Dried Coconut Recipes

Melt-In-Your-Mouth Dark Chocolate Coconut Oil Truffles

Melt In Your Mouth Dark Chocolate Coconut Oil Truffles Recipe

photo by recipe author

Servings: 18-25
Preparation Time: 25 minutes

6 oz. (1/2 12 oz. bag) semi-sweet chocolate chips
6 oz. (1/2 12 oz. bag) bittersweet chocolate chips
6 tablespoons organic virgin coconut oil
4 tablespoons water
1 teaspoon vanilla (other options: 1 teaspoon grand marnier, brandy, rum, amaretto, or 1/2 teaspoon almond extract)
pinch of salt

For rolling truffles: toasted shredded coconut, cocoa powder, crushed nuts (pecan, pistachio, almond)

Set a stainless steel bowl over a pan of simmering water or use a double boiler. Melt the chocolate and the coconut oil with the water while stirring until smooth. Remove from heat and stir in your extract and salt of choice.

Transfer chocolate to a shallow bowl or dish and let cool in refrigerator for 1 to 2 hours. Scoop into balls and place on parchment or waxed paper. At this point you can roll the truffles in cocoa powder to coat. When I am using coconut or nuts, I find that I need to warm the truffles by rolling them in my hands to get the coarser toppings to stick.

Makes 18-25 truffles depending on size of scoops. Store in airtight container in refrigerator. Bring to room temperature before serving.

Recipe submitted by Karen, Quincy, CA

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Gluten Free Quadruple Coconut Pie

Gluten Free Quadruple Coconut Pie Recipe

photo by recipe author

Servings: 8
Preparation Time: 5-10 minutes

14 oz light coconut milk*
4 large eggs
1 cup coconut, dried unsweetened shredded
1 cup sugar
1/4 cup coconut oil
1/4 cup coconut flour
1 1/2 teaspoons vanilla
Dash of salt

Optional Toppings:

1/2 cup coconut chips
1/4 mini chocolate chips

Preheat oven to 350 degrees ºF.

Grease pie plate with coconut oil.

Blend all ingredients except optional toppings in blender until combined. Pour into prepared pan and sprinkle coconut chips and mini chocolate chips around the edge. Bake approximately one hour or until knife inserted in center comes out clean. Cool. Serve slightly warm or chilled.

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

Recipe submitted by Kathryn, Cary, NC

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Coconut Almond Cups II

Coconut Almond Cups II Recipe

photo by recipe author

Servings: 16
Preparation Time: 20 minutes

1/2 cup unsweetened shredded coconut
1/2 cup softened Coconut Cream Concentrate (well mixed)
2 tablespoons organic powdered sugar
8 oz organic dark chocolate – chopped
1/4 teaspoon coconut oil
16 raw, organic almonds

Gather all ingredients and equipment.

Line 16 cups in the mini muffin/cupcake pan with paper liners and set aside.

In a small bowl add the unsweetened coconut, coconut cream concentrate, and powdered sugar. Mix well and set aside. If not moist enough add a little more of the coconut cream concentrate or coconut oil that has risen to the top of the jar. Set aside.

Add dark chocolate and coconut oil to a double boiler. Continue to stir often until fully melted.

Using a teaspoon, scoop out coconut mixture and roll into balls – you should yield 16 balls.

Place coconut balls on a silpat or plastic cutting board and top with one almond. Slightly press down.

Once the chocolate has melted, using a teaspoon scoop one teaspoon into each prepared mini muffin cup.

Next, add one ball of coconut mixture with almond to each muffin cup and slightly press down until the chocolate starts to come up around the sides of the coconut ball.

Top each with another teaspoon of melted chocolate so all of the coconut mixture is covered. Place tray in the freezer or refrigerator until firm.

Recipe submitted by Jenny, Middletown, RI

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Dark Chocolate Coconut Oat Bars

Dark Chocolate Coconut Oat Bars Recipe

photo by recipe author

Servings: 9
Preparation Time: 10 minutes

1 cup quick oats
1 tablespoon coconut oil, melted
1 tablespoon unsweetened shredded coconut
30 grams maple syrup
100 gram/3.5 ounce dark chocolate (70% cacao or as desired, melted

Using a food processor, mix oats, coconut oil, shredded coconut, and maple syrup until it has a sticky consistency.

Press mixture into a 5 x 5 dish and pour melted chocolate on top. Refrigerate until chocolate on top has hardened.

Recipe submitted by Kym, WA

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Almond Coconut Truffle Bites

Almond Coconut Truffle Bites Recipe

photo by recipe author

Servings: 18
Preparation Time: 40 minutes

1/2 cup liquified coconut oil
1/4 cup unsweetened cocoa
8 tablespoons sweetener of choice, divided
8 oz cream cheese, softened
1 cup shredded unsweetened coconut
1 cup coarsely chopped almonds

Combine coconut oil, cocoa, and sweetener in a small bowl. Leave on the counter to stay in liquid form.

In a mixer bowl, combine cream cheese, coconut, nuts, and remaining 4 tablespoons sweetener. Mix well.

Form cream cheese mixture into tablespoon-sized balls on a sheet of waxed paper or in a muffin tin; freeze for 30 minutes or until slightly hardened.

Remove from freezer and drizzle balls with chocolate.

Store in freezer; these are wonderful served cold. Makes approximately 1 1/2 dozen balls.

Recipe submitted by Melissa, Tyler, TX

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Carrot-Apple Fall Muffins

Carrot Apple Fall Muffins Recipe

photo by recipe author

Servings: 24 muffins/8 mini loafs
Preparation Time: 30 minutes

1 1/4 pounds carrots
1 1/2 cups coconut oil
4 farm fresh eggs
2 cups whole wheat flour (I grind mine fresh)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Himalayan salt
1 teaspoon cinnamon
2 cups organic cane sugar (or to taste)
1 large green apple
1 cup walnuts
1/2 cup oatmeal
1/4 cup shredded coconut

Preheat your oven to 350 degrees ºF.

Place carrots, coconut oil and eggs into a high-powered, high-capacity blender. Blend on high until the carrots are completely liquefied.

In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon. Whisk to completely combine. Add sugar and stir to combine. Add the wet ingredients to this mixture, and stir until the dry mixture is totally wet.

Clean the apple and grate with peels included. Add grated apple, walnuts, oats and coconut to the mixture, and stir to completely combine all ingredients.

Either grease your muffin tin (I prefer to use stoneware) or mini loaf pan (not required if you use stoneware), or line with muffin papers. Fill 3/4 full and place in oven.

Bake for 30-40 minutes, until a toothpick inserted in the muffin comes out clean, or muffin top feels firm.

These muffins freeze well, so prepare ahead of time for Thanksgiving Day breakfast!

Note: this recipe has been scaled down from the original submitted yield from 48 muffins to 24.

Recipe submitted by Tamara, Spring, TX

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Coconut Ambrosia

Coconut Ambrosia Recipe

photo by recipe author

Servings: 8
Preparation Time: 10 minutes

4 oranges, peeled and sectioned
1/2 pineapple cut into chunks
1/2 cup dried unsweetened coconut
1/4 cup fresh mint chopped
2 tablespoons lime juice
1 tablespoons grated fresh ginger

Yogurt Topping:

8 oz. Greek yogurt (or yogurt of choice)
2 tablespoons raw honey
Coconut vinegar (optional)

Toss all ingredients together and cover and chill. Blend together yogurt and honey, place in individual bowls, top with yogurt sauce and serve. Drizzle with vinegar if desired.

Recipe submitted by Sherri, Wellington, FL

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Coconut Fried Shrimp

Coconut Fried Shrimp Recipe

photo by recipe author

Servings: 2
Preparation Time: 5 minutes

1/2 cup whole wheat flour*
1/2 teaspoon salt
2 eggs
1 cup shredded coconut
palm shortening, for frying
1 lb. shrimp

1. Mix the salt in a bowl with whole wheat flour, whisk the eggs in another bowl, and pour the shredded coconut in a third bowl.

2. Heat palm shortening in a cast iron skillet, or other pan that is safe for high heat. Use enough to come 3/4 of the way up the shrimp. Dip each shrimp in the flour, then the eggs, and finally in the coconut. Set them gently in the hot oil. Cook 30 seconds to 1 minute per side.

3. Serve hot with dipping sauces of choice.

*If gluten free, use gluten free flour of choice.

Recipe submitted by Cristina, Oklahoma City, OK

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