Coconut Baked Food Recipes

Coconut Pumpkin Custard

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5
Preparation Time: 8 minutes

Coconut oil
3 large eggs
1 (15 oz.) can pumpkin puree
14 oz coconut milk*
2 tablespoons honey (or to taste)
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Toasted coconut, optional
Whipped cream, optional

Preheat oven to 350 degrees F. Lightly grease 5 8 oz custard cups/ramekins with coconut oil.

Whip the eggs with a whisk or a blender until smooth. Add remaining ingredients and whisk/blend until smooth and well mixed.

Divide batter between the 5 prepared ramekins. Set the cups into a large baking pan. Fill with 1/2 inch of water.

Bake for 40 minutes (or until knife inserted in middle comes out clean).

Cover each with foil and refrigerate until completely cooled. Top with whipped cream and toasted coconut to serve.

*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 Carole, Lakewood, CO

Submit your recipe here!

Oatmeal Pumpkin Coconut Cookies

Oatmeal Pumpkin Coconut Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 30-40 cookies
Preparation time: 15 minutes

2 eggs
2 cups canned pumpkin*
1/8 cup coconut oil
1/4 cup honey
1/4 cup molasses
1 teaspoon salt
1 teaspoon coriander
1 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon vanilla extract
4 cups rolled oats
1/2 cup dried coconut, shredded
2 teaspoons sesame seeds, optional
Raisins or dried cranberries

Preheat oven to 350 degrees F.

Whisk the eggs, pumpkin, coconut oil, honey, molasses, salt, spices and vanilla together until well blended. Fold the oats in and let the mixture rest for 5 or more minutes. Mix in remaining ingredients except raisins/dried cranberries.

Using about 1/8 cup (2 tablespoons) per cookie, place 15 – 20 cookies on two cookie sheets well greased with palm shortening or coconut oil. Flatten with a fork and add 4 raisins or 3 craisins per cookie.

Bake in preheated oven for 25 minutes. Turn oven off and let sit for 3 – 5 more minutes. Cool on wire racks. You can refrigerate or freeze extra cookies.

*Add another cup of pumpkin if desired for a moister cookie.

Recipe submitted by Sandra, Highland, UT

Submit your recipe here!

Gluten Free Marzipan Cake

Gluten Free Marzipan Cake

Photo by Recipe Author

Servings: 18
Preparation time: 15 minutes

1/4 cup butter
1/4 cup virgin coconut oil
3 eggs
juice of 1/2 lime
1/4 cup milk or coconut milk (omit if you want less moisture)
grated rind of 1 lime – don’t need to get too crazy here
1 cup sugar (I used organic white)
2 teaspoon almond extract
2 cups almond flour (firmly packed)
1/2 cup unsweetened shredded coconut
1 teaspoon baking powder
few dashes of salt

Pre-heat oven to 350 degrees F.

Grease almond cake pan with extra coconut oil or palm shortening (I think a bread pan should work just fine, just won’t be as pretty).

Warm butter and coconut oil until it’s a little past softened (a bit melty).

Blend butter and coconut oil together and add remaining liquid ingredients and blend. Whisk in dry ingredients.

Pour batter into pan and bake for about 30 minutes. After 30 minutes place a piece of foil loosely on top – at this point it should be browned on the edges.

Bake the cake for another 25-30 minutes or until toothpick comes out clean and it doesn’t wiggle.

Allow cake to cool in pan and then invert and sprinkle with powdered sugar. If you get excited and try to invert it too soon, the cake will break. No one will blame you.

Recipe submitted by Ann, Omaha, NE

Submit your recipe here!

Quick Gluten Free Coconut Muffins

example photo shown

3 eggs
2 tablespoons coconut oil
1/4 cup honey, or maple syrup (or mix them up)
1/4 teaspoon salt
1/4 cup sifted coconut flour
1/4 teaspoon baking powder
3 tablespoons dried shredded (or flakes) coconut

Preheat oven to 350 or 400 degrees F. Grease 6 muffin tins with additional coconut oil. Set aside.

In a small bowl beat eggs, coconut oil, honey or maple syrup, and salt together. Combine coconut flour and baking powder together and whisk into batter until smooth.

Fill prepared muffin cups half-way with batter and sprinkle coconut on top. Bake in preheated oven for 10-15 minutes.

Recipe submitted by Fran, Toronto, Canada

Submit your recipe here!

Coconutty Almond Cookies

example photo shown

1 egg (optional), room temperature
1/2 cup coconut oil
1/4 cup honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup carob or chocolate chips (optional)
1 3/4 cups almond meal
1/4 cup shredded dried coconut
1/3 cup coconut flour
1/4 cup organic whole sugar

Preheat oven to 300 degrees F.

Combine egg, coconut oil, honey, almond extract and vanilla extract. Mix well with a wooden spoon. Add carob or chocolate chips. Add dry ingredients and mix well.

Roll dough into walnut sized balls and bake for 5 minutes. Use a fork to flatten and bake for 18 more minutes. Cool on wire rack.

Recipe submitted by Sandy, Ogden, UT

Submit your recipe here!

Coconut Almond Breakfast Bars

2 cups almonds – chopped
½ teaspoon salt
4 cups unsweetened dried coconut
½ cup honey or maple syrup
2 eggs
Optional: handful of raisins or dried cranberries

Soak almonds with the salt in water overnight.

Preheat oven to 250 degrees F.

Once the almonds have finished soaking drain and bake on a cookie sheet for 2 ½ hours or until crispy. (I will soak and bake several pounds at a time and then keep in freezer until ready to use.) Once almonds have finished baking, heat oven to 350 F.

Mix remaining ingredients together along with the almonds and pat into a (8×11 or so) glass baking dish tightly.

Bake in preheated oven for 20 minutes or until edges are golden brown. Cool completely before chilling. Cut into squares and wrap individually or store in an air tight container. Enjoy!!

Recipe submitted by Steve, Port Royal, PA

Submit your recipe here!

Almond Chocolate Chip Coconut Cookies

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

2 ½ cups organic oats, processed
½ cup organic butter, softened
½ cup organic coconut oil
1 cup organic brown sugar
1 cup organic granulated sugar
2 organic eggs
1 teaspoon pure vanilla
1 cup organic whole wheat flour
1 cup organic unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup organic shredded coconut
1 cup almonds, chopped or whole
1 cup milk chocolate chips*
1 cup dark chocolate chips

Place the oats in a food processor or blender and process until the oats are in smaller pieces, but not until fine like flour.

Preheat oven to 375 degrees.

Cream butter & coconut oil. Add sugars, beat until fluffy. Beat in eggs and vanilla. Set aside.

Mix all dry ingredients (don’t forget to process the oats) and then add to creamed mixture. When combined, add coconut, almonds, and chocolate.

Roll dough into balls and place on cookie sheets. Bake in preheated oven for 6 minutes, flatten with spatula, and bake for 5 minutes longer.

Remove from oven, let cookies cool on pan for 2 minutes, then remove to wire rack and cool.

*You may use all dark chocolate if desired.

Recipe submitted by Tammy, New Gloucester, ME

Submit your recipe here!

Coconut Hush Puppies

example photo shown
original image source here

3 tablespoons rapadura sugar
½ cup boiling water
6 tablespoons expeller-pressed coconut oil
2-3 medium sized onions, chopped into small pieces
2 eggs
evaporated milk
Coconut oil, olive oil or palm shortening – for frying

Dry ingredients:

2 cups fresh home-ground cornmeal (yellow)
1 cup flour
1 cup shredded coconut
6 teaspoons baking powder, aluminum free
1 teaspoon salt
1 teaspoon kelp granules
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper

Dissolve rapadura sugar in boiling water in a 2 cup heat-proof measuring cup.

In a large bowl, combine all dry ingredients together. Drizzle expeller-pressed coconut oil over dry ingredients and chop in with a pastry blender till mixture looks like coarse cornmeal. Stir in onions.

Add the eggs to the cooled sugar water in the 2 cup measuring cup and beat with a fork. Add enough evaporated milk to make 2 cups of liquid and beat some more. Stir into dry ingredients and let sit for 20 to 30 minutes, so the coconut and cornmeal can absorb the liquid.

Heat whatever oil you’re using to 450º F and drop batter in by spoonfuls…or use a melon baller.

Cook till a nice golden brown. This can be cooked in a skillet with coconut oil to make “hush puppy pancake-lets”. Also, this recipe without the last 4 dry ingredients and the chopped onions makes a good “regular” pancake mix…just add a bit more liquid so it will pour instead of “glomp” onto the skillet. Also, using coconut milk instead of evaporated milk will give a more coco-nutty flavor.

Recipe submitted by Priscilla, Palm Bay, Florida

Submit your recipe here!