Coconut recipe collection

No-bake frozen Gold Mine Pie layered with cream cheese filling, caramel drizzle, and toasted coconut-pecan crunch. Two pies from one batch, freezer-friendly for make-ahead desserts.

Golden chocolate Bundt cake doctors a yellow cake mix with sour cream, milk chocolate bars, chocolate chips, pecans and coconut. Semi-homemade with bakery-style results.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Baked granola gorp trail mix with chow mein noodles, peanuts, dried apricots, raisins, and chocolate chips. Crunchy, sweet, salty, and totally customizable.

Don't let the name fool you, because these tasty snacks are made with oats, walnuts and sweetened coconut.

Sumatran grilled snapper finished in a coconut-turmeric curry with galangal, lemongrass, and wilted greens. A fragrant Indonesian fish simmer ready in 35 minutes.

Hawaiian bars with a buttery shortbread crust topped with coconut, dried pineapple, papaya, and macadamia nuts. Tropical cookie bars that freeze beautifully.

Hawaiian chicken salad with curried sour cream, chutney, toasted coconut, and ginger, served in cantaloupe halves or over shredded lettuce.

These bars made of vanilla wafers, chocolate chips, coconut and pecans are a great snack for dessert or when on the move.

Cowboy cookies (hundred cookies) loaded with crisp rice cereal, oats, coconut, and nuts in a chewy brown sugar dough. The classic everything-cookie that bakes 100 to a batch for cookie tin gifting.

Rich, tasty and delicious Indian rice that goes well all the Indian dishes or normal dishes.

Italian cream cake stacks three buttermilk-tender layers loaded with toasted pecans and shredded coconut, then crowns it all with cream cheese frosting. A Southern bakery showpiece.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Jamaican rice and peas simmered in creamy coconut milk with red kidney beans, garlic, thyme, and scallion. A fragrant one-pot Caribbean side where the 'peas' are actually beans, vegan and naturally gluten-free.

Thai jungle curry (kaeng paa) is the fiery, coconut-free curry, a brothy, herbaceous bowl of pork, eggplant, and long beans simmered with curry paste, kaffir lime, and basil. Light, intense, and ready fast.

Kaeng Ped Cai, a Thai red curry chicken stir-fry with coconut milk, dried chilies, shrimp paste, and fresh coriander. A fast, aromatic one-wok dinner served over rice.