Coconut/8 recipes

South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.

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.

Warm spices meet shredded coconut and molasses in this richly layered cake, topped with a tangy cream cheese orange frosting and a candied orange rose garnish that steals the show.

Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.

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.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

Impossible coconut pie: a self-crusting blender pie that magically separates into a crust on the bottom, custard in the middle, and toasted coconut on top. No pastry, no rolling, just pour and bake.

Four-layer coconut sour cream cake with a fluffy whipped topping filling and shredded coconut all around. Make-ahead Southern dessert that gets better as it sits.

Coconut cream pie with silky custard filling, shredded coconut, and a cloud of stabilized meringue baked to golden peaks. Old-school diner pie at its finest.

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

Cook a silky coconut custard filling in a double boiler, pour into a flaky crust, then crown with toasted coconut meringue for a classic cream pie that slices like a dream.

Loaded carrot cake packed with crushed pineapple, coconut, walnuts, and cinnamon, topped with chocolate cream cheese frosting. A moist, oil-based cake baked in two loaf pans.

A rich vegan stew simmered in coconut milk and tangy tamarind with cauliflower, chickpeas, mushrooms, and warming spices. Deeply layered and satisfying.

Thai chicken coconut soup (tom kha gai) with lemongrass, coconut milk, lime juice, jalapeno, and fresh cilantro. A simplified version of the classic with rich, aromatic broth.

Fragrant Thai-style coconut soup with silky tofu, lemongrass, galangal, and white miso. Brightened with lime juice, fresh basil, and chili. Serve over jasmine rice.

This tropical fruit is not only beautiful to look at, but is also highly nutritious. It contains significant amounts of heart-healthy fibre, antioxidants, vitamin C and has been shown to keep blood glucose levels stable. Chia seeds provide a boost of omega-3 fatty acids.