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Dairy free dessert

Dairy Free White Chocolate Bark

Dairy_Free_White_Chocolate_Bark
Dairy Free White Chocolate Bark
photo by recipe author

 

Servings: 12
Preparation Time: 45 minutes

Slowly melt the cacao butter and palm shortening in a double boiler. Once melted, allow to cool on counter for 15 minutes. Add in honey and vanilla. Use an immersion blender to mix well. Then chill it in the refrigerator for 15 more minutes.

Use your immersion blender again to mix it well. It will turn to a nice light color. The white chocolate mixture should be uniform now and will not separate.

To make white chocolate bark, fold in your mix-in and spread the mixture into a 9X13 glass dish lined with parchment paper. Put in fridge and allow to harden completely. Then break the bark apart into serving size pieces.

Other mix-in ideas: orange peel, dried cranberry, chocolate chips, dried raspberries, freeze dried blueberries, mint extract, peppermint candy, nuts.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten & Dairy Free Chocolate and Vanilla Pie

Gluten and Dairy Free Chocolate and Vanilla Pie
Gluten & Dairy Free Chocolate and Vanilla Pie
photo by recipe author

 

Servings: 8-10
Preparation Time: 20-25 minutes

Gluten Free Crust:

  • 1 3/4 cups almond flour*
  • 1/4 cup arrowroot starch
  • 1/2 teaspoon sea salt
  • 2 tablespoons honey
  • 1/3 cup palm shortening
  • 2 tablespoons coconut milk**

Dairy Free Chocolate Filling:

  • 4 avocados, peeled, pitted and pureed
  • 1/2 cup almond butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons palm shortening
  • 1/2 cup whole sugar
  • 1/3 cup cocoa powder

Dairy Free Vanilla Filling:

  • 1 cup cashews, soaked overnight
  • 2 teaspoons vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 bananas

In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9″ pie plate and pierce a few times with a fork. Bake at 350° F for about 8-10 minutes or until lightly brown.

In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.

In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.

Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.

Garnish with coconut whipped cream and whole sugar, 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 Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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“Palmcream” Coconut Icing

Palmcream_Coconut_Icing
“Palmcream” Coconut Icing
photo by recipe author

 

Servings: One double layer cake
Preparation Time: 20 minutes

3/4 cup Tropical Traditions Organic Palm Shortening
1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
1 1/4 cups organic powdered sugar
2 tablespoons organic vanilla extract
2-3 tablespoons coconut milk*

Mix shortening and coconut oil in stand mixer on high until light and fluffy. Add powdered sugar in half cup increments, mixing in between each addition. Add vanilla and mix again. Add milk in tablespoon increments, mixing well after each one, until desired consistency is reached.

Use icing on cakes, cupcakes, gingerbread, and cookies.

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

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

 

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Coconut Milk Berry Sorbet

Coconut_Milk_Berry_Sorbet
Coconut Milk Berry Sorbet
photo by recipe author

 

Servings: 4
Preparation Time: 5 minutes

  • 2 cups frozen berries, your choice
  • 4 – 6 frozen cubes coconut milk*
  • 1/2 cup berry preserves, your choice

Put all ingredients into high speed blender. Begin on low speed and increase to high. Use tamper to press ingredients into blades. Mix approximately 45-60 seconds. Serve immediately.

*Using homemade coconut milk, pour coconut milk into ice cube tray and freeze. Extra cubes of frozen coconut milk can be stored in a sealable freezer bag and saved for next batch of sorbet.

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

Angie from Lubbock, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Dairy-Free Carrot Halwa

Dairy_Free_Carrot_Halwa
Dairy-Free Carrot Halwa
photo by recipe author

 

Servings: 6-8
Preparation Time: 20 mins

In a heavy saucepan, heat the carrots, coconut milk, honey, and vanilla until the mixture comes to a low bubble. Reduce heat to medium and cook, stirring frequently, until the carrots are tender.

Stir in cardamom, salt, and coconut cream concentrate and continue cooking until the mixture is thick and most of the liquid is absorbed. Remove from heat and stir in the raisins and cashews. Serve warm.

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

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

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Grain-Free Zucchini Chocolate Cake

Grain_Free_Zucchini_Chocolate_Cake
Grain-Free Zucchini Chocolate Cake
photo by recipe author

 

Servings: 28
Preparation Time: 20 Minutes

Optional:

Preheat oven to 350 ° F

Combine dry ingredients in a sifter, set aside. You can also combine them into a bowl and whisk together, if you don’t have a sifter.

Place wet ingredients in the bowl of a stand mixer, beat on medium for 1-2 minutes, until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Using the sifter, slowly add the dry ingredients to the stand mixer, then run the mixer until all the ingredients are well combined.

Pour mixture into a 9 x 13 inch baking pan, top with the optional walnuts and/or chocolate chips. Also, batter could be spooned into muffin liners, fill almost to the top. (Makes approximately 24 cupcakes.)

Bake for 30-35 minutes for cupcakes, or 45-55 minutes for a cake, until the middle is set and a toothpick comes out clean.

Serve warm with ice cream, or home made whipped cream.

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

Tamara from Spring, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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All-Natural Jello Fruit Cups with Coconut Oil

All_Natural_Jello_Fruit_Cups_with_Coconut_Oil
All-Natural Jello Fruit Cups with Coconut Oil
photo by recipe author

 

Servings: about 10
Preparation Time: 15 minutes

  • 1 cup water
  • 3 teaspoons unflavored natural gelatin
  • 1 tablespoon whole sugar, optional
  • 2 tablespoons coconut oil
  • 1/2 cup fresh fruit of your choice

Heat half of the water then add gelatin and sugar, stirring until dissolved. Add coconut oil and mix vigorously until all oil is melted.

In blender, mix fruit and the other half of the water, blend to a smooth paste. (For this recipe, one batch was made with peaches, and the other batch was made with blueberries.)

Add fruit puree to gelatin mixture, and mix well. Pour into individual serving cups, like cupcake molds.

Refrigerate overnight or until firmly set-up. Eat with a spoon, enjoy!

Recipe by Lynelle. Photo by Marijah. You could win $50 for submitting your own coconut recipes and photos! Submit recipes here!

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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.

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