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Coconut Snack Recipes

Carrot Coconut Balls

Carrot_Coconut_Balls
Carrot Coconut Balls
photo by recipe author

 

Servings: 7
Preparation Time: 45 minutes

In the hot water add the coconut cream concentrate and sugar, stir well. This will make a thick sweetened coconut milk. Set aside.

In a wide pan on low heat, melt 1/2 tbsp coconut oil and add grated carrots. Saute on medium heat for 5 minutes until carrots are little soft and turn a bit dry. Now, add the 1/3 cup shredded coconut. Toast for a minute.

Combine with the sweetened coconut milk and stir until well incorporated. Cook until the mixture gets thick and starts to roll like a ball, 5-8 mins. Turn off heat.

When the mixture is warm, add cardamom powder and mix well.

Take some mixture in your hand and shape into a ball and roll it in the shredded coconut. Can be stored in an airtight container for 4-5 days.

Sheetal from Foster City, CA won $50 for this recipe and photo! Submit yours here!

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Frozen PB and Banana Cups

Frozen_PB_and_Banana_Cups
Frozen PB and Banana Cups
photo by recipe author

 

Servings: 4
Preparation Time: 40 minutes

In a blender, blend banana and peanut butter until smooth. In a small glass bowl, break chocolate bar into small pieces (or add chocolate chips) and add coconut oil. Melt chocolate slowly on low heat using a double boiler. Stir until chocolate and oil are combined.

Pour about 1 teaspoon melted chocolate into each muffin mold. Carefully swirl chocolate up the sides of the mold. Place molds in freezer for about 10 minutes. Remove from freezer and gently spoon banana mixture into each mold. Top with remaining chocolate and return to freezer for about 20 minutes.

Carefully pop out the chocolate cups from the molds* and serve.

*Silicone molds work best for these.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Dairy Free Banana Walnut Bread Smoothie

Dairy_Free_Banana_Walnut_Bread_Smoothie
Dairy Free Banana Walnut Bread Smoothie
photo by recipe author

 

Servings: 1
Preparation Time: 5 minutes

  • 1/2 cup ice
  • 1/2 banana
  • 6-10 walnuts
  • 1/2 teaspoon ground cinnamon
  • dash vanilla extract
  • dash ground nutmeg
  • 8 ounces coconut milk*

In a blender, combine all ingredients and blend until smooth – about a minute. Pour into a glass and serve.

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

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Chocolate Coconut Avocado Pops

Chocolate_Coconut_Avocado_Pops
Chocolate Coconut Avocado Pops
photo by recipe author

 

Servings: 6
Preparation Time: 45 minutes

Soak dates for about 30 minutes in 1/2 cup of water until they soften. Add dates, with the water they soaked in, into blender with the remaining ingredients and blend until smooth and creamy.

Can be spooned into cups and enjoyed as pudding at this stage, or if you want to make them into coconut Fudgesicles, spoon mixture into your popsicle molds.

Freeze overnight.

Jeffrey from Fort Lauderdale, FL won $50 for this recipe and photo! Submit yours here!

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Strawberry Coconut Creamsicles

Strawberry_Coconut_Creamsicles
Strawberry Coconut Creamsicles
photo by recipe author

 

Servings: 6
Preparation Time: 10 minutes

  • approx 3/4 pound of organic strawberries
  • 4 ounces cacao butter
  • 1 cup coconut milk*
  • 1 tablespoon vanilla extract
  • mini chocolate chips, optional

Melt the cacao butter on the stove. It should come to about 1/2 cup when melted. Pour the melted cacao butter into your blender. Add in the coconut milk & vanilla extract.

Remove the stems from your strawberries. Add strawberries to the blender & mix. Make it smooth or leave some strawberry chunks. Optional, stir in (by hand) some mini chocolate chips.

Pour mixture into Popsicle molds. Fill almost to the top & secure sticks in place. Put your molds in the freezer and allow to set at least 4 hours.

Enjoy your sweet treat!

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

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit yours here!

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Gluten Free Coconut Oats Muffin Bites

Gluten_Free_Coconut_Oats_Muffin_Bites
Gluten Free Coconut Oats Muffin Bites
photo by recipe author

Servings: 12
Preparation Time: 30 mins

  • 1/2 cup coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 cups oat flour*
  • 1 1/2 cups rolled oats
  • 1/2 cup unsalted roasted pumpkin seeds (or sunflower seeds)
  • 1/3 cup flax seed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup dried apricots
  • 1/2 teaspoon of coconut oil for coating the pan

Preheat oven to 350 °F

Melt coconut oil in a saucepan. Add maple syrup, stir well and turn off the heat. Set aside.In a large food processor, add oat flour, oats, and pumpkin seeds. Pulse a couple of times. Add the coconut, flax seed meal, baking powder, and salt. Pulse to mix. Remove from the food processor and set aside.In the same food processor, add raisins and dried apricots and pulse until the apricots are approximately the size of raisins.

In the same processor, add the above oats mixture and pour the melted coconut oil and maple syrup over the dry ingredients, then pulse until combined. Transfer to a large bowl and stir well to make sure all ingredients are well-combined. If any of the apricots and raisins stick together in clumps, use your fingers to separate and distribute them throughout the mix.

Using a 12 cup standard muffin pan, coat the cups with a little coconut oil. Scoop by the heaping tablespoonful into the cups of the mini muffin pan. With your fingers, press each gently but firmly to pack and flatten. Bake for about 10-15 minutes until set and edges are golden.

Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each one out then place on wire rack to cool and set. They may be fragile until completely cooled.Keep at room temperature in an airtight container for up to 3-4 days or can be refrigerated for 10-12 days.

*You can grind your own oat flour by placing rolled oats in a blender/food processor and blending until you get a fine meal.

Sheetal from Foster City, California won $50 for this recipe and photo! Submit yours here!

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Raspberry Coconut Meltaways

Raspberry_Coconut_Meltaways
Raspberry Coconut Meltaways
photo by recipe author

 

Servings: 10
Preparation Time: 1 hour

In a small sauce pan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.

Lay about 10 muffin liners on a baking sheet. Using a teaspoon, fill each liner with a scoop of coconut cream mixture.

Put in the freezer for 10 minutes. Once the coconut cream has hardened, place 1/2 teaspoon raspberry jam in the center of each one, then cover with the remaining coconut cream mixture.

Freeze for an additional hour. Remove from freezer and enjoy!

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

Stephanie from Washington, D.C. won $50 for this recipe and photo! Submit yours here!

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Coconut Mango Fudge

Coconut_Mango_Fudge
Coconut Mango Fudge
photo by recipe author

Servings: 20
Preparation Time: 1 1/2 hours

In a medium-size heavy bottom sauce pan melt ghee/or coconut oil on low heat. Add shredded coconut and toast it for 30 seconds. Add coconut flour and mix well with the shredded coconut. Add 2 cups of milk. Bring to a simmer over medium heat, stirring continuously to avoid burning. When the milk is fully absorbed by the coconut, the mixture will start to lump together and look dry (approximately 20 minutes). Lower the heat and add the cardamom powder, mango pulp and sugar. On low heat stir well till combined and then turn off heat when everything comes together to form a lump.

Let the mixture cool.

Grease a 7×5 inch pan with coconut oil or ghee. Pat the mixture evenly into the pan. Cut into 20 squares and garnish each with a raisin then refrigerate for an hour.

Sheetal from Foster City, California won $50 for this recipe and photo! Submit yours here.

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