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Gluten Free Desserts and Sweets

Toasted Coconut Snow Ice Cream

Toasted Coconut Snow Ice Cream Recipe photo
Toasted Coconut Snow Ice Cream Recipe
photo by recipe author

Servings: 4-6
Preparation Time: 10 minutes

In a small skillet, dry-toast the flaked coconut over medium heat until it just starts to turn golden. Remove from heat and cool completely.

In a medium mixing bowl, stir together the coconut milk, maple syrup, vanilla, and salt.

Scoop up your snow into a large mixing bowl and then pour the coconut milk mixture over the top. Use a large spoon to mix it all together. It will look clumpy at first, but will smooth out as you mix. Add more snow if needed.

Either top each serving with some of the toasted coconut and eat immediately, or stir it in and then freeze the mixture until it reaches the desired texture.

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

Recipe submitted by Angela, Longmont, CO

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Coconut Almond Cups II

Coconut Almond Cups II Recipe photo
Coconut Almond Cups II Recipe
photo by recipe author

Servings: 16
Preparation Time: 20 minutes

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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Coconut Pumpkin Pie Cupcakes

Coconut Pumpkin Pie Cupcakes Recipe photo
Coconut Pumpkin Pie Cupcakes Recipe photo
photo by recipe author

Servings: 12
Preparation Time: 35 minutes

Cupcakes:

Pumpkin Spiced Icing:

Preheat oven to 375 ºF. Line 12 muffin cups with paper liners.

In a large bowl combine flour, baking powder, pumpkin pie spice and salt. In a separate bowl whisk eggs, sugar, coconut milk, coconut oil and vanilla. Add pumpkin puree and combine well. Add flour mixture and stir until well combined.

Spoon batter into prepared muffin cups. Bake in preheated oven 20 to 25 minutes.

Cool for 10-15 minutes before removing from muffin tins.

For the icing:

Combine all of the ingredients in a medium sized bowl. Use a hand mixer to blend until smooth. Transfer to piping bag for icing or simply spread over cupcakes.

Notes:

*You can make your own gluten free flour mix from one of our recipes here.

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

Recipe submitted by Emily, Ottawa

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Roasted Banana Coconut Pudding

Roasted Banana Coconut Pudding Recipe photo
Roasted Banana Coconut Pudding Recipe
photo by recipe author

Servings: 2-4
Preparation Time: 15 minutes

  • 2 bananas, roasted
  • 1 cup coconut milk*
  • pinch salt
  • 1 teaspoon cinnamon (optional)
  • 3 tablespoons arrowroot powder
  • 1 tablespoon honey, or to taste (optional)
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees ºF.

Place unpeeled bananas on a parchment covered baking sheet. Roast for 20 minutes in preheated oven. Remove from oven and allow to cool for at least 5 minutes. Slice off the peels and scoop the bananas into a food processor. Add 1/4 cup of the milk, salt, and cinnamon if using. Puree mixture until smooth. Put remaining 3/4 cup of milk in a saucepan over low heat.

Whisk in arrowroot powder until dissolved. Add banana puree and honey if using. Increase heat to medium. Whisk constantly until pudding thickens. Add vanilla. Pudding will continue to thicken as it cools. Can be served warm or cold.

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

Recipe submitted by Annie, Atlanta, GA

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Coconut Flour Blueberry Cupcakes with Lemon Curd Coconut Frosting

Coconut Flour Blueberry Cupcakes with Lemon Curd Coconut Frosting Recipe photo
Coconut Flour Blueberry Cupcakes with Lemon Curd Coconut Frosting Recipe
photo by recipe author

Servings: 12 cupcakes

Cupcakes:

1. Preheat oven to 350 degrees F.

2. Line cupcake pan with 12 liners.

3. Combine the eggs, coconut oil, honey, vanilla and lemon juice together with an electric mixer.

4. Mix in the salt, baking soda and coconut flour until there are no lumps.

5. Gently fold in the blueberries.

6. Scoop generous 1/4 cup measures of the mixture into each cupcake liner.

7. Bake for 25 minutes, or until they spring back when touched lightly.

Lemon Curd

  • 2 tablespoons palm shortening, ghee or butter
  • 1/4 cup freshly squeezed lemon juice (approx. 1 1/2 to 2 lemons)
  • 2 eggs
  • Small pinch of salt
  • 1/4 cup honey
  • Zest from 1/2 lemon (approx. 1 teaspoon)

1. Place palm shortening into the freezer in 1/2 tablespoon size pieces.

2. Blend the lemon juice, eggs and salt together.

3. Combine with the honey in a small saucepan and heat slowly, whisking frequently, until it reaches 170F/76C or thickens till it leaves a trail when the bottom of the pan is scraped (do not let it boil).

4. Remove from the heat and immediately whisk in the palm shortening until incorporated then stir in the zest.

5. Set aside to add to frosting or make it ahead and store in the fridge for up to a week in an airtight container.

Lemon Curd Coconut Frosting

1. Place coconut cream concentrate, palm shortening and honey in a double boiler, or a bowl over a saucepan of water and melt.

2. Stir to combine until there are no lumps then take off the heat and stir in the lemon curd.

3. Let frosting cool to room temperature and place in a piping bag to frost cupcakes. You can speed up the cooling by placing in the fridge but it needs to be stirred every 10 minutes or so to ensure it doesn’t get lumpy and to watch it doesn’t cool too much and set.

4. If it does set, or you want to make the frosting ahead and store it in the fridge, simply sit it on the bench until it comes back to room temperature before using.

5. The cupcakes can be stored for a few days in the fridge but they are best eaten with the frosting at room temperature so take them out a few hours before serving.

Recipe submitted by Renee, Seattle, WA

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Almond Coconut Oil Chocolate

Almond Coconut Oil Chocolate Recipe photo
Almond Coconut Oil Chocolate Recipe
photo by recipe author

Servings: 30-36 pieces
Preparation Time: 20 minutes

You will need 3-4 silicone ice cube trays or petite fours papers with a mini muffin tin.

Melt coconut oil, add maple syrup, slowly add cocoa powder (I use a small strainer or sifter to get any lumps out), and stir well until smooth. Stir in vanilla extract.

Place desired amounts of shredded coconut and almonds in the bottom of a silicone ice cube tray or in small petit-fours papers in a mini muffin tin. Pour the chocolate mixture into the tray or papers, filling 3/4 full.

Place in freezer for fast set up, or in refrigerator overnight. Keep in the refrigerator when not serving to maintain firmness.

Notes:

If doing Weight Watchers, and using the petite-fours papers, these have about 2 points each. They will vary in size and points if using silicone ice cube trays.

Recipe submitted by Rebecca, Aurora, OH

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No Bake Chocolate Coconut Dream Bars

No Bake Chocolate Coconut Dream Bars Recipe photo
No Bake Chocolate Coconut Dream Bars Recipe
photo by recipe author

Servings: 30
Preparation Time: 15 minutes

Start at the top of the ingredients list and add all to a food processor. Process for about 1 minute. It will form a soft ball.

Press into and 8×8 pan that has been lightly coated with coconut oil. Sprinkle top with some coconut, or leave plain. Refrigerate until firm. You may need to turn the pan upside down and run warm water over it briefly to loosen. Turn out on waxed paper, cut into small squares. Store in covered container in refrigerator.

*If the dates are hard, soak them for about 5 minutes in warm water.

Recipe submitted by Judy, Gainesville, FL

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Gluten Free Oatmeal Scotchies

Gluten Free Oatmeal Scotchies Recipe photo
Gluten Free Oatmeal Scotchies Recipe
photo by recipe author

Servings: 2 dozen
Preparation Time: 20 minutes

  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup almond meal*
  • 1/3 cup rice flour
  • 1 1/4 tablespoons tapioca starch
  • 2 tablespoons potato starch flour
  • 1 1/2 cups gluten free oats
  • 3/4 cup butterscotch chips
  • 1 cup organic whole sugar
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons water

1. Preheat the oven to 350 degrees ºF. Line 2 baking sheets with parchment paper.

2. In a medium bowl, combine all the dry ingredients except the oats, butterscotch chips and sugar.

3. Using a mixer, cream together the sugar, butter, and coconut oil. Add the egg, vanilla, and water and blend until smooth. Add the dry ingredients and blend until combine.

4. Stir in the oats and butterscotch chips. Scoop rounded balls of dough onto the cookie sheet about 3 inches apart. Flatten slightly. Bake for 9-11 minutes, until lightly golden.

Cool slightly – and enjoy!

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

Recipe submitted by Emily, Charlotte, NC

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