Recipes with coconut

Japanese Fruit Pie is a Southern American chess-style pie filled with dates, coconut, and nuts in a sweet egg custard. Mix, pour, bake. Despite the name, it's pure Southern comfort.

Haupia pumpkin pie combines Hawaiian coconut pudding on top of a spiced pumpkin filling with shredded coconut and whipped cream. A tropical twist on classic pumpkin pie.

Raspberry chews layer buttery shortbread, seedless raspberry jam, coconut, and almond meringue into chewy bar cookies. A vintage bar cookie that's equal parts soft and crunchy.

Kartoffel Torte is a German chocolate potato cake with mashed potatoes, cocoa, pecans, and maraschino cherries baked in a tube pan and drizzled with powdered sugar icing.

No-bake coconut bon bons made with sweetened condensed milk, flaked coconut, and butter, then dipped in semi-sweet chocolate. Makes 3 dozen candy-box-worthy treats with zero oven time.

Bien Me Sabe! Layers of brandy-soaked ladyfingers, lush coconut cream filling, and golden meringue make this classic Venezuelan dessert impossible to resist. Chills overnight for the easiest showstopper.

Crisp mixed greens tossed with red grapes, walnuts, celery, shredded coconut, and mandarin oranges. A quick 10-minute side salad with sweet, crunchy, tropical flair.

No-bake, 3-layer, chocolate covered bars. Nanaimo bars are a traditional Canadian dessert, though nobody is certain where the tradition came from.

Sweet corn syrup custard studded with flaked coconut, baked in a flaky pie shell. Simple Southern dessert with vanilla and almond.

Chicken korma marinated in yogurt with freshly ground spices, simmered with a poppy seed-cashew-almond paste, coconut, and green chilies. A rich South Indian curry.

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

Carrot zucchini cake with shredded coconut and cinnamon, topped with orange cream cheese frosting. Moist from grated vegetables and oil, no butter in the batter.

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

Tender cream cheese cookies studded with coconut and apricot preserves for jewel-like drops that bake up golden and soft.

Layered dessert bars with a buttery oat base, chopped apples, melted butterscotch drizzle, shredded coconut, and crunchy walnuts. Chewy, gooey, and dangerously snackable.

Glazed butternut balls shape buttery nut shortbread into eggs, then half-dip in glaze or chocolate with coconut or sprinkles on top. Pretty holiday cookies that store for weeks.

Whole wheat cookies shaped like cat poop, rolled in Grape-Nuts, and served in a litter box. Two dough options: chocolate or gingerbread. The ultimate gross-out Halloween party hit!

Pineapple apple cake sweetened with apple juice concentrate and topped with coconut, walnuts, cinnamon, and diced fruit. No refined sugar in the batter, all natural sweetness.

No-bake holiday apricot balls: ground dried apricots and shredded coconut bound with sweetened condensed milk, rolled into bites and coated in chopped nuts. Chewy, tangy-sweet, and ready with no oven.

Gado-gado Indonesian salad with tofu, bean sprouts, potatoes, and vegetables in a warm coconut-peanut sauce. A classic street food platter with homemade dressing.

Chewy oatmeal slice with desiccated coconut and golden syrup baked until golden on the edges and soft in the middle. Just 7 ingredients and one bowl. Proper Aussie baking at its finest.

Classic Watergate Cake made with pistachio pudding mix, white cake mix, and 7-Up for a moist, pale green retro showstopper. Topped with a fluffy pistachio "Cover-Up" icing, coconut, and chopped nuts.

Loaded with fruit, a classic version of Christmas fruitcake

Hearty Thai chicken wraps stuffed with stir-fried veggies, curried peanut-coconut rice, and a creamy sesame-peanut dipping sauce. A filling, flavor-packed meal rolled up in a warm tortilla.

Decadent brownies layered with gooey caramel, crunchy walnuts, and rich chocolate glaze topped with toasted coconut. These over-the-top treats are pure indulgence.

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.

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.

No-bake energy balls made with dried apricots, walnuts, coconut, and wheat germ, bound with orange juice and rolled in chopped nuts.

These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon.

Sweet Potato Soufflé with Coconut Pecan Topping recipe

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

Orange coconut chews packed with dates, shredded coconut, and fresh orange zest in a brown sugar base. Chewy, golden bar cookies with a tropical citrus twist.

This is the only only other brownie recipe I have found that rivals the 3 level oatmeal brownies. The brownie is chewy and extra chocolatey, and the coconut topping tastes just like a perfect soft and crunchy macaroon. MAKE.

Chewy apricot-coconut centers dipped in white chocolate create bite-sized treats that taste like vacation in a bonbon.

No-bake frozen Gold Mine Pie layered with cream cheese filling, caramel drizzle, and toasted coconut-pecan crunch. Two pies from one batch, freezer-friendly for make-ahead desserts.

Crispy, chewy, loaded cookies packed with oats, crushed cornflakes, shredded coconut, and chopped pecans. Flatten with a sugar-dipped glass for crackly edges. Makes 4 dozen in just 30 minutes.

Layered dessert bars with shortbread crust, amaretto-condensed milk filling, topped with chocolate chips, coconut, and almonds. Rich, gooey, and indulgent.

Coconut-almond cheesecake with vanilla wafer crust tastes like a Mounds bar in creamy, baked form and makes an impressive dessert for chocolate lovers and coconut fans.

Sweet potato pie with a toasted coconut crust, creamy vanilla cream cheese filling, and a crunchy pecan-brown sugar-cinnamon topping. Three layers of holiday-worthy indulgence.

Vegan pecan spice cookies sweetened with maple syrup and barley malt. Whole wheat flour, chopped pecans, raisins, and warm star anise, cinnamon, and nutmeg. Dairy and egg free.

No-bake chocolate cream cheese candies studded with miniature marshmallows and rolled in shredded coconut. Retro confection ready in 2 hours for holiday platters.

Tropical bread machine loaf with shredded coconut, crushed pineapple, macadamia nuts, and pineapple juice. Sweet, buttery, and packed with island flavor.

Cornflake macaroons made with whipped egg whites, coconut, chopped nuts, and vanilla. A crispy, chewy, naturally gluten-free cookie with no flour needed.

Apricot almond squares with a cake mix crumb crust, apricot preserves, cream cheese filling, and a coconut-almond crumble topping. Semi-homemade and crowd-ready.

Mounds cake made with a chocolate cake mix topped with a gooey coconut-marshmallow layer. Tastes like the classic Mounds candy bar in sheet cake form.

Orange slice fruitcake with candied orange, pecans, dates, and coconut in a buttermilk batter. Baked low and slow, then soaked with a citrus butter glaze.

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.

Polynesian pineapple spread with cream cheese, crushed pineapple, dates, and a touch of coconut. A tropical no-cook spread for crackers or celery sticks.