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I've listed all the recipes that I can find! If I've personally tried them, you can see my comments below the recipe. 
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COCONUT RECIPES

Coconut Flour Crackers
​Coconut Whipped Cream
Coconut Cookies
Coconut Crack Bars
​Coconut Delights
Coconut Ice Cream
Coconut is luckily a very versatile ingredient! It is sold in flour, oil, milk, water, cream, sweetener, and a number of other ways!
Coconut Flour Crackers
Ingredients:
  • 1/2 Cup Coconut Flour
  • 1/4 Cup Flax Seed Meal (we used Millet Flour and it worked great!)
  • 1/2 tsp Salt
  • 1/4 Cup Coconut Oil- melted
  • 1/2 Cup Unsweetened Coconut Milk
​Instructions:
  1. Preheat oven to 350 degrees F
  2. Mix all dry ingredients
  3. Mix all wet ingredients
  4. Slowly combine all wet and dry ingredients
  5. Form dough into ball and place on a piece of parchment paper. Place another piece of parchment paper on top.
  6. Roll dough out to approx. 1/4 inch thickness. 
  7. Remove top sheet of parchment paper
  8. Cut into either squares or shapes
  9. Place both parchment and crackers on baking sheet
  10. Bake for 10 minutes
  11. Take out of oven and remove any crackers on the outer rows that are browning. 
  12. Place back in oven for another 10 minutes
  13. Remove from oven and allow to cool
  14. Enjoy!
Coconut Whipped Cream
*the texture of this doesn't end up like whipped cream out of a jar, it is more like an icing*
Ingredients:
  • 1- 16 ounce can coconut cream
  • 1/4 c powdered sugar
  • 1/2 tsp vanilla extract
Instructions:
  1. Chill everything in the refrigerator overnight before starting (everything meaning, bowl, whisk, can of coconut cream)
  2. Open the can of coconut cream CAREFULLY make sure to not mix the liquid in the bottom of the can with the cream.
  3. Take the solid cream out of the can and put it into the bowl (save the liquid for a smoothie or other treat).
  4. Begin whipping the cream and slowly add in the vanilla and sugar. 
  5. Whip for approximately 1 minute
  6. Use instantly or put in the fridge!

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Coconut Cookies
*My daughter wasn't a huge fan of these baked cookies, but she loved the cookie dough!*
Ingredients:
  • 1/4 cup Coconut Oil
  • 1/4 cup Coconut Nectar
  • 1/2 teaspoon Pure Vanilla Extract (works fine without if you can't use)
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda (works fine without if you can't use)
  • 1/2 cup Coconut Flour
Instructions:
  1. Preheat the oven to 350°F. Line your baking sheets with parchment paper or a silicone baking mat.
  2. Mix together the coconut oil, nectar, vanilla extract, and salt.
  3. Add the baking soda, coconut flour, and mix until combined.
  4. Let the cookie dough sit for approx 10 minutes for the coconut flour to absorb the moisture.
  5. Scoop the cookie dough onto the prepared baking sheets in approx 1 1/2 teaspoon portions and slightly spread using the back of a spoon (they won’t spread as much as traditional cookies when they bake, so you have to help them out a little bit.)
  6. Bake in the preheated oven for 9-11 minutes. The cookies will still be soft when they come out of the oven, but will have lost their doughy shine. Let them sit on the baking sheets for several minutes to set before moving them to cooling racks to finish cooling.
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Coconut Crack Bars
Ingredients:
  • 3 cups Shredded unsweetened coconut flakes
  • 1 cup coconut oil, melted
  • 1/4 cup monk fruit sweetened maple syrup Can substitute for any liquid sweetener of choice
Instructions:
  1. Line an 8 x 8-inch pan or 8 x 10-inch pan with parchment paper and set aside. 
  2. ​In a large mixing bowl, add shredded unsweetened coconut. Add melted coconut oil and monk fruit sweetened maple syrup (or sticky sweetener of choice) and mix until a thick batter remains. If it is too crumbly, add a little extra syrup or a tiny bit of water. 
  3. Pour the coconut crack bar mixture into the lined pan. Lightly wet your hands and press firmly into place. Refrigerate or freeze until firm.
  4. Cut into bars and enjoy! 
Coconut Delights
Ingredients:
  • 3 cups unsweetened, shredded coconut
  • 3/8 cup (6 Tablespoons) coconut oil
  • 1/2 cup sweetener
  • 2 tsps vanilla
  • 3/8 tsp salt
Instructions:
  1. Put all ingredients in a food processor or blender.
  2. Combine until the mixture is blended and sticks together. (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high. You will likely end up with Coconut Butter. While it will be delicious, it won't be these no-bake cookies :-)!)
  3. Remove the mixture from the blender / food processor and form into desired shape.
  4. Decorate with shredded coconut, cocoa or carob powder, crushed nuts, or melted chocolate, or leave them plain. They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
  5. Leave to firm up on a plate. They will firm up at room temperature.
  6. You really don't need to store these in the fridge but I think they taste a tad bit better cold.
Coconut Ice Cream
Ingredients:
  • 1 1/2 cup canned coconut milk (Be sure to use full-fat canned coconut milk, not lite or coconut milk beverage)
  • 1/2 cup additional coconut milk OR milk of choice
  • 1/4 cup sweetener of choice, such as sugar or pure maple syrup
  • pinch stevia or 1 additional tbsp sweetener of choice
  • 1/8 tsp salt
  • 1 1/2 tsp pure vanilla extract
  • optional ingredients for desired flavor
*Sweeteners that work include pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar, or xylitol for a sugar-free ice cream*
Instructions:
  1. Stir all ingredients (minus optional add-ins) together in a bowl. ​
  2. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix.
  3. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture.
  4. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.