Coconut Recipes

Lemon Pasta Salad with Peppercorn-Coconut Glaze recipe

Canterbury jumbles: chewy, generously loaded drop cookies with shredded coconut, macadamia nuts, raisins, and semi-sweet chocolate chips. The everything-but-the-kitchen-sink cookie that lives up to its name.

Coconut shrimp deep-fried until golden with a shredded coconut coating, served with a honey mustard horseradish dipping sauce. Inspired by Scottsdale's Camelback Inn.

Teem gok: deep-fried wonton cookies filled with dried fruit, coconut, almonds, and brown sugar. Crispy Chinese dessert wontons golden-fried in minutes.

Hawaiian pineapple upside-down cake with crushed pineapple, coconut, and maraschino cherries over a brown sugar caramel in a cast iron skillet. From-scratch batter with pineapple juice baked right in.

Quick oatmeal bars with apple butter, coconut, and brown sugar baked into chewy squares ready in 30 minutes for easy lunch box treats or snacks.

Dairy-free corn chowder built on coconut milk, fresh fennel, and lime zest, with serrano heat and a stock simmered from the corn cobs themselves for deep, milky sweetcorn flavor.

Four-ingredient chocolate coconut candy drops made with unsweetened chocolate, sweetened condensed milk, flaked coconut, and walnuts. Placed in a hot oven that's turned off, they develop a gorgeous glossy glaze as they cool.

Rempah, the fragrant Malay curry built on a fried spice-and-chili paste with garlic and ginger, then sweet potato, coconut and tamarind. The slow-fried paste is the heart of the dish.

Rich coconut custard made with half-and-half creates an extra-creamy filling that's worth the wait. Topped with whipped cream and toasted coconut for bakery-quality results at home.

A layered pineapple coconut poke-style cake starting with a box mix, topped with coconut milk cream cheese pudding, crushed pineapple, whipped topping, and shredded coconut. Potluck-ready and crowd-sized.

Key lime coconut cookies made with condensed milk, shredded coconut, and key lime juice. Tangy, chewy, and tropical with just five ingredients and no butter or eggs.

Grilled tempeh satay skewers in a coconut-orange marinade, served with a creamy Asian peanut sauce. A plant-based take on the street-food classic, easily made gluten-free with tamari.

Chewy coconut almond macaroons made with homemade almond paste, ground coconut, and egg whites. Naturally gluten-free, crisp on the outside, soft in the middle. Makes 3 to 4 dozen.

Coconut squares with a buttery graham cracker crust, sweetened condensed milk coconut filling, and chocolate icing on top. An easy no-mixer bar cookie recipe.

Favourite Oatmeal Cake with Pecan Coconut Crumb recipe