Coconut/4 recipes

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.

Retro orange gelatin mold loaded with pineapple, mandarin oranges, marshmallows, and coconut folded into whipped topping. A nostalgic potluck classic that's light, fruity, and fun.

Thai sticky rice with sweet coconut milk sauce and fresh mango. Glutinous rice soaked overnight, steamed, and dressed in warm coconut cream for a classic Southeast Asian dessert.

Hawaiian dump cake with just four ingredients: crushed pineapple, coconut, yellow cake mix, and butter layered in a pan. No mixing required, just dump and bake.

Cherry pie topped with a golden coconut-almond macaroon instead of a second crust. The two-stage bake gives you sweet cherry filling under a chewy, toasted almond-coconut layer.

No-bake icebox angel cake with crumbled angel food, melted marshmallow, crushed pineapple, maraschino cherries, and coconut. A retro 1950s church-cookbook classic that needs zero oven time.

Hawaiian delight cookies with a cream cheese pastry shell filled with macadamia nuts, coconut, and brown sugar. A mini tart-style cookie baked in muffin pans.

Polynesian pork stir-fry with pineapple chunks, soy sauce, ginger, and green pepper in a glossy cornstarch glaze. Garnished with coconut and ready in 40 minutes.

Peanut butter amaranth logs are no-bake protein-packed snack bars with toasted amaranth, coconut, peanut butter, tahini, and honey. Hand-rolled and chilled, no oven needed beyond a quick grain toast.

Kahlua frost is a blender cocktail with coffee liqueur, cream of coconut, vanilla ice cream, and ice. Think mudslide meets piña colada: creamy, boozy, and built for warm nights.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Beach Bar Chicken and Cashew Salad layers poached chicken, fresh fruit, mandarin oranges, and cashews over greens with a coconut-yogurt honey dressing. A tropical, make-ahead summer salad.

Mounds cake made with a chocolate cake mix topped with a gooey coconut-marshmallow layer. Tastes like the classic Mounds candy bar in sheet cake form.

Caribbean guacamole: a tropical twist on classic guac with diced avocado, sweet papaya, lime, red chiles, and toasted coconut, served with crisp bread points. Island sunshine on a cracker.

Ice cream crunch bars layered with vanilla ice cream between a crunchy mix of crisp rice cereal, toasted coconut, nuts, brown sugar, and melted butter. A no-bake frozen dessert.

Classic Watergate Cake made with pistachio pudding mix, white cake mix, and 7-Up for a moist, pale green retro showstopper. Topped with a fluffy pistachio "Cover-Up" icing, coconut, and chopped nuts.