Coconut recipe collection

Banana cream cake with a three-layer sponge cake filled with vanilla pudding and sliced bananas, frosted with sweetened whipped cream, and topped with toasted coconut.

Thai-style bananas simmered in sweetened coconut milk with a pinch of salt. A 4-ingredient dessert that doubles as a hot or cold treat, ready in 25 minutes.

Four ways to shape holiday butter cookie dough: cutouts with egg paint, spritz cookies, chocolate caramel marbles, and coconut macaroon wreaths. One dough, endless options.

Beach Bar Chicken and Cashew Salad layers poached chicken, fresh fruit, mandarin oranges, and cashews over greens with a coconut-yogurt honey dressing. A tropical, make-ahead summer salad.

Lemon love notes are buttery shortbread bars studded with coconut and bright lemon zest, finished with a tart lemon glaze and a flurry of toasted coconut, then cut into triangles. Bake-sale cookies that look as pretty as they taste.

Coconut chocolate chip cookies with melted chocolate worked into the dough plus extra chips and shredded coconut. Bakery-style triple-chocolate cookies with chewy coconut texture.

Cornflake macaroons made with whipped egg whites, coconut, pecans, and crispy corn flakes. Light, crunchy, and naturally gluten-free with no flour at all.

Creole-style freshwater crayfish bisque with coconut milk, fennel, and egg yolk thickener. Crayfish sauteed, pureed, and simmered into a silky, rich soup.

Impossible blender coconut pie that forms its own crust while baking. Everything blended together and poured into a greased pie plate for a self-crusting coconut custard pie.

Frozen blueberry-coconut pie with a baked coconut-walnut base topped with crushed blueberries folded into whipped cream. A make-ahead frozen dessert straight from the freezer.

Buffalo chip cookies loaded with oats, corn flakes, chocolate chips, coconut, and pecans in a massive, everything-but-the-kitchen-sink drop cookie. Big, chunky, and over the top.

Burmese-style coconut rice with grated coconut, cinnamon, turmeric, curry powder, cloves, and bay leaves stirred into cooked rice. A fragrant, warmly spiced side dish ready in 30 minutes.

Southern-style bundt cake with buttermilk tang and coconut-rum flavor. The dense, buttery crumb stays moist for days. Perfect for family reunions and Sunday suppers.

Cajun cake with crushed pineapple batter and a boiled pecan-coconut icing. A simple Southern sheet cake where the pineapple keeps it moist and the sticky topping steals the show.

California confection bars with dried figs, sunflower seeds, wheat germ, coconut, and walnuts baked on a graham cracker crust with sweetened condensed milk.

Homemade chocolate peanut butter Easter eggs, the kind that beat any store-bought candy. Mold creamy peanut butter centers (plus crispy rice and cream cheese variations), freeze, and dip in chocolate for a no-bake Easter treat.