Coconut recipe collection

Chewy, loaded drop cookies hiding shredded zucchini inside a brown sugar batter packed with oats, coconut, raisins, nuts, and butterscotch chips. The zucchini keeps them soft and moist while the mix-ins bring all the crunch and sweetness.

Indian-style zucchini curry stew with tomato, ghee, coconut paste and toasted mustard seeds. Vegetarian curry that turns garden zucchini into a fragrant main.

The perfect muffins for when you don't have time to sit down and enjoy a hearty breakfast.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Soft drop cookies loaded with apricot preserves, cream cheese, and pecans, topped with an apricot-spiked frosting for double fruit flavor.

Cook a silky coconut custard filling in a double boiler, pour into a flaky crust, then crown with toasted coconut meringue for a classic cream pie that slices like a dream.

Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.

A sweet coconut rice cake made with glutinous rice flour, coconut milk, and shredded coconut. This traditional Chinese New Year treat bakes up sticky, chewy, and subtly sweet.

Move over banana bread. This banana frosted and glazed German chocolate banana cake recipe steals the show.

Fragrant basmati rice cooked with garam masala, ginger, garlic, and chiles, then topped with toasted walnuts, cashews, dried apricots, prunes, and coconut. An Indian-inspired pilaf served with plum sauce.

Chickpeas simmered in creamy coconut milk with tomato, garlic, and golden turmeric. Six ingredients, one pot, and deeply fragrant. Vegan African-inspired comfort over rice.

You will believe the title after trying this decadent cake that tastes too good to be true.

Traditional Filipino bibingka made with sticky mochi rice, coconut milk, and dark brown sugar baked on banana leaves. Chewy, sweet, and caramelized on top with a broiled golden crust.

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

Coconut-crusted chicken breasts fried golden in clarified butter, topped with a rich mushroom sour cream sauce and glazed pineapple rings. A retro Hawaiian-inspired showstopper served over wild rice.

Satisfy your kids sweet tooth with these scrumptious snacks made with coconut.