Posted in Food and Beverage

Coconut Dessert Bites

One of my dear friends is allergic to life. Not really, but he has celiac disease and a long list of allergies that can quite literally kill him.

For those who don’t know celiac disease, it’s a disease that the immune system will attack against its own body’s tissue-it’s triggered mainly by gluten. I’m not a doctor, and I may be wrong, but that’s always been my general understanding of the disease.

Side note, but If you go to Disney and have any allergies, Hungry Bear Restaurant is the place to go. The Hungry Bear Restaurant offered Gluten/Wheat, Egg, Fish/Shellfish, Milk, Peanut/Tree Nut, and Soy Allergy-Friendly and Plant-Based options.

The last few years, it’s been trial and error trying to find food that tastes good and won’t hurt him. So today, we tried to make a few different recipes, and we had significant success!

We were craving desserts. When it comes to baking, we either use Bob’s red mill 1 to 1 gluten-free baking flour or Bob’s red mill gluten-free coconut flour.



  • ½ cup coconut flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ¼ cup of coconut milk
  • ½ cup coconut oil
  • One tablespoon vanilla extract
  • Six eggs


  1. Preheat oven to 350F
  2. Mix flour, sugar, and salt
  3. Whisk in coconut milk, oil, eggs, and vanilla extract
  4. Add dough to a baking pan. (I used one madeleine baking pan and a mini cupcake pan)
  5. Bake for 15- 20 minutes

I made two batches. The first used a mini cupcake pan, and I rolled them in powdered sugar-which was terrific. The second I left plain and made a chocolate dipping sauce for them.

The chocolate dipping sauce is dairy-free and straightforward.

Four Ingredient chocolate sauce

  • One teaspoon vanilla extract
  • Six tbsp cocoa powder
  • One cup water
  • One cup sugar
  1. Add sugar, water, and cocoa powder to a saucepan. Whisk continuously until syrup reaches a boil.
  2. Remove from heat and stir in vanilla
  3. Cool to room temperature

The syrup will last for up to three weeks

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