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Coconut Dessert Recipes

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Toasted Coconut Snow Ice Cream

Toasted Coconut Snow Ice Cream Recipe photo
Toasted Coconut Snow Ice Cream Recipe
photo by recipe author

Servings: 4-6
Preparation Time: 10 minutes

In a small skillet, dry-toast the flaked coconut over medium heat until it just starts to turn golden. Remove from heat and cool completely.

In a medium mixing bowl, stir together the coconut milk, maple syrup, vanilla, and salt.

Scoop up your snow into a large mixing bowl and then pour the coconut milk mixture over the top. Use a large spoon to mix it all together. It will look clumpy at first, but will smooth out as you mix. Add more snow if needed.

Either top each serving with some of the toasted coconut and eat immediately, or stir it in and then freeze the mixture until it reaches the desired texture.

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

Recipe submitted by Angela, Longmont, CO

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Coconut Almond Cups II

Coconut Almond Cups II Recipe photo
Coconut Almond Cups II Recipe
photo by recipe author

Servings: 16
Preparation Time: 20 minutes

Gather all ingredients and equipment.

Line 16 cups in the mini muffin/cupcake pan with paper liners and set aside.

In a small bowl add the unsweetened coconut, coconut cream concentrate, and powdered sugar. Mix well and set aside. If not moist enough add a little more of the coconut cream concentrate or coconut oil that has risen to the top of the jar. Set aside.

Add dark chocolate and coconut oil to a double boiler. Continue to stir often until fully melted.

Using a teaspoon, scoop out coconut mixture and roll into balls – you should yield 16 balls.

Place coconut balls on a silpat or plastic cutting board and top with one almond. Slightly press down.

Once the chocolate has melted, using a teaspoon scoop one teaspoon into each prepared mini muffin cup.

Next, add one ball of coconut mixture with almond to each muffin cup and slightly press down until the chocolate starts to come up around the sides of the coconut ball.

Top each with another teaspoon of melted chocolate so all of the coconut mixture is covered. Place tray in the freezer or refrigerator until firm.

Recipe submitted by Jenny, Middletown, RI

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Dark Chocolate Coconut Oat Bars

Dark Chocolate Coconut Oat Bars Recipe photo
Dark Chocolate Coconut Oat Bars Recipe
photo by recipe author

Servings: 9
Preparation Time: 10 minutes

Using a food processor, mix oats, coconut oil, shredded coconut, and maple syrup until it has a sticky consistency.

Press mixture into a 5 x 5 dish and pour melted chocolate on top. Refrigerate until chocolate on top has hardened.

Recipe submitted by Kym, WA

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Almond Coconut Truffle Bites

Almond Coconut Truffle Bites Recipe photo
Almond Coconut Truffle Bites Recipe
photo by recipe author

Servings: 18
Preparation Time: 40 minutes

Combine coconut oil, cocoa, and sweetener in a small bowl. Leave on the counter to stay in liquid form.

In a mixer bowl, combine cream cheese, coconut, nuts, and remaining 4 tablespoons sweetener. Mix well.

Form cream cheese mixture into tablespoon-sized balls on a sheet of waxed paper or in a muffin tin; freeze for 30 minutes or until slightly hardened.

Remove from freezer and drizzle balls with chocolate.

Store in freezer; these are wonderful served cold. Makes approximately 1 1/2 dozen balls.

Recipe submitted by Melissa, Tyler, TX

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Almond Coconut Oil Chocolate

Almond Coconut Oil Chocolate Recipe photo
Almond Coconut Oil Chocolate Recipe
photo by recipe author

Servings: 30-36 pieces
Preparation Time: 20 minutes

You will need 3-4 silicone ice cube trays or petite fours papers with a mini muffin tin.

Melt coconut oil, add maple syrup, slowly add cocoa powder (I use a small strainer or sifter to get any lumps out), and stir well until smooth. Stir in vanilla extract.

Place desired amounts of shredded coconut and almonds in the bottom of a silicone ice cube tray or in small petit-fours papers in a mini muffin tin. Pour the chocolate mixture into the tray or papers, filling 3/4 full.

Place in freezer for fast set up, or in refrigerator overnight. Keep in the refrigerator when not serving to maintain firmness.

Notes:

If doing Weight Watchers, and using the petite-fours papers, these have about 2 points each. They will vary in size and points if using silicone ice cube trays.

Recipe submitted by Rebecca, Aurora, OH

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No Bake Chocolate Coconut Dream Bars

No Bake Chocolate Coconut Dream Bars Recipe photo
No Bake Chocolate Coconut Dream Bars Recipe
photo by recipe author

Servings: 30
Preparation Time: 15 minutes

Start at the top of the ingredients list and add all to a food processor. Process for about 1 minute. It will form a soft ball.

Press into and 8×8 pan that has been lightly coated with coconut oil. Sprinkle top with some coconut, or leave plain. Refrigerate until firm. You may need to turn the pan upside down and run warm water over it briefly to loosen. Turn out on waxed paper, cut into small squares. Store in covered container in refrigerator.

*If the dates are hard, soak them for about 5 minutes in warm water.

Recipe submitted by Judy, Gainesville, FL

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Holiday White Chocolate Coconut Bars

Holiday White Chocolate Coconut Bars Recipe photo
Holiday White Chocolate Coconut Bars Recipe
photo by recipe author

These make an excellent addition to a Thanksgiving gift basket, or a great desert for Thanksgiving or Christmas meal.

Servings: 20 chocolate bars or 100 chocolate pieces
Preparation Time: 30 minutes total

Melt nut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add the rest of the ingredients.

Stir to combine until chocolate is fully melted. Coconut oil or parchment line the bottom of a 9 x 13 inch pan. Pour mixture into pan and cool in the fridge until solid.

When it is set, cut into bars or bites and enjoy! Store in the fridge, as they will soften on the counter.

Recipe submitted by Tamara, Spring, TX

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Coconut Oil Espresso Oatmeal Cookies

Coconut Oil Espresso Oatmeal Cookies Recipe photo
Coconut Oil Espresso Oatmeal Cookies Recipe
photo by recipe author

Servings: 22-25
Preparation Time: 5 minutes

  • 1 1/4 cups certified gluten-free rolled oats
  • 1/2 cup oat flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons instant espresso powder
  • 1/2 cup coconut oil, at room temperature
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon pure Mexican vanilla extract
  • 1 cup unsweetened, finely shredded coconut
  • 1/2 cup finely chopped dark chocolate
  • 1/2 cup finely chopped pecans

Preheat the oven to 350 degrees ºF. Line two baking sheets with parchment paper.

In a large mixing bowl, combine the oats, flours, baking powder, baking soda, salt, cinnamon, and espresso powder.

In a separate mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and sugar until creamy. Add the egg and beat until just incorporated. Add the vanilla and beat again.

Working in two batches, add the dry ingredients to the wet ingredients until a dough forms. Fold in the coconut, chocolate, and pecans.

Using a cookie dough scooper, scoop the dough by 1 teaspoon into your hand, roll the dough into a small ball, and place on the prepared baking sheets.

Bake for 10-13 minutes, or until the cookies are lightly golden on the edges. Let them cool for 3-5 minutes on the baking sheet then move to wire rack to cool completely

Recipe submitted by Chelsy, Houston, TX

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