383 choconut recipes

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

Sri Lankan chicken buriyani layers spice-braised chicken with cardamom and clove-scented rice. Curry leaves, lemongrass, and Worcestershire sauce give this biryani its distinct island character.

Grilled peach, maybe first time to hear grill a fruit, but it really works very well, especially with sundaes. Very yummy.

Creamy vegan Buddhist soup with pumpkin, sweet potato, mung beans, peanuts, and fried tofu in rich coconut milk broth. A nourishing one-pot meal with 120+ reviews.

Quick Caribbean-inspired chicken with curry, lime, green beans, and coconut simmered with noodles in one pot. Uses leftover cooked chicken for a 25-minute weeknight meal.

Whole wheat cookies shaped like cat poop, rolled in Grape-Nuts, and served in a litter box. Two dough options: chocolate or gingerbread. The ultimate gross-out Halloween party hit!

Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.

Steamed buns can be easily made with a variety of fillings. They’re shaped like a flower! Try this recipe.

Orange-Banana Bundt Cake with fresh orange zest, mashed bananas, sour cream, and a coconut-lined pan for a tropical twist on banana cake. Food processor method.

A scrumptious bread pudding made with pina colada drink mix, pineapple juice, bananas and cream of coconut.

A yeasted chocolate cake with an overnight rise, three layers, and a cooked white icing drizzled with melted chocolate and toasted coconut. Truly unlike any chocolate cake you've tried.

Cool and creamy pumpkin pie folds whipped cream into a butterscotch-pudding pumpkin filling spiced with cinnamon, ginger, and nutmeg, then chills in a cinnamon-sugar-glazed crust. A no-bake pumpkin pie that skips the oven entirely.

Quick microwave chicken curry stir-fry tossed with crunchy peanuts, sweet chutney, coconut, and currants over wild rice. A 35-minute weeknight dinner with zero stovetop cleanup.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

Traditional kolache fillings: ground walnut, dried apricot, coconut-pecan, and poppyseed. Four classic Czech and Eastern European pastry fillings for cookies and yeast buns.

Spicy Thai-inspired tomato soup with coconut milk, red curry paste, tofu, and soy sauce. Vegan, creamy, and ready in under 30 minutes.