133 coconut extract recipes

Coconut-rolled vanilla ice cream balls floating in hot cocoa spiked with cream of coconut and optional dark rum. Topped with chocolate sauce and a cherry. A showstopper hot chocolate dessert for 8.

Homemade coconut liqueur infused with vodka, brandy, coriander, and vanilla over 3 to 4 weeks. A smooth, tropical spirit you can sip straight or mix into cocktails. Just 5 ingredients and patience.

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

Three-ingredient coconut macaroons with shredded coconut, sweetened condensed milk, and vanilla. Chewy, golden, and ready in under 25 minutes.

Pina colada pie layers pineapple sorbet over a macadamia-coconut crust, then crowns with rum-spiked coconut frozen yogurt and fresh pineapple. Frozen tropical cocktail in pie form.

Old-fashioned coconut meringue kisses with shredded coconut, vanilla, almond extract, and a cherry half on top. A naturally gluten-free holiday cookie with a crisp exterior and chewy center.

No-bake peach pie with a raw almond-date crust, fresh sliced peaches tossed in maple syrup and almond extract, topped with shredded coconut. Naturally sweetened and gluten-free.

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.

Chocolate-coconut cookies inspired by Almond Joy candy bars with sweetened condensed milk and whole almond garnish. No-fuss drop cookies ready in 12 minutes.

Traditional British coconut ice with a white and pink layered look. Just sugar, water, desiccated coconut, and vanilla cooked to soft-ball stage and pressed into squares. A classic Christmas sweet that's dead simple to make.

Old-fashioned coconut macaroons with just four ingredients. Crispy edges, chewy centers, naturally gluten-free, and made with stiff egg whites, sugar, shredded coconut, and vanilla.

Pina Colada party cake: white cake mix doctored with pineapple juice and toasted coconut, soaked with pineapple syrup, topped with rum-extract frosting. Tropical island flavor, no booze required.

Macaroon is always a delicious and healthy substitution of rich buttery cookies, they are so light and meringue gives the different texture when you bite into it; make some macaroons to delight your guests!

Cornflake macaroons made with whipped egg whites, coconut, chopped nuts, and vanilla. A crispy, chewy, naturally gluten-free cookie with no flour needed.

A creamy dessert combining coconut, dragon fruit and cashew nuts. Dragon fruit is a rich source of antioxidants and fibre, cashews deliver heart-protective monosaturated fats, while the fat contained in coconut meat has been shown to exhibit anti-microbial, antibacterial and antifungal properties. Coconuts also contain lauric acid (found most abundantly in mothers’ milk) which is an important immune system booster. Despite its bad reputation, coconut oil is one of the healthiest oils available.

Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as needed to make this easy blender drink or dessert.