Enjoy a delicious coconut cake that tastes as good as it looks!

In this recipe, we’ll be using coconut products to create a cake that’s made of as much coconut as possible.


  • 5 large eggs, separated, room temperature
  • 2 cups of coconut sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 2-1/4 cups of coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup of coconut cream
  • 2 cups of shredded coconut, chopped
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon cream of tartar


  • 11 ounces cream cheese, softened
  • 2/3 cup butter, softened
  • 4-1/3 cups confectioners’ sugar
  • 1-1/4 teaspoons coconut extract
  • 2 cups sweetened shredded coconut, toasted


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. Preheat the oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition.
  3. Combine coconut flour, baking powder, baking soda and salt; add to creamed mixture alternately with coconut cream, beating well after each addition. Stir in coconut and extracts.
  4. Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into the batter, then fold in the remaining whites.
  5. Transfer to 3 greased and floured 9-in. round baking pans. Bake, 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  6. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and extract; beat until smooth.
  7. Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with the remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.

Creamy ice cream with a rich coconut flavor.

A sweet treat that any coconut lover would enjoy.

And no one ever knows it’s dairy free!

It’s super creamy, perfect with so many different baked desserts, and it’s paleo and vegan as well.


  • 1 cup A de Coco coconut milk
  • 1 (14 ounces) can cream of coconut
  • 1 ½ cups heavy cream
  • 1 ½ cups sweetened flaked coconut (Optional)


  1. Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly.
  2. Stir in cream and flaked coconut.
  3. Pour into the container of an ice cream maker, and freeze!

Crunchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing.

It’s also a particular favorite for people who avoid gluten.

As long as you have some shredded coconut stashed away in your cupboard and a few eggs that you don’t mind cracking, a batch of sweet macaroons can be yours in less than half an hour.


  • 3 cups shredded coconut
  • 4 large egg whites
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla or almond extract
  • 1/4 teaspoon salt


  1. Heat the oven to 350°F. Arrange a rack in the bottom third of the oven and heat to 350°F.
  2. Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on a rimmed baking sheet and toast until just barely starting to show some color, about 5 minutes. Set aside to cool slightly before using.
  3. Whisk the egg whites, coconut sugar, vanilla, and salt. Place the egg whites, coconut sugar, vanilla or almond extract, and salt in a large bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
  4. Combine the coconut and egg white mixture. Add the coconut and stir until the coconut is evenly moistened.
  5. Shape the macaroons. Line a rimmed baking sheet with a silicone baking mat or parchment paper. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
  6. Bake the macaroons for 15 to 20 minutes. Bake the macaroons until golden-brown, 15 to 20 minutes.
  7. Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Crunchy and addictive, these easy maple coconut chips are gluten-free and vegan and make for the perfect snack.

Slightly sweetened with maple syrup and toasted till golden brown, these chips are so good you won’t be able to stop eating them!


  • Unsweetened coconut flakes
  • Salt
  • Coconut oil
  • Maple syrup


  1. Gather the ingredients.
  2. Toss the ingredients together in a bowl.
  3. Spread coconut out on a parchment-lined baking sheet.
  4. Bake!
  5. TIP: Let the coconut cool completely on the baking sheet so little crunchy clumps form.

What better way to start the day than with some Coco pancakes.

Enjoy a delicious breakfast with a touch of milk and coconut zest.

For this recipe you need to create a slightly thicker dough, but don’t worry, the pancakes will cook without any problem, but they will be even fluffier and more delicious.


  • 1 1/4 cup flour.
  • 2 tablespoons of sugar.
  • 1 teaspoon of baking powder.
  • 1/2 teaspoon of baking soda.
  • 1/4 teaspoon of salt.
  • 1/4 cup of shredded coconut and sweetener.
  • 1 beaten egg.
  • 3/4 cup of coconut milk.
  • 1 tablespoon melted butter.


  1. Lightly mix all dry ingredients.
  2. Add all the wet ingredients to the beaten egg and combine well.
  3. Mix the wet ingredients with the dry ones and stir until incorporated. Don’t over mix.
  4. In a hot skillet or griddle, add a little butter.
  5. Over medium-hot heat, pour in the batter and cook until bubbles begin to appear in the center of the pancake, about 2 minutes.
  6. Flip the pancake over and cook for an additional minute or so until golden brown.
  7. Then, check that both sides are well cooked and you’re done.
  8. Now you can enjoy your coconut pancakes.

Caribbean cocktails are a great treat for most, but contain too much sugar due to sugary juices and liqueurs.

However, that is not the case with the Frozen Coconut Mojito!

An excellent option for a tropical drink. It is fruity, sweet and creamy.

It’s also balanced and easy to drink, thanks to the addition of lime, refreshing mint, and fizzy soda.

Refresh your summer with this delicious drink:


  • 1 tablespoon of agave nectar.
  • 8 mint leaves.
  • 1 tablespoon of freshly squeezed lime juice.
  • 2 ounces of white rum.
  • 2 oz coconut water A de Coco.
  • 2 ounces of club soda.


  1. In a cocktail glass, crush the mint leaves with the agave nectar and lemon juice.
  2. Optional: You can also mash in a slice or 2 bits of lime.
  3. Add ice cubes.
  4. Add the rum and coconut water.
  5. Top with a splash of sparkling mineral water and voila.

Atole is a traditional Mexican drink.

The drink is often served for breakfast or as an after dinner snack.

Its consistency reminds us of a thin cream of wheat, so it makes sense that it is often served for breakfast like cream of wheat or oatmeal.


  • 6 cups of coconut milk
  • 1 tablespoon coconut extract
  • 4 to 6 tablespoons of coconut sugar, depending on your taste
  • ½ cup of water
  • 5 teaspoons of cornstarch
  • 1 cup or shredded coconut
  • 2 tablespoons of honey


  1. ​​Place a deep pot on the stove and add the milk, coconut extract and sugar. Cook at low heat.
  2. In a large bowl, combine the 1/2 cup of water with the cornstarch and stir until the mixture turns white.
  3. When the milk first reaches its boil add the cornstarch mixture and mix with a spoon until reaching a viscous consistency.
  4. Before serving the atole, frost the cups you’re going to use with the shredded coconut.
  5. To get it to stick, use the honey.

Coconut water is a great way to quench your thirst. But did you also know that it’s delicious in a whisky highball?

Unlike the heavier option of coconut cream or milk, coconut water adds tropical flavours while keeping the drink light and fresh.

Make sure to add a squeeze of lime in this highball variation, as it cuts through the drink to add a fresh finish.


  • 35ml Scotch Whiskey
  • 70ml coconut water
  • 100ml soda water
  • Squeeze of lime
  • Lime wedge, to garnish


  1. Add all ingredients to a highball glass filled to the top with ice.
  2. Give a small stir and Garnish with lime wedge.

This recipe is an instant classic, it has the perfect balance of flavor, and the best thing is that it is super easy to make.

This rice is so good that it will ruin the way you eat rice.

Your palate will become so demanding that you will only be able to pamper it with a generous portion of this delicious rice.


  • 4 tablespoons of butter
  • A pound of rice
  • Coconut water (we highly recommend A de Coco, just saying)
  • Grated coconut
  • 2 tablespoons of brown sugar or panela
  • Vegetable oil
  • Raisins to taste
  • Salt to taste


  1. To start with this preparation, you must first prepare the coconut.
  2. To do this, you can start by peeling it by putting the coconut over low heat.
  3. Do not forget to remove the water we will need later for this preparation.
  4. When the coconut shell is smoked by the fire, remove it and collect the coconut meat.
  5. Chop it into small squares. Then, blend the pieces of coconut and the serum that you reserved.
  6. Mix well until the coconut is well crushed. Then, strain this mixture to remove the first milk.
  7. Continue blending the remaining zest and collect the milk in a container.
  8. Add the rice to the preparation and let it fry.
  9. Finally, stir and let it finish cooking over low heat.
  10. And that’s it! You already have a bowl of delicious coconut rice.

If you are a coconut lover, then this recipe is for you.

A good coconut bar with peanut butter is the perfect match for a healthy snack.

Trust me, you are gonna love it.


  • 1 cup of peanut butter
  • 1/2 cup of honey
  • 1/2 cup unrefined coconut oil
  • 2 cups of rolled oats (not instant oats)
  • 1 cup of coconut
  • 1/2 cup chopped pecans
  • 1 1/4 cup semi-sweet chocolate chips
  • 1/4 cup of flaxseed meal
  • 1/3 Cup of toasted coconut to decorate (optional)


  1. Melt peanut butter, honey, and coconut oil in a medium saucepan over medium-low heat.
  2. Stir frequently so that the mixture is melted.
  3. Add the chocolate chips and continue to stir until melted, about a minute or two.
  4. Remove from the heat and stir in the rest of the ingredients.
  5. Stir until the ingredients are well combined.
  6. Pour into an 8 x 8-inch dish. Add toasted coconut on top.
  7. Refrigerate until chocolate hardens, at least 3-4 hours, and cut into 2-inch square pieces.

Keep refrigerated.