Dried Coconut Recipes

German Chocolate Style Bars

German Chocolate Style Bars Recipe

photo by recipe author

Servings: 25 bars
Preparation Time: 30 minutes plus chilling

Bottom layer:

12 pitted dates
1/2 cup raw honey
1 cup almond butter
1/2 cup coconut cream concentrate
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract

Topping:

1 cup toasted pecans
1 cup toasted unsweetened coconut flakes
2 tablespoons coconut cream concentrate
2 tablespoons raw honey
2 tablespoons ghee
scant 1/2 teaspoon salt

1. Preheat oven to 325 degrees and toast pecans and coconut flakes until coconut is light golden brown. About 10 minutes and then set
aside to cool.

2. Combine bottom layer ingredients in a food processor and pulse until combined and smooth. Spread this mixture evenly on the bottom of an 8X8 glass baking dish.

3. Melt coconut cream, honey and ghee until just soft. Add salt. Slightly chop coconut and pecans in a food processor and then add
mixture to Melted ingredients. Stir until all combined. Smooth mixture over bottom layer in baking dish.

4. Refrigerate until firm (about 1 hour) and then slice into small squares and serve.

Recipe submitted by Genevieve, Huntsville, TX

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Caramelized Tropical Peach Smoothie

photo by recipe author

A nourishing and delicious tropical treat, perfect for chasing away the winter blues and giving you plenty of energy to follow through on those New Years goals! 😉

Servings: 2-3
Preparation Time: 5 minutes

1 1/2 cups coconut milk*, plain kefir or grass-fed milk
4 soy-free egg yolks (optional, but adds lots of sustaining nutrition and energy)
1 tablespoon virgin coconut oil, melted
2 tablespoons coconut flakes
1 tablespoon whole sugar (+/- to taste – this is what gives the delicious, caramelized flavor)
3/4 cup frozen peaches
1/2 cup frozen pineapple
1 teaspoon vanilla extract
dash salt

Blend all ingredients thoroughly until smooth. If desired, stir in a small amount more whole sugar to each serving for a delicious caramely crunch. Enjoy! 🙂

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

Recipe submitted by Lydia, Salem, VA

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Creamy Dairy-Free Lime Pie

Creamy Dairy Free Lime Pie Recipe

photo by recipe author

Servings: 10-14
Preparation Time: 4 1/2 hours

Toasty Coconut Crust:

2 tablespoons honey
1/2 cup coconut oil
1/4 teaspoon salt
2 cup toasted fine-flake coconut

Filling:

2 avocados, about 4-5 oz. apiece
1/2 cup liquid coconut oil
1/2 cup honey
1/2 cup fresh lime juice (or use the juice of 3 limes and make up the difference with water)
2 teaspoons lime zest, or 6-8 drops lime essential oil
2 tablespoons Coconut Cream Concentrate (optional but softens the sharpness a little)
1 teaspoon vanilla extract
Pinch of salt

Crust:

Pull out an 8″ pie pan, OR for tartlets, line 30 mini-muffin tins with paper liners (optional, for easier removal).

Stir together the honey, coconut oil, and salt. Add coconut and mix until smooth. Press into the pie pan or muffin tins. For the latter, use 1 tablespoon per mini muffin tin and press.

Put in the freezer for 10 minutes, while you make the filling. For easiest removal, take the mini crusts out of the pan (still in the liners) when firm, before adding the filling.

Filling:

Put all the filling ingredients in a blender or food processor. Puree until smooth. Pour into your prepared crust. For tartlets, use a mini scoop to put 1 tablespoon filling in each little crust.

Chill at least four hours, until firm. (To speed it up, do 30 minutes in the freezer instead.) Let sit at room temperature for 10 minutes if you want the filling a little softer.

Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest.

Makes one 8″ pie or about 30 tartlets.

Recipe submitted by Rhonda, South Jordan, UT

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Coconut Vanilla Dough Bites

Coconut Vanilla Dough Bites Recipe

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

1 1/2 cups shredded coconut
1/4 cup vanilla egg white protein (optional, replace with almond flour but this adds great flavor)
1/2 teaspoon vanilla bean powder (1-2 pods)
1/2 teaspoon vanilla extract
1 tablespoon lucuma powder (optional)
3 tablespoons virgin coconut oil, softened
2 tablespoons coconut cream concentrate, softened
3 tablespoons liquid sweetener* (maple syrup or honey)

Place the coconut, protein powder and vanilla beans into a food processor and blend until coconut reduces in size.

Add in the remaining ingredients and blend until a dough forms.

Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment lined cookie sheet.

Dehydrate at 125 for 2-4 hours. Bake at 175 for 1-2 hours.

Check the bites regularly to see if desired level of “doughiness” has been met

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Peanut Butter Balls

Coconut Peanut Butter Balls Recipe

photo by recipe author

Servings: 50+
Preparation Time: 1 hour

1/4 cup coconut oil
1 1/4 cups organic creamy peanut butter
3/4 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup honey
1/16 teaspoon salt
1 cup + shredded coconut

Line cookie sheet with wax paper. Soften coconut oil. When soft, add the peanut butter, ricotta cheese, vanilla, honey and salt and mix well with a mixer. Place in the refrigerator for about 10 minutes.

Pour 1 cup of shredded coconut (might need more) into a small bowl. Remove mixture from refrigerator. Scoop a small spoonful of mixture and drop into shredded coconut. Using fingers or a clean spoon roll dough around in coconut to cover. Set on cookie sheet. Continue until all are formed/covered. The amount you wind up with will be determined by the size of your spoonfuls.

Place the cookie sheet in the freezer for approximately 30 minutes to set. Transfer to container and store in the freezer or the refrigerator. If you keep them in the freezer, they are like little bites of coconut/peanut butter ice cream which is how I like to eat them. This is my favorite snack and I always have them in my freezer!

Recipe submitted by Vicki, Pleasantville, TN

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Gluten Free Coconut Cream Pumpkin Cheesecake

Gluten Free Coconut Cream Pumpkin Cheesecake Recipe

photo by recipe author

Servings: 12
Preparation Time: 30- 40 minutes

Crust:,

1 tablespoon coconut oil
2 tablespoons coconut flour
1 cup almonds or Brazil nuts (for a thinner crust you may wish to use only 1/2 cup of nuts)
1 cup organic coconut shreds, flakes or chips
1 1/2 – 2 cups crumbled ginger snap cookies or graham crackers (I used gluten free ginger snaps for this recipe)
8 large dates (pitted)

Filling:

3 (8 ounce) packages full fat cream cheese, at room temperature
1 3/4 cups organic brown sugar or 1 1/4 cups organic raw honey
1 cup warmed coconut cream concentrate
15 ounces pumpkin puree
4 large organic eggs, at room temperature
1 teaspoon organic ground cinnamon
1 teaspoon fresh organic ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground cloves
1/2 teaspoon salt
1 tablespoon vanilla or seeds from one vanilla bean
2 tablespoons gluten free all purpose flour

Crust:

Taking a 9 inch springform pan, line the bottom with parchment paper. Then very lightly grease the sides with the coconut oil; and then lightly dust the sides with the coconut flour. Add all of the crust ingredients into a blender or food processor and blend until you get a nice sticky mixture. Place all of this mixture into the bottom of the Springform pan; press into the bottom of the pan and 1 inch up the sides of the pan. Set aside until filling is ready.

Filling:

Preheat oven to 350 degrees F.

In a large mixing bowl, add the cream cheese and sugar or honey and beat together with an electric mixer for 3 minutes or until fluffy. Pour the coconut cream concentrate into a large saucepan on a low temp setting and then immediately add the pumpkin and mix together until it is all one color. Be sure to stir regularly while this is warming for about 3-4 minutes and then add to the cream cheese mixture. Beat in the eggs one at a time, then add the cinnamon, ginger, nutmeg, cloves, salt and vanilla and beat until it is all one color again. Add the flour and mix well for 1-2 more minutes.

Take the springform pan and wrap the sides with foil about 2 inches up each side, then set the pan into a small roasting pan or cookie sheet with high edges. Pour your filling into the pan with the crust and place in the preheated oven. Pour hot water from the teakettle about 1 inch up the sides of the springform pan. Bake until the center moves just slightly when shaken, about 70-80 minutes. Remove the cake from oven and let cool on a wire rack. After it has cooled for at least 2 hours, place it in the refrigerator for 3-4 hours before carefully removing the outer ring; serve and enjoy.

Recipe submitted by Donny, San Diego, CA

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No Bake Chocolate Coconut Drop Cookies

No Bake Chocolate Coconut Drop Cookies Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes

1/4 cup coconut milk*
1/4 cup grass-fed butter or virgin coconut oil (I used a combo of both. I prefer virgin oil over expeller pressed oil so that you get more coconut tones)
3/4 -1 cup granulated sweetener
2 tablespoons cocoa powder
1 3/4 cups shredded coconut
3/4 cup almond butter**
1/2 teaspoon vanilla extract
dash of salt

In a medium size saucepan, combine the butter/oil, cocoa, sugar and milk. Bring to a boil, let boil for 1-2 minutes. Remove from heat and add in the almond butter, coconut, vanilla and salt. Stir until combined.

Place spoonfuls of the mixture on parchment lined cookie sheet or plates. Place in the freezer to for 30 minutes to set.

Store in an airtight container in the refrigerator.

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

Variations

**Any nut or seed butter would work here. You could also try coconut cream concentrate, but I am not sure I would do 3/4 cup, so start with less, the cookies will still turn out. The original recipe calls for peanut butter. Feel free to use it, but I would start with 1/2 cup. Almond butter isn’t as pronounced as peanut butter in taste, therefore I used more of it than the original recipe called for (original called for peanut butter).

Recipe submitted by Kate, Highlands Ranch, CO

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Cocoa Beach Baked Oatmeal

Cocoa Beach Baked Oatmeal Recipe

photo by recipe author

Servings: 8-9
Preparation Time: 10 minutes

2 eggs
1/4 cup virgin coconut oil
1/2 cup + 2 tablespoons organic whole cane sugar
1 1/2 teaspoon vanilla extract
1 1/2 cups coconut milk (not light)*
2 cups rolled oats
4 tablespoons unsweetened shredded coconut, divided
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup cocoa powder

Preheat oven to 350 degrees.

In a medium bowl combine the eggs, virgin coconut oil and organic cane sugar. Whisk together until well incorporated. Add the vanilla extract and coconut milk and whisk until smooth. Dump in the oats and 2 tablespoons shredded coconut. Don’t stir just yet. Place salt, baking powder and cocoa powder in a small sieve and sift over the oats. Stir everything until combined.

Pour into a 9×9 inch baking pan greased with a little coconut oil. Sprinkle remaining 2 tablespoons dried coconut over the top.

Bake at 350 degrees for 30 minutes.

Serve by itself or with regular milk or additional coconut milk poured on top.

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

Recipe submitted by Melodie, Fort Mill, SC

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