Coconut/9 recipes

Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as needed to make this easy blender drink or dessert.

Pineapple chess pie with crushed pineapple, coconut, and a buttery egg custard filling. A tropical twist on the classic Southern chess pie that mixes and bakes in one step.

Five cup salad with cream cheese, coconut, mandarin oranges, crushed pineapple, and marshmallows. A creamy, no-cook fruit salad that takes 10 minutes to assemble.

Pina colada pie layers pineapple sorbet over a macadamia-coconut crust, then crowns with rum-spiked coconut frozen yogurt and fresh pineapple. Frozen tropical cocktail in pie form.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Humdingers are no-bake date balls cooked stovetop with eggs, butter, and sugar, then folded with crispy rice cereal and rolled in coconut. A vintage Southern Christmas treat.

Kartoffel Torte is a German chocolate potato cake with mashed potatoes, cocoa, pecans, and maraschino cherries baked in a tube pan and drizzled with powdered sugar icing.

Frozen orange pie with vanilla ice cream layered over a toasted oat and coconut crumb crust, drizzled with orange juice concentrate and topped with toasted coconut.

A quick and easy side dish that's made with vegetables, coconut and kozhambhu powder.

Classic pina colada blended with light rum, pineapple juice, cream of coconut, and crushed ice until foamy. A tropical cocktail that takes 30 seconds in the blender and tastes like a Caribbean beach.

No-bake church window cookies with mint and regular chocolate chips, colored marshmallows, nuts, and flaked coconut. Slice-and-serve treats that look like tiny stained glass rounds.

Old-fashioned coconut fudge candy shaped into little haystacks. Brown sugar, butter, and shredded coconut cooked to soft-ball stage, then dropped onto wax paper. Makes about 60 pieces.

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.

Five-flavor pound cake glaze is a quick stovetop sugar syrup laced with coconut, butter, rum, lemon, and vanilla extracts. Poured warm over pound cake for an aromatic, moist finish.

Classic ranger cookies packed with crisp rice cereal, flaked coconut, and chopped dates for triple texture in every bite. Crunchy outside, chewy middle. Bakes a batch in about 25 minutes.

Coco-Chips bars with a graham cracker crust, shredded coconut, chocolate chips, and sweetened condensed milk baked into gooey, chewy squares. A 5-ingredient magic bar that never fails.