Coconut Dessert Recipes

Amazing Coconut Pecan Bread Pudding

stock photo

4 large organic eggs, beaten
1 cup water
1 cup organic milk or cream
3 tablespoons liquid (warmed) virgin coconut oil, plus more for pan
1/3 cup coconut cream concentrate (warmed to soften)
1/2 cup organic whole sugar, or desired sweetener
3 tablespoons coconut flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups dried coconut (I use 1 cup flakes and 1/2 cup shreds)
3/4 cup pecan pieces
5 cups day-old bread broken into pieces

Optional: Add, according to your own preferences or what’s on hand

1 to 2 teaspoon ground cinnamon
1/2 cup organic raisins
Sliced almonds for part or all of, or in addition to, the pecans
1/2 cup fresh or dried or frozen cranberries
1/2 to 3/4 cup fresh or dried or frozen blueberries

Preheat oven to 350 degrees.

In a large mixing bowl, combine eggs, water and milk/cream, coconut oil, Coconut Cream Concentrate, organic whole sugar (or desired sweetener), coconut flour, salt, and vanilla. Beat until well mixed.

Fold in 1 cup of the dried coconut (reserving 1/2 cup of the flakes) and fruits or nuts of your choice, and the bread pieces. Mix only enough to evenly distribute ingredients and make sure all the bread is moistened with the mixture.

Pour mixture into oiled baking pan or casserole. Sprinkle the remaining 1/2 cup coconut flakes (and more nuts if desired) over the mixture.

Bake in a preheated oven for 10 minutes. Reduce oven temperature to 325 degrees and bake for another 50 minutes, or until the top springs back when lightly tapped. Enjoy plain or topped with your favorite topping.

Recipe submitted by Carol, Palm Bay, FL

Submit your recipe here!

Crispy Coconut Crunch Treats

stock photo

3 cups crispy brown rice cereal, (or anything other puffed cereal)
1 cup sunflower seeds (or pine nuts, or any other kind of nut)
1 tablespoon coconut oil (either Expeller-pressed or Virgin, depending on whether or not you want it to taste more coconutty)
1/3 cup raw honey
1/4 cup dried shredded coconut (optional)
1/4 cup chopped fruit (optional)

Preheat oven to 275 degrees. Generously grease a 9×13 pan with additional coconut oil.

Gently stir all ingredients together in a large bowl with a spoon or spatula. Spread in prepared 9×13 baking pan or cookie sheet with sides.

Place in 275 degree oven for 30 minutes. Let cool before cutting. Store in air-tight container if it lasts that long!

Recipe submitted by Carrie, Mesa, AZ

Submit your recipe here!

Gluten-Free Cheesecake

stock photo

Crust Ingredients:

¼ cup coconut flour
¼ cup sorghum flour
½ cup chopped pecans
½ cup shredded coconut
¼ cup coconut oil, melted
¼ cup honey (or less with a dash of Stevia)

Preheat oven to 325 degrees.

Blend the first four ingredients together in a blender or food processer to the consistency of graham cracker crumbs. Heat the coconut oil in a medium sized saucepan until melted. Remove from heat and stir in the blended dry ingredients until moistened. Press the crust mixture into the bottom of a cheesecake or pie pan. (The recipe can be doubled to fit a 9×13 pan.) For a no-bake cheesecake or pie, bake the crust in the oven for approximately 10 minutes. Cool and fill with cheesecake or pie filling. For a baked cheesecake, (below) proceed by combining the following ingredients, or your own cheesecake recipe.

Filling:

3 (8oz.) boxes of cream cheese
½ cup honey (or less, plus a dash of Stevia)
1 – 2 teaspoons vanilla extract
¼ cup lemon juice
1 large egg

Blend the above ingredients until smooth with a hand mixer. Pour into the unbaked crust and spread evenly. Bake at 325 degrees for approximately 20-25 minutes, or until puffed up and starting to lightly brown. Towards the end of baking, if it begins to get too brown before firming up in the middle, turn oven down to 300 degrees and bake until the middle is (or almost) solid.

For an optional fruit topping, heat one 10 oz. package of frozen fruit – blueberries, strawberries, raspberries, or cherries, in a small saucepan until hot. There should be approximately ½ cup of juice in the fruit, if not, add some water. Add honey/stevia to taste. In a small cup, mix 2 tablespoons of arrowroot, corn starch, or kuzu root starch with 1-2 tablespoons of water and blend. Add this mixture to the HOT fruit, and stir until thickened. Spread the fruit mix over the cheesecake.

Refrigerate cheesecake for at least an hour, until cold and ready to serve.

Recipe submitted by Deborah, Shirley, IN

Submit your recipe here!

Easy Energy Bars

example photo shown

4 ripe organic bananas
3 cups organic rolled oats, not quick
2 teaspoons aluminum free baking powder
1 teaspoon cinnamon or pumpkin pie spice
1/2 cup coconut flakes or shredded
1/2 cup dried cranberries
1/3 cup chopped nuts (optional)
Coconut oil

Preheat oven to 350.

Mash bananas well in mixer then add all other ingredients and blend well.

Place dough on a 12×16 inch jellyroll pan that’s been greased generously with coconut oil. Pat out the dough into a rectangle about 1/3″ thick.

Bake at 350 degrees for approximately 18 ? 20 minutes. Cool on rack 15 minutes then cut in bars. Store in air-tight container and refrigerate.

Note: Before or after baking you may brush or drizzle a generous amount of melted coconut oil on top of the bars for an extra energy boost.

Recipe submitted by Sandra, New Port Richey, FL

Submit your recipe here!

Mock Chocolate Cheesecake

Crust:

1 cup macadamias
1 cup almonds
½ cup dates
¼ cup shredded coconut
1 tablespoon cocoa powder

Filling:

3 cups cashews – soaked 1 hour, then drained.
¾ cup fresh-squeezed orange juice
¾ cup raw honey
¾ cup virgin coconut oil
2 teaspoons vanilla
¼ cup cocoa powder (more for a darker chocolate)
½ teaspoon salt

Process crust ingredients in a food processor until crumbly. Press into a springform pan greased with coconut oil. Set aside

Process filling ingredients in a blender till silky smooth. Pour into crust. Cover and freeze until firm. Slice and serve.

This is better than any chocolate cheesecake I’ve had!

Recipe submitted by Kim, Whigham, GA

Submit your recipe here!

Coconut Milk Rice Pudding

stock photo

2 cups water
2 tablespoons coconut cream concentrate
2 cups cooked brown rice (or rice of your choice)
2 tablespoons honey, or sweetener of your choice
1 teaspoon vanilla extract
½ cup dried shredded coconut
¼ cup dried fruit, optional
2 tablespoons virgin coconut oil, optional

Heat the water and coconut cream concentrate in a medium saucepan until it simmering. Add the cooked rice and simmer until almost all of the liquid is absorbed.

Add honey or sweetener of your choice, vanilla, and coconut plus optional ingredients if desired. Let cool for a few minutes. Can be eaten warm (my favorite) or cold.

Recipe submitted by Tammy, Cape Girardeau, MO

Submit your recipe here!

Peanut Butter & Coconut Cookies (Gluten Free – Dairy Free – Egg Free)

1/3 cup unsweetened applesauce
1/4 tsp baking soda
1/2 cup unsalted peanut butter
1/4 cup agave syrup
1 cup shredded coconut (small cut)

Mix applesauce and baking soda together and add to the last three ingredients.

Make small balls and flatten with fork. If dough is too sticky add a little more shredded coconut to mix.

Bake at 350 until bottoms are brown. (Times vary with different ovens).

This amount of ingredients will make a small batch of cookies. Double the recipe for more.

Add different ingredients to change the taste up…a little vanilla, cinnamon, or my kids favorite….cocoa powder.

These are also good as a “no bake” dessert. Omit the baking soda, roll the dough in really small balls and roll in shredded coconut. Place in the fridge and now you have a no bake dessert that is so wonderful.

Recipe submitted by Kathy, San Jose, CA

Submit your recipe here!