Coconut Dessert Recipes

Gluten Free Coconut Cake

Gluten Free Coconut Cake Recipe

photo by recipe author

Servings: 12
Preparation Time: 15-20 minutes

5 large egg whites, at room temperature
3/4 cup of coconut cream (this is the thick cream on top of coconut milk)*
1 large egg, at room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
3/4 cup + 2 tablespoons coconut flour
1 1/2 cup whole sugar
2 tablespoons baking powder
3/4 teaspoon salt
10 tablespoons butter (1 1/4 sticks) or coconut oil, cut into 10 pieces and softened
1/2 cup shredded coconut

1. Preheat oven to 325 degrees. Whisk egg whites, coconut cream, whole egg, and extracts together in a large bowl until combined. Set aside.

2. In a separate bowl mix coconut flour, whole cane sugar, baking powder and salt together.

3. Using an electric mixer, combing flour mixture with butter pieces or coconut oil, one tablespoon at a time. Add 1 cup of egg mixture, increase the speed to medium-high, and beat until light and semi fluffy. Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined. Mix in shredded coconut.

4. Pour batter into a 9×13 pan. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out with a few crumbs attached. The cake will be very golden brown. Let cool before frosting.

5. Frost cooled cake. Top with toasted coconut and serve.

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

Recipe submitted by Philip, Eugene, OR

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Coconut Lemon Bars

Coconut Lemon Bars Recipe

photo by recipe author

Servings: 12 bars
Preparation Time: 5 min

1 cup raw cashews, soaked for about 8 hours and drained
Juice and zest of one organic lemon
12 medjool dates, pitted
1 tablespoon organic virgin coconut oil
1/4 cup, unsweetened shredded coconut, plus more for top (about 1 tablespoon)
2 tablespoons coconut flour
2 tablespoons white chia seed

1. Preheat oven to 400 degrees. Grease 8 x 8 glass dish with coconut oil and set aide. Combine all ingredients in food processor and pulse until very fine and sticky (about 1-2 minutes).

2. Pour cashew coconut lemon mixture into pan and press down firmly and evenly. Sprinkle 1 tbsp. shredded coconut on top.

3. Bake at 400 for 18-20. Let cool completely before cutting into squares.

Recipe submitted by Kristen, Mattapoisett, MA

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Pumpkin Oatmeal Pecan Raisin Cookies

Pumpkin Oatmeal Pecan Raisin Cookies Recipe

photo by recipe author

Servings: 40-48
Preparation Time: 15-20 minutes

3 cups organic gluten free oats
1 cup organic gluten free flour mix*
1 cup organic coconut chips
1 tablespoon organic cinnamon
1 teaspoon organic nutmeg
3 organic eggs
3/4 cup organic brown sugar
1 tablespoon organic vanilla
1 cup fresh roasted or canned organic pumpkin
2/3 cup pecan pieces
1 cup organic raisins
2/3 cup organic virgin coconut oil

Preheat oven to 350 degrees.

Place oats, flour, coconut chips, cinnamon and nutmeg in a large mixing bowl; mix thoroughly and then set aside.

In a smaller mixing bowl combine eggs, sugar, vanilla and pumpkin and mix well. Then pour this mix over the dry ingredients and mix until there are no dry spots.

Add the pecans and the Raisins and finally the coconut oil and mix by hand for about 2-3 minutes.

Drop by spoonfuls onto parchment paper lined baking sheet. Bake for 20 – 25 minutes or until they begin to brown on the edges. Remove from the oven and cool on a wire rack.

*You can make your own gluten free flour mix from one of our recipes here.

Recipe submitted by Donny, San Diego, CA

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Sesame Chocolate Nutty Bites

Sesame Chocolate Nutty Bites Recipe

photo by recipe author

Servings: 28
Preparation Time: 20 minutes + 4 hours chilling

1/4 cup raw honey
2 tablespoons raw sunflower seeds
2 tablespoon walnuts
2 tablespoons cocoa powder
2 tablespoons raw cashews
1 tablespoon almond butter
2 tablespoons pumpkin seeds
3 tablespoons shredded coconut
1 teaspoon coconut oil
6 tablespoons sesame seeds – divided use
parchment paper (preferably unbleached natural), optional
invisible tape, optional
stickers, optional

Lightly grease the mixing bowl for easier removal.

Place ingredients into a bowl – reserving 3 tablespoon of sesame seeds for later use. Mix together. The mixture will be very thick and difficult to stir.

Place a sheet of parchment paper into a dish 7″ x 5″ to line the bottom and sides. Lightly grease the parchment paper with coconut oil. Sprinkle 1.5 tablespoons of sesame seeds onto the parchment paper.

Place the candy mixture into the parchment paper. Grease the back of a spoon or your fingers and mold into the dish.

Sprinkle the remaining sesame seeds over the top of the candy mixture until it is evenly covered.

Refrigerate overnight, or at least four hours.

Remove and cut lengthwise so that you have a rectangular piece which is 2.5″ wide and 7″ long. Now cut 1/2″ pieces which will give you 14 pieces from each rectangle.

OPTIONAL – wrap each piece individually: Remove a strip of parchment paper 7.5″ long. Cut each piece into a 3″ piece strip. Lay the piece of candy in lengthwise, and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself. You should have a round tube now. Attach a sticker if you wish. Now carefully fold down the ends and twist.

Recipe submitted by Starlene, Phoenix AZ

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Gluten Free ABC Brownies

Gluten Free ABC Brownies Recipe

photo by recipe author

Gluten free & dairy free! ABC stands for Avocado, Banana, Coconut!!

Servings: 12
Preparation Time: 15 prep, 20 bake

1 ripe avocado
1 small banana
3/4 cup coconut oil (solid)
3/4 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 tablespoons raw honey
1 cup almond meal
2 eggs
Shredded coconut for topping

Preheat oven to 350.

Blend avocado and banana until smooth in food processor or blender.

Use a stand mixer or mix by hand for remaining steps. Add avocado/banana to bowl. Add coconut oil, cocoa powder, cinnamon, vanilla extract, and honey. When combined, add almond meal. When roughly mixed, add eggs and mix thoroughly until smooth.

Spoon mixture into cupcake linings in cupcake tray.

Sprinkle with shredded coconut.

Bake at 350 degrees for 20 minutes. Cool on a wire rack.

Recipe submitted by Carl, Penfield, NY

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Gluten Free Thin Mint Candies

Gluten Free Thin Mint Candies Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1/2 cup organic virgin coconut oil (or 4 tablespoons coconut oil and 4 tablespoons unsalted organic grass-fed butter)
6-8 tablespoons organic cocoa powder (adjust according to taste)
tiny pinch fine-ground Himalayan pink salt
40-80 drops liquid vanilla stevia* (adjust according to taste)
2-3 drops high-quality peppermint essential oil (or peppermint extract, to taste)
2 tablespoons shredded coconut, optional

In small saucepan on low heat, melt together coconut oil and butter (if using). Carefully whisk in cocoa powder and salt and mix till thoroughly combined. Remove from heat. Add stevia and peppermint essential oil or extract. Mix well.

Pour evenly into 12 regular-sized muffin tin cups. If desired, sprinkle 1/2 teaspoon shredded coconut on top of each thin mint. Freeze for at least 15 minutes or until hard. Remove from muffin tins and store in resealable bag in freezer.

Add in different spices, extracts or other goodies to create countless variations:

cinnamon
various extracts, such as orange or almond
coffee granules
different flavors of liquid stevia, such as raspberry or English toffee
chopped nuts

*Maple syrup can be used instead of stevia.

Recipe submitted by Sheri, Camby, IN

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Pineapple, Mango and Coconut Tropical Bars

Pineapple, Mango and Coconut Tropical Bars Recipe

photo by recipe author

Servings: 12
Preparation Time: 60 minutes

For the cake:

1 cup quinoa flakes
1/2 cup brown rice flour
1/2 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup whole sugar
1 cup fresh or frozen pineapple
1 cup fresh or frozen mango
1/2 cup unsweetened applesauce
1/2 cup water (or unsweetened non-dairy milk)
1 flax “egg” (2 1/2 tablespoons ground flax seeds mixed with 3 tablespoons warm water)
1/2 teaspoon coconut extract
1/2 cup unsweetened shredded coconut

For the topping:

1/4 cup macadamia nuts, chopped
1/4 cup unsweetened shredded coconut
1/4 cup unsweetened flaked coconut
1 tablespoon whole sugar

Preheat oven to 350 F.

Put quinoa flakes in a food processor or blender. Puree slightly. I like to leave some chunks and not blend into a fine flour. I find it gives the cake more texture.

In a large bowl, combine the quinoa flakes, flours, baking powder, baking soda and sugar.

In the same food processor or blender, combine the pineapple and mango, and blend until smooth.

Add the pineapple and mango, along with the flax egg, applesauce, water, coconut extract and shredded coconut to the flour mixture. Mix until just combined.

Pour the mixture into an 8×8 lightly greased or sprayed baking pan. Smooth the top.

Sprinkle all the topping ingredients on top.

Bake for 40-45 minutes, or until edges become slightly brown and the coconut is toasted on top.

Allow to cool for at least 30 minutes. Cut into 12 square bars.

Recipe submitted by Shelby, Orangevale, CA

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Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting

Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

Carrot Cake:

1 cup coconut flour
2 teaspoon cinnamon
1/4 cup + 2 tablespoons unsweetened shredded coconut
4 medium carrots, grated
6 eggs
3/4 cup organic sugar
1 medium ripe banana
8 oz crushed pineapple
1/2 cup unsweetened applesauce
1 cup coconut milk*

Chocolate Frosting:

1 cup/8 oz butter, softened
1/2 cup extra dark cocoa powder
powdered sugar, as needed (make sure it’s gluten-free)
2 teaspoons vanilla extract
4 tablespoons coconut milk*

For the cake:

Preheat the oven to 350 degrees F. Grease a 9″x13″ glass baking dish.

In a large bowl, mix the coconut flour, cinnamon, shredded coconut and grated carrots. Set aside.

In a separate bowl, whisk the eggs and gradually add the sugar, beating to add volume. Smash the ripe banana into the egg mixture and continue to beat until smooth. Add in the crushed pineapple, applesauce and coconut milk. Stir to combine.

Add the wet mixture to the bowl with the coconut flour, and stir until smooth and clumps are gone.

Pour batter into prepared baking dish and bake for 45-50 minutes. Let cool completely before icing.

For the frosting:

In a standing mixer or with a hand mixer, beat butter, cocoa and sugar until lumpy and just coming together. Add sugar as needed. Slowly add vanilla and coconut milk one tablespoon at a time. Beat on high speed until light and fluffy.

The cake is very moist and should be stored in the refrigerator.

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

Recipe submitted by Taylor, St. Augustine, FL

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