Vegan summer desserts with coconut offer a delightful range of treats. Options include creamy coconut pudding, tropical coconut popsicles, and invigorating coconut mango sorbet. Coconut chia seed pudding and whipped cream with fresh fruit make perfect light desserts. For snacks, try coconut almond energy bites or vegan coconut macaroons. A pineapple coconut cake adds a festive touch, while a coconut berry parfait layers flavors beautifully. There are many more delightful combinations to discover for sunny days ahead.
Creamy Coconut Pudding
Creamy Coconut Pudding is a luscious vegan dessert that showcases the delightful flavor of coconut in every luscious bite.
Perfect for hot summer days, this invigorating dish can serve as a light and satisfying end to any meal or stand alone as a snack.
The preparation time is about 15 minutes, and it requires some chilling time in the refrigerator to achieve the ideal creamy texture.
Your friends and family, whether vegan or not, will love this sweet treat!
Ingredients:
- 1 can (13.5 oz) coconut milk
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup maple syrup (or any sweetener of choice)
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- A pinch of salt
- Shredded coconut (for garnish)
- Fresh fruit (optional, for serving)
Cooking Steps:
- In a medium saucepan, whisk together the coconut milk, almond milk, maple syrup, cornstarch, vanilla extract, and salt until well combined.
- Place the saucepan over medium heat and continue to whisk constantly until the mixture starts to thicken and begins to bubble. This process should take about 5-7 minutes.
- Once thickened, remove the saucepan from heat and allow the pudding to cool slightly.
- Pour the coconut pudding into individual serving dishes or a larger bowl and cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until fully chilled and set.
- Before serving, top each pudding with shredded coconut and your choice of fresh fruit if desired.
Variations & Tips:
- For a chocolate coconut pudding, add 2 tablespoons of cocoa powder to the mixture before heating.
- To enhance the flavor, try adding a pinch of cinnamon or a splash of almond extract along with the vanilla.
- For an even creamier texture, you can blend the mixture before pouring it into dishes.
- This pudding can be stored in the refrigerator for up to 4 days, making it a great make-ahead dessert.
Coconut Mango Sorbet
Coconut Mango Sorbet is a delightful vegan dessert that perfectly complements hot summer days. This invigorating treat is not only dairy-free but also packed with tropical flavors, making it ideal for anyone looking to enjoy a healthy, guilt-free indulgence.
With a preparation time of just about 15 minutes and an additional 4-6 hours for freezing, you can easily whip up this sorbet for a gathering, a family dessert, or a solo treat on a sunny afternoon.
Ingredients:
- 2 ripe mangoes, peeled and diced
- 1 can (14 oz) of coconut milk (full-fat for creaminess)
- 1/4 cup of agave syrup or maple syrup (adjust based on sweetness preference)
- Juice of 1 lime
- Pinch of salt
Cooking Steps:
- In a blender, combine the diced mangoes, coconut milk, agave syrup (or maple syrup), lime juice, and salt.
- Blend the mixture until it is completely smooth and creamy. Taste and adjust the sweetness if necessary.
- Pour the blended mixture into a shallow, freezer-safe dish. This will help it freeze more evenly and quickly.
- Cover the dish with plastic wrap or a lid, and place it in the freezer for about 4-6 hours or until fully frozen.
- Once frozen, remove the sorbet from the freezer and let it sit at room temperature for a few minutes to soften slightly for easier scooping.
- Scoop the sorbet into bowls or cones and serve immediately. Garnish with fresh mango slices or shredded coconut for an extra tropical touch.
Variations and Tips:
- For a creamier texture, consider adding a banana to the blender along with the other ingredients.
- You can mix other fruits into the sorbet, such as pineapple or passionfruit, to enhance the flavor profile.
- To make the sorbet even more invigorating, you can add a handful of fresh mint leaves during the blending process.
- If you have an ice cream maker, you can churn the mixture in it according to the manufacturer’s instructions for a smoother finish.
- Store any leftovers in an airtight container in the freezer. Allow it to sit out for a bit before serving, as sorbet can get quite hard when stored.
Tropical Coconut Popsicles
Tropical Coconut Popsicles are the perfect vegan summer treat, combining the invigorating flavors of coconut and tropical fruits for cool, delightful bites on hot days.
These popsicles are great for anyone looking for a dairy-free dessert option, especially kids and adults who appreciate the sweet, creamy taste of coconut. Preparation time is minimal, taking just about 15-20 minutes, plus additional freezing time to let the popsicles set!
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup fresh pineapple chunks (or mango)
- 2 tablespoons agave syrup or maple syrup (adjust for sweetness)
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: shredded coconut or diced fruit for added texture
Instructions:
- In a blender, combine the full-fat coconut milk, fresh pineapple chunks, agave syrup (or maple syrup), vanilla extract, and a pinch of salt. Blend until smooth and well mixed.
- If you like, add some shredded coconut or diced fruit to the mixture for added texture and flavor.
- Pour the blended mixture into popsicle molds, leaving a little space at the top for expansion as they freeze.
- Insert popsicle sticks into each mold and place in the freezer for at least 4-6 hours, or until completely frozen.
- To remove the popsicles, run warm water over the outside of the molds for a few seconds, then gently pull on the sticks to release.
Variations and Tips:
- Fruit Combinations: Feel free to mix and match fruits! Consider using other tropical fruits like kiwi, strawberries, or a mix of berry combinations.
- Creamy Layering: For a layered look, blend the coconut milk mixture as directed, then pour half into the molds. Freeze for about 1 hour until partially set, then add a second layer of blended fruit for a vibrant swirl effect.
- Sweeteners: You can adjust the sweetness to your liking by adding more or less agave/maple syrup or by using ripe fruits that are naturally sweeter.
- Serving Suggestions: Enjoy these popsicles on their own, or serve with a drizzle of chocolate sauce or a sprinkle of shredded coconut for an extra treat.
- Storage: Store leftover popsicles in a zip-top bag while frozen to keep them from absorbing any odors from the freezer.
These Tropical Coconut Popsicles are not only invigorating but also customizable, making them a great go-to dessert for any summer gathering!
Coconut Chia Seed Pudding
Coconut Chia Seed Pudding is a delightful and creamy dessert that combines the nutrition of chia seeds with the rich flavor of coconut. This vegan treat is perfect for warm summer days and can be enjoyed by anyone, including those following a dairy-free lifestyle.
With a preparation time of just 10 minutes and an optional chilling time of at least 2 hours, it’s an easy way to satisfy your sweet tooth while also enjoying a healthy snack.
Ingredients:
- 1 cup coconut milk (canned or carton)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup or agave nectar (adjust to taste)
- 1 teaspoon vanilla extract
- A pinch of salt
- Fresh fruit for topping (e.g., mango, berries, kiwi)
- Shredded coconut (optional, for garnish)
Instructions:
- In a mixing bowl, combine the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt.
- Whisk the mixture thoroughly to guarantee the chia seeds are evenly distributed and not clumped together.
- Let the mixture sit for about 5-10 minutes, then whisk again to break up any clumps of chia seeds.
- Cover the bowl with plastic wrap or transfer the mixture to individual serving jars or cups.
- Refrigerate for at least 2 hours or overnight to allow the pudding to thicken.
- Once set, give the pudding a good stir before serving. Top with fresh fruit and shredded coconut if desired.
Variations and Tips:
- For a tropical twist, add a few tablespoons of pineapple puree or mango juice to the coconut milk mixture before chilling.
- Experiment with other plant-based milk, like almond or oat milk, for different flavors.
- To enhance the nutritional value, mix in a tablespoon of nut butter or protein powder before chilling.
- Try adding spices like cinnamon, cardamom, or a splash of almond extract for extra flavor.
- This pudding can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert.
Coconut Whipped Cream With Fresh Fruit
Coconut Whipped Cream with Fresh Fruit is a delightful vegan dessert that serves as a rejuvenating treat during the hot summer months. This light and creamy topping is perfect for those who are dairy-free or looking for a healthier alternative to traditional whipped cream. The preparation time is around 10 minutes, making it an ideal choice for spontaneous gatherings or as a quick family dessert.
Paired with your favorite seasonal fruits, this dish not only satisfies your sweet tooth but also offers a vibrant, healthy option.
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 2-3 tablespoons powdered sugar (or maple syrup for a natural sweetener)
- 1 teaspoon vanilla extract
- Fresh fruits of your choice (such as berries, peaches, or mango)
- Mint leaves for garnish (optional)
Instructions:
- Carefully open the chilled can of coconut milk without shaking it. Spoon out the solidified coconut cream into a mixing bowl, leaving the liquid behind.
- Add powdered sugar (or your choice of sweetener) and vanilla extract to the bowl with coconut cream.
- Using a hand mixer or a whisk, beat the coconut cream mixture on medium speed until soft peaks form. This should take about 3-5 minutes.
- Once the whipped cream reaches your desired consistency, taste and adjust the sweetness if needed.
- Slice your fresh fruits into bite-sized pieces and arrange them in serving bowls or plates.
- Spoon the coconut whipped cream generously over the fruit and garnish with fresh mint leaves if desired.
Variations and Tips:
- For an added flavor twist, incorporate a pinch of cinnamon or a splash of almond extract into the whipped cream.
- You can also fold in a tablespoon of cocoa powder to create a chocolate coconut whipped cream version.
- To make it sturdier for piping, add a tablespoon of cornstarch or powdered gelatin (vegan alternative) during the whipping process.
- This whipped cream can be stored in an airtight container in the refrigerator for up to 3 days. Just rewhip it briefly before serving if it separates.
No-Bake Coconut Lime Bars
No-Bake Coconut Lime Bars are a revitalizing and delightful dessert perfect for warm summer days. This vegan treat combines the tropical flavors of coconut and lime, making it ideal for anyone seeking a light, guilt-free indulgence.
With a preparation time of only 30 minutes, plus time to chill, these bars are an excellent choice for gatherings, picnics, or simply a sweet treat at home.
Ingredients:
- 1 cup rolled oats
- 1 cup shredded coconut (unsweetened)
- 1 cup dates, pitted
- 1/4 cup coconut oil, melted
- Zest of 2 limes
- 1/4 cup lime juice (freshly squeezed)
- 1/4 cup maple syrup (optional, for added sweetness)
- Pinch of salt
- Fresh coconut flakes (for garnish)
- Lime slices (for garnish)
Instructions:
- Make the Base: In a food processor, combine rolled oats, shredded coconut, pitted dates, melted coconut oil, and a pinch of salt. Blend until the mixture is sticky and holds together when pressed.
- Prepare the Base: Line an 8×8 inch square baking dish with parchment paper. Press the oat mixture firmly into the bottom of the prepared dish to create an even layer. Use a spatula to smooth the surface.
- Make the Filling: In the same food processor, combine lime juice, lime zest, and maple syrup (if using). Blend until silky smooth. Pour this mixture over the base layer and spread it evenly.
- Chill: Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or until the bars are firm.
- Serve: Once set, lift the bars out of the dish using the edges of the parchment paper. Cut into squares or rectangles and garnish with fresh coconut flakes and lime slices before serving.
Variations and Tips:
- For a different flavor, you can substitute lime juice with lemon juice or add a splash of vanilla extract for extra depth.
- If you prefer a slightly sweeter bar, increase the amount of maple syrup or add a couple of tablespoons of agave nectar.
- To make this recipe nut-free, verify that the rolled oats are certified gluten-free and omit any additional nuts in the garnish.
- Feel free to add a layer of fresh fruit, such as sliced strawberries or kiwi, before adding the lime filling for added texture and flavor.
Enjoy these cool, creamy No-Bake Coconut Lime Bars as a delightful end to your summer meals!
Coconut Banana Ice Cream
Coconut Banana Ice Cream is a revitalizing, creamy dessert that is perfect for anyone looking to indulge in a vegan treat during the hot summer months. This delicious ice cream not only satisfies your sweet cravings but also offers the wholesome goodness of bananas and coconut.
It is an exceptional dessert for those who follow a plant-based diet, and it’s incredibly easy to prepare, with a total prep and freeze time of just about 4 hours, including an hour of active prep time.
Ingredients
- 3 ripe bananas
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 1/4 cup maple syrup (or agave syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: shredded coconut, chopped nuts, fresh fruit
Cooking Steps
- Peel the ripe bananas and slice them into small pieces. Place them in a freezer-safe bag or container and freeze for at least 2 hours until fully frozen.
- In a blender or food processor, combine the frozen banana pieces, coconut milk, maple syrup, vanilla extract, and a pinch of salt.
- Blend on high until the mixture is completely smooth and creamy. Stop occasionally to scrape down the sides of the blender to verify everything is evenly combined.
- Taste the mixture and adjust sweetness as desired by adding more maple syrup if needed.
- Pour the mixture into a lidded container and spread it evenly. Cover with a lid or plastic wrap and freeze for an additional one to two hours to firm up before serving.
- When ready to serve, scoop the ice cream into bowls and add your favorite toppings, such as shredded coconut, chopped nuts, or fresh fruit.
Variations and Tips
- For a richer flavor, add a tablespoon of cocoa powder to create a chocolate coconut banana ice cream.
- If you prefer a bit of acidity, toss in a tablespoon of fresh lime or lemon juice for a zesty twist.
- For added texture, mix in vegan chocolate chips or swirl in a fruit puree before freezing.
- To guarantee the ice cream is scoopable, let it sit at room temperature for a few minutes before serving.
- This ice cream can be stored in the freezer for up to two weeks, but it’s best enjoyed fresh for peak creaminess!
Vegan Coconut Macaroons
Vegan coconut macaroons are chewy, sweet treats that bring a taste of the tropics to your dessert table. Perfect for vegans, those with dairy allergies, or anyone looking for a delicious yet simple dessert, these macaroons are made solely with plant-based ingredients.
With a preparation time of about 15 minutes and a baking time of 25 minutes, you can whip up a batch in no time, making them an ideal choice for summer gatherings or a quick sweet indulgence at home.
Ingredients:
- 2 1/2 cups shredded unsweetened coconut
- 1/2 cup almond flour
- 1/2 cup maple syrup or agave syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Optional: 1/2 cup dairy-free chocolate chips for drizzling
Cooking Steps:
- Preheat the Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix the Ingredients: In a large bowl, combine the shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and sea salt. Stir until all ingredients are well combined and form a thick mixture.
- Shape the Macaroons: Using your hands or a cookie scoop, form the mixture into small mounds (about 1 to 1.5 inches in diameter) and place them on the prepared baking sheet, spacing them about an inch apart.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the edges turn golden brown. Keep an eye on them as they can brown quickly.
- Cool: Once baked, remove the macaroons from the oven and let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- Optional Chocolate Drizzle: If you’d like to add a chocolate drizzle, melt the dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between. Once melted, drizzle over the cooled macaroons.
Variations and Tips:
- Add Flavor: Experiment with additional flavorings like almond extract, lime zest, or even a pinch of cinnamon for a twist.
- Nut-Free: Omit the almond flour and use additional coconut to keep the recipe nut-free, if necessary.
- Storage: Store the macaroons in an airtight container at room temperature for up to 5 days, or refrigerate them for extended freshness.
- Freezing: These macaroons freeze well. Place them in a single layer in an airtight container between layers of parchment paper for up to 3 months.
- Customize with Mix-ins: Feel free to fold in dried fruits like cranberries or cherries, or add chopped nuts for added texture.
Pineapple Coconut Cake
This delightful Pineapple Coconut Cake is a rejuvenating vegan dessert that perfectly captures the essence of summer. With its moist texture and tropical flavors, it’s ideal for beach parties, cookouts, or simply as an afternoon treat any time of the year.
The preparation time is approximately 15 minutes, with a baking time of around 30 minutes, making it a quick and easy option for both seasoned bakers and novices alike.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup canned coconut milk (full-fat)
- 1/2 cup unsweetened applesauce
- 1/2 cup crushed pineapple (drained)
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (unsweetened)
Cooking Steps
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
- In another mixing bowl, whisk together the coconut milk, applesauce, crushed pineapple, melted coconut oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing.
- Fold in the shredded coconut to the batter until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.
Variations and Tips
- For an added flavor boost, mix in some crushed walnuts or pecans for a delicious crunch.
- Serve the cake with a dollop of vegan whipped cream or coconut cream on top for an extravagant touch.
- To enhance the tropical flavors, consider adding some lime zest or juices into the batter.
- This cake can be stored in an airtight container in the refrigerator for up to one week, making it great for meal prep or gatherings.
Enjoy your rejuvenating Pineapple Coconut Cake, a perfect way to bring a taste of summer to your table!
Coconut Almond Energy Bites
Coconut Almond Energy Bites are a delicious and nutritious vegan snack that is perfect for anyone looking for a quick pick-me-up or a post-workout treat. These no-bake bites are packed with wholesome ingredients like almonds, coconut, and natural sweeteners, making them ideal for health-conscious individuals and those following a plant-based diet.
With a preparation time of just 15 minutes, these energy bites are as easy to make as they are satisfying to eat!
Ingredients:
- 1 cup almonds (raw or roasted)
- 1 cup shredded unsweetened coconut
- 1/2 cup almond butter
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Optional: 1 tablespoon chia seeds or flaxseeds for extra nutrition
Instructions:
- In a food processor, add the almonds and pulse until they are finely chopped but not powdered.
- Add the shredded coconut, almond butter, maple syrup, vanilla extract, sea salt, and optional chia/flax seeds to the processor.
- Pulse the mixture until everything is well combined and begins to form a sticky dough. If the mixture is too dry, you can add a bit more almond butter or a splash of water to help it come together.
- Once combined, use your hands to form small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet.
- Refrigerate the energy bites for at least 30 minutes to set. They can be enjoyed immediately or stored in an airtight container in the refrigerator for up to a week.
Variations and Tips:
- For a chocolatey twist, add in a tablespoon of cocoa powder or fold in some dairy-free chocolate chips.
- Mix in other nuts or seeds, such as walnuts, pecans, or pumpkin seeds, to change up the flavor and texture.
- Experiment with different nut butters, like cashew or peanut butter, based on your preference.
- If you want to add a tropical touch, consider incorporating dried fruits like chopped dates, cranberries, or mango.
- These bites can make a great addition to lunchboxes or can be enjoyed as a quick breakfast option when on the go.
Coconut Berry Parfait
The Coconut Berry Parfait is a revitalizing and delightful vegan dessert that combines creamy coconut yogurt with layers of fresh berries and a crunchy granola topping. This dish is perfect for summer gatherings, brunches, or as a light dessert to impress your guests.
With a prep time of just 15 minutes, it’s an easy and quick option that showcases the vibrant flavors of seasonal fruits while remaining healthy and satisfying.
Ingredients:
- 2 cups coconut yogurt (dairy-free)
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1 cup granola (choose your favorite, make sure it’s vegan)
- 2 tablespoons maple syrup or agave nectar (optional)
- Fresh mint leaves for garnish (optional)
Cooking Steps:
1. Prepare the Berries: Rinse the mixed berries under cold water. If using strawberries, hull and slice them into smaller pieces. Set aside.
2. Sweeten the Yogurt: If you prefer a sweeter parfait, mix the coconut yogurt with maple syrup or agave nectar in a bowl until well combined.
3. Layer the Ingredients: In serving glasses or bowls, spoon a layer of coconut yogurt at the bottom. Follow with a layer of mixed berries, then add a layer of granola.
Repeat the layers until the glasses are filled, finishing with a layer of berries on top.
4. Garnish: If desired, top each parfait with a few fresh mint leaves to add a pop of color and flavor.
5. Serve: Enjoy immediately for the best texture, or chill in the refrigerator for up to 30 minutes before serving.
Variations & Tips:
- Berry Variations: Feel free to swap out the mixed berries for your favorite fruits, such as peaches, mangoes, or kiwi depending on what’s in season.
- Nutty Crunch: For added texture, mix nuts or seeds into the granola layer for a nutty crunch.
- Coconut Flakes: Sprinkle unsweetened coconut flakes between the layers for an extra coconut flavor.
- Make Ahead: Assemble the parfaits up to a few hours in advance for easy serving, but keep granola separate until just before serving to maintain its crunch.
- Presentation: Use clear glasses to show off the beautiful layers and colors of the coconut yogurt and berries, making for a visually stunning dessert.
Enjoy this Coconut Berry Parfait as a deliciously light treat to help cool off during those warm summer days!
