1,704 coconut recipes

Warm spices meet shredded coconut and molasses in this richly layered cake, topped with a tangy cream cheese orange frosting and a candied orange rose garnish that steals the show.

Grilled Hawaiian fish draped in a silky basil-coconut curry sauce with lemongrass, ginger, kaffir lime leaves, and homemade red curry paste. Island-meets-Thai fusion, fresh and fragrant.

Curried Vegetable Stew with Tamarind& Coconut Milk recipe

Sweet Potato Soufflé with Coconut Pecan Topping recipe

Mock Orange Julius blended with coconut milk for tropical creaminess. Frozen orange juice concentrate, milk, and a touch of sugar whip into a frothy citrus shake in 5 minutes flat.

Creamy toasted cashew nuts and coconut fills into a chocolate crust, and it is rich, creamy, chocolaty and so delicious.

Thanksgiving Chocolate Pumpkin Bread Pudding recipe

Coconut chocolate chip cookies with melted chocolate worked into the dough plus extra chips and shredded coconut. Bakery-style triple-chocolate cookies with chewy coconut texture.

Tom Kha Gai - Thai coconut milk soup with chicken, galangal, lemongrass, kaffir lime leaves, and fresh chiles. A rich, aromatic broth finished with lime juice and cilantro.

Badami Gosht: lamb marinated in saffron yogurt, braised with almond paste, coconut milk, cardamom, cinnamon, and cloves. A rich, aromatic Indian curry for special occasions.

7 Up Cake with Pineapple and Coconut Frosting recipe

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

Whole fish sauteed in coconut milk with green pepper, tomato, and celery. A Caribbean-style pescado guisado that's simple, fragrant, and ready in 30 minutes.

Grilled Hawaiian fish in basil-coconut curry sauce pairs firm island white fish (mahi-mahi, ono, or ahi) with a quick Thai-style coconut curry bright with lemongrass and ginger.

German Chocolate Brownies with Coconut and Nut Frosting recipe

A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.