Coconut Recipes

No-bake chocolate oatmeal cookies with pecans, coconut, and orange peel made in a food processor. Drop, chill, and eat. No oven needed.

Thai-style coconut tofu soup with golden-fried tofu, galangal, kaffir lime leaves, and chili in a silky coconut milk broth. Vegan, naturally gluten-optional.

Lemon love notes are buttery shortbread bars studded with coconut and bright lemon zest, finished with a tart lemon glaze and a flurry of toasted coconut, then cut into triangles. Bake-sale cookies that look as pretty as they taste.

German Sweet Chocolate Cake with Coconut Pecan Filling and Frosting recipe

Besitos de coco are traditional Latin American coconut macaroons made with fresh ground coconut, egg yolks, brown sugar, and butter. Golden, chewy, and rich with real coconut flavor. Little kisses worth fighting over.

Old-fashioned chocolate fudge made with unsweetened chocolate, butter, and unflavored gelatin for a smooth, sliceable texture. Customize with nuts, coconut, or crushed candy mix-ins.

A hilariously gross Halloween cake decorated to look like a head with frosting 'hair,' cherry eyes, and a fruit roll-up tongue. Kids go absolutely wild for this one. Easy box cake base.

Indian-spiced basmati rice cooked with julienne potatoes, coconut, green chilies, turmeric, and whole spices in ghee. A fragrant vegetarian one-pot pilaf.

Easter nests candy: shredded coconut bound in melted white chocolate and green coating, shaped into little nests, and filled with jelly beans. A four-ingredient no-bake project kids love.

Velvety curried cream soup with coconut milk, chicken broth, and a swirl of cream. This French-Indian fusion starter comes together in just 25 minutes.

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.

De Luxe rennet custard, an old-fashioned milk-based pudding set with rennet and dressed up with cranberry sauce, toasted coconut, orange segments, raspberries, walnuts, and pineapple. A vintage dessert that tastes like an ice cream sundae, minus the freezer.

Indian lima bean stew (dalna) with cumin, coconut, tomato, ginger, and fresh dill. Inspired by Orissan mung bean dalna, this vegan one-pot dish pairs with rice pilaf.

Chiang Mai steaks feature pan-fried beef tenderloin in a rich peanut butter curry coconut sauce, garnished with kiwi and toasted coconut. Thai-inspired and ready in 40 minutes.

Chocolate can cake uses the chocolate syrup can as your measuring cup for sugar, flour, oil, coconut, and pecans. One bowl, no precise measuring, and a rich fudgy result.

South Indian sambhar made with toor dal, tamarind, coconut, and a ground spice paste of channa dal, dhania seeds, and dried red chiles. A tangy, protein-rich lentil stew for rice or dosa.