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The best coconut recipes - 379 recipes

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Stir all ingredients together and pop into a clear deodorant container or a small mason jar

  • 1/4 cup Coconut Oil
  • 1/8 cup Cornstarch
  • 1/8 cup Arrowroot Powder
  • 1 tsp. Baking Soda
  • 5 drops of your favorite doTERRA Essential Oil
4.5/5 (8 Votes)

By

Heat a small saucepot with the sugar, water, salt and cornstarch

  • 1 quart of fresh strawberries – remove stems
  • 2 cups breakfast cereal – your favorite
  • 2 tablespoons margarine
  • 1 1/2 tablespoons cornstarch
  • 1 cup water
  • 1 tsp. vanilla – optional
  • 1/4 cup shredded coconut
  • Dash of salt
4.4/5 (10 Votes)

By

In a 10 inch tube pan Mix first two ingredients together, slowly add sugar, eggs one at a time to mixture Add flour

  • 5 Flavor Pound Cake
  • 2 sticks butter, melted
  • 1/2 cup crisco
  • 3 cups sugar
  • 5 eggs
  • 1/2 tsp baking powder
  • 3 cups flour
  • 1 cup milk
  • 1 tsp coconut extract
  • 1 tsp rum extract
  • 1 tsp butter extract
  • 2 tsp vanilla extract
5/5 (2 Votes)

By

Grilled Mahi Mahi with a tangy salsa marinade … cilantro, ginger and mango

  • Marinade/Salsa:
  • 4 Mahi Mahi fillets (about 1-inch thick)
  • 3/4 cup cilantro, chopped, divided
  • 2 1/2 Tbsps fresh ginger root, grated (divided)
  • 1 large mango, peeled, seeded, diced
  • 1/4 cup brown sugar
  • 2 Tbsps lime juice
  • 1 can (14 oz.) light coconut milk, divided
  • Rice:
  • 1 cup Mahatma® Jasmine Rice
  • 1/2 cup water
3.8/5 (5 Votes)

By

A vegetarian meal everyone will love

  • 2/3 cup quinoa
  • 1 1/3 cup water
  • 2 cups diced (1/2-inch) butternut squash
  • 2 tsp olive oil
  • 1 medium onion, diced
  • 2 Tbsp minced fresh ginger
  • 1/2 large jalapeno pepper, seeds & membranes removed, minced
  • 2 large cloves garlic, minced
  • 1/2 cup lite coconut milk
  • 1 14 oz can petite diced tomatoes (with juices)
  • 1 14 oz can chickpeas, drained and rinsed
  • 2 green onions, thinly sliced
  • salt
4.3/5 (15 Votes)

By

Instructions Preheat oven to 400 degrees F Put all ingredients into medium sized bowl and mix well with immersion b...

  • Ingredients
  • 1/3 cup Coconut Flour
  • 5 TBSP Butter or Coconut Oil, softened but not melted
  • 4 eggs
  • 2 TBSP honey (optional)
  • dash of salt
  • 1/2 tsp baking powder
4.4/5 (7 Votes)

By

1. Combine all ingredients in a food processor and blend for a couple minutes

  • 3/4 cup almond butter
  • 1/2 cup full fat coconut milk*
  • 1/3 – 1/2 cup powdered sugar (you could also use honey or maple syrup to taste)
  • 2 tablespoons Coconut Cream Concentrate
  • 2 teaspoons vanilla extract
  • dash of sea salt (omit if using jarred almond butter with added salt)
4.4/5 (7 Votes)

By

Combine coconut, cream and jello

  • 2 cups coconut
  • 1 can cream
  • 1 package jello
4/5 (2 Votes)

By

1. In a sauté pan, add the coconut to dry pan

  • chocolate:
  • 1 1/2 cups vegan chocolate chips
  • 1 tsp coconut milk
  • 1 tsp maple syrup
  • pinch salt
  • coconut filling:
  • 1 1/4 cups shredded coconut, unsweetened
  • 2-3 Tbsp maple syrup
  • 1 Tbsp sugar
  • 1/4 cup coconut milk
  • 1/4 cup vegan buttery spread
  • 1/3 cup roasted/salted almonds
4.3/5 (16 Votes)

By

A favorite of my old neighbor Linda Mendel in Birmingham, AL

  • 2 1/2 C. self rising flour
  • 2 C. sugar
  • 4 eggs
  • 1 1/2 C. oil
  • 1 C. chopped pecans
  • 1 C. coconut
  • 1 can crushed pineapple(flat can) or 1 cup - do not drain
  • 1 t. vanilla
  • 1/2 t. coconut flavoring
5/5 (1 Votes)

By

1. Mix sugar, milk and coconut

  • 2 boxes powdered sugar
  • 4 sticks butter
  • 4 cups chopped pecans
  • 1 can Eagle brand milk
  • 1 can coconut
  • 1 pkg milk chocolate chips
  • 1 bar parafin
4.5/5 (2 Votes)

By

May be made without the rice

  • For the Coconut Rice:
  • 1 1/2 cups dry jasmine rice
  • 1 (15 oz) can unsweetened coconut milk
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 cup water
  • For the Salad:
  • 2 red bell peppers, finely chopped
  • 1 red cabbage, shredded
  • 1 1/2 cups shredded carrots
  • 1 small red onion, finely diced
  • 1 cup cilantro, chopped
  • 3/4 cup green onions, thinly sliced
  • 1 cup cashews, finely chopped
  • For the Ginger Peanut Sauce:
  • 1/3 cup peanut butter
  • 2 tablespoons honey
  • 3 teaspoons freshly grated ginger
  • 2 tablespoons rice vinegar
  • 2 teaspoon sesame oil
  • Water to thin
  • Lime wedges
4.1/5 (15 Votes)

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Thai Cashew Coconut Rice with Ginger Peanut Sauce doTERRA Coconut Oil Deodorant