Coconut/4 recipes

Bread machine orange coconut bread with shredded carrot, orange zest, and toasted coconut. Soft, sweet, and dump-and-press easy with active dry yeast and bread flour.

Pineapple coconut pie with a graham crust and a no-bake gelatin filling folded with rum-extract, whipped topping, crushed pineapple, and shredded coconut. A tropical icebox dessert built for hot weather.

Chilled curried coconut soup with flaked coconut simmered in milk with curry powder and cloves, thickened with egg yolks, and served cold with toasted coconut.

Baked banana halves brushed with butter and lemon juice, topped with shredded coconut until golden. A warm 4-ingredient dessert ready in 20 minutes.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

Baked coconut curry chicken wings: marinated in coconut-flavored milk, dredged in instant mashed potato flakes mixed with curry and shredded coconut, baked golden with garlic butter.

Hot dogs dipped in beer batter, rolled in coconut, and deep-fried until golden and crunchy. A wild twist on the classic corn dog that brings tropical crunch to game day or backyard cookouts.

Chocolate-dipped coconut bon bons with just 5 ingredients: condensed milk, butter, powdered sugar, coconut, and semi-sweet chocolate. Chill overnight, roll, dip, done. Makes 24 pieces of homemade candy.

Coconut-rolled vanilla ice cream balls floating in hot cocoa spiked with cream of coconut and optional dark rum. Topped with chocolate sauce and a cherry. A showstopper hot chocolate dessert for 8.

Coconut cookie nests in pastel colors with a chocolate egg in each. A macaroon-style Easter cookie with crisp edges, chewy centers, and room for candy eggs on top.

Chocadamia coconut delights pack cocoa, buttery macadamia nuts, and shredded coconut into tender chocolate drop cookies. A tropical spin on a bakery-case chocolate cookie.

Carrot coconut cake made with a yellow cake mix, fresh carrots, orange juice, and a broiled coconut-pecan topping with brown sugar and butter.

The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 1/2 cups.

Easy coconut quick bread with toasted unsweetened coconut for nutty, caramelized depth. A one-bowl loaf with tender crumb and tropical flavor. Mixes in minutes and bakes hands-off.

Plantains simmered in coconut milk with curry powder, cinnamon, and cloves. A simple African and Indian-inspired side dish where the plantains absorb the spiced coconut sauce as they soften.

Famous Amos copycat chocolate chip coconut cookies with flaked coconut, chopped pecans, and semi-sweet chips in a buttery brown-sugar dough. Bigger and chewier than the bag version.