Coconut recipes

Cocoa and coconut truffles spiked with amaretto and honey, baked then rolled into bite-sized balls dusted with powdered sugar. Dangerously easy to make, impossible to stop eating.

Fig honey cookies with dried figs, coconut, orange zest, and lemon extract in a honey-sweetened drop cookie. Chewy fruit-filled bites with a warm citrus fragrance.

Christmas surprise cookies: brown sugar drop cookies with a hidden jam center and a dusting of sweet coconut on top. A vintage holiday thumbprint for the cookie tin.

First-rate carrot cake folds shredded carrots, crushed pineapple, coconut, and walnuts into a moist buttermilk batter. Topped with orange-spiked cream cheese frosting for the ultimate spring dessert.

Brandy-fermented friendship cake made with a homemade fruit starter of pineapple, peaches, and maraschino cherries. A beloved sharing tradition where each batch creates starters for friends.

Homemade steamed tapioca packs grated fresh cassava with desiccated coconut, onion, salt, and pepper into molds, then steams it tender. A savory Sri Lankan breakfast served hot with curry, naturally gluten-free.

Wattakka is a creamy Sri Lankan pumpkin curry cooked in coconut milk and thickened with ground rice and mustard seeds. Served in the hollowed-out pumpkin shell for a stunning presentation.

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

A showstopper lattice pie with three layers: almond cream cheese, fresh raspberries, and glazed cherries, all in a flaky homemade vinegar crust. Bake-sale worthy.

Thai-inspired cold somen noodles with fresh pineapple, coconut cream sauce, garlic oil, and red pepper flakes. A sweet, tangy, spicy vegetarian noodle dish ready in 40 minutes.

Southern Japanese fruitcake with three layers: two plain butter cakes and one spiced with raisins and pecans, sandwiched with pineapple-lemon filling and coconut all around.

Polynesian tuna in a sweet pineapple sauce with pineapple chunks, served over fluffy rice and topped with flaked coconut and slivered almonds. A retro tropical weeknight dinner.

Lemon coconut snickerdoodles with cream of tartar tang and bright lemon zest. A bakery-style drop cookie with crisp edges, soft centers, and shredded coconut for chew.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

German chocolate pie with cocoa, evaporated milk, shredded coconut, and chopped pecans baked in a pie shell. Rich, fudgy, and makes two full pies.

Angel food cake slices stuffed with chocolate chips, marshmallows, fruit preserves, or coconut, then grilled golden in a sandwich maker. A 15-minute dessert kids go wild for.