Coconut Dessert Recipes

Maple Coconut Bars

photo by recipe author

Servings: 8-12
Preparation Time: 15 minutes

2 cups organic shredded coconut
1 cup coconut oil
1/2 teaspoon vanilla extract
dash of salt
2 tablespoons maple syrup

Combine the shredded coconut and the coconut oil in a sauce pan and melt the oil over low heat. Stir often.

When the coconut oil has melted, add vanilla, salt, and maple syrup. Stir ingredients together until the shredded coconut has re-hydrated a little bit with some of the oil. This might take about 5 minutes.

Once the ingredients are well combined, pour the mixture into a 3 cup glass dish. Using a spatula, press the mixture down until it is firmly packed. Stick in the fridge for at least one hour.

Using a sharp knife that has been run under warm water, cut into bars or cubes of any size. If the bars are difficult to remove, place the bottom of the dish in a shallow pan of hot water for a minute to loosen them.

Recipe submitted by Jessica, Denver, CO

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Chocolate Coconut Clusters

photo by recipe author

Servings: approximately 36
Preparation Time: 30 minutes

1 heaping cup dried, unsweetened coconut
Powdered stevia extract
2-4 tablespoons water
2 cups organic whole sugar, or to taste
1/2 cup coconut milk*
4 tablespoons coconut cream concentrate
4 tablespoons coconut oil
3 tablespoons cocoa powder, sifted to remove lumps
1 teaspoon salt
3 1/2 cups dry quick oats
1 teaspoon vanilla
1/2 cup walnuts or pecans

Measure the coconut and stir in stevia extract to your own taste. I use about 1/16th teaspoon of a concentrated powdered extract, but if you are using a liquid extract or packets you may want to use more.

Rehydrate the dried coconut by stirring in 2-4 tablespoons water then allow it to sit and become fluffy.

In a medium saucepan, bring the sugar, coconut milk, coconut cream concentrate, coconut oil, cocoa, and salt to a boil. Stir in the rehydrated coconut, oats, and vanilla and nuts. Drop by heaping teaspoon on a waxed paper-lined cookie sheet and refrigerate.

These delicious cookies should be stored in the fridge or freezer, as the coconut oil will melt on warm days!

Recipe submitted by Julie, Houston, TX

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

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Hawaiian Rice Pudding

photo by recipe author

Servings: 8-12
Preparation Time: 30-40 minutes

2 cups jasmine rice
1 cup coconut water
4 cups coconut milk (reserve 1 cup)*
1/2 – 3/4 cup organic whole sugar (per desired sweetness)
1 tablespoon coconut oil
1/2 cup organic shredded coconut
1 teaspoon pure vanilla
1/2 teaspoon cinnamon
20 oz. crushed pineapple (drained)**
15 oz. mandarin oranges (drained)

Combine rice, coconut water, 3 cups of the coconut milk, sugar and coconut oil in a 4-5 quart sauce pan. Bring to a boil, and then reduce heat to a simmer for about 15-25 minutes until rice is tender.

While rice is simmering soak the shredded coconut in 1/2 cup of the remaining coconut milk. Drain the pineapple and mandarin oranges and set aside.

When rice is tender remove pan from heat. Add all the remaining ingredients and stir well. Place in a bowl or glass pan and sprinkle a little extra cinnamon on top if desired.

Serve with whipped cream or pour a little extra coconut milk on top before serving.

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

**Try different fruit combinations, you can have a lot of fun with this recipe!

Recipe submitted by Susan, Amelia, OH

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Raspberry Coconut Cream Pie

photo by recipe author

This is a really delicious alternative to cheesecake and lends itself to different kinds of berries as well as different sweeteners.

Servings: 8
Preparation Time: 20 minutes

1-1/2 cups raw almonds
3/4 cup Medjool dates – pitted
1/2 cup coconut flakes (optional)
1 cup full fat coconut milk*
2 cups Greek yogurt, divided
1/2 cup honey, softened and divided
1/2 – 1 teaspoon vanilla extract
1 cup softened coconut cream concentrate, divided
1 cup or more fresh or frozen raspberries
1 tablespoon lemon juice

Pie Shell: (for a 9 inch pan – lightly greased)

In a food processor, pulse the almonds until coarsely ground. Add the dates and coconut flakes (if desired) and mix until blended. Press mixture evenly into pie pan.

Filling:

Mix coconut milk, 1 cup yogurt, 1/4 cup honey and vanilla extract. Quickly mix 1/2 cup softened coconut cream concentrate into the filling mixture.

Fold in the raspberries, reserving a few for the pie top. Spread in prepared pie shell and refrigerate while preparing topping.

Topping:

Using a stick blender or mixer, mix the remaining cup of yogurt with remaining 1/2 cup coconut cream concentrate, 1/4 cup honey and the lemon juice. If too thick, add a bit more yogurt. If too thin, add 1 tablespoon or so more of coconut cream concentrate.

Loosely pile the topping onto the chilled pie to give the appearance of whipped cream.

Top with fresh raspberries and chill for several hours until set. Slice into 8 pieces and serve.

Recipe submitted by Joyce, Campbell, CA

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

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Chocolate Coconut Balls

photo by recipe author

These are delicious and satisfying for chocolate and sweet cravings and another great way to incorporate coconut oil to our diet.

Servings: 8
Preparation Time: 10 minutes

1/2 cup virgin coconut oil, soft but not melted
1/4 cup golden flax seed, ground
1 tablespoon pure vanilla extract
2 tablespoons organic whole sugar
1/2 teaspoon sea salt, (grind for best results)
3 tablespoons unsweetened cocoa powder
1 cup sliced almonds, toasted
1 cup unsweetened coconut, plus more to roll balls in.

Combine all ingredients in bowl and mix well. Form into 24 balls and roll in extra coconut. Refrigerate to firm up.

Recipe submitted by Margy, Rome, NY

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No Cook Chocolate Coconut Bites

This is such an easy treat. You just throw everything into a blender and blend! How much easier can it get? (It can’t).

I have a few tips though.

#1: If you like your sweets really sweet, up the amount of dates to taste.

#2: Increase/decrease cocoa powder as you like it.

#3. Leave the vanillas be or else it’ll be awful.

Kidding. You can use all vanilla extract if you want but I highly recommend using vanilla powder. You’ll love it, trust me.

Now I know some of you are going to want cup measurements. Frankly, I can’t give you exact volume measurements because it’s pretty much impossible to find it. But roughly there’s: 1 1/2 cup dates and 3/4 cup nuts. Roughly being the key word here.

One more thing: these are addictive. Doesn’t matter if you like neither dates or nuts. Just try one.

Comments? Questions? Let me know!

Enjoy!

Sarah

No Cook Chocolate Coconut Bites

No Cook Chocolate Coconut Bites

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 3 minutes

260 grams dates
4 tablespoons cocoa powder
1 teaspoon vanilla powder
1 teaspoon vanilla extract
110 grams nuts of choice
2-4 tablespoons shredded dried coconut

Place all ingredients into a blender/food processor and blend until mixture forms into a dough like consistency. There will still be little chunks of nuts. Scrape down edges of blender/food processor as needed.

Roll into little balls and chill. Eat!

Recipe courtesy Sarah Shilhavy

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Frozen Chocolate Coconut Banana Bites

This is the thing to make when all you want is a little sweet treat with chocolate that won’t take much effort to make. All you do is melt, dip, freeze, wait impatiently, poke bananas to see if they’re fully frozen yet, lick the melted chocolate off your fingers, wait some more, poke again, wait, forget about it, come back and enjoy an amazing little bite bursting flavor.

The chocolate freezes over like a chocolate ice cream shell. The coconut provides little more then something to make it prettier (unless you really load it on) and the banana freezes and becomes like a little bite of ice cream.

It’s a perfect summer treat. Not to mention fairly versatile. Try it with different nut butters (coconut cream concentrate might work really well here!), different dried coconut cuts, chopped nuts and different chocolates. It’s all good.

Enjoy!

Sarah:)

Frozen Chocolate Coconut Banana Bites

Frozen Chocolate Coconut Banana Bites

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Serving: 4
Preparation Time: 10 minutes

3 oz dark chocolate (or other chocolate of choice)
1/4 cup coconut peanut butter
1 tablespoon brown rice syrup (optional, but recommended if using dark chocolate)
1/2 teaspoon vanilla powder or extract
2-3 bananas, sliced to desired thickness
shredded, dried coconut

Melt chocolate over very low heat or double boiler with coconut peanut butter, brown rice syrup and vanilla until melted and smooth. Pour into a bowl and stir a few times to cool.

Dip banana slices into chocolate. Spoon a little extra over the top if desired. Sprinkle with coconut.

Freeze until fully frozen and enjoy!

Recipe courtesy Sarah Shilhavy

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Coconut Treat Balls

photo by recipe author

Servings: 15-20
Preparation Time: 10 minutes

8 ounces unsweetened shredded coconut
8 ounces pitted dates
2 tablespoons coconut oil
1/2 teaspoon allspice (or other spices as desired)
2 tablespoons fruit spread of choice

or for variations:

cocoa powder
nuts
chocolate chips

In food processor, use chopping blade to blend coconut, dates, coconut oil and spices, until dates are finely chopped in mixture.

If using nuts you can add these now to the food processor and may not need to add any fruit spread to bind balls.

If you are not using nuts put the mixture or part (if you want to make different flavors) of the mixture in a bowl. Mix in any extra ingredients you like at this point.

Add fruit spread (if needed) and mix. The mixture should be slightly sticky when you touch it but not wet. (Once you refrigerate the balls they are not sticky to touch.)

Form the mixture into balls about the size of a walnut and put on a plate, refrigerate and enjoy.

Recipe submitted by Karen, Turnersville, NJ

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