Coconut Baked Food Recipes

Brandied Coconut Apple Walnut Bread

Decadent and addictive, you’d never guess how wholesome this fabulous bread actually is! Wonderful for a snack, as part of a holiday meal, or for loving gift-giving, this is THE best, moistest and most flavorful apple bread I’ve ever had.

Brandied Coconut Apple Walnut Bread

Photo by recipe author

Servings: 1 loaf
Preparation Time: 20 minutes

1 3/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup virgin coconut oil (solid form), or grass-fed butter
1 cup whole sugar (you could easily use less according to taste)
2 soy-free eggs
1/4 cup brandy
1 cup (generous) unpeeled organic apples, freshly shredded or minced
1/2 cup coconut flakes
1/2 cup chopped raisins (even if you don’t normally prefer raisins, consider adding them, as they really add a lot of depth and flavor to this recipe)
1/2 cup chopped walnuts, more to taste

Preheat oven to 350 degrees. Grease and flour a 9×5 bread pan.

Sift first four ingredients together and set aside. Cream together oil or butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir into the wet mixture one at a time in this order: brandy, apples, dry ingredients, coconut, raisins, walnuts. Stir until combined but do not over-mix more than necessary.

Spread mixture evenly in pan. Bake for one hour or until a toothpick comes out clean in the center.

Allow to cool for 10 minutes in the pan, then use a butter knife to gently loosen the edges and turn out on a cooling rack to cool completely. Cuts best with a serrated knife and gentle sawing motion when cool – if you can wait that long! Enjoy with a nice glass of cold milk or good coffee.

Makes your house smell wonderful and keeps for days in the fridge – IF it lasts that long! 🙂

Recipe submitted by Lydia, Salem, VA

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Whole Wheat Coconut Oil Banana Bread

Photo by recipe author

Servings: One loaf
Preparation Time: 15 minutes

1 cup sugar (or to taste)
1/3 cup virgin coconut oil
2 eggs
2 cups mashed bananas (5-6 medium)
1/3 cup water
1 2/3 cups soft whole wheat flour
1 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped nuts (such as walnuts or pecans)
1 cup shredded coconut

Heat oven to 350 degrees. Grease the bottoms only of one loaf pan (or other baking dish) with extra coconut oil and set aside.

Mix sugar and coconut oil until blended. Add in the eggs, one at a time, blending well after each one. Add the bananas and water; then after that is blended, add in the rest of the ingredients except nuts and coconut just until moistened. Stir in nuts and coconut, then pour into the loaf pan.

Bake until toothpick or a knife inserted in the middle of loaf comes out clean, about one hour. Let it cool for about five minutes; remove from pans to wire rack and cool completely before slicing.

Recipe submitted by Rachel, Costa Rica

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Coconut Apple Crisp

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6

4 medium apples, cut into 1/4 inch slices
Shredded or flaked dried coconut, optional
3/4 cup brown sugar
2/3 to 3/4 cup flour
1/2 cup rolled oats
1/3 cup coconut oil, at soft butter consistency
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

Heat the oven to 375 degrees.

If desired, mix the apples and dried coconut together (or you can sprinkle the coconut on the crumb topping later). Arrange the apples in a greased 13×9×2 inch baking pan.

Mix the remaining ingredients and then sprinkle it over the apples in the pan. Sprinkle coconut on top if not used earlier.

Bake this wonderful surprise for about 30 minutes, until it turns a golden brown on the top. Serve it warm, if you want, or you can wait until it is cooled. Serve it with vanilla ice cream or whipped cream. (Make sure it’s a big dollop or scoop – it makes it all the better!)

*I actually make double the topping because it’s never enough.

Recipe submitted by Ra’chel, Heredia, Costa Rica

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Gluten Free Pumpkin Cheesecake Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20
Preparation Time: 20 minutes

1 recipe shortbread crust (see recipe below)
1 8 ounce package cream cheese, softened
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 14 ounce can sweetened condensed milk*
2 eggs
15 ounces pumpkin puree
1/4 teaspoon salt
Dried coconut flakes (optional)

Preheat oven to 350 degrees. Grease a 9×13 inch pan with coconut oil.

Press shortbread dough into prepared pan with corn starch dusted fingers (double recipe if you want a thicker crust). If needed, refrigerate for a few minutes until firm.

In the bowl of an electric mixer, beat cream cheese, cinnamon, ginger and nutmeg just until creamy. Gradually add sweetened condensed milk. Beat in eggs one at a time. Add pumpkin and salt and beat until just blended.

Pour over crust and top with coconut flakes if using. Bake in preheated oven for 30-35 minutes. Filling should be set but still jiggle slightly if you shake the pan. Cool then refrigerate until cold before enjoying.

Gluten Free Shortbread Crust:

1/2 cup butter, at room temp
1/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
1/4 cup + 2 tablespoons corn starch
1/2 cup brown rice flour

Beat butter and sugar until fluffy; add vanilla. Beat in remaining ingredients until a dough forms. Use as directed.

* You can make your own sweetened condensed milk
with our recipe here.

Recipe courtesy Sarah Shilhavy

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Easy Coconut Macaroons

Photo by recipe author

Servings: 20
Preparation Time: 20 minutes

3 cups shredded coconut
1/2 cup almond butter
1/2 cup brown rice syrup
1 tablespoon vanilla extract
2-3 tablespoons water

Preheat the oven to 275 F degrees. In a bowl, mix together the first 4 ingredients. Slowly add the water until the texture becomes moist yet pliable (about the same as sticky rice).

Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper lined baking trays.

Bake for 55 minutes or until the edges start to brown. Makes about 30 1-inch cookies.

Recipe submitted by Evan, Marlborough, MA

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Coconut Chocolate Chip Cherry Cookies

Photo by recipe author

Servings: 18
Preparation Time: 10 minutes

1 1/4 cups sugar
1/2 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup cocoa powder
3/4 teaspoon salt
1/4 teaspoon baking powder
1 cup dried cherries
1 1/4 cups dried coconut, shredded or flaked
3/4 cup semi-sweet chocolate chips

In a large bowl beat together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat until smooth and creamy.

In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Gradually add flour mixture into the butter mixture, beating well after each addition.

Add in the cherries, coconut and chocolate chips; mix into dough until well combined. Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Scoop a tablespoon full of dough and roll into balls using hands. Place cookie balls on a baking sheet lined with parchment paper and bake for 12-15 minutes. Let cool on baking sheet for 10 minutes and then move to cooling rack to finish cooling.

Recipe submitted by Dunne, Columbia, SC

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Coconut Banana Cream Pie

Prepared by Sarah Shilhavy – Photo by Jeremiah Shilhavy

1/4 cup cornstarch
2/3 cup sugar
pinch of salt
2 cups heavy cream
3 egg yolks, beaten
2 tablespoons butter
1 1/2 teaspoons vanilla extract
4 bananas
1 recipe Coconut Oil Pie Crust, baked
toasted coconut flakes

Whipped Cream:

1 cup heavy cream
1/2 teaspoon vanilla extract
1-2 tablespoons sugar or honey (gently melt and cool honey if using)

Combine the cornstarch, sugar and salt in a medium saucepan. Whisk cream in gradually. Cook over medium heat, whisking constantly until the mixture is bubbly but do not let it come to a rolling boil. Whisk until custard is thick, about 2 minutes.

Slowly whisk some of the hot custard into the beaten egg yolks, then whisk back into the custard. Cook for about 2 more minutes over medium-low heat, stirring constantly.

Remove the mixture from the stove and whisk in butter and vanilla. Set aside.

Slice the bananas and place a layer on the bottom of the cooled crust. Spread about half of the custard over the bananas to cover, and top with another layer of the remaining slices and custard. Refrigerate until cold.

Using chilled beaters and bowl; whip all the whipped cream ingredients until soft peaks form. Spread unto chilled pie and top with toasted coconut.

Recipe courtesy Sarah Shilhavy

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Whole Wheat Toasted Coconut Banana Muffins

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 22-24 muffins
Preparation Time: 15 minutes

3 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
3/4 – 1 cup sugar (granulated or whole brown)
1 cup melted coconut oil
1 tablespoon water
3 eggs
5 overripe bananas, coarsely mashed
unsweetened, dried coconut flakes or chips

Preheat oven to 325 degrees F.

Whisk the flour, baking soda, baking powder, salt, nutmeg and cinnamon in a medium bowl. Set aside.

Beat the vanilla, sugar, coconut oil, water and eggs in a large bowl until well blended. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among 22-24 muffin cups with paper liners. Sprinkle tops generously with dried coconut.

Bake the muffins in preheated oven for around 20-25 minutes. The coconut will be golden brown and a toothpick inserted into the center of a muffin will come out clean.

Recipe courtesy Sarah Shilhavy

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