Coconut/8 recipes

German chocolate cheesecake squares layer chocolate cream cheese filling over a yeasted crust, topped with the classic coconut-pecan caramel topping.

Pineapple carrot cake with coconut, walnuts, and warm cinnamon, finished with a buttery vanilla glaze poured over the hot cake for a sticky, sweet crust.

Evil Jungle Prince is a Thai red curry chicken with coconut milk, lemongrass, kaffir lime leaves, red chili peppers, fish sauce, and fresh basil served over shredded cabbage. Also works as a vegetarian stir-fry.

Pecan and chocolate bars with a buttery shortbread base, toffee brickle bits, coconut, and melted chocolate on top. Three layers of crunch, chew, and richness in every square.

Giant Texas-sized cookies loaded with oats, cereal, chocolate chips, coconut, and pecans. Scooped with an ice cream scoop for massive, chewy, everything-in-it cookies.

Thai BBQ chicken drummettes marinated overnight in cilantro root, garlic, curry, turmeric, and fish sauce. Grilled with coconut milk basting and served with a spicy garlic-vinegar dipping sauce.

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.

Quick microwave chicken curry stir-fry tossed with crunchy peanuts, sweet chutney, coconut, and currants over wild rice. A 35-minute weeknight dinner with zero stovetop cleanup.

Thai duck curry simmered in coconut milk with a handmade paste of chilies, coriander, lemongrass, shrimp paste, and lime. Rich, fiery, and aromatic with fresh basil stirred in at the finish. Serve over jasmine rice.

This fragrant Vietnamese-style seafood soup simmers shrimp, crab, oysters, scallops, and fish in a lemongrass-coconut broth with kaffir lime and a kick of red chili. Ready in 30 minutes flat.

Yellow colored coconut flakes make these Easter chicks cupcakes look fluffy and cute, this is a great recipe to make with your kids, they will love these cutest chick cupcakes!

Perfect for a crowd, this refreshing dessert can be made up to 2 days ahead.

These little nests filled with colorful chocolate "eggs" are perfect for spring baking treats or your Easter party.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Homemade hoppers, the iconic Sri Lankan bowl-shaped crepe made from a fermented rice flour and coconut milk batter. Lacy-crisp at the edges, soft and spongy in the center, ready for curry, jam, or butter.

Moist supper cake made with Dr. Pepper-softened oatmeal, brown sugar, and nutmeg, finished under the broiler with a bubbling coconut-cream topping. Retro Southern dessert with real staying power.