697 cocoanut recipes

Sorbet Caribe blends frozen bananas with fresh and frozen pineapple juice and shredded coconut into a creamy tropical sorbet. No sugar added, no ice cream maker needed.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Non-alcoholic pina colada flip made with pineapple juice, cream of coconut, and club soda, topped with vanilla ice cream. A fizzy tropical drink ready in 5 minutes.

Fruit cocktail cake icing with caramelized sugar, toasted pecans, and shredded coconut. A pourable Southern frosting that soaks into hot cake for a sticky, praline-rich finish.

No-bake fig squares with crystallized ginger, nuts, lemon juice, and toasted coconut layered between thin fruit-and-nut paste. A naturally sweet confection with zero oven time.

This no-bake orange yogurt pie features a toasty coconut bran flake crust, creamy orange jelly yogurt filling, and bright mandarin segments on top. Light, tangy, and ready with minimal effort.

No-bake fruit balls made with cherries, dates, walnuts, and coconut ground together and rolled in sugar. A quick, old-fashioned confection with natural sweetness.

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

Retro orange gelatin mold loaded with pineapple, mandarin oranges, marshmallows, and coconut folded into whipped topping. A nostalgic potluck classic that's light, fruity, and fun.

South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.

Thai sticky rice with sweet coconut milk sauce and fresh mango. Glutinous rice soaked overnight, steamed, and dressed in warm coconut cream for a classic Southeast Asian dessert.

No-bake icebox angel cake with crumbled angel food, melted marshmallow, crushed pineapple, maraschino cherries, and coconut. A retro 1950s church-cookbook classic that needs zero oven time.

Peanut butter amaranth logs are no-bake protein-packed snack bars with toasted amaranth, coconut, peanut butter, tahini, and honey. Hand-rolled and chilled, no oven needed beyond a quick grain toast.

Kahlua frost is a blender cocktail with coffee liqueur, cream of coconut, vanilla ice cream, and ice. Think mudslide meets piña colada: creamy, boozy, and built for warm nights.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Mounds cake made with a chocolate cake mix topped with a gooey coconut-marshmallow layer. Tastes like the classic Mounds candy bar in sheet cake form.