#coconutcravings

The sweet dates, crunchy pecans, and tropical coconut in these vegan date truffles make them a real treat. These are great treats that you can eat without feeling bad about it.

Ingredients: 2 cups pitted dates. 1/2 cup pecans. 1/2 cup shredded coconut. 1 tablespoon cocoa powder optional, for extra richness.

Instructions: In a food processor, blend dates and pecans until a sticky dough forms. Roll the dough into small balls, about 1 inch in diameter. Roll the balls in shredded coconut until evenly coated. Optional: Dust with cocoa powder for extra flavor. Refrigerate for at least 30 minutes before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Thai Shrimp Salad with Coconut Curry Dressing is a burst of flavors and textures, featuring succulent grilled shrimp, toasted coconut, and a creamy coconut curry dressing. It's a perfect blend of Thai-inspired ingredients that will satisfy your taste buds.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup shredded coconut. 1 cup mixed greens e.g., lettuce, spinach. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 1/4 cup roasted peanuts, chopped. 1 lime, cut into wedges.

Instructions: In a skillet over medium heat, toast the shredded coconut until golden brown. Set aside to cool. In a large bowl, combine the mixed greens, cucumber, red bell pepper, and red onion. In a separate bowl, toss the shrimp with a pinch of salt and pepper. Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until cooked through. In a small saucepan, combine the following for the coconut curry dressing: 1/2 cup coconut milk, 1 tbsp red curry paste, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp honey. Heat over low heat, stirring until well combined and heated through. Add the toasted coconut, fresh cilantro, and fresh mint to the salad bowl with the vegetables. Drizzle the coconut curry dressing over the salad and toss to combine. Divide the salad among serving plates and top each with grilled shrimp. Sprinkle chopped roasted peanuts over the salad and garnish with lime wedges. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 6 minutes

Indulge in this delightful vegan dessert twist on classic nachos. Crispy tortilla chips are topped with melted dairy-free chocolate, fresh fruits, nuts, coconut, and a sweet maple syrup drizzle.

Ingredients: 1 bag of vegan tortilla chips. 1 cup dairy-free chocolate chips. 1 cup sliced strawberries. 1/2 cup chopped mango. 1/4 cup chopped nuts such as almonds or walnuts. 1/4 cup shredded coconut. 1/4 cup maple syrup.

Instructions: Warm the oven up to 175F 350C. Put the tortilla chips on a baking sheet in a single layer. Add chocolate chips that don't contain dairy to the tortilla chips. Put the cookies in an oven that has already been heated for 5 to 7 minutes, or until the chocolate chips melt. Take it out of the oven and let it cool down a bit. Put strawberry slices, mango chunks, nut chunks, and coconut flakes on top of the nachos. Put maple syrup on top of the nachos. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 5-7

These Homemade Key Lime Coconut Patties are a tropical delight! The combination of sweet coconut, tangy key lime, and creamy white chocolate makes for a refreshing and indulgent treat. Perfect for satisfying your sweet tooth or for gifting to loved ones.

Ingredients: 2 cups shredded coconut. 1/2 cup sweetened condensed milk. 2 tablespoons key lime juice. 1 teaspoon key lime zest. 1/2 teaspoon vanilla extract. Pinch of salt. 12 oz white chocolate chips. 1 tablespoon coconut oil. Green food coloring optional. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine shredded coconut, sweetened condensed milk, key lime juice, key lime zest, vanilla extract, and a pinch of salt. Mix until well combined. Shape the mixture into small patties, about 1.5 inches in diameter, and place them on a parchment-lined baking sheet. Place the baking sheet in the freezer for about 30 minutes to firm up the patties. In a microwave-safe bowl, melt the white chocolate chips and coconut oil together in 30-second intervals, stirring between each interval, until smooth and fully melted. If desired, add a few drops of green food coloring to achieve the desired color. Remove the coconut patties from the freezer and dip each patty into the melted white chocolate, coating them completely. Use a fork to lift them out and let any excess chocolate drip back into the bowl. Place the chocolate-coated patties back on the parchment-lined baking sheet and allow them to set at room temperature for about 30 minutes, or until the chocolate hardens. Once the chocolate has hardened, dust the tops of the patties with powdered sugar for decoration. Serve and enjoy your homemade Key Lime Coconut Patties!

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy the smooth and rich mix of dark chocolate, sweet raspberries, and coconut, which gives it a tropical twist. You can enjoy this Twin Tough smoothie at any time of the day.

Ingredients: 1 cup frozen raspberries. 2 tablespoons dark chocolate chips. 1/4 cup shredded coconut. 1 cup almond milk. 1 banana. 1 tablespoon honey. 1/2 teaspoon vanilla extract. Ice cubes optional.

Instructions: Fill a blender with almond milk, honey, banana, dark chocolate chips, shredded coconut, and vanilla extract. Mix the ingredients well. You can add a few ice cubes to make it colder and thicker if you want to. Making sure all the ingredients are well mixed, blend until smooth and creamy. Put the dark chocolate coconut raspberry smoothie right into glasses and serve it right away. Enjoy the tasty and energizing Twin Tough smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Malted Magic Cookie Bars feature graham crackers, coconut, chocolate and butterscotch chips, malted milk balls, and sweetened condensed milk. They are simple to make and suitable for any occasion!

Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1 1/2 cups sweetened shredded coconut. 1 cup chocolate chips. 1 cup butterscotch chips. 1 cup malted milk balls, coarsely chopped. 1 can 14 oz sweetened condensed milk.

Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking pan. Melted butter and graham cracker crumbs should be mixed together well in a medium bowl. Spread the crumbs out evenly in the bottom of the baking pan that has been prepared. Chocolate chips, butterscotch chips, and chopped malted milk balls should be spread out on top of the crust. Cover the ingredients with the sweetened condensed milk that you pour on top. Heat the oven to 350F. Bake for 25 to 30 minutes, or until the edges are golden brown and the middle is set. After taking the cookie bars out of the oven, let them cool all the way down on a wire rack in the pan. Cut it into squares when it's cool, and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These Coconut Pecan Cookies are a delightful combination of shredded coconut and chopped pecans, creating a nutty and tropical flavor in every bite. The perfect treat for coconut and pecan lovers!

Ingredients: 1 cup shredded coconut. 1 cup chopped pecans. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Set the oven to 350F 175C and heat it up. Put the chopped pecans and shredded coconut in a bowl and mix them together. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is smooth. Add the egg and vanilla extract and mix them in well. Mix the all-purpose flour, baking soda, and salt together in a different bowl using a whisk. Slowly add the dry flour mixture to the wet butter-sugar mixture and mix just until everything is combined. Add the shredded coconut and chopped pecans and mix well. Place spoonfuls of cookie dough on a baking sheet that has been lined with parchment paper, leaving space between each one so that they can spread. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

These Coconut Pecan Cookies are a delightful combination of shredded coconut and chopped pecans, creating a nutty and tropical flavor in every bite. The perfect treat for coconut and pecan lovers!

Ingredients: 1 cup shredded coconut. 1 cup chopped pecans. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Set the oven to 350F 175C and heat it up. Put the chopped pecans and shredded coconut in a bowl and mix them together. Melt the butter and mix it with the white sugar and brown sugar in a different large bowl until the mixture is smooth. Add the egg and vanilla extract and mix them in well. Mix the all-purpose flour, baking soda, and salt together in a different bowl using a whisk. Slowly add the dry flour mixture to the wet butter-sugar mixture and mix just until everything is combined. Add the shredded coconut and chopped pecans and mix well. Place spoonfuls of cookie dough on a baking sheet that has been lined with parchment paper, leaving space between each one so that they can spread. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes