1,667 cocoanut recipes

A hilariously gross Halloween cake decorated to look like a head with frosting 'hair,' cherry eyes, and a fruit roll-up tongue. Kids go absolutely wild for this one. Easy box cake base.

Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.

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.

Homemade granola with rolled oats, sliced almonds, shredded coconut, wheat germ, and cinnamon, lightly bound with maple syrup and oil. Bakes in 10 minutes flat. Toss in golden raisins or dried cranberries after toasting.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

This flourless chocolate mocha cake is moist, rich and super chocolaty. You won't believe it's flour-less, so your gluten-free friends or family can all enjoy one or two slices of this decadent cake.

Moist chocolate sour cream layer cake with fluffy cocoa frosting, toasted nuts, coconut filling, and chocolate-dipped strawberries. A showstopper for birthdays and celebrations.

Malaysian-style chicken curry stew with sweet potatoes, coconut milk, and a warm spice blend of curry powder, cinnamon, cayenne, and cloves. A fragrant, hearty one-pot meal.

Spicy chicken and pumpkin curry with coconut milk, jalapeno, fresh ginger, and warm curry spices. A vibrant fall-into-winter stew that pairs sweet pumpkin with tender chicken in a creamy curry broth.

Buttery candy fondant base for homemade chocolate-dipped truffles and cream centers. One batch makes vanilla, mint, chocolate, peanut butter, coconut, or cherry cordial variations.

These Easter Bunny Face Cupcakes are so cute, and cakes are so moist, coated with vanilla frosting and coconut flakes, enjoy these pretty bunny face cupcakes!

Trifle cheesecake on a coconut macaroon crust with sweet sherry, sour cream, and a strained raspberry preserve topping. Finished with whipped cream and slivered almonds.

Khichadi cooks basmati rice and moong dal with cinnamon, cloves, mustard seed, and asafetida, then folds in toasted nuts, coconut, currants, and garam masala. Ayurvedic Indian comfort one-pot.

Halloween gag cookies rolled in Grape-Nuts and served from a clean litter box with a scoop. Chocolate and gingerbread dough logs shaped like, well, you know. Harmless fun.

Grilled bananas cooked in their peels until caramelized and soft, split open and topped with powdered sugar, sour cream, and toasted coconut. A two-ingredient grill dessert.

Thai Panang curry with sliced chicken breast in rich coconut milk, red curry paste, fish sauce, and green peas. Fragrant, creamy, and ready in 25 minutes.