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Coconut Sweet Baked Food Recipes

Gluten Free Blueberry Coconut Cream Bars

Gluten_Free_Blueberry_Coconut_Cream_Bars
Gluten Free Blueberry Coconut Cream Bars
photo by recipe author

 

Servings: 16
Preparation Time: 15 minutes

Crust:

Filling:

Glaze:

Preheat the oven to 350 degrees. Oil the bottom and sides of an 8 x 8 inch baking pan.

In a small mixing bowl, stir together the almond flour, cocoa, and salt. Stir in the vanilla, coconut oil, and maple syrup. Use your hands to press the mixture evenly over the bottom of the oiled baking dish. Bake the crust for 15 minutes. Let it cool completely before spreading on the filling.

Place the blueberries, coconut cream concentrate, vanilla, and maple syrup in a food processor or blender. Blend until fairly smooth, with some pieces of blueberry still visible. Spread the filling over the cooled crust and refrigerate for at least 30 minutes before pouring on the glaze.

To make the chocolate glaze, stir together the coconut oil, cocoa powder, and maple syrup until smooth. Pour the glaze over the blueberry filling, tilting the pan to get it evenly over the top. Refrigerate the bars for at least two hours before cutting into squares to serve.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Angela from Longmont, CO 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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Gluten Free Black Forest Tart

Black_Forest_Tart
Gluten Free Black Forest Tart
photo by recipe author

Servings: 10-12
Preparation Time: 60 minutes

Crust:

Filling:

  • 1 cup rhubarb, diced
  • 2 cups cherries, pitted
  • 1 cup blueberries
  • 1/4 cup water
  • 2 tablespoons raw honey
  • 2 tablespoons arrowroot starch
  • 3 tablespoons chia seeds

Topping:

In a mixing bowl, combine almond meal, arrowroot starch, coconut oil, honey, cocoa powder and sea salt. Mix until small crumbs form. Add water and mix until a ball of dough forms, adding more water if necessary (about 1 tablespoon at a time).

Place dough into a greased tart pan or a spring-form pan , spreading over the bottom and up the sides of the pan. Bake at 350 °F for about 25-30 minutes or until cooked through and slightly crisp. Let cool completely.

Meanwhile, in a medium saucepan, combine rhubarb, cherries, blueberries, water and honey. Bring to a boil, then cover and reduce heat to low-medium. Simmer for about 10 minutes or until fruit is cooked.

Using an immersion blender, puree fruit mixture if desired – this is optional. Carefully sprinkle arrowroot starch over mixture and stir until blended. Stir in chia seeds until blended.

Let mixture cool for about 10 minutes to let filling set up slightly. Pour into the cooled tart crust and let set for about an hour, or 30 minutes in the refrigerator.

Drizzle melted chocolate over tart and top with coconut whipped cream if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

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Momma Scout Coconut Cookies

Momma_Scout_Coconut_Cookies
Momma Scout Coconut Cookies
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Cookie:

Chocolate Sauce:

Filling:

In a mixing bowl, combine cookie ingredients and knead until smooth. Roll out between two pieces of parchment paper until about ¼ inch thick. Using a donut cutter, cut out small circular cookies. Re-roll dough and cut until all dough is used.

Bake at 375 °F for 10 minutes or until slightly brown. Let cool about 15 minutes.

Melt chocolate chips and coconut milk in a double boiler. Dip the bottoms of cookies into chocolate sauce and place on a parchment lined baking pan. Chill for about 20 minutes or until chocolate has hardened.

Meanwhile, bring coconut milk, honey and sugar to a boil in a small saucepan. Boil for about 5 minutes or until sugar is dissolved. Remove from heat and stir in coconut flakes. Carefully spoon coconut filling onto cooled cookies. Drizzle with any remaining chocolate sauce and let chill again for about 20 minutes.

*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 your coconut recipes and photos!

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Rhubarb Plum Bread Pudding with Coconut Milk

Rhubarb_Plum_Bread_Pudding
Rhubarb Plum Bread Pudding with Coconut Milk
photo by recipe author

 

Servings: 8-10
Preparation Time: 2 hours

  • 10-15 slices of dry bread, broke into small pieces (can be gluten-free bread)
  • 2 large eggs, beaten
  • 1 large stalk of rhubarb, diced
  • 1/4 cup dried plums (or raisins)
  • 2/3 cup coconut milk*
  • 1/4 cup raw honey
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla
  • coconut oil for greasing pan

In a large bowl, combine bread pieces, eggs, rhubarb, plum, milk, honey, cinnamon and vanilla. Gently mix together with hands until bread starts to moisten. There should be enough milk mixture to cover the bread. If not, add more milk at a rate of 1/4 cup at a time.

Let the mixture set for about an hour in the refrigerator to ensure the bread has absorbed the ingredients.

Pour into a greased 9×9 baking dish. (Cover with foil before baking if you want a less brown crust). Bake at 350 °F for about 40 minutes. The pudding mixture should be set when cooking is complete.

*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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Gluten-Free Blueberry Coconut Flaugnarde

Gluten_Free_Blueberry_Coconut_Flaugnarde
Gluten-Free Blueberry Coconut Flaugnarde
photo by recipe author

 

Servings: 6-8
Preparation Time: 10 minutes

Preheat oven to 350 ºF

Using coconut oil or butter, grease the bottom and sides of an 8 or 9 inch pie dish. Set aside.

Using a blender, whip the coconut milk, eggs, maple syrup, coconut flour, brown rice flour, vanilla extract, and sea salt till smooth and frothy. (Can also be whisked vigorously by hand.)

Pour roughly half an inch of batter into the greased dish and bake it in the oven until it is lightly set – just a few minutes. Take the baking dish out of the oven and add the blueberries in an even layer. Pour on the remaining batter.

Return the dish to the oven and bake for about 50 to 55 minutes, until slightly golden around the edges, and set in the center.

Serve at room temperature, with a dollop of coconut milk whipped cream and a sprinkling of cinnamon, if desired.

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

Sheri from Camby, Indiana won $50 for this recipe and photo! Submit yours here!

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German (Oven) Pancake with Blueberries

German_Oven_Pancake_with_Blueberries
German (Oven) Pancake with Blueberries
photo by recipe author

Servings: 6
Preparation Time: 35 minutes

German Pancake:

Toppings:

Preheat oven to 375 degrees °F

Place 6 tablespoons butter and 6 tablespoons coconut oil in a 9 x 13 pan and put it in the oven while it is preheating.

Mix eggs, milk, vanilla, salt, 1 tablespoon sugar, and flour together in a large bowl. Pour into the pan on top of the melted oils. Sprinkle blueberries on top of pancake and bake for 30 minutes.

Remove from oven and sprinkle with sugar and cinnamon, optional. Serve and enjoy!

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

 

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Gluten Free Banana Split Cake

Gluten_Free_Banana_Split_Cake
Gluten Free Banana Split Cake
photo by recipe author

 

Servings: 10-12
Preparation Time: 1 hour

Cake:

  • 1/2 cup palm shortening or butter
  • 1/2 cup whole cane sugar
  • 1/4 cup raw honey
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 1/4 cups almond flour*
  • 3/4 cup cassava flour
  • 1/2 cup tapioca starch
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup coconut milk**
  • 1 large banana, slightly mashed
  • 1/2 cup diced cherries
  • 1/2 cup walnuts, chopped

Filling:

Sauce: 

In a mixing bowl, cream together shortening or butter, sugar and honey until smooth. Add in vanilla and eggs, beat for an additional 2 minutes until light and fluffy. Add in almond flour, cassava flour, tapioca starch, baking powder, baking soda and salt. Mix until just combined. Add in milk, then fold in bananas, cherries and chopped walnuts until combined.

Pour into two greased cake pans. Bake at 350 °F for about 30-35 minutes or until cooked through and slightly brown.
Remove from oven and let cool on wire racks for about 15 minutes.

Place one cake on a serving dish. Spread a thin layer of preserves over cake. Top with remaining cake layer.

In a small bowl, combine melted coconut oil, honey and cacao powder and stir until smooth. Drizzle chocolate sauce over cake. Top with whipped coconut cream and walnut pieces if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

**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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