Coconut/3 recipes

Midori cake is a pale-green Bundt built on yellow cake mix and pistachio pudding, soaked with melon liqueur and finished with a Midori-cream cheese glaze. Retro doctored cake mix at its showy best.

Sweet potato casserole with a crunchy pecan-coconut-brown sugar topping baked until golden. The holiday side dish everyone fights over at Thanksgiving.

Eggnog pound cake infused with holiday eggnog, flaked coconut, and lemon-vanilla extracts, baked in a tube pan until dense, buttery and fragrant. A festive dessert that keeps for days.

Matzo meal cookies with coconut and brown sugar, baked until rich brown and filled with jam centers. A Passover-friendly cookie with no flour, no eggs, no leavening.

Crispy Rice Krispies cookies with butter, brown sugar, and optional coconut. Baked cookie balls with a crunchy cereal crunch in every bite. Makes 6 dozen.

Pineapple coconut pie, an old-fashioned single-crust dessert with a rich custard filling of crushed pineapple, shredded coconut, butter, sugar, and eggs. One bowl, one pie pan.

Japanese Fruit Pie is a Southern American chess-style pie filled with dates, coconut, and nuts in a sweet egg custard. Mix, pour, bake. Despite the name, it's pure Southern comfort.

Glazed butternut balls shape buttery nut shortbread into eggs, then half-dip in glaze or chocolate with coconut or sprinkles on top. Pretty holiday cookies that store for weeks.

A lighter chicken curry with applesauce for natural sweetness and a creamy tomato-curry sauce, served over rice with all the fixings. Raisins, coconut, peanuts, chutney, and more on the condiment bar.

Coconut macaroons with crushed pineapple, toasted almonds, and sweetened condensed milk. Tropical, chewy drop cookies with a hint of lemon zest and almond extract.

Frozen tropical cocktail with rum, pineapple juice, and coconut cream, rimmed in strawberry puree and coconut, then floated with dark rum. Five minutes to paradise.

Five cup salad with sour cream, coconut, mini marshmallows, mandarin oranges, and crushed pineapple. A no-cook retro fruit salad that chills overnight and feeds a crowd.

Thailand's iconic mango sticky rice: warm sweet rice soaked in coconut milk, drizzled with rich coconut cream, and served with sliced ripe mango. A street food classic you can make at home.

Orange macaroon drink blended from orange juice, coconut cream, almond extract, and crushed ice. A tropical, creamy smoothie that tastes like a liquid macaroon in just 5 minutes.

Pina colada sorbet made with crushed pineapple, cream of coconut, dark rum, and a simple syrup. No ice cream maker needed, just freeze, blend, and refreeze for tropical scoops.

Blended pina coladas made with cream of coconut, crushed pineapple, light rum, and milk, blitzed with ice until thick and frosty. A tropical cocktail in 15 minutes.