Food and Culture

Vegan and Gluten-Free Healthy Coconut Dessert Recipes Everyone Will Love

solar_calendar-linear Sep 17, 2024 5:30:00 PM

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Why not make vegan and gluten-free healthy coconut dessert recipes that are slightly better for you?

Vegan and Gluten-Free Healthy Coconut Dessert Recipes Everyone Will Love

Whether it’s summer or winter, everybody likes to end the meal on a sweet note. Coconut flavored desserts reflect the best of summer because, bring a tropical mood to the table. But having processed snacks and packaged ice cream everyday can be bad for health, so why not make vegan and gluten-free coconut flavored desserts that are slightly better for you? There’s a delicious coconut cake recipe in here too.

Tender Coconut Ice Cream

coconut-cream-in-a-can

Ingredients:

For the jaggery sauce:

  • 275 gm jaggery or chopped palm sugar
  • 120 ml coconut water

For the coconut pulp:

  • 300 gm tender coconut meat
  • 90 ml coconut water

For the ice cream:

  • 1 liter cold coconut cream

Instructions:

  • First make the jaggery sauce by combining the chopped jaggery with tender coconut water in a saucepan.
  • Heat this on low flame until the jaggery melts. Mix to combine.
  • Once the jaggery sauce is thick and viscous like custard, it’s done. Take it off heat.
  • To make the tender coconut pulp, you can either grind the meat with coconut water in a mortar pestle or pulse in a food processor.
  • Whip the cold coconut cream until you get soft peaks. You can also substitute 500 g of coconut cream with non-dairy cream.
  • Refrigerate the whipped coconut cream in the fridge for about 10-15 minutes.
  • Fold the now cooled jaggery sauce into the coconut cream, ensuring that you retain the airiness in the mixture as much as possible.
  • Then fold in the tender coconut pulp and mix to disperse it evenly throughout the cream.
  • Transfer the mixture into a large enough container, cover, and refrigerate for 6 to 8 hours.
  • After this, run a fork over the surface of the ice cream to break any ice crystals and give it another mix.
  • You can also make this recipe using an ice cream churner if you have one.
  • Enjoy scoops of this refreshing summer treat whenever you like.

Coconut Cookies

coconut-cookies

Ingredients:

  • 200 gm large coconut flakes
  • 60 gm almond flour
  • 90 ml solid coconut oil
  • 120 ml maple syrup

Instructions:

  • Preheat the oven to 180°C and line a baking tray with parchment paper.
  • Add coconut flakes, almond flour, solid coconut oil, and maple syrup in a food processor and mix.
  • The cookie dough should be soft and sticky with visible chunks of coconut.
  • Using a tablespoon, scoop out the cookie dough and place it one by one on the prepared baking tray.
  • Spread them apart so the cookies have enough space to spread evenly.
  • Bake in the oven for 12-15 minutes or until their surface is golden brown. If you’ve made larger cookies then the cook time can go upto 15-17 minutes.
  • Take the cookies out of the oven and let them cool on a wire rack for 30 minutes to an hour.
  • You can create an ice cream sandwich with these cookies and the above mentioned ice cream recipe too.

Moist Coconut Cake

coconut-ccake

Ingredients:

For the cake:

  • 410 gm any gluten free flour
  • 1 tsp arrowroot powder
  • 350 gm granulated sugar or coconut sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 360 ml coconut milk
  • 150 gm dairy-free yogurt
  • 113 gm vegan butter
  • 2 tsp vanilla extract
  • 1 tsp coconut extract
  • ¼ tsp sea salt
  • 100 gm shredded coconut

For the vegan cream cheese frosting:

  • 226 gm vegan butter
  • 226 gm vegan cream cheese
  • 529 gm powdered sugar
  • 2 tbsp coconut cream
  • 1 tsp vanilla extract
  • 240 gm toasted coconut flakes

Instructions:

  • Preheat the oven to 180°C and line two 8-inch round cake tins with oil or butter.
  • Whisk all of the wet ingredients in a bowl, then add the baking powder and baking soda. Fold in the shredded coconut into this too.
  • Lastly, add the coconut flour into the batter.
  • Divide the batter into the two cake tins and then place them in the oven to bake for 27 to 30 minutes.
  • Let the cakes cool in their tins for 10 minutes and then remove on a wire rack.
  • Add softened vegan butter and room temperature cream cheese into a bowl and whisk.
  • Incorporate the powdered sugar in batches, then add the coconut cream, vanilla extract, and toasted coconut flakes. Set some coconut flakes for garnishing.
  • Once the cakes have cooled down, spread the frosting on the bottom layer. Sandwich it with the top layer.
  • Frost the cake with the remaining cream and decorate with leftover coconut flakes.
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