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
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
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
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.