Feed

Coconut Dessert Recipes

  • Home
  • Tag: Coconut Dessert Recipes

Individual Strawberry Coconut Rhubarb Crisps


Individual Strawberry Coconut Rhubarb Crisps Recipe photo

Individual Strawberry Coconut Rhubarb Crisps (photo by recipe author)

Servings: 2
Preparation Time: 15 minutes

Preheat the oven to 350 degrees ºF.

In a small bowl, stir together the strawberries, rhubarb, and one tablespoon of arrowroot to coat. Stir in the teaspoon of honey and the vanilla.

In another small bowl, stir together the almond flour, coconut, and remaining arrowroot. Use a fork to cut in the butter, and then stir in the remaining honey. It will be fairly wet.

Lightly butter two, 8 ounce ramekins. Divide the fruit mixture evenly between both, and then use a spoon to spread the topping evenly over the fruit. Place the ramekins in a baking dish with a rim, as you will get some spill-over from the bubbling fruit.

Bake for 45 minutes, or until the topping is lightly browned and the fruit juices are bubbly and appear to be thickened. Serve hot or at room temperature.

Angela from Longmont, CO just won $50 for this recipe and photo! Submit yours here.

Read More

Gluten Free Coconut Pie Crust

Gluten Free Coconut Pie Crust Recipe photo

Gluten Free Coconut Pie Crust photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Read More

Coco’n’oat Balls

Coco n oat Balls Recipe photo

Coco’n’oat Balls photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Stir together oil, cocoa, honey, almond butter and salt in a mixing bowl. Add coconut and oats and mix until coated. Line cookie sheet with wax paper. Form mixture into tiny balls and place on wax paper. Freeze for a couple hours and enjoy!

This recipe is very forgiving. Add or subtract amounts to taste.

Option:
Instead of steel-cut oats, use 1 1/2 cups old fashioned oats and eat straight from the bowl without freezing.
Sharla from Boise, ID just won $50 for this recipe and photo!
Submit yours
here.

Read More

Chocolate Coconut Macaroons with Chocolate Glaze

Chocolate Coconut Macaroons with Chocolate Glaze Recipe photo
Chocolate Coconut Macaroons with Chocolate Glaze
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Macaroons:

Glaze:

Preheat oven to 250 degrees ºF. Line a baking sheet with parchment paper.

In a mixing bowl, sift together all dry macaroon ingredients, removing any clumps.

Add coconut milk and syrup string till a thick batter forms.

Firmly pack coconut batter into a 1 1/2 tablespoon cookie scoop by scooping and dragging along the sides of bowl. Drop onto baking sheet.

Bake for 40 minutes.

Transfer to a cooling rack to allow macaroons to harden.

Glaze:

Heat one cup water in a small saucepan. Place cacao butter in a heatproof bowl, and melt over simmering water. Remove from heat and whisk in remaining ingredients.

Allow the chocolate glaze to briefly cool and thicken, however, do not allow glaze to harden.

Dip macaroons in chocolate and place on frozen cookie sheet. This will quickly harden the glaze. Allow the macaroons and glaze to set before serving.

Chill macaroons in refrigerator for 30 minutes. Macaroons are best served chilled.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

Caroline from Honolulu, HI just won $50 for this recipe and photo!
Submit yours
here.

Read More

No Bake Dark Chocolate Dipped Coconut Macaroons

No Bake Dark Chocolate Dipped Coconut Macaroons Recipe photo
No Bake Dark Chocolate Dipped Coconut Macaroons
photo by recipe author

Servings: 16-18
Preparation Time: 30 minutes

1. Combine coconut, coconut flour, and sea salt in a bowl or food processor. Add coconut oil, honey and vanilla extract. Combine until the “dough” starts to stick together. If it doesn’t, add more honey or coconut oil. Give the dough a taste to see which one, if you want your macaroons to be more sweet, add honey! If they taste just right, add coconut oil!

2. Stick your mixture in the freezer for about 5 minutes. In the meantime, melt your chocolate in a double boiler.

3. Prepare a baking sheet with parchment paper. Roll the dough by tablespoon and dip each macaroon in the dark chocolate. When you have prepared all the macaroons, drizzle dark chocolate on the top using a spoon (and a quick wrist – the key to those drizzles is to flick the wrist, not the hand)!

4. Place the baking sheet in the freezer for 5 minutes. Serve or store in the fridge and share with friends

Sarah from Hood River, OR just won $50 for this recipe and photo!
Submit yours here.

Read More

Chocolate Coconut Peanut Butter Banana Chia Seed Pudding

Chocolate Coconut Peanut Butter Banana Chia Seed Pudding photo
Chocolate Coconut Peanut Butter Banana Chia Seed Pudding
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

  • 1 and 1/3 cups almond milk (or milk of choice)
  • 1/3 cup chia Seeds
  • 2 tablespoons unsweetened
    shredded coconut
  • 1/2 very ripe banana, mashed
  • 1 tablespoon unsweetened
    cocoa powder
  • 1 tablespoon
    maple syrup
  • 2 tablespoons natural peanut butter

Put all the ingredients into a glass jar with tight fitting lid and stir or shake until well combined.

Refrigerate for a few hours or overnight (shake or stir occasionally).

Sprinkle extra coconut on top!

Denise from Wake Forest, NC just won $50 for this recipe and photo!
Submit yours here.

Read More

Chocolate Dipped Raw Honey-Almond Chews

Chocolate Dipped Raw Honey Almond Chews photo
Chocolate Dipped Raw Honey-Almond Chews
photo by recipe author

Servings: 8-12
Preparation Time: 10 minutes

Melt 2 teaspoons coconut oil, in medium sized pan. Add honey, coconut flakes, almond slices, salt and extract, heat over medium heat for about two minutes.

Drop by teaspoonfuls (for 12) or tablespoonfuls (for 8) on a cookie sheet lined with parchment paper (I added a small amount of palm shortening to insure that the candies would not stick). Cool completely (I put mine in the fridge to speed up the process).

Meanwhile, melt the chocolate chips low heat just until melted. Add coconut oil and continue heating just until everything is melted.

Dip cooled candies into the chocolate and place back onto parchment-lined cookie sheet. Cool completely (works well to place them in fridge), and enjoy!

Rachel from Ontario, CA just won $50 for this recipe and photo!
Submit yours here.

Read More

Coconut Einkorn Cookies

Coconut Einkorn Cookies Recipe photo
Coconut Einkorn Cookies Recipe
photo by recipe author

Servings: 12-15
Preparation Time: 40 minutes

Powder the whole cane sugar by blending in a blender or food processor. In a mixing bowl, mix the powdered sugar and butter. Beat using a hand mixer until the mixture turns fluffy. Add egg. Beat well.

At a time, add 1/4 cup of flour and shredded coconut and beat well on low speed. Keep doing until all flour and coconut is mixed well and a dough ball is formed.

Cover dough and refrigerate for 1/2 an hour.

Remove the dough from the refrigerator and roughly make 12-15 balls depending on the size of cookies desired. With your palm, flatten the balls into cookie shapes. The balls do not flatten much while baking. So flatten to the thickness of the cookies you desire. Place them on a greased tray.

Bake in a preheated 325 degrees ºF oven for 15-20 minutes until golden in color.

Remove and let them cool on a cooling rack.

Store in an air tight container.

Sheetal from Foster City, CA just won $50 for this recipe and photo!
Submit yours here.

Read More