Coconut Dessert Recipes

Coconut Lavender-Hibiscus Sweeties

Coconut Lavender-Hibiscus Sweeties Recipe

photo by recipe author

Servings: 12 “sweeties”
Preparation Time: 10-15 minutes

1/4 cup coconut oil (you may not use this all, depending on your consistency)
3-4 tablespoons coconut cream concentrate
1-2 tablespoons dried coconut flakes
1 tablespoon dried lavender
1 tablespoon dried hibiscus flowers
vanilla crème stevia, to taste
coconut stevia, to taste
5 drops lavender essential oil (optional)

Warm your coconut oil and coconut cream concentrate on the stove until melted, and stir in vanilla crème stevia and coconut stevia to taste.

While that is melting, add your shredded coconut, dried lavender, and dried hibiscus flowers to your food processor or blender and pulse till ground up finely. For a more pronounced vanilla flavor, you could add vanilla bean seeds to the mix. Once that is pulsed well, stir it into the coconut oil and coconut butter and stir till well mixed.

Pour your mixture into candy molds, mini cupcake liners, or allow to harden enough to use a melon baller to roll into truffles. For truffles, allow to harden in the fridge for a few minutes until the texture is hard enough to scoop out and roll into balls. If you roll into truffles, you can roll them in coconut flakes for a little extra coconutty flavor.

Refrigerate for an hour to harden (or pop in the freezer for 20 minutes if you can’t wait!) and then enjoy!

Recipe submitted by Stacey, TX

Submit your recipe here!

Coconut Cashew Cookies

Coconut Cashew Cookies Recipe

photo by recipe author

Servings: 20
Preparation Time: 15 minutes

1 1/2 cups raw cashews
1 cup unsweetened shredded coconut
1/3 – 1/2 cup granulated sweetener
1/4 teaspoon vanilla beans, about 2 beans
1/4 teaspoon baking soda
1/4 scant teaspoon salt
1/4 cup virgin coconut oil, melted
2 tablespoons full fat coconut milk*

Preheat oven to 350 degrees F.

Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created.

Add the sweetener, vanilla beans, salt and soda and pulse until combined.

Add in the oil and coconut milk and pulse again to form a dough.

Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven.

Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much.

Bake at 350 for 8-10 minutes, until slightly brown.

Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set then place them on a cooling rack to get crisp.

Store in an airtight container.

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

Recipe submitted by Kate, Highlands Ranch, CO

Submit your recipe here!

No Bake Coconut Brownie Bites

No Bake Coconut Brownie Bites Recipe photo

photo by recipe author

Servings: 16 brownies or 8 bars
Preparation Time: 2 hours, 10 minutes

8 dates or 8 black mission figs
1/4 cup raw hemp seeds
1/4 cup raw chia seeds
1/2 cup shredded unsweetened coconut
1 teaspoon cinnamon (optional)
1/4 cup raw cacao powder or cocoa powder
juice from one lemon

Soak the dates or figs in a bowl covering them with water for about 1 hour. This will soften them and help the mixing process along.

1. After the dates or figs have soaked, drain them through a colander and place them in a food processor with the blade already in place. You will need the S blade.

2. Add the remaining ingredients and process for about 15-20 seconds until a thick dough forms. It will be very thick and pasty.

3. Remove the dough and place it in an 8″x8″ glass baking dish.

4. Press the mixture down with your hands and press it for several minutes “kneading” it with your fingers to press to the edges. You want to make sure it is completely even. It doesn’t have to be quite smooth at this point, just even.

5. Now, take the juice from one lemon and squeeze it on top of the mixture. You will not be able to taste it, but it does enhance the flavor of the chocolate. The acid from the lemon will help smooth everything down and the juice will help to make the smoothing process easier.

6. Take the back of a large spoon and smooth everything down across the top until it has a smooth finish.

7. Sprinkle with additional coconut for garnish if desired.

Place the pan in the fridge so it can chill for one hour, or overnight.

9. When you’re ready to cut the brownies, take the pan out of the fridge and cut in 4 strips vertically and then cut 4 more strips the opposite way horizontally.

10. Chill in the fridge for one hour or overnight.

11. When ready to serve, just lift each brownie out of the pan with a fork or spatula.

12. Keeps for one week in the fridge.

Recipe submitted by Heather, Moore, SC

Submit your recipe here!

Almond Coconut Chocolate

Almond Coconut Chocolate Recipe

photo by recipe author

Servings: 6-12
Preparation Time: 5-10 minutes

2/3 cups coconut oil
1 cup organic cocoa powder
1 tablespoon organic whole sugar
2 teaspoons vanilla
1/2 cup organic coconut flakes
1/2 cup almonds

Melt coconut oil over low heat. Transfer coconut oil to medium mixing bowl. Add cocoa powder, whole sugar, and vanilla and mix until well blended. Stir in coconut flakes and almonds.

Pour onto wax paper and put in freezer to harden. Cut, serve and enjoy!

Recipe submitted by Lisa, Geneva, IL

Submit your recipe here!

Plum and Ginger Crisp

Plum and Ginger Crisp Recipe

photo by recipe author

Servings: 8
Preparation Time: 45 minutes

1 cup almond flour
1/2 cup unsweetened, flaked coconut
1 teaspoon cinnamon
pinch of salt
1 tablespoon honey
5 tablespoons virgin coconut oil, warmed to liquid
1/2 cup chopped pecans
2 1/2 pounds red plums (about 8 medium plums), pitted and sliced
2 tablespoons heavy cream
1 teaspoon vanilla extract
3 tablespoons chopped, crystallized ginger

Preheat the oven to 375 degrees F. Grease an 6 by 10 inch baking pan to coat (you can use an 8 by 8, if you prefer).

In a small mixing bowl, stir together the almond flour, flaked coconut, cinnamon, salt, and honey. Stir in the melted coconut oil until incorporated, and then stir in the pecans.

Spread the sliced plums in the prepared baking dish, and drizzle with the cream and vanilla. Sprinkle the chopped, crystallized ginger evenly over the top, and then spoon the topping over the plums.

Bake for 35 minutes, or until the plums are bubbly and the topping is lightly browned. Serve warm, with softly whipped cream, if desired.

Recipe submitted by Angela, Longmont, CO

Submit your recipe here!

Lemon Coconut Macaroons

Lemon Coconut Macaroons Recipe

photo by recipe author

Servings: 12-16
Preparation Time: 20 minutes

1 1/3 cup shredded unsweetened coconut
1/3 cup organic whole sugar
2 tablespoons coconut flour
1 teaspoon baking powder
2 tablespoons water
2 egg whites
1/4 teaspoon lemon extract

Preheat oven to 350 degrees F.

Combine all dry ingredients together, mixing well, and then add the wet ingredients. Drop by rounded teaspoonful onto cookie sheet.

Bake until golden on the edges, approximately 10 minutes, but begin checking at 8 minutes, as all oven temperatures vary.

Recipe submitted by Megan, Harrisonville, MO

Submit your recipe here!

German Chocolate Style Bars

German Chocolate Style Bars Recipe

photo by recipe author

Servings: 25 bars
Preparation Time: 30 minutes plus chilling

Bottom layer:

12 pitted dates
1/2 cup raw honey
1 cup almond butter
1/2 cup coconut cream concentrate
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract

Topping:

1 cup toasted pecans
1 cup toasted unsweetened coconut flakes
2 tablespoons coconut cream concentrate
2 tablespoons raw honey
2 tablespoons ghee
scant 1/2 teaspoon salt

1. Preheat oven to 325 degrees and toast pecans and coconut flakes until coconut is light golden brown. About 10 minutes and then set
aside to cool.

2. Combine bottom layer ingredients in a food processor and pulse until combined and smooth. Spread this mixture evenly on the bottom of an 8X8 glass baking dish.

3. Melt coconut cream, honey and ghee until just soft. Add salt. Slightly chop coconut and pecans in a food processor and then add
mixture to Melted ingredients. Stir until all combined. Smooth mixture over bottom layer in baking dish.

4. Refrigerate until firm (about 1 hour) and then slice into small squares and serve.

Recipe submitted by Genevieve, Huntsville, TX

Submit your recipe here!

Creamy Dairy-Free Lime Pie

Creamy Dairy Free Lime Pie Recipe

photo by recipe author

Servings: 10-14
Preparation Time: 4 1/2 hours

Toasty Coconut Crust:

2 tablespoons honey
1/2 cup coconut oil
1/4 teaspoon salt
2 cup toasted fine-flake coconut

Filling:

2 avocados, about 4-5 oz. apiece
1/2 cup liquid coconut oil
1/2 cup honey
1/2 cup fresh lime juice (or use the juice of 3 limes and make up the difference with water)
2 teaspoons lime zest, or 6-8 drops lime essential oil
2 tablespoons Coconut Cream Concentrate (optional but softens the sharpness a little)
1 teaspoon vanilla extract
Pinch of salt

Crust:

Pull out an 8″ pie pan, OR for tartlets, line 30 mini-muffin tins with paper liners (optional, for easier removal).

Stir together the honey, coconut oil, and salt. Add coconut and mix until smooth. Press into the pie pan or muffin tins. For the latter, use 1 tablespoon per mini muffin tin and press.

Put in the freezer for 10 minutes, while you make the filling. For easiest removal, take the mini crusts out of the pan (still in the liners) when firm, before adding the filling.

Filling:

Put all the filling ingredients in a blender or food processor. Puree until smooth. Pour into your prepared crust. For tartlets, use a mini scoop to put 1 tablespoon filling in each little crust.

Chill at least four hours, until firm. (To speed it up, do 30 minutes in the freezer instead.) Let sit at room temperature for 10 minutes if you want the filling a little softer.

Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest.

Makes one 8″ pie or about 30 tartlets.

Recipe submitted by Rhonda, South Jordan, UT

Submit your recipe here!