Coconut Dessert Recipes

In a small mixing bowl combine peanut butter, coconut cream concentrate, and honey until well combined. Sift in cocoa powder and coconut flour together and add to peanut butter mixture. Stir or knead mixture until it forms a ball.

Roll into small balls, about 1 inch in diameter. If desired, roll in shredded coconut. Keep in a cool place.

Recipe submitted by Rebeca, Eugene, OR

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Carob Coconut Candy

16 oz. coconut cream concentrate
1 cup shredded or flaked coconut
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup carob powder
1 tablespoon raw honey (or to taste)
nuts, seeds, dried fruit such as currants, raisins, to taste (optional)

Soften jar of coconut cream concentrate in warm water if necessary. If you use a food processor, you don’t need to soften it before mixing. Mix all ingredients except nuts, seeds and dried fruit together until well blended in a food processor, electric mixer, or by hand. Fold in remaining ingredients.

Drop mixture in globs on parchment paper and freeze. After it hardens, store in a jar in the refrigerator. Adjust amount of coconut to desired consistency. Add coconut oil if needed.

If you’re not happy with the final flavor after it hardens, just leave out at room temp to soften and add whatever you think it needs.

Recipe submitted by Sandy, Millville, CA

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Easy Coconut Tapioca Pudding

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2 cups water
3 tablespoons organic tapioca pearls
3 tablespoons sugar or honey
1/8 teaspoon salt
3/4 cup coconut milk*
optional: coconut chips (or shreds), coconut cream concentrate

Bring water to a boil in a small saucepan. Add tapioca and whisk to keep pearls separate. Cook for 15 minutes or until tapioca is done, whisking constantly. Add sweetener, salt and coconut milk. Cook another few minutes, then add coconut. Take pan off heat and stir in 1-2 tablespoons of coconut cream concentrate…yummmm! *To make Coconut Cream Milk stir approximately 1 teaspoon of coconut cream concentrate to every 6 oz of water or make Homemade Coconut Milk.

Recipe submitted by Cynthia, Addison, TX

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Tropical New York Style Cheesecake

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Gluten & Wheat Free!

Macaroon Crust (plus cookies):

4 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 1/4 cups organic whole sugar
1/4 cup coconut flour
1/4 teaspoon salt
2 1/2 cup flaked, unsweetened dried coconut

Preheat oven to 300 degrees F. Grease spring-form pan with coconut oil and dust with coconut flour or line with wax paper or parchment.

In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff. Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest.

Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies.

Cheesecake filling:

5 (8 oz) packages cream cheese, softened
1 cup organic whole sugar
3 tablespoons coconut flour
1 teaspoon vanilla extract
1 tablespoon pineapple frozen juice concentrate, thawed
1 cup sour cream
4 eggs

Preheat oven to 325 degrees F.

Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add pineapple juice concentrate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake for 1 hour and 10 minutes or until center is almost set. Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with fresh sliced strawberries or canned cherry or blueberry pie filling.

Recipe submitted by Penny, North Pole, AK

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Orange Coconut Carob Fudge

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(No Bake – Gluten Free)

3 cups walnuts
2½ cups shredded coconut
½ cup carob powder
¼ cup honey
¼ cup pitted dates
3 tablespoons coconut oil
½ teaspoon vanilla beans (scrape and set the seeds aside)
½ teaspoon finely grated orange zest

Process nuts and coconut in a food processor and set aside in a mixing bowl. Stir the remaining ingredients together and mix until well blended. Add this mixture to the coconut mixture and stir very well. Press into a glass container and chill in the fridge until firm to cut. Recipe submitted by Jane, West Baldwin, ME

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No-Bake Chocolate Coconut Peanut Butter Cookies

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½ cup honey or maple syrup
¼ cup coconut oil
¼ cup cocoa powder
1 teaspoon ground cinnamon
½ cup peanut butter
1 cup quick oats*
1 teaspoon vanilla extract

Combine first 4 ingredients in a small pot and bring to a boil. Boil 3 minutes and remove from heat. Stir in peanut butter, oats, and vanilla.

Drop by spoonfuls onto waxed paper. I like to store mine in the freezer, but the fridge also works if you don’t want them quite so hard. Makes about 12 cookies.

*You can substitute some dried coconut for the oats, especially if you want gluten free.

Recipe submitted by Joy, Lobelville, TN

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No-Bake Almond/Coconut Energy Morsels

1 cup assorted raw nuts (almonds, walnuts, cashews, pecans)
¼ cup almond meal
¼ cup dried unsweetened shredded coconut
¼ cup almond butter
¼ cup coconut oil
½ teaspoon vanilla extract
1 teaspoon raw honey
¼ teaspoon Himalayan salt
½ cup dried cranberries or cherries

Chop raw nuts so they are in small chunky pieces. Place in a bowl and mix in shredded coconut.

Lightly heat almond butter and coconut oil until melted, then add honey, vanilla and salt. Mix well. Mix almond meal into liquid mixture and fold in the nuts and coconut. Add dried berries last and mix well.

Form mixture into little morsels and store on plate in refrigerator. Wrap in wax paper to carry with you (in case the oil melts a bit in a warm climate) for an afternoon energy boost!

Recipe submitted by Linda, Brooklyn, NY

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