Coconut recipe collection

A vibrant and delicious salad made with dried figs, fresh pineapple and mandarin oranges.

Retro orange gelatin mold loaded with pineapple, mandarin oranges, marshmallows, and coconut folded into whipped topping. A nostalgic potluck classic that's light, fruity, and fun.

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

Vegetable coconut curry simmers cauliflower, zucchini, beans, and potatoes in coconut milk with cardamom, turmeric, and cinnamon. A vegetarian, gluten-free Indian-style korma ready in 30 minutes.

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.

Banana macaroon salad layers homemade coconut-oat macaroon crumbs with sliced bananas, pecans and whipped topping, then chills until everything melds. A retro potluck and picnic favorite.

Thai bananas in coconut cream with brown sugar, jasmine essence, and toasted sesame seeds. A warm, fragrant Southeast Asian dessert using firm green bananas.

Fragrant Thai-inspired curry sauce with coconut milk, fresh ginger, lemongrass, kaffir lime, and red curry paste finished with basil. Ready in 30 minutes and endlessly versatile over rice, noodles, or grilled proteins.

Lemon coconut snickerdoodles with cream of tartar tang and bright lemon zest. A bakery-style drop cookie with crisp edges, soft centers, and shredded coconut for chew.

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.

Bakery-sized oatmeal cookies loaded with chopped dates, walnuts, coconut, and sesame seeds, spiced with cinnamon, allspice, and almond extract. Crisp edges, chewy centers.

Frozen tropical cocktail with rum, pineapple juice, and coconut cream, rimmed in strawberry puree and coconut, then floated with dark rum. Five minutes to paradise.

This fragrant Vietnamese-style seafood soup simmers shrimp, crab, oysters, scallops, and fish in a lemongrass-coconut broth with kaffir lime and a kick of red chili. Ready in 30 minutes flat.

Try these moist cookies that are simple and easy to make when in a hurry!

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.