Coconut Recipes

Creamy coconut soup with chicken, tofu, mushrooms, lemongrass, galangal, and fresh lime. A warming Thai classic (tom kha gai) that comes together in one pot.

Classic Watergate Cake made with pistachio pudding mix, white cake mix, and 7-Up for a moist, pale green retro showstopper. Topped with a fluffy pistachio "Cover-Up" icing, coconut, and chopped nuts.

Thai mango sticky rice (khao niaow ma muang) with coconut cream sauce poured over warm sticky rice and served with fresh sliced mangoes. The classic Thai street dessert made from scratch.

Kartoffel Torte is a German chocolate potato cake with mashed potatoes, cocoa, pecans, and maraschino cherries baked in a tube pan and drizzled with powdered sugar icing.

Japanese Fruit Pie is a Southern American chess-style pie filled with dates, coconut, and nuts in a sweet egg custard. Mix, pour, bake. Despite the name, it's pure Southern comfort.

No-bake cranberry eggnog cheesecake with a coconut cookie crust, swirled cranberry sauce layers, and a fluffy gelatin-set cream cheese filling. A showstopping Christmas dessert.

Haupia pumpkin pie combines Hawaiian coconut pudding on top of a spiced pumpkin filling with shredded coconut and whipped cream. A tropical twist on classic pumpkin pie.

Bread machine luau bread with crushed pineapple, coconut, macadamia nuts, shredded carrots, and brown sugar. A tropical Hawaiian-inspired loaf on the sweet bread setting.

Cherry pineapple upside-down cake with brown sugar glaze, pineapple rings, maraschino cherries, and a coconut-vanilla scented cake. A retro lower-fat take on the classic.

Raspberry chews layer buttery shortbread, seedless raspberry jam, coconut, and almond meringue into chewy bar cookies. A vintage bar cookie that's equal parts soft and crunchy.

Carrot zucchini cake with shredded coconut and cinnamon, topped with orange cream cheese frosting. Moist from grated vegetables and oil, no butter in the batter.

Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.

Traditional Filipino bibingka made with sticky mochi rice, coconut milk, and dark brown sugar baked on banana leaves. Chewy, sweet, and caramelized on top with a broiled golden crust.

Custard-rich bread pudding made with egg bread, vanilla, and warm nutmeg. Customize it with jam swirls, cherries, raisins, or a sprinkle of coconut and cinnamon.

Thai tom kha gai: creamy coconut chicken soup fragrant with galangal, lemongrass, bergamot leaves, and fresh chilies. Tangy, rich, and aromatic in every spoonful.

Vietnamese-style coconut flan baked in a water bath with homemade caramel. Silky coconut milk custard with a bittersweet caramel sauce that pools around every slice. Elegant, simple, and make-ahead friendly.