dessert

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!

Peanut Butter Party Bars

photo by recipe author

Servings: 25-30
Preparation Time: 20 minutes

6 cups organic crisped rice
1 1/2 cups creamy organic peanut butter
6 tablespoons Tropical Traditions Raw Honey
2 1/2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
1/2 very ripe banana
1 tablespoon milk of choice
1/2 teaspoon vanilla extract

Chocolate Sauce:

20 ounces dark chocolate
1 tablespoon cocoa powder
2 tablespoons milk of choice
1 tablespoon Tropical Traditions Gold Label Virgin Coconut Oil

Put crisped rice in a gallon ziploc bag and crush using a rolling pin.

In a small saucepan over medium heat combine peanut butter, honey, 2 1/2 tablespoons coconut oil, banana, 1 tablespoon milk, and vanilla. Mash banana with fork and cook mixture until banana turns brown.

Put smashed crisp rice in a large bowl and pour peanut butter mixture over it. Mix thoroughly and press into a greased 9×13 pan.

Chocolate Sauce:

Rinse out your saucepan and add chocolate, cocoa powder, 2 tablespoons milk, and 1 tablespoon coconut oil. Heat over medium heat until chocolate melts, whisking to combine. Pour silky mixture over peanut butter mixture and chill until chocolate is firm then cut into bars and serve.

Marijah from Columbia, KY 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!

Gluten & Dairy Free Chocolate and Vanilla Pie

Gluten and Dairy Free Chocolate and Vanilla Pie

Gluten & Dairy Free Chocolate and Vanilla Pie

photo by recipe author

Servings: 8-10
Preparation Time: 20-25 minutes

Gluten Free Crust:

1 3/4 cups almond flour*
1/4 cup arrowroot starch
1/2 teaspoon sea salt
2 tablespoons honey
1/3 cup palm shortening
2 tablespoons coconut milk**

Dairy Free Chocolate Filling:

4 avocados, peeled, pitted and pureed
1/2 cup almond butter
1 teaspoon vanilla extract
2 tablespoons palm shortening
1/2 cup whole sugar
1/3 cup cocoa powder

Dairy Free Vanilla Filling:

1 cup cashews, soaked overnight
2 teaspoons vanilla extract
1/4 cup coconut oil, melted
2 bananas

In a mixing bowl, combine ingredients for crust and blend until crumbly. Press into a 9″ pie plate and pierce a few times with a fork. Bake at 350° F for about 8-10 minutes or until lightly brown.

In a small saucepan, combine ingredients for chocolate filling over low heat. Stir until smooth and cook for about 5 minutes to warm pudding. Remove from heat.

In a blender, combine ingredients for vanilla filling and blend for at least 2 minutes on high or until completely smooth.

Pour chocolate filling over cooled crust and spread flat. Pour vanilla filling over chocolate filling and spread flat. Let pie chill for at least 4 hours or overnight to set.

Garnish with coconut whipped cream and whole sugar, if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten Free Hazelnut Cake

photo by recipe author

Servings: 12
Preparation Time: 15-20 minutes

2 cups hazelnut meal
1 cup chocolate chips
4 tablespoons coconut oil
1 cup almond milk
2 eggs
4 tablespoons sugar
1 tablespoon maple syrup
1 pinch salt
1 tablespoon cocoa powder
1 teaspoon vanilla
1 tablespoon water
1 tablespoon coconut cream concentrate
3 tablespoons rice flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Add hazelnut meal to food processor and process until fine.

Melt chocolate chips, coconut oil, and almond milk in a pan on the stove; make sure the milk is not too warm and then add this mixture to the food processor. Add all other ingredients and blend until very smooth.

Pour batter into a 9″ pie pan and bake at 375° F – until a toothpick inserted in the middle comes out clean (approx 15-20 minutes). Let cool, remove from pan, top with whipped cream, if desired.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Coconut Chocolate Flan Cake

photo by recipe author

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

Cake:

coconut oil, for greasing pan
1 ¼ cup einkorn flour
¼ cup shredded coconut
½ teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
¾ cup coconut milk*
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/2 cup butter
¾ cup organic whole sugar
1 large egg

Custard:

1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
½ cup organic cocoa powder
1 teaspoon vanilla extract
4 large eggs

Cake:

Place a rack in the center of the oven and preheat to 375° F.

Grease a 10-inch Bundt pan with coconut oil.

In a bowl, whisk together flour, shredded coconut, sea salt, baking soda and baking powder.

In another bowl, whisk together coconut milk, vinegar and vanilla.

Using an electric mixer, beat together butter and sugar until pale and fluffy, about 4 minutes. Beat in egg. Beat in flour mixture and then coconut milk mixture until smooth. Pour into prepared pan and smooth the top.

Custard:

Put all ingredients in a blender and blend until smooth. Pour custard on top of cake batter.

Set Bundt pan in a large roasting pan and place in oven on the center rack. Pour enough very hot water into roasting pan to come halfway up sides of Bundt pan.

As the cake bakes, custard will sink to bottom of pan. Bake until a toothpick inserted into cake comes out clean, 50 to 55 minutes.

Transfer Bundt pan to a wire rack to cool completely, at least 2 hours.

To serve, place a plate or platter upside down over the Bundt pan and invert.

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

Karen from Quincy, CA won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Coconut Milk Berry Sorbet

photo by recipe author

Servings: 4
Preparation Time: 5 minutes

2 cups frozen berries, your choice
4 – 6 frozen cubes coconut milk*
1/2 cup berry preserves, your choice

Put all ingredients into high speed blender. Begin on low speed and increase to high. Use tamper to press ingredients into blades. Mix approximately 45-60 seconds. Serve immediately.

*Using homemade coconut milk, pour coconut milk into ice cube tray and freeze. Extra cubes of frozen coconut milk can be stored in a sealable freezer bag and saved for next batch of sorbet.

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

Angie from Lubbock, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!