Recipes with coconut

Chicken simmered in coconut-infused milk with saffron, star anise, coriander, plum jam, and blanched almonds. A fragrant, lightly spiced dish served over rice.

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.

Coconut-pineapple whole wheat bread machine recipe with crushed pineapple, shredded coconut, and brown sugar. A tropical twist on homemade wheat bread.

No-bake chocolate coconut rice cereal bars made in the microwave with marshmallows, butter, and semi-sweet chocolate chips. Five ingredients, no oven required.

Toasted coconut rum banana bread with dark rum, almond extract, and a cup of toasted coconut. Tropical, moist, and rich with a boozy warmth in every slice.

Coconut hummingbird cake layers crushed pineapple, ripe banana, toasted nuts, and coconut into a cinnamon-spiced three-layer Southern classic finished with cream cheese frosting.

Chocolate cream torte with crisp almond meringue layers stacked with a chocolate-marshmallow whipped cream filling. A show-stopping gluten-free dessert that chills overnight.

Oven-baked coconut shrimp with a triple-dip coating of egg, flour, and shredded coconut. Crispy outside, juicy inside, no deep frying required. Ready in 40 minutes.

Goan chicken curry with dry-roasted whole spices, toasted fresh coconut, garlic-ginger paste, and green chilies. An authentic West Indian recipe with layered, aromatic flavors.

Orange balls are a no-bake holiday classic: crushed vanilla wafers mixed with butter, powdered sugar, frozen orange juice concentrate, and pecans, rolled in coconut for a bright citrus bite.

Coconut bread folds shredded coconut and chopped walnuts into a moist buttermilk batter scented with coconut extract. Two-loaf yield of tropical-flavored quick bread for breakfast or tea time.

Homemade whole-wheat granola with oats, wheat germ, honey, coconut, almonds, and cinnamon. Baked low and slow with orange juice for crunchy, golden clusters.

Buttery coconut shortbread pressed into tart pans and baked golden. Made with unsweetened coconut, chilled butter, and vanilla for a crisp, sandy cookie with tropical flavor.

Southern beans stew with black-eyed peas, bell pepper, thyme, cinnamon, and creamed coconut stirred in at the end. A hearty vegetarian stew with Caribbean-Southern crossover flavors.

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.

Imperial coconut flan made from scratch with a whole fresh coconut, homemade condensed milk, and separated eggs baked in a caramel-lined mold. A traditional Mexican showpiece.