Chocolate Coconut Creams

Chocolate Coconut Creams

My favourite snack has always been biscuits. I loved biscuits as a child and I still enjoy one or two today. When I decided to give up processed foods and sugars, biscuits I have to say were the one food I thought I would miss the most. By giving up processed sugars it has unmasked a gluten intolerance. Even if I wanted to, I couldn’t go back to shop bought biscuits.

Nowadays I like inventing and making my own biscuits. As a child I loved a custard cream but I was also partial to a chocolate biscuit too. So I started to think about a combination of the two biscuits. As I’m not very good on dairy, I decided to use coconut cream instead. It made a brilliant alternative to cream. The biscuits were crunchy with a coconut cream filling. Delicious and so worth trying.

Makes lots

Chocolate Coconut Creams


  • Mixing bowl
  • Tablespoon

Ingredients for the coconut cream

  • Coconut Cream x 100mls
  • Maple syrup x 1 tbsp

Method for the coconut cream

  • Pour the coconut cream into the mixing bowl and add the maple syrup.
  • Stir these ingredients together and put the bowl into the fridge.

Equipment for the biscuits

  • Blender
  • Mixing Bowl
  • Mixing spoon
  • Small saucepan
  • Stirring spoon
  • Teaspoon
  • Rolling pin
  • Chopping board
  • Cutter
  • Baking trays

Ingredients for the biscuits

  • Gluten free oats x 200 g
  • Brown rice flour or plain flour x 100 g
  • Coconut or brown sugar x 100 g
  • Cinnamon x 1 tsp
  • Baking powder x 1 tsp
  • Coconut oil x 125 g
  • Almond butter x 125 g
  • Maple syrup x 125 mls


  • Put the oats into the blender and blend until they are oat flour.
  • Pour the oats into the mixing bowl along with the brown rice or plain flour, coconut or brown sugar, cinnamon and baking powder.
  • Now melt the coconut oil in the small saucepan.
  • Add the maple syrup and almond butter and stir these ingredients together with the spoon.
  • Pour the sauce pan ingredients over the ingredients in the large bowl.
  • Mix together until a large dough ball has formed.
  • If the mixture is dry, add a milk of your choice.
  • Add a little bit at a time until a dough ball forms.
  • Grab a piece of the dough and put it onto the chopping board.
  • Dust the rolling pin and dough ball with a little extra flour.
  • Roll the dough out until it’s about 1/4 centimetre thick.
  • Cut the dough with a cutter size and shape of your choice.
  • Repeat this process until all the dough is used.
  • Put the biscuits onto the chopping boards.
  • Preheat the oven to 180 °C or gas mark 4.
  • Place in the fridge for at least 30 minutes.
  • Then after 30 minutes place on the baking trays.
  • Bake for 12 – 15 minutes or until golden brown.
  • Remove from the oven and leave to cool.

Method for putting the biscuit and the cream together

  • Remove the cream from the fridge.
  • When the biscuits have cooled completely, take one and spread the cream on the base of it.
  • Place a biscuit on top and put it into an airtight container.
  • Repeat the process until all the biscuit have cream inside.
  • If it’s warm weather, place the biscuits in the fridge.
  • However, if it’s cooler you can keep them in the kitchen.
  • Please be aware that the cream is not set, so the biscuits may go a little soft with the cream centre.
  • Once all the biscuits have been filled, serve and enjoy.
Chocolate Coconut Creams

Chocolate Coconut Cream Biscuits are simply delicious. I love coconut and chocolate together and they make a great biscuit. So these biscuits are not my old favourite custard cream, but they do make a fantastic alternative. Remember, once they have the cream centre they may go slightly soft. So you can make them as you go, or personally, I like them a bit softer. However you decide to eat these biscuits, as always, enjoy.

What was your favourite biscuit as a child? Let me know in the comments below and please don’t forget to like, comment and follow me. Thank you. xxx