Coconut/9 recipes

These bars made of vanilla wafers, chocolate chips, coconut and pecans are a great snack for dessert or when on the move.

Fresh fruit ambrosia with a blended banana and orange juice dressing, spiced with nutmeg and cardamom, topped with coconut. No mayo, no marshmallows.

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.

Mound cake: copycat dessert tasting like a giant Mounds candy bar. Devil's food layers with marshmallow-coconut filling and rich chocolate cream cheese frosting.

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.

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.