Coconut Dessert Recipes

Goo Goo Clusters – Real Food Candy

Goo Goo Clusters Recipe

photo by recipe author

Preparation Time: 45 minutes
Servings: 12

Chocolate Coating:

1/2 cup coconut oil
1/2 cup raw cocoa powder
1/4 cup maple syrup

Step 1: Line a muffin pan with 12 paper baking cups. Gently melt coconut oil, and stir in cocoa powder and maple syrup. Once melted use a tablespoon to pour 3/4 – 1 tablespoon melted chocolate into the bottom of each paper muffin cup. Put in the freezer to firm up while you make the other layers. Save the remaining chocolate for coating the candies at the end!

Coconut Marshmallow Layer:

1 cup dried coconut
1/4 cup maple syrup
2 tablespoons melted coconut oil
1/2 teaspoon vanilla
pinch pink Himalayan salt

Note: This will easily make twice the amount of the coconut layer than you need, but I find it hard to blend only 1/2 a cup coconut properly. Just form coconut macaroon cookies with the remaining batter. OR, you can attempt to make a half batch of this with your food processor.

Step 2: Blend 1 cup dried coconut in your food processor for a one to two minutes until it is finely broken down. Add in maple syrup, coconut oil, vanilla, and salt, and blend for another minute or two. Form little balls of the coconut mixture with your hands and mash down onto the chocolate layer in the muffin cups.

Caramel Gooey Layer:

6 medjool dates (pits removed)
3 Tablespoons maple syrup
3 Tablespoons melted coconut oil
1 teaspoon vanilla
pinch pink Himalayan sea salt

Step 3: Blend all ingredients for up to 2 minutes until you have a sticky caramel. Spoon on a little bit of the caramel over the coconut layer, then add the nuts below.

Nut Layer:

1/2 cup rough chopped raw walnuts

Push your chopped nuts into the caramel layer, and then spoon over the remaining melted chocolate from above! Put into the freezer for 20 minutes or so. Enjoy!!

These candies should be stored chilled in the freezer or fridge.

Recipe submitted by Andrea, Willamina, OR

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Gluten Free Coconut Zucchini Mini Muffins with Lemon Cream Cheese Frosting

Gluten Free Coconut Zucchini Mini Muffins
with Lemon Cream Cheese Frosting Recipe

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

Muffins:

2 eggs, beaten
1/2 cup brown sugar
2 tablespoons raw honey
1 teaspoon vanilla
1/2 cup coconut oil, melted
2 cups shredded zucchini
1/2 cup walnuts, chopped
1/2 cup coconut flakes
1/2 cup sorghum flour
1/2 cup garbanzo bean flour
1/2 cup tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda

Frosting:

8 oz cream cheese, softened
1 tablespoon lemon juice
2 teaspoon lemon zest
1 tablespoon raw honey
1/2 cup coconut oil, melted
3/4 cup powdered sugar

Muffins: Preheat oven to 350 degrees ºF.

Combine eggs, sugar, honey, vanilla, coconut oil and mix well. Fold in zucchini, walnuts and coconut.

In separate bowl, combine flours (can substitute with your favorite GF flour blend or regular flour), baking powder, ginger, cinnamon and baking soda and add to wet ingredients. Mix until just combined. Place into ungreased muffin trays (lined or unlined). Bake 18 – 20 minutes or until toothpick comes out clean. Cool completely, top with lemon cream cheese frosting (below) or your favorite frosting recipe.

Frosting: Combine everything except sugar and beat until smooth. Add powdered sugar until desired texture & sweetness (can reduce sugar or substitute more raw honey for part of the sugar. If you choose to add honey in place of sugar, you may need to reduce the amount of melted coconut oil). If too thick, add more melted coconut oil and continue to beat until fluffy.

Recipe submitted by Rebecca, Lyons, NY

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Quindim – Brazilian Coconut Custard

Quindim Recipe

photo by recipe author

You can place some fresh raspberries around the custard and on top, as a decoration. They taste like heaven together!

Servings: 9
Preparation Time: 30 minutes

1 cup filtered water
3/4 cup organic sugar
1 tablespoon vanilla extract or 1 vanilla bean, scrapped
1 tablespoon butter
12 egg yolks
1 cup dried unsweetened coconut
Boiled water for water bath

Pre-heat oven to 350 degrees ºF.

Boil about 4 cups of water. Butter a regular size muffin pan with extra butter and dust with extra sugar. You will need to butter and dust with sugar just 9 molds, which is the amount of quindins you are getting with this recipe.

In a small saucepan add water, sugar, vanilla extract or scrapped vanilla bean (add the bean to the water also) and bring to a boil. After it starts boiling, set the timer for 5 minutes. After the time has passed, remove the liquid from heat, remove the beans, if using, and strain the liquid to a medium bowl, add butter and let it cool. Mix the egg yolks and the dried coconut and add this mixture to the cooled liquid. Mix well and pour into the prepared muffin pans, about 3/4 full.

Prepare a water bath by pouring boiling water into a cooking sheet and setting the muffin pan on top. Bake for 22 minutes. Remove from oven, let it cool for 5 minutes. After that pass a knife or a spatula around the custard to loosen a bit. Place another cooking sheet on top of the muffin pan and invert. The custards should come out easily. Enjoy this dessert at room temperature. Can be stored in the refrigerator for a few days, if it lasts!

Recipe submitted by Sirlei, Athens, OH

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No Bake Coconut Banana Cream Bites

photo by recipe author

Servings: 8
Preparation Time: 5 minutes

Crust:

4 medjool dates, pitted
3/4 cup unsweetened coconut flakes (or 1/2 cup nuts plus 1/4 cup coconut)
1/2 tablespoon coconut oil
1/8 teaspoon sea salt
1 1/2 tablespoons unsweetened cocoa powder (optional)

Filling:

1/3 cup coconut cream concentrate
1/4 cup full-fat coconut milk*
1 banana
2 tablespoons coconut oil
1/8 teaspoon sea salt
1 teaspoon vanilla extract
1/2 tablespoon honey (optional to taste)

Crust:

Line a mini muffin tin with paper liners or use silicon cups. In a food processor, process the crust ingredients until they begin to stick together. This will only take a few minutes. Scoop about 1/2 tbsp of filling into each cup. Press filling into the bottom of the liners to make a crust for each tart.

Filling:

Gently heat coconut cream concentrate for best results. Add the remaining ingredients to a food processor with the warmed coconut cream concentrate. Process until smooth. Scoop or pour the mixture into over the crusts. Freeze for a hour or two, until firm. Remove the bites from the muffin tins. Store in freezer. Eat them directly from the freezer or allow to soften at room temp for 5-15 minutes.

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

Recipe submitted by Jacqueline, Atlanta, GA

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Toasted Coconut Vanilla Einkorn Cookies

Toasted Coconut Vanilla Einkorn Cookies Recipe

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Einkorn is an ancient grain, first cultivated five to ten thousand years ago. It has a slight yellowish tinge and smells a little like corn flour. It is not as dense as today’s wheat and thus one usually needs to use more of it than you would with modern wheat flour. Einkorn has a gliadin to glutenin ratio of 2:1 where as modern wheat is 0.8:1, and thus some with gluten intolerance who can handle small amounts of gluten have no problem eating it, but be careful. You can read more about it here.

Einkorn is finicky, and this recipe was developed for einkorn specifically so swapping it out for regular flour won’t give you the same results (hint: remember the dense bit? This uses far more flour).

However, if you have some einkorn on hand and are unsure what to make of it, shortbread is a great easy start. It doesn’t have to rise or be a very certain texture, and takes just a few minutes to put together thanks to the minimal ingredient list. The result is a very crisp, buttery, lightly sweetened light yet rich cookie coated in crunchy toasted coconut. It will melt in your mouth. You should make it now.

Servings: yields about 3 dozen cookies
Preparation Time: 15 minutes

1 cup salted butter, softened
1/2 cup + 2 tablespoons sugar
2 teaspoons vanilla extract
3 cups all purpose Einkorn flour
desiccated or flaked dried coconut

Preheat oven to 375 degrees ºF.

Cream butter and sugar together in a mixer with a paddle attachment until light and fluffy. Mix in vanilla. Add flour and mix on medium low speed until a stiff, sticky dough forms.

Scrape bowl down and scoop dough out into about 1 inch balls and roll in dried coconut. Place on an ungreased cookie sheet and press down into a thin disk with the bottom of a glass or hands. Cookies will not puff and spread much.

Bake for 10-15 minutes in preheated oven, or until coconut is golden brown. Cool on sheet for 1-3 minutes before removing.

Recipe courtesy Sarah Shilhavy

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Apple Pie Bowl

Apple Pie Bowl Recipe

photo by recipe author

Servings: 2 large, 4 small
Preparation Time: 5 minutes

1/2 cup apple juice or water
1 Granny Smith apple, finely chopped
1 large banana, roughly chunked into pieces
2 heaping tablespoons Coconut Cream Concentrate
2 tablespoons shredded coconut
a few healthy shakes each of nutmeg and cinnamon
Generous pinch of sea salt

Add apple juice (or water for a less sweet version) to a small saucepan and start to boil. Add in rest of ingredients and cover, cooking on medium heat until the mixture starts to melt together, about 1-2 minutes.

The Coconut Cream Concentrate is the secret ingredient that makes this recipe come together and get all gooey – otherwise, it will separate! Continue to cook to your desired thickness.

Can also make without the shredded coconut for a slightly softer version.

Delicious alone or served with chopped nuts and/or fruit on top; I love roasted macadamias – gives a little of that “crust” taste.

Recipe submitted by Cheryle, Alden NY

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Chocolate Covered Coconut Candy Bars

Chocolate Covered Coconut Candy Bars Recipe

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

Chocolate Covering:

1 1/2 cups organic chocolate chips (dark or milk depending on preference)
1 tablespoon butter

Coconut Bars:

1/4 cup coconut oil
1/4 cup raw honey
1 3/4 cups unsweetened shredded coconut
1 /2 teaspoon vanilla

Melt chocolate chips and butter in a double boiler. Stir and melt chocolate over medium heat.

Meanwhile gently melt coconut oil and honey together in a double boiler or stovetop over low heat. Once melted add shredded coconut and stir until combined. Add vanilla.

By now your chocolate should be melted. Remove it from the heat. If you don’t let it cool a bit it will melt your coconut bars when you coat them.

Mold your coconut into small bars and place on a cookie sheet or jellyroll pan (preferably stainless steel) and place in the freezer to harden for about 10-15 minutes. Add an almond to the top before freezing as an alternative.

After the bars have hardened in the freezer, remove them and begin dipping them and coating them in the chocolate one at a time and placing back on the pan. Once they are all coated, place them back in the freezer until the chocolate has hardened. Then they are ready to enjoy!

Recipe submitted by April, Las Vegas, NV

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No Bake Coconut Donut Holes

No Bake Coconut Donut Holes Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

Base Recipe:

1 cup shredded unsweetened coconut
1/3 cup almonds
1/2 teaspoon vanilla
1 teaspoon cinnamon
pinch of sea or Himalayan salt
4 medjool dates, pits removed
2 tablespoons honey or maple syrup

Coating:

1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon shredded unsweetened coconut

Add dried coconut to food processor, and process alone for 30 seconds to 1 minute to release oils. Add in almonds, vanilla, cinnamon, salt and process until all mixed & fine. Add in dates process, and then add in honey.

Form into balls with your hands. Roll in sugar & cinnamon coating.

You can eat the as is, freeze, or dehydrate at 115 degrees ºF overnight.

Recipe submitted by Andrea, Willamina , OR

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