Coconut/9 recipes

Fresh spinach slow-cooked with ghee, soaked almonds, shredded coconut, caramelized brown sugar, mustard seeds, cumin, fenugreek, ginger, green chilies, and nutmeg. A rich Bengali-style spinach side dish.

Four-layer sour cream orange cake with citrus zest, a Grand Marnier glaze, cream cheese coconut frosting, and toasted coconut on the sides. A make-ahead showstopper for celebrations.

Retro tiki-style baked ham glazed with pineapple preserves and surrounded by peaches and bananas, all drizzled with a creamy coconut-chicken soup sauce for Sunday dinner showmanship.

Whole wheat Banana Health Loaf sweetened with honey and studded with unsweetened coconut. No eggs, just 3 tablespoons of oil, 98 calories per slice, and better flavor after resting overnight.

Chocolate espresso macaroons with coconut, walnuts, and almond extract, held together by sweetened condensed milk. No flour, no eggs, chewy and intensely coffee-flavored.

Raspberry dream bars with a buttery shortbread base, a layer of raspberry jam, and a coconut-egg topping that bakes golden and chewy. Three layers of flavor in every bite.

Coconut lace cookies with corn syrup and brown sugar bake into thin, golden, web-like rounds with crisp caramelized edges. A fragile, old-school holiday cookie made from one bowl.

Curried turkey salad with fresh orange, seedless grapes, and toasted coconut in a light mayonnaise dressing. A bright, fruity way to use leftover turkey.

Lemon and coconut roulade spread with melted chocolate and rolled with whipped cream and fresh berries. A flourless sponge that's lighter than it looks.

Southern Japanese fruitcake: a 4-layer cake alternating plain butter cake with spiced pecan-and-raisin layers, bound by a thick lemon-coconut filling. A vintage Christmas dessert from the American South with a name that has nothing to do with Japan.

Two doughs, one pan, all the chocolate. Classic chocolate chip cookie dough layered with coconut and topped with cocoa-rich double-chocolate drops baked into bulls-eye cookie bars that are crispy on the edges and chewy in the middle.

Kakuluwo is a Sri Lankan crab curry simmered in two rounds of coconut milk with fenugreek, grated coconut, and curry leaves. Messy to eat, absolutely worth every bite.

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.

A rich cocoa bundt cake with a sweet coconut macaroon filling swirled through every slice and finished with chocolate glaze. Two classics, one spectacular cake.

Vit Tiem Mia is a traditional Vietnamese braised duck wrapped in sugar cane, stuffed with peanuts, chestnuts, ginkgo nuts, and lotus seeds, simmered in coconut water until fork-tender.

Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.