709 coconut recipes

Thai-style tomato fish soup with haddock, coconut milk, red curry paste, fish sauce, and fresh lime. Creamy, fragrant 30-minute Thai-inspired soup.

Homemade granola with oats, slivered almonds, coconut, dried cherries, and golden raisins bound with apple juice concentrate and cinnamon. Crunchy, naturally sweetened, oil-free.

No-bake peanut butter drops with oats, walnuts, and coconut. Boil the base for 3 minutes, stir in everything else, drop, and cool. A stovetop cookie that skips the oven entirely.

Beef Panang is a quick Thai curry with beef simmered in creamy coconut milk, red curry paste, and fish sauce, ready in 25 minutes. A weeknight curry with bold heat and sweet balance.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Reptile pot pie poaches alligator, snake, or iguana meat in a Thai-Indian curry sauce of coconut milk, fish sauce, turmeric, and coriander. Served over baby vegetables with fresh cilantro. Bold, unexpected, and surprisingly approachable.

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.

The combination of black beans and sweet potato gives these brownies a moreish, moist quality. These are great for kids as they contain no added sugar or trans-fats (you may wish to omit the coffee and substitute cacao powder if serving to youngsters, though).

Pressure cooker kangaroo tail soup with carrots, celery, tomatoes, and warm spices like cloves and nutmeg. A rich, hearty Australian bush tucker classic.

Honey-nut ladder loaf bread made in just 60 minutes with rapid-rise yeast. A braided bread filled with almonds, raisins, coconut, honey, and cinnamon.

Indonesian sambal ikan transforms tuna into a spicy-sweet coconut relish with shallots, garlic, and candlenuts. Serve hot or cold as a bold condiment or side dish.

Thai mung bean pastries (khanom thuay) with a sweet mung bean flour base topped with coconut-rice flour cream and toasted yellow mung beans. A colorful, no-bake Thai dessert.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

Grilled bananas cooked in their peels until caramelized and soft, split open and topped with powdered sugar, sour cream, and toasted coconut. A two-ingredient grill dessert.

Homemade fried semolina bread rolls a stiff semolina dough paper-thin, then fries it into crisp, golden discs. A crunchy, savory Sri Lankan fried bread to serve hot with vegetable curry.

Homemade raw banana chips, thin slices of green banana fried crisp in coconut oil and tossed with salt, black pepper, and chili. A savory, spicy South Asian snack that beats the store-bought bag.