305 coconut recipes

Tender chicken simmered in a rich coconut milk and red curry paste sauce with zucchini, jalapeños, and fresh basil. A quick, creamy Thai red curry ready in 40 minutes.

Indian lima bean stew (dalna) with cumin, coconut, tomato, ginger, and fresh dill. Inspired by Orissan mung bean dalna, this vegan one-pot dish pairs with rice pilaf.

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.

Samar Codi is a Goan prawn curry built on fresh-ground coriander and cumin, coconut milk, and tangy kokum. A coastal Indian classic with deep spice and gentle sweetness.

Classic Thai green chicken curry with coconut cream, bamboo shoots, kaffir lime leaves, and fresh basil. Fragrant, herbaceous, and ready in just 30 minutes.

No-bake strawberry-shaped confections made from crushed coconut macaroons, sweetened condensed milk, strawberry Jello, and almond extract. Rolled in Jello crystals for a sparkly finish.

Thai green chicken curry with coconut cream, eggplant, basil, and green curry paste. An authentic Gaeng Kiow Wahn Gai with rich, aromatic coconut sauce.

Hubbard squash and yams simmer in coconut milk with cinnamon and cloves for a lightly sweetened West African side dish ready in 25 minutes.

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.

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.

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.

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

Steamed clams in a coconut green curry sauce with lemongrass, garlic, basil, and white wine. A Hawaiian-Thai fusion seafood dish that's aromatic, creamy, and ready in 40 minutes.

Ayam Panggang Mesanten features charcoal-grilled chicken sliced and simmered in a coconut milk sauce with shrimp paste, red chiles, shallots, and lemongrass. Smoky, fiery, and deeply savory Indonesian grilling.

The perfect make-ahead breakfast, it keeps well in the fridge for 4-5 days. The subtle flavor of lemon works beautifully with both leeks and tangy goat cheese.