment paper. Gently flatten cookies with palm.

Bake at 350° F for about 15 minutes or until lightly browned. Remove from oven and let cool for about 10 minutes.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here! 

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