314 coconut recipes

A warm banana burrito rolled in a flour tortilla with peanut butter, raspberry jam, and coconut. Ready in under 6 minutes, this WW-friendly snack satisfies sweet cravings fast.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

De Luxe rennet custard, an old-fashioned milk-based pudding set with rennet and dressed up with cranberry sauce, toasted coconut, orange segments, raspberries, walnuts, and pineapple. A vintage dessert that tastes like an ice cream sundae, minus the freezer.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

Creamy and tangy coconut milk, Thai red curry paste and coconut milk make this delicious stir fry that has chunks of flavorful chickens and veggies. A quick yet tasty week day dinner.

Gooey butter pecan bars layered with melted marshmallows, chocolate chips, and coconut on a cake mix crust. A 5-minute prep, no-fuss dessert bar that disappears at every potluck and bake sale.

Homemade string hopper sweet rolls, delicate steamed rice-flour noodle disks wrapped around a sweet coconut treacle and cinnamon filling. A soft, lightly sweet Sri Lankan steamed treat for breakfast or tea.

This tasty dish has a yellow sauce made from red chili peppers, lemon grass and galangal.

No-bake chocolate pecan rum balls rolled in shredded coconut. Ground pecans, crushed chocolate wafers, dark rum, and honey make 100 bite-sized holiday treats.

Authentic Sri Lankan chicken curry simmered in coconut milk with cardamom, cloves, cinnamon and fresh tomatoes. Tender, fragrant and ready in about an hour.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Otak otak: Southeast Asian fish mousse with a lemongrass-galangal-chili spice paste and coconut milk, wrapped in banana leaves and grilled. Each packet holds a shrimp inside a fragrant, spiced fish paste.

Thakkali is a Sri Lankan curried tomato dish simmered in coconut milk with cumin, fenugreek, cinnamon, and curry leaves. A tangy, creamy vegetarian side ready in 40 minutes.

Crispy on the outside, creamy, juicy and tasty in the inside. Serve these delicate bundles as an appetizer or a simply flavorful main dish.

Thai duck curry (kaeng pet) simmered in coconut milk with a handmade curry paste of dried chilies, lemongrass, shrimp paste, and coriander seeds. Rich, aromatic, and deeply spiced.

Thai-style spicy peanut sauce for satay: red curry paste cooked in coconut cream until oily, finished with thin coconut milk, fish sauce, palm sugar, tamarind, and ground peanuts.