Coconut Dessert Recipes

No-Bake Healthy Chocolate Coconut Cookies

photo by recipe author

Servings: 18
Preparation Time: 15

1 1/2 cups soft mejool dates, pitted
1/4 cup chia seeds
1/4 cup organic cocoa
1/2 cup unsweetened shredded coconut
1 teaspoon cinnamon
2 tablespoons virgin coconut oil
Optional: 1/4 cup additional unsweetened shredded coconut (for exterior shell)

Place all ingredients except shredded coconut in a food processor and blend until smooth.

Remove from food processor and roll into 1 1/2 inch balls. Roll in extra shredded coconut if you desire the exterior shell. Refrigerate for 20 minutes before eating.

Store in an air-tight container for one week.

Enjoy!!

Recipe submitted by Emily, Ottawa, Canada

Submit your recipe here!

Chocolate Coconut Cream Balls

Chocolate Coconut Cream Balls Recipe

photo by recipe author

Servings: makes 24-30
Preparation Time: 30 minutes/1-2 hours refrigeration

1/2 cup finely chopped cashews (toast 1/2 of them for deeper flavor)
1/4 cup finely chopped Brazil nuts or almonds
1/2 cup coconut cream concentrate, softened or melted
2 tablespoons raw honey
2 teaspoons almond extract
2 cups finely shredded unsweetened coconut
1/4 teaspoon stevia powder
12 ounces dark chocolate
2 tablespoons virgin coconut oil

Combine nuts, coconut cream, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Form into 3/4-1 inch balls. Set on a parchment-line tray in the refrigerator.

Melt chocolate and coconut oil in a bowl set over boiling water. Dip balls into the chocolate and set on the tray to dry. Store tightly covered in the refrigerator.

Recipe submitted by Charlene, Wareham, MA

Submit your recipe here!

Coconut Vanilla Dough Bites

Coconut Vanilla Dough Bites Recipe

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

1 1/2 cups shredded coconut
1/4 cup vanilla egg white protein (optional, replace with almond flour but this adds great flavor)
1/2 teaspoon vanilla bean powder (1-2 pods)
1/2 teaspoon vanilla extract
1 tablespoon lucuma powder (optional)
3 tablespoons virgin coconut oil, softened
2 tablespoons coconut cream concentrate, softened
3 tablespoons liquid sweetener* (maple syrup or honey)

Place the coconut, protein powder and vanilla beans into a food processor and blend until coconut reduces in size.

Add in the remaining ingredients and blend until a dough forms.

Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment lined cookie sheet.

Dehydrate at 125 for 2-4 hours. Bake at 175 for 1-2 hours.

Check the bites regularly to see if desired level of “doughiness” has been met

Recipe submitted by Kate, Highlands Ranch, CO

Submit your recipe here!

Coconut Peanut Butter Balls

Coconut Peanut Butter Balls Recipe

photo by recipe author

Servings: 50+
Preparation Time: 1 hour

1/4 cup coconut oil
1 1/4 cups organic creamy peanut butter
3/4 cup ricotta cheese
1/4 teaspoon vanilla extract
1/2 cup honey
1/16 teaspoon salt
1 cup + shredded coconut

Line cookie sheet with wax paper. Soften coconut oil. When soft, add the peanut butter, ricotta cheese, vanilla, honey and salt and mix well with a mixer. Place in the refrigerator for about 10 minutes.

Pour 1 cup of shredded coconut (might need more) into a small bowl. Remove mixture from refrigerator. Scoop a small spoonful of mixture and drop into shredded coconut. Using fingers or a clean spoon roll dough around in coconut to cover. Set on cookie sheet. Continue until all are formed/covered. The amount you wind up with will be determined by the size of your spoonfuls.

Place the cookie sheet in the freezer for approximately 30 minutes to set. Transfer to container and store in the freezer or the refrigerator. If you keep them in the freezer, they are like little bites of coconut/peanut butter ice cream which is how I like to eat them. This is my favorite snack and I always have them in my freezer!

Recipe submitted by Vicki, Pleasantville, TN

Submit your recipe here!

Gluten Free Coconut Cream Pumpkin Cheesecake

Gluten Free Coconut Cream Pumpkin Cheesecake Recipe

photo by recipe author

Servings: 12
Preparation Time: 30- 40 minutes

Crust:,

1 tablespoon coconut oil
2 tablespoons coconut flour
1 cup almonds or Brazil nuts (for a thinner crust you may wish to use only 1/2 cup of nuts)
1 cup organic coconut shreds, flakes or chips
1 1/2 – 2 cups crumbled ginger snap cookies or graham crackers (I used gluten free ginger snaps for this recipe)
8 large dates (pitted)

Filling:

3 (8 ounce) packages full fat cream cheese, at room temperature
1 3/4 cups organic brown sugar or 1 1/4 cups organic raw honey
1 cup warmed coconut cream concentrate
15 ounces pumpkin puree
4 large organic eggs, at room temperature
1 teaspoon organic ground cinnamon
1 teaspoon fresh organic ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground cloves
1/2 teaspoon salt
1 tablespoon vanilla or seeds from one vanilla bean
2 tablespoons gluten free all purpose flour

Crust:

Taking a 9 inch springform pan, line the bottom with parchment paper. Then very lightly grease the sides with the coconut oil; and then lightly dust the sides with the coconut flour. Add all of the crust ingredients into a blender or food processor and blend until you get a nice sticky mixture. Place all of this mixture into the bottom of the Springform pan; press into the bottom of the pan and 1 inch up the sides of the pan. Set aside until filling is ready.

Filling:

Preheat oven to 350 degrees F.

In a large mixing bowl, add the cream cheese and sugar or honey and beat together with an electric mixer for 3 minutes or until fluffy. Pour the coconut cream concentrate into a large saucepan on a low temp setting and then immediately add the pumpkin and mix together until it is all one color. Be sure to stir regularly while this is warming for about 3-4 minutes and then add to the cream cheese mixture. Beat in the eggs one at a time, then add the cinnamon, ginger, nutmeg, cloves, salt and vanilla and beat until it is all one color again. Add the flour and mix well for 1-2 more minutes.

Take the springform pan and wrap the sides with foil about 2 inches up each side, then set the pan into a small roasting pan or cookie sheet with high edges. Pour your filling into the pan with the crust and place in the preheated oven. Pour hot water from the teakettle about 1 inch up the sides of the springform pan. Bake until the center moves just slightly when shaken, about 70-80 minutes. Remove the cake from oven and let cool on a wire rack. After it has cooled for at least 2 hours, place it in the refrigerator for 3-4 hours before carefully removing the outer ring; serve and enjoy.

Recipe submitted by Donny, San Diego, CA

Submit your recipe here!

No Bake Chocolate Coconut Drop Cookies

No Bake Chocolate Coconut Drop Cookies Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes

1/4 cup coconut milk*
1/4 cup grass-fed butter or virgin coconut oil (I used a combo of both. I prefer virgin oil over expeller pressed oil so that you get more coconut tones)
3/4 -1 cup granulated sweetener
2 tablespoons cocoa powder
1 3/4 cups shredded coconut
3/4 cup almond butter**
1/2 teaspoon vanilla extract
dash of salt

In a medium size saucepan, combine the butter/oil, cocoa, sugar and milk. Bring to a boil, let boil for 1-2 minutes. Remove from heat and add in the almond butter, coconut, vanilla and salt. Stir until combined.

Place spoonfuls of the mixture on parchment lined cookie sheet or plates. Place in the freezer to for 30 minutes to set.

Store in an airtight container in the refrigerator.

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

Variations

**Any nut or seed butter would work here. You could also try coconut cream concentrate, but I am not sure I would do 3/4 cup, so start with less, the cookies will still turn out. The original recipe calls for peanut butter. Feel free to use it, but I would start with 1/2 cup. Almond butter isn’t as pronounced as peanut butter in taste, therefore I used more of it than the original recipe called for (original called for peanut butter).

Recipe submitted by Kate, Highlands Ranch, CO

Submit your recipe here!

Coco Coconut Cups

Coco Coconut Cups Recipe

photo by recipe author

Servings: approx. 24 candy cups
Preparation Time: 15 minutes

For the coconut cups:

1 1/2 cups unsweetened shredded coconut
1/2 cup coconut cream concentrate, spreadable
1/2 cup coconut oil, room temperature
1 teaspoon vanilla extract
dash salt

For the chocolate:

1/4 cup coconut oil, melted
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
dash salt

1. Line mini-muffin pan with paper muffin cups

2. Process all ingredients for coconut cups in food processor just until well mixed.

3. Fill paper cups halfway with coconut mixture.

4. In a small bowl, whisk together ingredients for chocolate.

5. Drizzle a little chocolate onto each candy cup.

6. Chill in refrigerator until set, about 20 minutes.

7. Store in covered container in refrigerator if your kitchen is warm, as the chocolate will be melty.

Recipe submitted by Chrissie, Pittsburgh, PA

Submit your recipe here!

Gluten Free Lemon-Coconut Blondies

Gluten Free Lemon-Coconut Blondies Recipe

photo by recipe author

Servings: 12-16
Preparation Time: 10 minutes

1/4 cup honey
1/2 cup virgin coconut oil
1/3 cup fresh lemon juice
1 teaspoon vanilla
3 eggs, at room temperature
2 teaspoons grated fresh lemon zest
1/2 cup coconut flour
1/4 teaspoon salt
5 packets dry stevia extract
1 teaspoon baking powder
1/2 cup coconut milk*
1/2 cup unsweetened coconut flakes, lightly toasted

Preheat the oven to 350 degrees. Over very low heat, heat honey and coconut oil just until oil is melted. Stir in the lemon juice and vanilla, and then whisk in the eggs and lemon zest.

In a small bowl, stir together the coconut flour, sea salt, stevia, and baking powder until well combined. Stir this into the coconut oil mixture. After a couple of minutes this is going to get very thick, as the coconut flour absorbs the moisture. At this point, stir in enough of the coconut milk to have the consistency of thick pancake batter (start with a 1/4 cup and see if you need to add more).

Grease an 8 by 8 inch baking pan, and spoon in the batter. Top with the toasted coconut, and bake for 35-45 minutes, or until the center feels “set” when you lightly press down with your finger. Remove and cool completely before cutting (if they are still warm, they will fall apart).

Note: I made these in a 6 by 10 inch pan, as well an 8 by 8–since the latter is more common, that is the size I called for, but the other pan worked well.

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

Recipe submitted by Angela, Longmont, CO

Submit your recipe here!