Coconut Recipes

Caribbean shrimp sautéed with a warm spice rub, fresh mango, white wine, orange juice, cilantro, and toasted coconut. Tropical, vibrant, and on the table in 35 minutes.

Classic fruit salad with oranges, apples, and pineapple tossed in a warm brown sugar glaze and topped with coconut. Simple, refreshing, and perfect for brunch.

Apricot almond chewies are no-bake bites that bind dried apricots, toasted slivered almonds, and shredded coconut with sweetened condensed milk. Refrigerator cookies, no oven required.

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

Pressed angel food cake sandwiches filled with chocolate chips, marshmallows, cherry preserves, or cinnamon sugar. Made in a sandwich maker until golden and gooey. Kids love these.

Caribbean guacamole: a tropical twist on classic guac with diced avocado, sweet papaya, lime, red chiles, and toasted coconut, served with crisp bread points. Island sunshine on a cracker.

Light, chewy coconut macaroons made meringue-style from whipped egg whites and grated coconut, sweetened sugar-free and scented with almond. Naturally gluten-free, and lovely topped with a glace cherry.

Chocolate coconut chewy cookies use sweetened condensed milk to bind dark chocolate, shredded coconut, and pecans. A 6-ingredient flourless cookie with macaroon chew and brownie depth.

Chocolate creams are hand-rolled no-bake candies made from melted semi-sweet chocolate, powdered sugar, and egg, shaped into balls or logs and rolled in coconut, nuts, or sprinkles.

Thin, crispy butter cookies spread with melted semi-sweet chocolate and sprinkled with shredded coconut. A light, elegant cookie with lacy edges and a satisfying snap.

Crunchy oat, cornflake and coconut cookies sandwiched with chocolate cream cheese filling. Retro-style double crunchers with texture contrast in every bite.

Chou-chou koot is a South Indian-style squash dish, tender chayote or winter squash cooked with turmeric, then finished with fresh coconut, green chili, and a fragrant tempered seasoning. A simple vegan side.

Coconut cookie nests in pastel colors with a chocolate egg in each. A macaroon-style Easter cookie with crisp edges, chewy centers, and room for candy eggs on top.

Homemade coconut milk from fresh coconut and boiling water. A simple 2-ingredient method for thick or thin coconut milk used in curries, soups, and desserts.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

No-bake coconut mocha drops with toasted coconut, instant coffee, and powdered sugar microwaved into rich little candies. Five-ingredient bite-sized treats ready in 25 minutes.