Gluten Free Desserts and Sweets

Gluten Free No-Bake Coconut Pecan Banana Bites

Gluten-Free No-Bake Coconut Pecan Banana Bites

photo by recipe author

Servings: 4
Preparation Time: 1 hour start to finish

2 bananas
1/2 cup Tropical Traditions coconut cream concentrate
1/2 cup pecans – chopped
1/2 cup Tropical Traditions shredded coconut
1 teaspoon cinnamon

Slice banana about 1/2 inch thick and place in the freezer for about 15 minutes. They don’t need to be frozen through, just cold to the touch.

Melt the coconut concentrate gently and place in a small bowl.

Combine chopped pecans, shredded coconut and cinnamon in a shallow dish. Once bananas are out of the freezer, dip each slice into the coconut concentrate and directly into the coconut pecan mixture. (Do this step fast, as the coconut cream concentrate will harden quickly)

Turn bananas over to coat and place back onto the dish to return to the freezer. Once all are coated, return to the freezer to allow them to set up.

Enjoy!

Recipe submitted by Esther, Bremerton, WA

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Maple Coconut Bars

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Servings: 8-12
Preparation Time: 15 minutes

2 cups organic shredded coconut
1 cup coconut oil
1/2 teaspoon vanilla extract
dash of salt
2 tablespoons maple syrup

Combine the shredded coconut and the coconut oil in a sauce pan and melt the oil over low heat. Stir often.

When the coconut oil has melted, add vanilla, salt, and maple syrup. Stir ingredients together until the shredded coconut has re-hydrated a little bit with some of the oil. This might take about 5 minutes.

Once the ingredients are well combined, pour the mixture into a 3 cup glass dish. Using a spatula, press the mixture down until it is firmly packed. Stick in the fridge for at least one hour.

Using a sharp knife that has been run under warm water, cut into bars or cubes of any size. If the bars are difficult to remove, place the bottom of the dish in a shallow pan of hot water for a minute to loosen them.

Recipe submitted by Jessica, Denver, CO

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Creamy Coconut Pumpkin Fudge (Dairy Free)

Creamy Coconut Pumpkin Fudge

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Servings: 30 1-inch squares
Preparation Time: 5 minutes

1 cup coconut cream concentrate
3/4 cup pumpkin puree
1/4 – 1/3 cup honey or maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/2 teaspoon vanilla extract
Pinch of salt

In a small saucepan, heat coconut cream concentrate and pumpkin puree over low-medium heat. When the coconut cream concentrate is melted, lower the heat and add honey or maple syrup, spices, vanilla extract and salt. Mix well.

Pour pumpkin mixture into a well-greased bread loaf pan. Cover with parchment paper and refrigerate overnight or freeze for 1-2 hours. Cut fudge while cold and serve immediately.

Recipe submitted by Tiffany, Junction City, OR

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Easy Creamy Coconut Pineapple Ice Cream

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Servings: 2

1 cup frozen pineapple
1/2 cup coconut cream concentrate

Place about 1 cup of pineapple in your food processor and process until smooth.

Add coconut cream and continue to process until well mixed.

You can double for more servings.

See? Told you it was easy!

Recipe submitted by Lea, Grafton, NH

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Hawaiian Rice Pudding

photo by recipe author

Servings: 8-12
Preparation Time: 30-40 minutes

2 cups jasmine rice
1 cup coconut water
4 cups coconut milk (reserve 1 cup)*
1/2 – 3/4 cup organic whole sugar (per desired sweetness)
1 tablespoon coconut oil
1/2 cup organic shredded coconut
1 teaspoon pure vanilla
1/2 teaspoon cinnamon
20 oz. crushed pineapple (drained)**
15 oz. mandarin oranges (drained)

Combine rice, coconut water, 3 cups of the coconut milk, sugar and coconut oil in a 4-5 quart sauce pan. Bring to a boil, and then reduce heat to a simmer for about 15-25 minutes until rice is tender.

While rice is simmering soak the shredded coconut in 1/2 cup of the remaining coconut milk. Drain the pineapple and mandarin oranges and set aside.

When rice is tender remove pan from heat. Add all the remaining ingredients and stir well. Place in a bowl or glass pan and sprinkle a little extra cinnamon on top if desired.

Serve with whipped cream or pour a little extra coconut milk on top before serving.

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

**Try different fruit combinations, you can have a lot of fun with this recipe!

Recipe submitted by Susan, Amelia, OH

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Raspberry Coconut Cream Pie

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This is a really delicious alternative to cheesecake and lends itself to different kinds of berries as well as different sweeteners.

Servings: 8
Preparation Time: 20 minutes

1-1/2 cups raw almonds
3/4 cup Medjool dates – pitted
1/2 cup coconut flakes (optional)
1 cup full fat coconut milk*
2 cups Greek yogurt, divided
1/2 cup honey, softened and divided
1/2 – 1 teaspoon vanilla extract
1 cup softened coconut cream concentrate, divided
1 cup or more fresh or frozen raspberries
1 tablespoon lemon juice

Pie Shell: (for a 9 inch pan – lightly greased)

In a food processor, pulse the almonds until coarsely ground. Add the dates and coconut flakes (if desired) and mix until blended. Press mixture evenly into pie pan.

Filling:

Mix coconut milk, 1 cup yogurt, 1/4 cup honey and vanilla extract. Quickly mix 1/2 cup softened coconut cream concentrate into the filling mixture.

Fold in the raspberries, reserving a few for the pie top. Spread in prepared pie shell and refrigerate while preparing topping.

Topping:

Using a stick blender or mixer, mix the remaining cup of yogurt with remaining 1/2 cup coconut cream concentrate, 1/4 cup honey and the lemon juice. If too thick, add a bit more yogurt. If too thin, add 1 tablespoon or so more of coconut cream concentrate.

Loosely pile the topping onto the chilled pie to give the appearance of whipped cream.

Top with fresh raspberries and chill for several hours until set. Slice into 8 pieces and serve.

Recipe submitted by Joyce, Campbell, CA

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

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Chocolate Coconut Balls

photo by recipe author

These are delicious and satisfying for chocolate and sweet cravings and another great way to incorporate coconut oil to our diet.

Servings: 8
Preparation Time: 10 minutes

1/2 cup virgin coconut oil, soft but not melted
1/4 cup golden flax seed, ground
1 tablespoon pure vanilla extract
2 tablespoons organic whole sugar
1/2 teaspoon sea salt, (grind for best results)
3 tablespoons unsweetened cocoa powder
1 cup sliced almonds, toasted
1 cup unsweetened coconut, plus more to roll balls in.

Combine all ingredients in bowl and mix well. Form into 24 balls and roll in extra coconut. Refrigerate to firm up.

Recipe submitted by Margy, Rome, NY

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Chocolate Coconut Oil Hard Shell

photo by recipe author

Servings: 4-6
Preparation Time: 5-10 minutes

8 oz. dark chocolate (or milk, or white)
2 tablespoons coconut oil (solid or liquid)
ice cream (to serve)

Melt chocolate in a double boiler. When soft, add coconut oil and stir until combined.

Remove from heat and store (preferably) in a glass container. No need to refrigerate. You can store it in the refrigerator, but it will become solid. To liquefy it, submerge the container in warm to hot water for a few minutes.

Serve over ice cream.

Recipe submitted by Cheryl, Boca Raton, FL

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