Recipes with coconut

Honey queen kisses drop cookies with a full cup of honey, butterscotch chips, flaked coconut, and crisp rice cereal for crunch. A chewy, crunchy, golden cookie with no refined sugar.

Microwave cranberry orange bread ready in under 15 minutes. Fresh cranberries and grated orange zest pack this quick bread with bright, tart flavor and zero oven time.

Old-fashioned coconut fudge candy shaped into little haystacks. Brown sugar, butter, and shredded coconut cooked to soft-ball stage, then dropped onto wax paper. Makes about 60 pieces.

Hedgehog cookies rolled in coconut with dates, nuts, and brown sugar. These no-flour, five-ingredient baked treats toast golden and crunchy with a chewy, caramel center.

Tropical coconut poke cake soaked with cream of coconut and warm crushed pineapple, then piled high with whipped topping and shredded coconut. A potluck showstopper that starts with a box mix.

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Besitos de coco are traditional Latin American coconut macaroons made with fresh ground coconut, egg yolks, brown sugar, and butter. Golden, chewy, and rich with real coconut flavor. Little kisses worth fighting over.

Panang beef curry with homemade spice paste, coconut cream cracked to release its oil, roasted peanuts, and fresh basil. Authentic Thai technique, medium heat, ready in 40 minutes.

Frozen tropical cocktail with rum, pineapple juice, and coconut cream, rimmed in strawberry puree and coconut, then floated with dark rum. Five minutes to paradise.

Halloween gag cookies rolled in Grape-Nuts and served from a clean litter box with a scoop. Chocolate and gingerbread dough logs shaped like, well, you know. Harmless fun.

Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

Yogurt-marinated chicken simmers in a rich sauce of freshly ground spices, poppy seeds, cashews, almonds, and coconut. An authentic Indian chicken korma built from scratch.

Homemade crunchy granola with rolled oats, wheat germ, coconut, nuts, and raisins baked in honey and vanilla. Better than anything from a box and your kitchen will smell like a bakery.

Hawaiian cake starts with a yellow cake mix base topped with a cream cheese pudding layer, crushed pineapple, chopped nuts, maraschino cherries, and flaked coconut.

Caribbean-style rice and peas gets a vegan upgrade with cubed tempeh, coconut-toasted brown rice, black-eyed peas, and cinnamon. A hearty plant-based main with island flavor.

Bananas glazed in butter, brown sugar, and fresh orange juice, then topped with shredded coconut. This tropical microwave dessert is ready in 15 minutes and can be served warm or chilled.

Sad Face Cake made with Bisquick, brown sugar, coconut, chopped nuts, and eggs. A dense, chewy dump cake with a brownie-like texture and no frosting needed.

Gourmet roast chicken salad with yogurt-curry dressing, Belgian endive, papaya, toasted coconut, and baby greens. A restaurant-style composed salad from a simple roast chicken.

Four-layer coconut sour cream cake with a fluffy whipped topping filling and shredded coconut all around. Make-ahead Southern dessert that gets better as it sits.

Pina colada poke cake soaked with a mixture of pina colada drink mix and sweetened condensed milk, topped with whipped cream and coconut. A tropical sheet cake from a box mix.

Not your grandma's carrot cake. This one's spiked with Coca-Cola, loaded with grated carrots, nuts, and coconut, then drenched in a hot cocoa-cola syrup that soaks right through the warm crumb. Serves 16.

Coconut, kiwi and ham, they go very well. Great combination!

Peach and raspberry brown betty with nutmeg bread crumb filling, topped with buttered coconut bread cubes. A rustic baked fruit dessert ready in 40 minutes.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Moist chocolate sour cream layer cake with fluffy cocoa frosting, toasted nuts, coconut filling, and chocolate-dipped strawberries. A showstopper for birthdays and celebrations.

Gluten-free candy bars made from dates, cashews, and almond butter topped with dark chocolate. These no-bake energy bars taste indulgent but pack natural sweetness and healthy fats.

Eye-catching pinwheel cookies made from cocoa-rich chocolate dough, shaped with corner-cut slits and filled with a sweet cream cheese and coconut center topped with chopped nuts. A stunning cookie tray showpiece.

Pina colada bread in jars bakes a pineapple, coconut, and rum quick bread right inside canning jars for a charming, giftable treat. Tropical flavor in a decorate-and-give package. Keep the jars chilled and enjoy fresh.

No Bake Chocolate Peanut Butter Oatmeal Cookies recipe

Frozen banana pops dipped two ways: chocolate sauce with shredded coconut, or peanut butter rolled in crunchy nuts. Kid-friendly no-bake dessert ready for the freezer in minutes.

Classic no-bake oatmeal cookies with cocoa, peanut butter, and coconut. Drop, cool, eat: a stovetop drop cookie with chewy oats and chocolate-peanut butter flavor.

Citrus Molasses Candied Bananas with Coconut recipe

No-bake Merry Bars layered with graham crackers, mashed banana, maraschino cherries, coconut, and nuts in a butter-powdered sugar base. Festive, colorful, and fridge-set.

Lower-calorie chocolate ripple cake baked in a clay pot with a coconut cream cheese swirl. Made with nonfat cream cheese, egg whites, and fat-free sour cream. Serves 12.

Baked vegetarian samosa logs wrapped in whole-wheat chapatis and stuffed with curried cauliflower, peas, coconut, and cilantro. Paired with a ginger-spiked tomato chutney sweetened with grape juice.

Baked granola gorp trail mix with chow mein noodles, peanuts, dried apricots, raisins, and chocolate chips. Crunchy, sweet, salty, and totally customizable.

Coconut-crusted chicken breasts fried golden in clarified butter, topped with a rich mushroom sour cream sauce and glazed pineapple rings. A retro Hawaiian-inspired showstopper served over wild rice.

Peach ambrosia dessert made with fresh peaches, vanilla shake mix, unflavored gelatin, and coconut. A light, creamy, low-fat treat that sets up in an hour.

Kakuluwo (Sri Lankan crab curry) simmered in two stages of coconut milk with shallots, ginger, garlic, fenugreek, turmeric, curry leaves, and a finishing splash of lime. Bold, fragrant, deeply spiced.

Make these delicious brownie cupcakes for your Easter party, not only kids will love them, but also grown-ups.

A quick and easy side dish that's made with vegetables, coconut and kozhambhu powder.

Fresh Chinese noodles nestle in coconut curry broth loaded with tender chicken, red curry paste, turmeric, and fish sauce for a Thai-inspired soup that's rich, spicy, and ready in 20 minutes.

If you're looking for a light but sweet treat, this snack is sure to satisfy your tastebuds!

Chilled Caribbean papaya-orange soup blends ripe papaya, fresh OJ, and a hint of cumin into a silky, refreshing starter. Topped with crunchy almonds and coconut for a tropical twist.

A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.

Quick Caribbean-inspired chicken with curry, lime, green beans, and coconut simmered with noodles in one pot. Uses leftover cooked chicken for a 25-minute weeknight meal.

Blended pina coladas made with cream of coconut, crushed pineapple, light rum, and milk, blitzed with ice until thick and frosty. A tropical cocktail in 15 minutes.