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Coconut Dessert Recipes

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Coconut Brownie Bites

Coconut Brownie Bites Recipe photo
Coconut Brownie Bites Recipe
photo by recipe author

Servings: 18
Preparation Time: 15 minutes

Pour the coconut into a food processor and blend until small pieces are produced.

Add all of the remaining ingredients and blend well.

Using a small cookie scoop, place each bite onto dehydrator sheets. Dehydrate at 125 for 2-4 hours depending on how soft you want them.

Oven option: Set temp to lowest possible setting or use dehydrator setting. Bake for 1-2 hours depending on heat setting.

Recipe submitted by Kate, Highlands Ranch, CO

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Easy Mango Blackberry Swirl Ice Cream Pie

Easy Mango Blackberry Swirl Ice Cream Pie Recipe photo
Easy Mango Blackberry Swirl Ice Cream Pie Recipe
photo by recipe author

Servings: 4 – 8 slices
Preparation Time: 1 hour or more

Crust:

  • 1/3 cup egg whites (about 3 eggs)
  • 1/3 teaspoon salt
  • 1/3 cup whole brown sugar
  • 1 1/2 cups coconut flakes, toasted

Blackberry Sauce:

  • 3 cups fresh or frozen blackberries
  • 3-5 tablespoons whole brown sugar or raw honey
  • 1 tablespoon arrowroot powder
  • pinch of salt

Mango Frozen Kefir:

  • 2 cups pureed mango
  • 1 1/2 cups kefir (you can use regular coconut milk* or coconut kefir for a dairy-free option!)
  • 2-4 tablespoon raw honey, if needed
  • 2 or 3 egg yolks (leftover over from the meringue pie)
  • pinch of salt

Crust:

Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add sugar and the salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn’t get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker’s instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won’t have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard.

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

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

Recipe submitted by Marillyn, Britt, IA

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Coconut Flour Coconut Cupcakes with Lime Icing

Coconut Flour Coconut Cupcakes with Lime Icing Recipe photo
Coconut Flour Coconut Cupcakes with Lime Icing Recipe
photo by recipe author

You can make these cupcakes lemon or orange, just switching out the citrus zest and juice

Servings: 8-10 cupcakes
Preparation Time: 15-20 minutes

Key Lime Icing

Cupcakes:

Preheat oven to 340° degrees.

In a small bowl blend eggs, coconut oil and maple syrup with a hand blender. Stir in coconut flour, salt, baking soda and shredded coconut, beating 1 minute.

Line a cupcake tin with unbleached baking cups. Spoon batter into each cupcake liner, making 8 large (about 1/4 cup per cupcake or 10 medium.)

Bake at 340° for 20 minutes on middle oven rack.

Remove cupcakes from oven and allow to cool for 20 minutes. Frost with Key Lime Icing and serve.

Icing:

If needed, soften coconut cream jar in warm water. Mix all the ingredients together until well mixed and smooth. Add coconut milk 1 tablespoon at a time, beating well. Ice cupcakes. Top with Lime zest or toasted coconut.

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

Recipe submitted by Sondra, Telford, PA

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No Bake Coconut Cookie Bites

No Bake Coconut Cookie Bites Recipe photo
No Bake Coconut Cookie Bites Recipe
photo by recipe author

Servings: 18
Preparation Time: 15 minutes

  • 3 cups Medjool Dates, pitted and soaked
  • 1 3/4 cup unsweetened coconut, medium shreds or chips (may need to add about 1/4 cup more if not using protein powder)
  • 4 tbsp coconut cream concentrate, softened
  • 2 tbsp virgin coconut oil, softened
  • 1 1/2 cups raw almonds
  • 1/3 cup vanilla egg white protein (optional, but adds some vanilla flavoring to the cookies)

Once the dates have soaked for a couple hours, add them to a food processor along with the coconut cream concentrate and coconut oil (add protein at this time.)

Process until mixture is well combined and cream and oil are fully melted. Add in the coconut and blend until consistency is doughy and moldable. Add the almonds at this time and blend until almonds are well incorporated.

Pack the dough into balls, you may need to press firmly.

I prefer to store in the refrigerator in an airtight container. The coconut cream and oil will harden when cooled and allow for a harder ball

Recipe submitted by Kate, Highlands Ranch, CO

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No Bake Fruit Tart

No Bake Fruit Tart Recipe photo
No Bake Fruit Tart Recipe
photo by recipe author

Servings: 6
Preparation Time: 15 minutes

Crust:

  • 1 cup raw macadamia nuts, pecans, or walnuts
  • 1/4 cup dates, pitted
  • 1/8 cup dried coconut

For the custard:

  • 2 cups chopped cashews, or pine nuts soaked for at least 1/2 hour
  • 1/2 cup lemon juice (or lime juice)
  • 1/2 cup honey, I use raw
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt

Topping:

  • Fruit of choice

To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of a removable bottom tart pan. Press crust onto the coconut. This will prevent it from sticking.

To make the custard, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using). Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until semi firm. Remove the tart from the freezer and decorate with fruit of your choice. I use strawberries, kiwi and blueberries and any other organic berry I can get my hands on.

Place back in the freezer another 10-20 minutes until firm.

Serve.

Recipe submitted by April, Las Vegas, NV

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Almond Coconut Bars

Almond Coconut Bars Recipe photo
Almond Coconut Bars Recipe
photo by recipe author

Servings: 24
Preparation Time: 10 minutes + chill time

1. Melt coconut oil in a small saucepan on the stove on low heat.

2. Line a 9×9″ baking pan with wax paper.

3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.

5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.

6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Recipe submitted by Sarah, Marietta, GA

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Coconut Date Truffles

Coconut Date Truffles Recipe photo
Coconut Date Truffles Recipe
photo by recipe author

Servings: about 30 truffles (depending on how big you roll them)
Preparation Time: 20 – 30 minutes

Make sure all of your dates are pitted by cutting a slice in the date and pulling out the pits.

Place all of the ingredients (except the additional cocoa powder) in a food processor. Process until finely ground.

Place a small amount of cocoa powder in a shallow bowl.

Roll mixture into small balls, the size of your preference. I like to roll them into marble sized balls.

Drop 3 or 4 balls in the bowl with cocoa powder and roll around until coated.

Store dates chilled until ready to serve.

OPTIONS: Instead of rolling your truffles in cocoa powder, you can also use toasted almonds or unsweetened coconut!

Recipe submitted by Angela, Boca Raton, FL

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Chocolate Almond Coconut Bars

Chocolate Almond Coconut Bars photo
Chocolate Almond Coconut Bars
photo by recipe author

Servings: 24
Preparation Time: 20 minutes

1. First grind up the almonds and chocolate together until fine– but not too fine.

2. Leave half of the almond-chocolate mixture in the food processor and set the other half aside.

3. Add half a teaspoon of sea salt, 2 cups of dates,1/2 cup shredded coconut and 2 heaping tablespoons of almond butter and process until combined. Transfer into a large bowl.

4. Now process the remaining chocolate-almond mixture, sea salt, dates, coconut and almond butter. Add to the large bowl.

5. Wet your hands, further combine the mixture, and press firmly into a parchment lined 13×9 pan. Let the parchment hang over the ends so that you can lift the bars out.

6. Cover and refrigerate for a few hours or overnight. Lift the bars out of the pan and slice into desired size.

Recipe submitted by Leslie, Amsterdam, NY

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