Coconut Recipes

Chocolate cream torte with crisp almond meringue layers stacked with a chocolate-marshmallow whipped cream filling. A show-stopping gluten-free dessert that chills overnight.

Light, airy coconut meringue cookies topped with candied cherry halves. Made with egg whites, sugar, and shredded coconut, these gluten-free bites are crisp on the outside and chewy in the center.

Buttery coconut shortbread pressed into tart pans and baked golden. Made with unsweetened coconut, chilled butter, and vanilla for a crisp, sandy cookie with tropical flavor.

The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 1/2 cups.

Dishpan cookies loaded with oats, corn flakes, coconut, and nuts. A classic farmhouse batch cookie so big you mix it in a dishpan. Crispy edges, chewy centers.

South Indian eggplant dip with tempered mustard seeds, cumin, tamarind, and fresh coconut. A smoky, tangy spread with roasted eggplant pureed with ground spice masala.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Friendship cake made with brandied fruit starter, cake mix, and instant pudding for a moist, boozy tube cake with nuts. Endlessly customizable with different mix and flavor combos.

Gai Thom Kha, Thai coconut chicken soup with lemongrass, galangal, fish sauce, and fresh chilies. Rich, aromatic, and sour-spicy. An authentic Thai soup made from scratch.

German chocolate upside-down surprise cake: a German chocolate cake with a cream cheese filling that bakes into the middle and a pecan-coconut top when flipped.

Hidden treasure chocolate chip cookies made with graham cracker crumbs, coconut, sweetened condensed milk, and semi-sweet chips. Tastes like a magic bar in cookie form.

Poke cake loaf soaked with milk and layered with crushed pineapple, whipped topping, and coconut. A tropical twist on the classic poke cake using a yellow cake mix base.

Thai mung bean pastries (khanom thuay) with a sweet mung bean flour base topped with coconut-rice flour cream and toasted yellow mung beans. A colorful, no-bake Thai dessert.

Pina colada muffins with crushed pineapple, shredded coconut, and orange juice, topped with a sweet rum glaze. Tropical flavors in a quick 30-minute bake.

Pineapple carrot cake with coconut, walnuts, and warm cinnamon, finished with a buttery vanilla glaze poured over the hot cake for a sticky, sweet crust.

Crispy coconut-crusted jumbo shrimp fried golden and served with a tangy pineapple cocktail dipping sauce. This Hawaiian-style appetizer is ready in 20 minutes and feeds a crowd.