Gluten Free Desserts and Sweets

Frozen Coconut Yogurt

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5 cups yogurt (plain or vanilla)
3 cups fruit (strawberries, blueberries, pineapple tidbits)
1/2 cups dried, unsweetened coconut flakes
2 cups of sugar (evaporated cane)
2 cups of coconut milk*

Whisk all ingredients together. Pour into a 4 quart ice cream maker and make according to manufacturer instructions.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Sharon, Celina, TX

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Frozen Chocolate Coconut Milk Dessert

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28 oz coconut milk, cold*
1 large, or two small bananas
Approx. 1/3 cup cocoa or carob
1/2 teaspoon vanilla extract
Sweetener, if desired

Pour half of the coconut milk with the bananas into a blender. Blend then pour into a separate bowl. Blend remaining coconut milk with the cocoa or carob and add to banana mixture.

Stir coconut milk mixture until combined and add remaining ingredients.

Pour into ice cream maker and run for about 25 minutes. You may change flavor of dessert by substituting your own flavor ingredients.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Marjorie, Gettysburg, PA

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This could be served as a delicious pudding, or as a frosting, or as a dip for your fruit such as strawberries, bananas, sweet cherries or pineapple. The uses are endless with your imagination. Enjoy!

1 large or 2 small avocados
1/2 – 3/4 cups honey (warmed slightly)
1/4 cup cocoa powder
2 tablespoons Coconut Cream Concentrate
1 tablespoon vanilla extract
Dash of salt
Toasted coconut for garnish, optional

Place everything except toasted coconut in a high-power blender or food processor and blend (on high) until very smooth. You will need to stop and stir frequently until mixture is satin-y smooth and well blended.

Serve topped with toasted coconut if desired.

Keep stored in an airtight container in the fridge – that is if it makes it to the fridge.

Recipe submitted by Miriam, Kingston, GA

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Strawberry Coconut Parfait

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Dairy-free 2 servings Strawberry syrup:

1 cup fresh strawberries
1/4 cup honey

Cream:

1 cup cashews
1/4 cup coconut oil, melted
1 tablespoon vanilla extract
1/4 cup water, as needed

Garnish:

1/2 cup sliced strawberries
1/2 cup toasted coconut

Blend syrup ingredients in a blender until smooth. Pour into a bowl and set aside. Wash blender pitcher. Place all cream ingredients except water into blender. Add water as needed, blending until a smooth pudding texture is reached. To assemble: Spoon cream into 2 parfait glasses. Top with sliced strawberries and toasted coconut. Dizzle strawberry syrup over the top.

Recipe submitted by Janet, La Crosse, WI

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Tropical New York Style Cheesecake

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Gluten & Wheat Free!

Macaroon Crust (plus cookies):

4 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 1/4 cups organic whole sugar
1/4 cup coconut flour
1/4 teaspoon salt
2 1/2 cup flaked, unsweetened dried coconut

Preheat oven to 300 degrees F. Grease spring-form pan with coconut oil and dust with coconut flour or line with wax paper or parchment.

In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff. Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.

Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.

Cheesecake filling:

5 (8 oz) packages cream cheese, softened
1 cup organic whole sugar
3 tablespoons coconut flour
1 teaspoon vanilla extract
1 tablespoon pineapple frozen juice concentrate, thawed
1 cup sour cream
4 eggs

Preheat oven to 325 degrees F.

Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add pineapple juice concentrate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake for 1 hour and 10 minutes or until center is almost set. Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with fresh sliced strawberries or canned cherry or blueberry pie filling.

Recipe submitted by Penny, North Pole, AK

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Orange Coconut Carob Fudge

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(No Bake – Gluten Free)

3 cups walnuts
2½ cups shredded coconut
½ cup carob powder
¼ cup honey
¼ cup pitted dates
3 tablespoons coconut oil
½ teaspoon vanilla beans (scrape and set the seeds aside)
½ teaspoon finely grated orange zest

Process nuts and coconut in a food processor and set aside in a mixing bowl. Stir the remaining ingredients together and mix until well blended. Add this mixture to the coconut mixture and stir very well. Press into a glass container and chill in the fridge until firm to cut. Recipe submitted by Jane, West Baldwin, ME

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No-Bake Chocolate Coconut Peanut Butter Cookies

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½ cup honey or maple syrup
¼ cup coconut oil
¼ cup cocoa powder
1 teaspoon ground cinnamon
½ cup peanut butter
1 cup quick oats*
1 teaspoon vanilla extract

Combine first 4 ingredients in a small pot and bring to a boil. Boil 3 minutes and remove from heat. Stir in peanut butter, oats, and vanilla.

Drop by spoonfuls onto waxed paper. I like to store mine in the freezer, but the fridge also works if you don’t want them quite so hard. Makes about 12 cookies.

*You can substitute some dried coconut for the oats, especially if you want gluten free.

Recipe submitted by Joy, Lobelville, TN

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Crispy Coconut Crunch Treats

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3 cups crispy brown rice cereal, (or anything other puffed cereal)
1 cup sunflower seeds (or pine nuts, or any other kind of nut)
1 tablespoon coconut oil (either Expeller-pressed or Virgin, depending on whether or not you want it to taste more coconutty)
1/3 cup raw honey
1/4 cup dried shredded coconut (optional)
1/4 cup chopped fruit (optional)

Preheat oven to 275 degrees. Generously grease a 9×13 pan with additional coconut oil.

Gently stir all ingredients together in a large bowl with a spoon or spatula. Spread in prepared 9×13 baking pan or cookie sheet with sides.

Place in 275 degree oven for 30 minutes. Let cool before cutting. Store in air-tight container if it lasts that long!

Recipe submitted by Carrie, Mesa, AZ

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