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The best coconut recipes - 379 recipes

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Preheat oven to 275 degrees °F

  • 1/3 cup + 1 tablespoon Gold Label Virgin Coconut oil
  • 6 tablespoons maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon ground cinnamon
  • 2 tablespoons water
  • 4 cups old-fashioned oats
  • 1 cup wheat germ - optional
  • 4 tablespoons brown sugar
  • 1/2 tsp. salt
  • 4 tablespoons flaxseed (ground or whole)
  • 2/3 cup unsweetened organic coconut shreds
  • 2/3 cup pumpkin seeds
  • 2/3 cup almonds (chopped or whole)
4.7/5 (6 Votes)

By

Shake 20 times in a cocktail shaker and strain

  • 1 part Rum
  • 1 1/2 parts vanilla vodka
  • 1 1/2 parts coconut rum
  • 1/2 part Coco Lopez
4.5/5 (26 Votes)

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Coffee Roasted Almond + Toasted Coconut Dark Chocolate Bark is easily adapted to your taste

  • 1 1/2 cups whole raw almonds
  • 1 cup pistachios
  • 1/2 cup fresh ground coffee beans
  • 1 tablespoons unsweetened cocoa powder
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 16 ounces dark chocolate, chopped, divided
  • 1 1/2 cups unsweetened flaked coconut, toasted
  • Flaked sea salt, for topping
4.6/5 (14 Votes)

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Process 2¾ cups of shredded coconut in your food processor until it is completely smooth and creamy

  • 2 3/4 cups (230g) shredded coconut, processed into coconut butter
  • 3/4 cup (210g) agave nectar
  • 2 tbsp (40ml) cacao powder
  • 2 tsp (10g) vanilla vodka (extract)
  • 1/4 tsp Himalayan salt
  • 2 cups (170g) finely shredded coconut
4.6/5 (12 Votes)

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For the crust Heat oven to 400°

  • ~For the crust
  • 1/4 cup finely ground blanched almonds or almond flour
  • 1/2 cup cold butter
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 – 4 teaspoons ice water
  • ~For the topping
  • The coconut cream from two cans of regular full fat coconut milk, chilled overnight (398 mL or 13.5 oz)
  • 2 – 3 tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract
  • ~For the filling
  • The leftover milk from two cans of coconut milk (398 mL or 13.5 oz)
  • 1 additional can full fat coconut milk (398 mL or 13.5 oz)
  • 1 cup freshly grated coconut, toasted*
  • 2 eggs
  • 2/3 cups sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 tablespoon butter
  • ~For the toasted coconut garnish
  • 2 cups freshly grated coconut
4.6/5 (12 Votes)

By

"Easy, delicious rice and bean dish that can be served as a main vegetarian course or side dish to Latin and Asian ...

  • Original recipe makes 3 cups
  • 1 tablespoon butter
  • 1/2 shallot, minced
  • 1 cup uncooked jasmine rice
  • 3/4 cup coconut milk
  • 1 cup water
  • 1 pinch ground nutmeg
  • 1 (15 ounce) can black beans, rinsed and drained
  • tip: Yes, coconut milk can be blande. However, I added four(4)minced
  • cloves of garlic, 2 tsp of low sodium Chicken broth powder, 4 whole dried red peppers. It all worked out. You know not to mess with the rice after it starts to boil, and after let it cool so it won't be sticky or too moist.
4.6/5 (12 Votes)

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Tastes just like baked coconut pie! Sliced bread is topped with a homemade coconut pie filling and baked

  • 1 stick (1/2 c) butter, melted (I used salted)
  • 1 egg, beaten
  • 1 cup sugar
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract
  • 12 slices bread (I used Dollar Tree wheat bread)
4.6/5 (10 Votes)

By

Gluten-Free Yellow Cupcakes w/ Coconut Cream Cheese Frosting, lower in sugar and fat!

  • 3/4 cup cane sugar
  • 2 large eggs
  • 1/2 cup brown rice flour
  • 1/2 cup almond flour
  • 1/2 cup cornstarch
  • 2 tablespoons tapioca starch
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/3 cup olive oil
  • 1/3 cup milk
  • 1 tablespoon pure vanilla extract
  • frosting
4.6/5 (8 Votes)

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Drain the tofu, cube and fry in 1 tbsp canola oil until brown

  • Coconut-Curry Sauce:
  • 2 tablespoons canola oil or 2 tablespoons sesame oil
  • 12 ounces package extra firm water-packed tofu
  • 1 small onion, cut into 3/4-inch cubes
  • 1 small red bell pepper, cubed
  • 1 cup sliced mushrooms
  • 3 cups broccoli florets
  • 1/2 cup carrot, thinly sliced
  • 1/2 cup whole sugar snap pea
  • 1/2 cup coconut milk
  • 2 tablespoons soy sauce
  • 1/2 teaspoon curry powder
  • 2 tablespoons packed brown sugar
  • 2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
  • 2 teaspoons cornstarch
  • 1/2 cup peanuts
4.6/5 (11 Votes)

By

This is a tropical twist on the standby carrot salad

  • 1 orange, peeled and quartered
  • 1 apple, cored and quartered
  • 3 large or 4 small carrots, well scrubbed or peeled
  • 1/4 cup shredded unsweetened coconut
  • 2 tablespoons coconut cream concentrate (optional)
  • 1 teaspoon ginger, or more to taste - preferably fresh grated
  • nutmeg to taste
  • raisins if desired
4.6/5 (8 Votes)

By

1. Mix together the shredded coconut, bread crumbs, five-spice powder, salt and lime zest

  • 1/2 cup dry unsweetened coconut
  • 1/2 cup bread crumbs
  • 1 tsp chinese five-spice powder
  • 1/2 tsp salt
  • zest of 1 lime
  • 1 egg white
  • 1 ob fan tail shrimp
  • corn oil, for frying
4.6/5 (9 Votes)

By

White cake mix gets a scrumptious makeover! Easy recipe for the moistest coconut cake ever!

  • 1 (16.5 oz) box Duncan Hines Classic White Cake mix
  • 1 small (4 servings size) box vanilla instant pudding mix
  • 3 extra-large eggs
  • 1/2 cup vegetable oil
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 3/4 cup (half of 15 oz can) cream of coconut
  • 2/3 cup (half of 14 oz can) sweetened condensed milk
  • 8 - 12 ozs. Extra Creamy Cool Whip
  • 1 (6 oz) package frozen sweetened flaked coconut, room temperature (I used Birds Eye brand)
4.3/5 (26 Votes)

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