Truffles are fun and relatively simple to make, not to mention gluten free. If you like white chocolate and lime, you should give these a try!
White Chocolate Lime Truffles
Adapted from The Spruce
Yield: 16 truffles
- 1/3 cup+1 tablespoon heavy cream
- Zest of 1 lime
- 1 tablespoon lime juice
- 1 1/4 cup (9 ounces) white chocolate, chopped OR white chocolate chips
- Pinch of salt
- 4 tablespoons butter, cut into small pieces
- 1 cup shredded coconut (optional)
- Combine cream and lime zest in a small saucepan over medium heat. Heat until it starts to simmer and bubble around the edges.
- Immediately remove pan from heat and cover with a lid, allowing the cream to infuse for 20 minutes.
- While cream is steeping, combine white chocolate, salt, and butter in a large microwave-safe bowl.
- Microwave for 45 seconds, to begin to melt chocolate and butter. Set aside.
- After cream has steeped for 20 minutes, return pan to stove and reheat, stirring occasionally, until it once again reaches a simmer.
- Remove from the heat and stir in lime juice.
- Place a wire mesh strainer over the bowl of chocolate and butter, and pour hot cream through the strainer over the chocolate. Press down on the lime zest in the strainer with a spoon to extract all of the remaining juice.
- Gently whisk cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted.
- Cover the surface of the chocolate with plastic wrap and refrigerate until firm enough to roll, at least 4 hours or overnight.
- While chocolate is chilling, if desired, prepare coconut topping by chopping it by hand or in a food processor. You’ll want to get it as fine as possible, otherwise it will be difficult to roll and won’t taste as good.
- Once the chocolate has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. If using the coconut, roll the truffle in the chopped coconut until it is completely covered.
- Repeat with the remaining chocolate.
- Store truffles in an airtight container in the refrigerator for up to a week. Bring them to room temperature before serving.
Like most dense cakes, carrot cake turns out well gluten free. The coconut, pineapple, and cranberries or raisins add extra flavors and texture, and help hold the cake together. And you just can’t go wrong with cream cheese frosting.
For baking instructions for a gluten-full version, see here.
Adapted from All Recipes
Yield: Two-layer 9″ round cake
- 3 eggs
- 3/4 cup milk OR buttermilk OR plain yogurt
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 cups gluten-free flour
- 2 teaspoons baking soda
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 (8-oz) can crushed pineapple with juice
- 1 cup cranberries OR raisins
- 1 cup chopped walnuts or pecans (optional)
- Preheat oven to 350ºF. Grease and flour two 9″ round pans.
- Mix together eggs, milk (OR buttermilk OR plain yogurt), vegetable oil, sugar, and vanilla.
- Mix in cinnamon, salt, and baking soda.
- Mix in flour.
- Stir in shredded carrots using a large wooden spoon.
- Stir in coconut, crushed pineapple and juice, cranberries OR raisins, and walnuts and pecans, if using.
- Pour batter into cake pans.
- Bake for 1 hour, or until a toothpick inserted near the center comes out clean.
- Cool for at least 20 minutes on a wire rack.
- Frost with cream cheese frosting.
These French cookies are like American macaroons – chewy mounds of coconut held together by egg white and sugar. They’re very fast to make and delicious to eat. Plus you don’t have to change anything to make them gluten free.
From Dorie Greenspan’s Baking Chez Moi
Yield: 30 cookies
- 2 1/2 cups unsweetened shredded coconut
- 4 egg whites
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- Put coconut, egg whites, and sugar in a medium saucepan. Stir to mix well.
- Place saucepan over medium-low heat heat and cook, stirring constantly, until the mixture is hot to the touch, about 7-10 minutes. (Heat the ingredients without browning them.)
- Scrape dough into a heatproof bowl and stir in vanilla.
- Press plastic wrap against the surface and chill for several hours; overnight is best. It can be refrigerated up to 5 days. (If you’re impatient like me, you can divide the dough across a couple of shallow bowls to cool it faster.)
- Preheat oven to 300ºF.
- Use an insulated baking sheet or stack two baking sheets one on top of the other. (This prevents the bottoms from burning before the tops are done baking.) Line the top sheet with parchment paper.
- Scoop out 2-teaspoon chunks of dough and press the mixture into balls between the palms of your hands. If you have a small cookie scoop, you can use that too.
- Place mounds on the baking sheet, leaving 1/2 inch between them.
- Bake for 20-25 minutes, until they are lightly golden and feel slightly firm to the touch.
- Transfer baking sheet to a rack and let cookies cool on the sheet.
In honor of Pie Day, here is another pie recipe with a new pie crust! I thought this crust worked very well gluten free. It did crack when I was moving it into the pie tin, but patching it up was simple, and it tasted delicious with the coconut cream filling.
Coconut Cream Pie
Adapted from The Little Pie Company’s Pies and Other Dessert Favorites
1 1/4 cups gluten-free OR all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar (optional)
1/4 cup + 1 tablespoon vegetable oil (I used canola)
a little over 1/8 cup cold milk
1/2 cup sugar
4 tablespoons tapioca starch OR cornstarch
1/2 teaspoon salt
4 egg yolks, lightly beaten
2 1/2 cups cold milk
2 tablespoons unsalted butter
2 1/2 teaspoons vanilla extract
3/4 cup sweetened flaked coconut
1/4 cup sweetened flaked coconut
Make the pie shell:
- Preheat oven to 425ºF.
- In a mixing bowl, stir together flour, salt, and sugar (if using).
- In a separate bowl, combine vegetable oil and milk. (You don’t need to stir them together.) Pour into the flour mixture.
- Stir pie crust mixture until flour is completely incorporated. It will look crumbly.
- Press dough into a round, flat disk.
- Place dough disk in between 2 sheets of 12″ x 12″ wax paper.
- Roll out the disk into a 12″ circle, flipping the wax paper-dough “sandwich” over a couple times during the rolling process.
- Remove the top sheet of wax paper.
- Carefully lift the bottom sheet of wax paper by the top corners and invert the dough into a 9″ pie tin.
- Remove wax paper and gently press dough into the tin.
- Trim edges to 1/2″ of overhang and fold under the edge of the tin. (Don’t worry if the gluten-free dough is too crumbly and breaks when you try to fold it under.)
- Prick the bottom and sides of pie shell with a fork.
- Bake for 6 minutes. Remove pie shell from oven and prick the dough anywhere it has puffed up. Bake for 10 more minutes. Remove from oven and let it cool.
Make the filling:
- While pie shell is cooling, stir together sugar, tapioca starch OR cornstarch, and salt in a saucepan.
- In a bowl, stir together egg yolks and milk.
- Stir yolk mixture into sugar mixture, scraping sides with a rubber spatula.
- Cook mixture over medium heat on stove, stirring constantly. The mixture will thicken and boil.
- Reduce heat to medium-low and continue to cook and stir for 1 minute longer.
- Remove pan from heat and stir in butter and vanilla extract.
- Mix in 3/4 cup coconut.
- Press a piece of plastic wrap or wax paper onto the surface of the filling so a skin won’t form as it cools. Let filling cool for 30 minutes.
- Preheat oven to 350ºF.
- Spread 1/4 cup coconut on a cookie sheet and bake 10-12 minutes, stirring several times. The coconut will look golden brown. (It’s a little over-toasted in the photo above.)
- Pour cooled filling into the pie shell and smooth the surface with the back of a spoon.
- Sprinkle toasted coconut over filling.
- Cool pie to room temperature.
- Refrigerate pie for 2 hours or until thoroughly chilled. Do not cover pie before it is completely chilled.
- Serve pie the day you make it.
It’s still ridiculously hot here! This weather calls for more ice cream desserts. I thought the ice cream pie turned out even better than the ice cream cake. It even keeps very well in the freezer if you can’t finish it the day you make it. The original recipe uses pecans, but if you’re allergic to nuts, gluten-free or normal flour work equally well.
Coconut Crust Ice Cream Pie
Adapted from The Little Pie Company’s Pies and Other Dessert Favorites
2 cups packaged sweetened flaked coconut, chilled
1/4 cup gluten-free flour OR finely chopped pecans OR normal flour
4 tablespoons unsalted butter, melted and cooled
About 3/4 quart ice cream of your choice (chocolate works very well)
1. Preheat oven to 325°F.
2. In a mixing bowl, stir together the chilled coconut flakes and gluten-free flour OR finely chopped pecans OR normal flour.
3. Pour in melted butter and mix together by hand.
4. Press mixture into a pie plate, starting from the edges of the plate. Try to make sure that the top edge of the crust does not extend over the rim of the pie plate, and the crust edge is level and compact (to avoid burning). The crust should be about 1/8 inch thick.
5. Bake pie shell for 25 minutes, until golden brown.
6. Cool completely (you can put it in the refrigerator to speed it up) and fill with ice cream.