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

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.