Coconut Recipes

Cocada imperial: a silky Brazilian coconut custard pudding made with fresh coconut, homemade reduced milk, and egg yolks. A beloved tropical dessert from Portuguese colonial kitchens.

A cocoa cheesecake on a toasted coconut-pecan crust, crowned with a marshmallow meringue topping baked until golden. Three layers of texture and flavor in every slice.

Chewy butterscotch brownies (blondies) made with dark brown sugar, butter, pecans, and shredded coconut. No chocolate needed. Rich, caramel-scented, and baked in one pan. Makes 18 squares.

Coconut chocolate cheesecake layers a graham crust, chocolate cream cheese filling studded with coconut, and a tangy brandy sour cream topping. Tropical decadence in three layers.

South Indian coconut chutney with chickpeas, green chilies, and a sizzling mustard seed tadka. Serve alongside dosas or idlis, and freeze extra portions for easy meal prep.

Apple pie with a coconut walnut crunch topping that bakes up golden and crispy. Cinnamon-spiced apples nestled in a flaky crust with a buttery streusel loaded with shredded coconut and chopped walnuts.

Coconut pecan brownies built on a boxed fudge brownie mix doctored with sour cream and a can of coconut pecan frosting stirred right into the batter. German chocolate cake meets brownie.

Graham wafer coconut pie crust, perfect for a key lime pie.

Shrimp simmered in a coconut milk sauce with tomatoes, leeks, orange juice concentrate, mint, and Thai chili paste, served over basmati rice. A one-skillet dinner with sweet, spicy, and creamy notes in every spoonful.

Coconut shrimp in a light beer batter, rolled in shredded coconut and fried golden and crispy. The restaurant-favorite appetizer made at home: sweet, crunchy, and made for a tangy dipping sauce.

No-bake chocolate haystacks with coconut, dried apricots, oats, and chopped nuts. A stovetop candy that boils for 30 seconds, drops onto wax paper, and sets as it cools.

A fresh strawberry and blueberry pie with a buttery coconut crumble topping baked until golden and bubbling. Tapioca-thickened filling keeps every slice neat. Summer berry baking at its finest.

Thai-inspired cold somen noodles with fresh pineapple, coconut cream sauce, garlic oil, and red pepper flakes. A sweet, tangy, spicy vegetarian noodle dish ready in 40 minutes.

Country Captain Chicken: a classic Southern curried chicken dish with tomatoes, raisins, coconut, and almonds served over rice. Flour-dredged and pan-fried, then simmered in curry sauce.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Cranberry pear crisp with a brown rice base topped with oats, pecans, and coconut. A unique fall dessert with tart cranberries and sweet pears.