Coconut/4 recipes

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.

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.

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.

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.

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.

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.

Sky-high lemon meringue pie crowned with coconut chips. Tall lemon-extract-spiked meringue, glossy lemon curd filling, and a flaky stand-up edge make this a showstopping classic.

Gai Dom Kha is Thailand's coconut chicken soup, built on lemongrass, galangal-style ginger, and lime, finished with fish sauce and chiles. Creamy, hot, and deeply aromatic.

Quick Hawaiian cream pie with vanilla pudding folded into whipped cream, crushed pineapple, mashed banana, and a topping of toasted coconut and pecans in a flaky baked crust.

Peanut butter balls rolled in coconut and shaped into spiders with licorice legs and raisin eyes. A fun no-bake Halloween craft snack kids can make in 10 minutes.