dairy free dessert

Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)

photo by recipe author

Servings: 12-24
Preparation Time: 1 hour and 20 minutes

2 cups tapioca pearls
5 cups coconut milk*
2 cups whole sugar
4 pastured eggs
2/3 cup coconut cream concentrate, warmed
1/2 cup coconut flakes

Homemade Coconut Milk:

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

Soak the tapioca pearls in 3 cups of milk for 1 hour.

Beat sugar, eggs and coconut cream concentrate for 10 minutes. Mix in the soaked tapioca pearls. Add coconut flakes and remaining 2 cups coconut milk and mix. Let set for 5 minutes.

Pour into a greased 13×9 baking dish. Bake at 350° F for 30-40 minutes until set.

Faith from Grandview, MO won $50 for this recipe and photo! Submit your recipes here!

Dairy Free Sweet Potato Tarts

photo by recipe author

Servings: 8
Preparation Time: 1 hour 30 minutes

2 small sweet potatoes, baked and cooled (or 12-15 ounces organic pumpkin puree)
1/3 cup oats
1/4 cup nuts
1/4 cup shredded coconut
1/3 cup flour
pinch salt
2 tablespoons organic whole sugar
1 tablespoon coconut oil
2 tablespoons coconut cream concentrate
4 eggs
1/3 cup maple syrup or raw honey
1 tablespoon organic whole sugar
pinch salt
pinch cinnamon or pumpkin pie spice, optional

Bake and cool sweet potatoes and peel when fully cooled.

Grease or spray muffin pans and set aside. Preheat oven to 350° F.

In a food processor finely mix oats, nuts, shredded coconut, flour, salt, sugar then add coconut oil. Pulse a few times until mixed well. By the heaping tablespoon, press crust mixture into 8 standard muffin tins on bottom and sides. Bake for 15 minutes and set aside to cool.

In same food processor mix the sweet potatoes, coconut cream concentrate, eggs, maple syrup or raw honey, sugar, and salt until smooth. Add optional spice now, if using. Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky. Cool on wire rack.

Serve as is or with whipped cream or a drizzle of maple syrup.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

Gluten and Dairy Free Quadruple Coconut Cream Pie

photo by recipe author

Servings: 6-8
Preparation Time: 20 minutes + cooling time

4 egg yolks
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons coconut cream concentrate
3 cups whole milk or 3 cups homemade coconut milk*
2 teaspoons vanilla extract
2 tablespoons virgin coconut oil
1 cup unsweetened shredded coconut
1 gluten free pie crust, prepared ahead of time**

Homemade Coconut Milk:

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

Gluten Free Coconut Flour Pie Crust:

Get the Gluten Free Coconut Flour Pie Crust recipe here.

To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400° F. Stir occasionally and shake around until coconut is golden brown. It only takes a few minutes so watch carefully so it doesn’t burn. Cool toasted coconut flakes thoroughly before using as a topping.

Separate eggs and set aside the egg whites. Whisk the yolks in a bowl.

Stir cornstarch, sugar, salt, and coconut cream concentrate together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over medium heat, cooking for another minute. Remove pan from the heat and add the vanilla and coconut oil. Stir well and then add shredded coconut. Cool the filling slightly (about 30 minutes) and pour into a pre-baked pie crust.

Cover pie with plastic wrap and refrigerate for 2 hours, or more until set. Sprinkle with the toasted coconut prior to serving.

Alternative to pie, serve as pudding:

Pie filling can also be used as a pudding and can be served in individual dishes rather than used for a pie. If serving as a pudding, allow to cool and set just as you would if preparing for pie, for about 30 minutes.

If desired, top with whipped cream, for pie or pudding.

Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!

No Bake Dairy and Gluten Free Lemon Blueberry Cheesecake

photo by recipe author

Servings: 8-12
Preparation Time: 20-25 minutes active prep + soaking and wait time

Gluten Free Crust:

1/2 cup diced dried plums, or dates
1 cup walnuts
1/4 cup chia seeds
1/2 cup raw honey
pinch salt

Filling:

1 1/2 cups raw cashews, soaked overnight in water then drained*
4 tablespoons fresh lemon juice
zest from 1 large lemon
6 tablespoons virgin coconut oil, melted
1/2 cup coconut milk**
1/2 cup raw honey
1/2 cup fresh blueberries

Optional Toppings:

dried cranberry powder
cocoa powder
fresh blueberries
shredded coconut
edible or ornamental flowers

Combine diced dried plums, walnuts and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.

Press crust mixture into a 12 inch springform pan. Place pan in the freezer while you prepare the filling.

Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling into the crust and cover with plastic wrap then freeze for at least 4 hours, or overnight.

Allow cake to thaw at room temperature for about 10-15 minutes.

Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.

Dip knife in warm water before slicing for easier serving.

Soaking Cashews:

*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.

Homemade Coconut Milk:

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

Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!

Dairy Free Coconut Milk Chocolate Pudding

photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1/2 cup dried golden figs, chopped
1 1/2-2 cups coconut milk*
2 teaspoons vanilla extract
pinch salt
2 tablespoons cocoa powder

Optional garnishes: tart dried cherries, toasted coconut flakes, or chopped figs.

Chop figs into very small pieces. Then measure out 1/2 cup. Add chopped figs, 1 cup coconut milk, vanilla, and salt into a high speed blender or food processor – blend until creamy.

Then slowly add in additional 1 cup coconut milk, depending on your figs you may only need to add in 1/2 cup more milk. Add in cocoa powder and blend again.

Serve immediately or chill in fridge overnight before serving.

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

Andrea from Willamina, OR won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Dairy Free White Chocolate Bark

photo by recipe author

Servings: 12
Preparation Time: 45 minutes

1 cup raw, cacao butter
1 cup palm shortening
1/2 cup raw honey
1 teaspoon vanilla extract
1 cup shredded coconut

Slowly melt the cacao butter and palm shortening in a double boiler. Once melted, allow to cool on counter for 15 minutes. Add in honey and vanilla. Use an immersion blender to mix well. Then chill it in the refrigerator for 15 more minutes.

Use your immersion blender again to mix it well. It will turn to a nice light color. The white chocolate mixture should be uniform now and will not separate.

To make white chocolate bark, fold in your mix-in and spread the mixture into a 9X13 glass dish lined with parchment paper. Put in fridge and allow to harden completely. Then break the bark apart into serving size pieces.

Other mix-in ideas: orange peel, dried cranberry, chocolate chips, dried raspberries, freeze dried blueberries, mint extract, peppermint candy, nuts.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Dairy-Free Carrot Halwa

photo by recipe author

Servings: 6-8
Preparation Time: 20 mins

5 cups shredded fresh carrots
2 cups coconut milk*
1/2 cup honey
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom
pinch salt
1/4 cup coconut cream concentrate
1/4 cup golden raisins
1/4 cup cashew pieces

In a heavy saucepan, heat the carrots, coconut milk, honey, and vanilla until the mixture comes to a low bubble. Reduce heat to medium and cook, stirring frequently, until the carrots are tender.

Stir in cardamom, salt, and coconut cream concentrate and continue cooking until the mixture is thick and most of the liquid is absorbed. Remove from heat and stir in the raisins and cashews. Serve warm.

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

Angela from Longmont, CO won $50 for this recipe and photo! Submit your coconut recipes and photos here!