1,662 coconut recipes

Thai-style chicken curry simmered in coconut milk with a homemade paste of bird's eye chiles, ginger, toasted rice, cashews, and warm spices. Layered, fragrant, and built from scratch.

Thai chicken coconut soup (tom kha gai) with lemongrass, coconut milk, lime juice, jalapeno, and fresh cilantro. A simplified version of the classic with rich, aromatic broth.

Bread machine coconut oat bran bread with canned pears, whole wheat flour, rolled oats, and almond extract. A unique, lightly sweet loaf with tropical and fruity flavors.

Oatmeal cookies loaded with toasted walnuts and shredded coconut, rolled in sugar before baking for a sparkly, crackled top. Old-school four-dozen batch.

Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.

Famous Amos copycat chocolate chip coconut cookies with flaked coconut, chopped pecans, and semi-sweet chips in a buttery brown-sugar dough. Bigger and chewier than the bag version.

A very simple dinner for when you don’t have a lot of time to prepare a meal. Use brown rice noodles instead of the white variety to take advantage of the additional fibre they contain. Add other steamed / fresh vegetables to make the meal more substantial.

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.

Four-layer coconut cake with coconut filling spread between each layer. A classic Southern layer cake made with shortening for a tender, fine crumb.

This stately three-layer coconut cake is made with sifted cake flour, almond and vanilla extracts, and filled and frosted with coconut. A towering Southern classic for celebrations.

Pineapple with mint and toasted coconut, a 3-ingredient tropical fruit salad. Naturally sweet, dairy-free, and vegan, ready in minutes for a refreshing summer side or light dessert.

Orange coconut cake layers a tender almond-scented white cake with a tangy fresh orange filling and fluffy boiled-sugar frosting. A vintage Southern church-cookbook bake with citrus brightness throughout.

Coconut shrimp in a light beer batter, rolled in shredded coconut and fried golden and crispy. The restaurant-favorite appetizer made at home: sweet, crunchy, and made for a tangy dipping sauce.

Add a new flavor to your shrimp with this succulent recipe that is bound to be even your Grandpa's new favorite!

Thanksgiving Chocolate Pumpkin Bread Pudding recipe

Warm pineapple mousse baked in souffle dishes with a hidden layer of shredded coconut, finished under the broiler with caramelized powdered sugar. An elegant tropical dessert.