Coconut Dessert Recipes

Coconut Cacao Almond Butter Cups

Coconut Cacao Almond Butter Cups Recipe

photo by recipe author

Preparation Time: 20 minutes
Servings: 8

4 oz organic cacao chips
1/3 cup organic coconut oil
2 tablespoons butter
2 tablespoons cacao powder
2 tablespoons honey
1/4 teaspoon vanilla
pinch salt
1 cup almond or walnuts
1 cup dried, unsweetened coconut
1/3 cups almond butter, as needed

Slowly melt cacao chips, oil and butter. Add cacao, honey, salt and vanilla, stirring vigorously to temper the mixture. Add nuts and coconut.

Place small candy cups on a sheet tray. You may use larger ones but won’t have as many. Pour in chocolate mixture to cover bottom. Place 1/4-1/2 teaspoon almond butter on top of chocolate mixture. Cover with remaining chocolate mixture. Freeze for 15 minutes or longer. Keep in cool place such as refrigerator.

Recipe submitted by Cheryl, OKC, OK

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Healthy Blueberry Coconut Balls

Healthy Blueberry Coconut Balls Recipe

photo by recipe author

Servings: 20 – 25 coconut balls
Preparation Time: 20 – 30 minutes

1/2 cup or 5 soft mejool dates, pitted
1/2 cup or 5 figs, cut the stem and gently open like a flower
4 tablespoons organic unsweetened natural cocoa powder
1 or 2 tablespoons almond butter
2 teaspoons cinnamon
1 teaspoon nutmeg
4 teaspoons pure vanilla extract
1 cup organic fresh or unthawed frozen wild blueberries
2 cups organic unsweetened coconut, shredded or flakes
3 or 4 tablespoons virgin coconut oil

Optional: additional unsweetened shredded coconut or coconut flakes to roll the balls in

Place all ingredients except blueberries, coconut oil and flakes/shredded coconut in a food processor and blend until smooth. If you do not have a food processor, cut dates and figs into little pieces with a knife and mix with the other ingredients together.

Add blueberries and flakes/shredded coconut in a food processor and mix on low, just a little until blended. Pour virgin coconut oil and blend on low for other 10 seconds.

Remove from food processor and roll into 1 1/2 inch balls. Roll in extra shredded coconut if you desire.

Refrigerate for 30 minutes before eating.

Sometimes when I do not have time, I just spread all the mixture 1/2 inch thick on a plate and cut into inch by inch pieces after refrigeration.

Enjoy!

Note: I created this recipe to decrease the glycemic index (GI) and glycemic load (GL) of the fruits in order to minimize insulin increase (GI) and to keep the carbohydrate intake low (GL).

Dates: GI – 103; GL – 42.
Figs: GI – 61; GL – 16 (Figs offer a better choice than dates).
Blueberries: GI – 40; GL – 3. Moreover, berries have the highest ORAC ratings per 100 grams among fruits for antioxidant level.

Recipe submitted by Galina, Hudson, NH

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Gluten Free Triple Coconut Honey Cake

Gluten Free Triple Coconut Honey Cake Recipe

photo by recipe author

Servings: 4
Preparation Time: 6 minutes

2 tablespoons virgin coconut oil
1 tablespoon coconut cream concentrate
1 1/2 tablespoons raw honey
1 egg
1/4 cup applesauce
3 tablespoons gluten free all purpose flour
1/4 teaspoon baking powder
pinch salt
1 1/2 teaspoons shredded coconut

Note: I find that gluten-free cakes work well in smaller pans. I use a mini loaf pan for this recipe that measures 3 inches wide by 5 3/4 inches long.

Pre-heat oven to 325 degrees °F.

In a bowl or pan, gently warm the coconut oil, coconut cream concentrate, and raw honey until they can be stirred smooth. Add to bowl with egg and applesauce.

Next stir in flour, baking powder, and salt. Scrape all batter into oiled (I use coconut oil) mini loaf pan. Sprinkle shredded coconut evenly over the top. Bake at 325° for 35-40 or until toothpick comes out clean. Remove from pan and place on cooling rack. Let cool 15 minutes before slicing.

Recipe submitted by Karen, Quincy, CA

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Chocolate Dipped Pumpkin Gingerbread Coconut Macaroons

Chocolate Dipped Pumpkin Gingerbread Coconut Macaroons Recipe

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

1 cup dried shredded coconut
1/2 cup almond meal*
1/4 cup pureed pumpkin
2 teaspoons blackstrap molasses
2 tablespoons raw honey
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 tablespoons virgin coconut oil, melted
1/4 cup chopped (or chips) 70-80% dark chocolate

Preheat the oven to 300 degrees ºF.

In a medium-sized bowl mix together the shredded coconut and almond meal.

In a separate bowl combine the pumpkin, molasses, raw honey, cinnamon, ginger and nutmeg and then add it to the coconut and almond meal mixture. Use a spatula to blend and fold everything together and then drizzle in the coconut oil and mix again.

Place tablespoons of the mixture onto a parchment paper-lined baking sheet. Bake for 30-35 minutes until just starting to turn golden brown on the bottom edges.

Once the macaroons have cooled, melt the chocolate in a small bowl and dip the bottom of each macaroon into the chocolate. Place the macaroons back onto the parchment-lined pan and allow the chocolate to cool and harden.

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

Recipe submitted by Crystal, Baldwin, WI

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Clementine Cranberry Coconut Macaroons

Clementine Cranberry Coconut Macaroons Recipe

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1 1/4 cup dry organic flaked coconut
2/3 cup raw organic almonds
2/3 cup juice from fresh ripe organic clementines (about 10), reserve the peel for another recipe
1/2 cup water
1/4 teaspoon fresh ground pink salt
1 tablespoon fresh ground dried orange peel
1/2 cup raw honey
1 cup unsweetened organic dried cranberries

Pulse coconut in a food processor to make small flakes but not powder, you still want to see texture. Grind almonds to a medium coarse grind.

In a large bowl, mix the coconut, fruit juice and water. Allow to rehydrate at room temperature for 1 hour, stir occasionally. Squeeze out and then drain the coconut in a wire mesh strainer. allow to continue to drain for 3 hours while stirring and pressing/squeezing occasionally.

Mix almond meal, salt and orange peel well in food processor and add honey. Blend well until incorporated (this is your almond paste).

In a mixing bowl, put in the almond paste and knead in the coconut and cranberries until blended well. Using a metal scoop, scoop up mixture and pack it well, place on dehydrator tray that is meant for fruit leather (the one that is solid without slots).

Cover and dehydrate for a total of about 10 hours. Check every hour and pack down with scoop to maintain shape. After about 7 hours you should be able to transfer macaroons to regular dehydrating tray without them falling apart. Continue to dry until firm but still chewy. Store in an airtight container for up to 1 week.

Recipe submitted by Joelle, South Lake Tahoe, CA

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Melt-In-Your-Mouth Dark Chocolate Coconut Oil Truffles

Melt In Your Mouth Dark Chocolate Coconut Oil Truffles Recipe

photo by recipe author

Servings: 18-25
Preparation Time: 25 minutes

6 oz. (1/2 12 oz. bag) semi-sweet chocolate chips
6 oz. (1/2 12 oz. bag) bittersweet chocolate chips
6 tablespoons organic virgin coconut oil
4 tablespoons water
1 teaspoon vanilla (other options: 1 teaspoon grand marnier, brandy, rum, amaretto, or 1/2 teaspoon almond extract)
pinch of salt

For rolling truffles: toasted shredded coconut, cocoa powder, crushed nuts (pecan, pistachio, almond)

Set a stainless steel bowl over a pan of simmering water or use a double boiler. Melt the chocolate and the coconut oil with the water while stirring until smooth. Remove from heat and stir in your extract and salt of choice.

Transfer chocolate to a shallow bowl or dish and let cool in refrigerator for 1 to 2 hours. Scoop into balls and place on parchment or waxed paper. At this point you can roll the truffles in cocoa powder to coat. When I am using coconut or nuts, I find that I need to warm the truffles by rolling them in my hands to get the coarser toppings to stick.

Makes 18-25 truffles depending on size of scoops. Store in airtight container in refrigerator. Bring to room temperature before serving.

Recipe submitted by Karen, Quincy, CA

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Piña Colada Bars

Pina Colada Bars Recipe

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Servings: 10
Preparation Time: 30 minutes

2 cups dried, unsweetened coconut flakes
4 cups filtered water
15 large sun-dried unsulfured organic medjool dates, halved and pitted
2 large, fully ripe organic pineapples
1 1/2 cups whole raw organic cashews, ground to a fine meal

Process coconut in a food processor until roughly chopped. Add to a medium mixing bowl with 2 cups water, stir well and allow to soak for 3 hours at room temperature. Drain in small mesh strainer over a bowl and allow to set in strainer for 9 hours.

Soak dates in 2 cups water for 12 hours at room temperature. Drain dates but reserve soaking liquid.

Finely dice enough of one pineapple to make 3 cups of small-diced pineapple, reserve the rest covered in the refrigerator. Dehydrate pineapple for 3 hours. When done, place in a large bowl covered at room temperature until rest of ingredients are done.

Place dates in a food processor and puree with 1 cup of the reserved date soaking liquid by adding slowly 1/4 cup at a time and blending until smooth. Add the date puree, coconut, and cashew meal in with dehydrated pineapple dices and blend well for 2 minutes by hand with a spatula until well incorporated.

In an ungreased 6×13 pan, evenly spread this mixture to fill the pan end to end and top to bottom. Cover and refrigerate for 12 hours or overnight. Cut into 36 even rectangle bars and dehydrate for 5 hours. Flip the bars over after 3 hours and continue to dry until medium chewy but NOT crispy (yes it is okay to taste test them!)

Core and remove skin from remaining pineapple and slice into 1/2 inch rings. Lay each bar on the slices and cut the pineapple to fit each bar evenly. Gently press the dried bar evenly on top of the pineapple piece that it is cut to, to adhere and set aside. Repeat with all of the bars. Serve and be whisked away to the tropics!

Recipe submitted by Joelle, South Lake Tahoe, CA

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Gluten Free Quadruple Coconut Pie

Gluten Free Quadruple Coconut Pie Recipe

photo by recipe author

Servings: 8
Preparation Time: 5-10 minutes

14 oz light coconut milk*
4 large eggs
1 cup coconut, dried unsweetened shredded
1 cup sugar
1/4 cup coconut oil
1/4 cup coconut flour
1 1/2 teaspoons vanilla
Dash of salt

Optional Toppings:

1/2 cup coconut chips
1/4 mini chocolate chips

Preheat oven to 350 degrees ºF.

Grease pie plate with coconut oil.

Blend all ingredients except optional toppings in blender until combined. Pour into prepared pan and sprinkle coconut chips and mini chocolate chips around the edge. Bake approximately one hour or until knife inserted in center comes out clean. Cool. Serve slightly warm or chilled.

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

Recipe submitted by Kathryn, Cary, NC

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