Coconut recipe collection

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Hawaiian wedding cake with a pudding-cream cheese layer, fruit cocktail, crushed pineapple, walnuts, coconut, and whipped cream on a sheet cake base.

What can I say but delicious. Made this Jewish cookie the first time in my life, and I was impressed! Definitely a sweet cake. If you have a sweet tooth like I do, you will love it.

No-bake muesli bars with oats, crushed cornflakes, coconut, dried fruit, and peanut butter held together with a buttery honey sauce. Chilled and sliced into chewy snack bars.

Lighter cranberry pecan pie with a graham cracker crust, egg white meringue filling, semi-sweet chocolate, and toasted coconut. Tart, nutty, and festive.

Classic Canadian Nanaimo bars with a chocolate-coconut-nut base, creamy custard powder buttercream middle, and a glossy semi-sweet chocolate top. No-bake and freezer-ready.

Party pleaser meatballs: coconut-studded baked meatballs glazed in a sweet-savory sauce of grape jelly, chutney, red wine, and mustard. The retro cocktail-party appetizer that still disappears first from the buffet.

Rendang is the legendary Indonesian beef curry: chunks of beef slow-simmered in spiced coconut milk and tamarind until the sauce reduces almost dry and the meat turns fork-tender. Deeply fragrant and richly spiced.

Reptile pot pie poaches alligator, snake, or iguana meat in a Thai-Indian curry sauce of coconut milk, fish sauce, turmeric, and coriander. Served over baby vegetables with fresh cilantro. Bold, unexpected, and surprisingly approachable.

Thai sa-teh skewers with chicken, beef, and pork marinated in lemongrass, curry, and fish sauce, grilled fast, served with cool cucumber sauce. Street-food flavor at home.

Salmon tagliatelle in a spicy tomato-coconut sauce with pimentos, chillies, paprika, zucchini, and coriander. A fusion pasta dinner for two using pantry-friendly canned salmon.

Four-layer sour cream orange cake with citrus zest, a Grand Marnier glaze, cream cheese coconut frosting, and toasted coconut on the sides. A make-ahead showstopper for celebrations.

Slice-and-bake Swedish coconut cookies with golden edges and a buttery, tender crumb. Shape the dough into logs, chill, slice thin, and bake. Makes a whopping 8 dozen from one batch. Ideal for holiday cookie swaps.

Khao Niaow Ma Muang: steamed glutinous rice soaked in sweetened coconut milk and topped with ripe sliced mango. Thailand's most beloved dessert, made from just 5 ingredients.

Honey-nut ladder loaf bread made in just 60 minutes with rapid-rise yeast. A braided bread filled with almonds, raisins, coconut, honey, and cinnamon.

One of the best carrot cakes I've ever had with a decadent cream cheese frosting.