Coconut recipe collection

Indonesian peanut sauce with shrimp paste, dried chile, garlic, coconut milk, and crunchy peanut butter. This Saus Kacang builds deep savory flavor and is ready in 20 minutes.

Saute of Chicken Breasts with Coconut Milk and Herbs recipe

Savannah ice cream cake stacks coconut cake layers with strawberry, chocolate, and orange ice creams, finished with whipped cream and chocolate glaze. A Southern showpiece dessert for special occasions.

Crunchy homemade sesame granola with oats, wheat flakes, sunflower seeds, walnuts, coconut, and raisins. Honey-sweetened and golden-baked in just 20 minutes for the best breakfast crunch.

Seven-up cake made with lemon cake mix and pineapple pudding, topped with a cooked pineapple-coconut icing poured over warm. A retro Southern sheet cake from the church potluck era.

Creamy shrimp curry with mango chutney, clam juice, and a splash of heavy cream for a rich, velvety sauce. Quick sautéed shrimp spooned over rice makes this a 35-minute weeknight dinner with serious comfort food appeal.

Shrimp pulao cooks basmati rice in ginger-infused shrimp stock with coconut, cardamom, cumin, and red chili. A simple South Indian one-pot seafood rice ready in 30 minutes.

Sky-high lemon meringue pie crowned with coconut chips. Tall lemon-extract-spiked meringue, glossy lemon curd filling, and a flaky stand-up edge make this a showstopping classic.

Sleigh Belles are angel food cake mix cookies in three festive flavors: chocolate chip walnut, coconut, and chopped date. Light, airy holiday cookies from one box of cake mix.

Have fun this winter with this scrumptious cake made with orange juice, coconut and heavy whipping cream.

Soft pineapple cookies with crushed pineapple and chopped nuts or coconut in a tender, cake-like drop cookie. A tropical twist on the classic cookie jar favorite.

A yeasted chocolate cake with an overnight rise, three layers, and a cooked white icing drizzled with melted chocolate and toasted coconut. Truly unlike any chocolate cake you've tried.

Sorbet Caribe blends frozen bananas with fresh and frozen pineapple juice and shredded coconut into a creamy tropical sorbet. No sugar added, no ice cream maker needed.

South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.

Southern beans stew with black-eyed peas, bell pepper, thyme, cinnamon, and creamed coconut stirred in at the end. A hearty vegetarian stew with Caribbean-Southern crossover flavors.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.