Best Coconut Clusters
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These toasted coconut clusters will satisfy your sweet tooth with just 6 vegan-friendly ingredients! They’re easy to make and way better than store-bought.
You read that right—you can totally make those irresistible coconut clusters at home without needing a long grocery list or special tools and equipment.
The result? Sweet, beautifully toasted coconut clusters with the perfect balance of crunchy and chewy.
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These easy coconut clusters remind me of Nigerian coconut candy. It’s hard to stop with just one piece!
And speaking of coconut desserts, here’s a vegan coconut cream pie recipe if you’re looking for something more indulgent than coconut clusters and candies.
Why You’ll Love This Coconut Clusters Recipe
- Making these coconut pumpkin seed clusters couldn’t be easier! Just mix, spread, bake, and break!
- Made with only 6 vegan ingredients, you’ll know exactly what’s in these homemade coconut clusters. You can also customize the cluster mixture with your favorite fruits, nuts, or seeds!
- These pumpkin seed coconut clusters are pre-portioned treats, so they’re perfect for grab-and-go snacking! You can also make a big batch and serve them as mess-free party desserts.
Ingredients And Substitutions
Coconut chips – For the best texture, opt for big chunks of coconut chips! I also prefer raw, unsweetened coconut chips for easier control over their sweetness and also to keep them from getting too crispy in the oven.
Pumpkin seeds, sunflower seeds, and chia seeds – You can also add or substitute with flax seeds and hemp seeds for these toasted coconut pumpkin seed clusters.
Coconut sugar – For a boost of sweetness.
Brown rice syrup – For binding the ingredients together. Other sticky sweeteners like maple syrup or agave might also work but note that they might affect the texture of the clusters.
Tips For Making This Recipe
Keep an Eye on the Clusters
Do not overbake the coconut cluster mixture, as it tends to burn quickly. Once it begins to brown, you can remove it from the oven.
Pre-Portion the Cluster Mixture
Instead of spreading the mixture around, you can directly drop it as clusters on the parchment-lined baking sheet. But if the mixture is a bit loose, consider baking the clusters in mini cupcake liners.
Add-ins To Try
Feel free to add vanilla extract for complexity. Chopped walnuts and dried cranberries will also make delicious additions to these toasted coconut clusters. But if you ask me, the best way to customize these vegan coco clusters is with a drizzle of dark chocolate and a sprinkle of sea salt.
Toasted Coconut Clusters Recipe FAQs
Are coconut clusters vegan?
Yes! These clusters are vegan and dairy-free.
Can you freeze these toasted coconut clusters?
Yes! Freeze the coconut clusters on a baking sheet, then transfer them to a freezer-safe container. You can keep these coconut goodies frozen for up to three months.
How long will these pumpkin seed coconut clusters keep?
These toasted coconut clusters can be stored in an airtight container at room temperature for up to 2 weeks. You don’t need to refrigerate them; doing so will only introduce moisture to the snacks.
Why did my homemade coconut clusters crumble?
It might be from the sweetener you used, or the clusters have not cooled completely when you remove them from the prepared baking sheet.
What to do if the coconut pumpkin seed clusters spread?
If you pre-portioned the cluster mixture and the clusters spread in the oven, push them back into shape using a spatula. Then, wait for them to completely cool so they can set.
More Delicious Vegan Dessert Recipes
- Raspberry Coconut Butter Cups
- Vegan Fudge Cups
- Chewy Granola Bar Bites
- Bunny Tail Energy Bites
- Vegan Chocolate Chip Cookie Bars
I found this recipe for Coconut Chocolate Mousse that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Coconut Clusters
Ingredients
- 2 cups coconut chips
- 3/4 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/3 cup chia seeds
- 1/4 cup coconut sugar
- 1/2 cup brown rice syrup, warmed
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the coconut chips, seeds, and coconut sugar into a bowl and combine.
- Pour in the warmed brown rice syrup and toss to coat all the ingredients.
- Transfer the coconut mixture to the lined baking sheet and spread it down evenly, about half an inch thick.
- Bake for 10 to 12 minutes until toasted.
- Remove from the oven and allow to cool completely. Break into smaller pieces and enjoy.
Notes
- Do not overbake the coconut cluster mixture, as it tends to burn quickly. Once it begins to brown, you can remove it from the oven.
- Instead of spreading the mixture around, you can directly drop it as clusters on the parchment-lined baking sheet. But if the mixture is a bit loose, consider baking the clusters in mini cupcake liners.
- Feel free to add vanilla extract for complexity. Chopped walnuts and dried cranberries will also make delicious additions to these toasted coconut clusters. But if you ask me, the best way to customize these vegan coco clusters is with a drizzle of dark chocolate and a sprinkle of sea salt.
Oh my gosh! I love this! I had a snack like this from Starbucks and I wanted to recreate it- 1. Because it would be cheaper and 2 to use lower carb sweeteners.
I did this to a T- but using Monk fruit sweetener and monk fruit maple syrup. Wow. Wow!!!! Thank you so much!!
You are so very welcome!! So happy you enjoyed them as much as I do.
Hi there! Love the recipe! However, the baking temperature is TOO high for using honey. It began to brown deeply at 6.5 minutes. My oven is spot on. So I recommend cooks to try preheating to 315 – 325 degrees for 8-10 minutes and check it.