1,704 coconut recipes

Pineapple Dream: light no-bake dessert mousse with pureed pineapple and cottage cheese set with gelatin, topped with toasted coconut. Tropical-tasting low-calorie treat for eight.

Lighter muffins made with crushed pineapple, coconut flavoring, and vanilla. Golden, tender, and not too sweet. A Weight Watchers-friendly bake that freezes well for easy breakfasts.

Porcupine quills are vintage no-flour cookies made with dates, walnuts, brown sugar, and egg whites, rolled in flaked coconut. Chewy, sweet, and naturally gluten-free.

Masoor dal: creamy Indian red lentils simmered with cumin, coriander, turmeric, cardamom, and fresh coconut milk. A vegetarian, gluten-free classic ready in 40 minutes.

Impossible caramel custard pie that forms its own crust as it bakes. Just blend milk, eggs, brown sugar, butter, and Bisquick, pour into a pie plate, and bake. No crust-making required.

Cumi-Cumi Isi is Indonesian stuffed squid filled with seasoned red snapper and simmered in a fragrant coconut milk sauce with lemongrass, chili, and candlenuts. Rich, tender, and deeply aromatic.

No-bake chocolate oatmeal cookies with coconut, dropped on wax paper and chilled to set. The classic stovetop fudge cluster, no oven required.

Soft honey walnut drop cookies with sour cream, flaked coconut, and vanilla. Chewy, cakey, and lightly sweet with a walnut half pressed on top of each one.

Crunchy toasted coconut and oat crust layered with a creamy lemon yogurt filling and topped with more golden coconut. A chilled, no-fuss dessert that cuts into tidy squares.

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

Caribbean-inspired banana bread with grated coconut, ginger, and lime, finished with a warm rum-lime-brown sugar glaze poured over the top. Egg-free and packed with tropical flavor.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

Easter bunny cake built from carrot cake rounds with coconut "fur", paper ears, and jelly bean eyes. A classic family Easter project that turns a simple cake mix into a showpiece bunny on a platter.

A scrumptious dessert that's made with corn syrup, coconut and chopped pecans.

Vintage spice cake layered with sweet stewed figs and crowned with vanilla frosting and toasted coconut. This retro two-layer beauty transforms humble ingredients into pure nostalgia.

No-cook tropical stuffed pears filled with a sour cream, crushed pineapple, coconut, marshmallow, and pecan mixture. A retro fruit salad side dish ready in 15 minutes.