Coconut recipe collection

Pineapple chess pie with crushed pineapple, coconut, and a buttery egg custard filling. A tropical twist on the classic Southern chess pie that mixes and bakes in one step.

Easy chocolate coconut pie with semisweet chocolate, evaporated milk, and flaked coconut baked in a single shell. A 30-minute pantry pie that tastes like a baked Mounds bar in slice form.

Two-layered Thai steamed coconut cups with a dark brown sugar coconut base and a creamy white coconut cream topping. A traditional vegetarian Thai dessert made with rice flour, naturally gluten-free.

No-bake apricot energy balls with pecans, coconut, barley, honey, and lemon juice rolled in chopped nuts. A naturally sweetened, wholesome snack that comes together in one blender.

Baked sweet potato pudding with raw grated sweet potatoes, flaked coconut, evaporated milk, butter, cinnamon, and nutmeg. A Caribbean-style comfort dessert that's creamy, coconutty, and golden-topped in just over an hour.

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

Light, tender coconut cookies with almond extract and egg whites. Golden drop cookies that bake up delicate and crisp in just 12 minutes.

Lots of apples and nuts make a filling rich snacking cake.

Moist spice cake loaded with four cups of chopped apples, raisins, cinnamon, and nutmeg, baked in a sugar-dusted pan until the fruit turns tender and sweet.

Apple-coconut pie is a delightful fusion of flavors that offers a harmonious blend of sweet and tart tastes with a tropical twist. The cream-cheese pastry is buttery and flaky, providing a perfect base for the rich filling.

No-bake energy balls made with dried apricots, walnuts, coconut, and wheat germ, bound with orange juice and rolled in chopped nuts.

Simple baked oatmeal with mashed banana and powdered milk. Just four ingredients, 25 minutes, and breakfast for two is served warm from the oven.

Bananas glazed in butter, brown sugar, and fresh orange juice, then topped with shredded coconut. This tropical microwave dessert is ready in 15 minutes and can be served warm or chilled.

Custardy banana bread pudding made with whole wheat bread, ripe bananas, coconut, and pecans, topped with a rich butter rum sauce. A warm, comforting dessert that serves 8.

Homemade balti sauce with onions, ginger, garlic, tomato, and warming spices blended smooth. Your base for any balti curry, ready in 45 minutes. Endlessly customizable.

Tropical coconut poke cake soaked with cream of coconut and warm crushed pineapple, then piled high with whipped topping and shredded coconut. A potluck showstopper that starts with a box mix.