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Coconut Dessert Recipes

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Coconut Honey Chocolate Bites

Coconut_Honey_Chocolate_Bites
Coconut Honey Chocolate Bites
photo by recipe author

Servings: 6
Preparation Time:  30 minutes

Warm the coconut oil until it is liquid. Add in all ingredients except for the chocolate. Mix well.

Line a shallow pan with parchment paper or foil and lay out the coconut mixture and pat it down to flatten evenly. Pop it in the freezer until solid.

Melt chocolate using a double boiler and pour over the solid coconut-honey mixture. Let it set in the freezer

Once the top chocolate layer hardens, remove it from the freezer and cut it into bite size pieces or squares. Keep refrigerated.

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Healthy Cinnamon Stars with Coconut Frosting

Healthy_Cinnamon_Stars_with_Coconut_Frosting
Healthy Cinnamon Stars with Coconut Frosting
photo by recipe author

 

These are traditional Christmas cookies in Switzerland. They’re called cinnamon stars and are usually coated with sugar frosting. This recipe offers is a healthy alternative for both the cookie and the frosting.

Preparation Time:  60 minutes

For the cookies:

  • 80 grams dried apple
  • 40 grams ground hazelnuts
  • 2 teaspoons cinnamon

For the frosting:

Place the dried apple pieces in your food processor, then transfer into a bowl. Mix in the hazelnuts and the cinnamon, blend together well with a spoon or your hands.

Now carefully add water until you get a dough. It doesn’t need much.

Roll the dough and cut out star shaped cookies. Put them on a dehydrator sheet and let them dehydrate for about 2 hours. This step isn’t necessary but cures them.

For the frosting heat up the coconut butter until it is has a peanut butter-like consistency. Mix it with the honey and water and spread it on the cookies.

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Gluten Free Pumpkin Pie


Gluten Free Pumpkin Pie Recipe Photo

Gluten Free Pumpkin Pie (photo by author)

Servings: 8
Preparation Time: 1 hour

Crust

  • 1 cup almond flour*
  • 1/2 cup arrowroot starch
  • 1/4 cup tapioca starch
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons palm shortening or butter
  • 1/4 cup cold water (more or less as needed)

Filling

Whipped topping

  • 14 oz full-fat coconut milk**
  • 1 teaspoon honey

Preheat oven to 350 degrees ºF.

In a mixing bowl, combine dry ingredients for crust. Add in palm shortening and blend until a coarse crumble is created. Slowly add in cold water, just until a dough ball begins to form.

On a piece of wax or parchment paper, place dough. Top dough with another piece of wax or parchment paper and roll dough out in a circle about 1/4″ thick. Place dough in a 9″ pie plate and form edges of crust. Pierce with fork and bake for about 10 minutes.

Meanwhile, combine raw nuts and water in a blender or food processor. Blend until smooth. Add in pumpkin puree (see note below) and remaining ingredients. Blend until smooth or about 45 seconds, scrapping sides if necessary.

Pour filling into pie shell and bake for about 45-60 minutes until top starts to brown and filling is set. If necessary, cover pie with foil to prevent over browning. Let pie cool completely and store in fridge.

In a small blender, pulse together coconut milk and honey until whipped. Store whipped coconut in fridge until ready to serve.

To make pumpkin puree:
Steam pumpkin. I used small pie pumpkins. Cut them in half and scrape out seeds. Don’t discard seeds! (Use in other recipes). Place the pumpkin halves cut-side down in a large baking dish.

Pour about 1/4 cup of water in dish. Bake at 350 ºF for about 30-40 minutes or until soft.

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

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

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Coconut Chia Fruit Pudding


Coconut Chia Fruit Pudding Recipe Photo

Coconut Chia Fruit Pudding (photo by recipe author)

Servings: 1
Preparation Time: 30 minutes

  • 1/2 cup diced fruit of your choice (for this recipe I used strawberries)
  • 1 tablespoon raisins (optional)
  • 1/4 cup coconut milk*
  • 4 teaspoons chia seeds
  • 1/2 cup orange juice
  • 1/8 teaspoon vanilla extract
  • A dash of organic cinnamon powder (optional)
  • 1 teaspoon shredded coconut

Put the diced fruit and raisins in the serving bowl or a glass. Add coconut milk, chia seeds, orange juice, vanilla extract and cinnamon in a small mixing bowl and stir. Pour this mixture on the top of fruit and raisins. Top with shredded coconut.

Refrigerate for at least 30 minutes (or chill overnight) and serve.

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

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No Bake Triple Coconut Seed Bars


No Bake Triple Coconut Seed Bars Recipe Photo

No Bake Triple Coconut Seed Bars (photo by recipe author)

Servings: 20
Preparation Time: 10 minutes

In a large mixing bowl, combine coconut cream concentrate with coconut oil, vanilla, and raw honey. Stir well with a fork until combined.

Add the coconut flakes, chia seeds, hemp seeds, flax seeds, tapioca starch, and salt. Combine very thoroughly with a fork until homogenous.

Scrape mixture into a 9×13 pan. Pat down evenly with a spatula or clean hands. Cover and refrigerate several hours, or until hardened.

Remove from refrigerator and cut into 2″ squares. Return to refrigerator for storage. Makes a great high-energy gluten-free snack!

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Carrot Coconut Candy


Carrot Coconut Candy Recipe Photo

Carrot Coconut Candy (photo by recipe author)

Makes 40-50 pieces
Preparation Time: 1 hour

Place the grated carrot, sugar, honey, and salt in a saucepan over medium high heat. Stir until the sugar melts. Add the lemon juice and zest, reduce heat, and simmer uncovered for 30 minutes until carrots are tender and juice is syrupy. Let cool.

Transfer mixture to a food processor along with 1/2 cup of the shredded coconut and the coconut cream concentrate. Process until a thick paste forms.

Roll into truffle-sized balls and roll balls in the remaining shredded coconut. Place on a lined baking sheet.

Let dry for a day on the baking sheet before placing in a covered container where they will keep up to a week.

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Gluten Free Dairy Free Whole Egg Coconut Macaroons


Gluten Free Dairy Free Whole Egg Coconut Macaroons (photo by revipe author)

Servings: 24
Preparation Time: 10 minutes

Optional:

Preheat oven to 350 degrees ºF.

Stir together all macaroon ingredients until well mixed. Scoop in desired cookie-sized amounts onto parchment or silicon baking mat lined cookie sheets, pressing dough together with your fingers to help the macaroons hold their shape.

Bake in preheated oven for 12-15 minutes, or until bottoms are nicely browned. Let your macaroons cool for about 10 minutes.

Meanwhile, melt together chocolate chips and coconut oil. Loosen each cooled macaroon from baking mat, then drizzle each with melted chocolate. Let cool, and serve!

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Squeaky Clean Coconut Wonder Bars


Squeaky Clean Coconut Wonder Bars Recipe photo

Squeaky Clean Coconut Wonder Bars (photo by recipe author)

Servings: 12 bars
Preparation Time: 15 minutes

For the crust:

For the topping:

Stir together the crust ingredients, incorporating everything well. It should stick together without being too oily or wet. Press firmly into an 8×8 baking dish.

Mix together the topping ingredients, using enough coconut cream to thoroughly moisten the coconut flakes and hold everything together. Spread evenly over the crust and then press down firmly into the crust.

Refrigerate for at least 1 hour, or until the coconut oil is solidified and you can cut squares without everything crumbling.

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