Our Best Coconut Recipes

April 08, 2019
Photo: Kelsey Hansen; Food Styling: Adam Dolge; Prop Styling: Audrey Davis
Coconut, and its incredible versatility, is something to be celebrated. It balances bolder ingredients, like curry paste or pineapple, and adds silkiness to whatever it touches. What’s more, it provides those who opt to eat dairy-free with a practical and delicious plant-based alternative. Its flakes add textural intrigue to desserts, and its milk lends some much-needed complexity to beverages and bowls. Point being, there’s so much more to coconut than sprinkling it over cake. 
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Sheet Pan Thai Red Curry Mussels

Photo: Caitlin Bensel; Prop Styling: Christina Daley; Food Styling: Margaret Dickey
Sheet Pan Thai Red Curry Mussels Recipe

Easy weeknight dinners don’t get any more impressive than these sheet pan mussels. Bold aromatics come together with curry paste and rich coconut milk for an incredible broth that goes right on the sheet pan to steam the mussels and infuse them with flavor. We keep the prep time low on this restaurant-quality dish by opting for prepared ginger, garlic, and lemongrass paste; however, feel free to substitute fresh, whole ingredients. In fact, if you have some time to spare, you could even try your hand at making your own curry paste.

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Coconut-Ginger Sweet Potato Brûlée

Photo: Stephen Devries; Styling: Lindsey Ellis Beatty
Coconut-Ginger Sweet Potato Brûlée Recipe

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Coconut Cream Pie

Photo: Antonis Achilleos; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen
Coconut Cream Pie Recipe

When it comes to pie recipes, this classic coconut pie recipe takes the blue ribbon. Perfect for a warm summer night, this tropical filling is dense and not overly sweet. The use of a refrigerated pie crust makes it easy and the whipped cream makes it fun and stunning. We think the toasted coconut topping is a must, as it adds crunchy texture, nutty flavor, and a gorgeous golden-brown garnish.

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Coconut-Curry Tempeh Bowls

Caitlin Bensel
Coconut-Curry Tempeh Bowls Recipe

Be sure to cook the tempeh until golden brown and crisp to add a nice layer of nutty flavor to this dish.

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Cashew, Coconut, and Cabbage Slaw

Photo: Iain Bagwell
Cashew, Coconut, and Cabbage Slaw Recipe

Refreshing the coconut flakes in a bit of coconut oil gives them a lovely sheen and makes the salad incredibly aromatic. The lime juice and zest bring the whole thing together. Find this recipe in The Pho Cookbook, out February 2017.

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Instant Pot Khao Soi

Photo: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Rishon Hanners
Instant Pot Khao Soi Recipe

What gives this easy Khao Soi its incredible flavor backbone is the homemade curry paste. It’s easier to whip up in the food processor than you might think and we’d strongly recommend giving it a try. However, if you find yourself pinched for time, you can substitute 3-4 tablespoons of store-bought curry paste. Lemongrass is easily sourced at specialty or Asian markets; however, if you have trouble finding it fresh, you can find a super convenient lemongrass paste in the produce section of many conventional grocery stores. 

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Coconut-Cashew Pancakes

Caitlin Bensel
Coconut-Cashew Pancakes Recipe

And you get three of them per serving!

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Lemon-Coconut Chess Bars

Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Chelsea Zimmer
Lemon-Coconut Chess Bars Recipe

Coconut milk adds a hint of tropical flavor to these delightfully tangy bars. From bake sales to bridal showers, these bars are perfect for entertaining. For the smoothest filling, whisk together the dry ingredients, and then stir in the wet ingredients until smooth. This will prevent tiny lumps of flour from forming.

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Photo: Iain Bagwell; Styling: Victor Protazio
  Recipe

These succulent spiced ribs are sure to make their way into your most-requested slow cooker recipes repertoire. Simmering low and slow in coconut milk and a rich combination of aromatics allows these pork ribs to gently cook to tender, flavorful perfection. Serve them over a bed of warm basmati rice. And if you find yourself with leftovers, shred the meat from the bones and layer into corn tortillas with fresh toppings for a serious taco upgrade.

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Dairy-Free Piña Colada Sherbet

Time Inc. Video Studio
Dairy-Free Piña Colada Sherbet Recipe

You’re just 4 ingredients and 5-minutes-worth of hands-on work from this rich and luscious Piña Colada-inspired, non-dairy sherbet. Often confused with sorbet—which by definition, contains no dairy—sherbet is typically made with a dairy component like milk, buttermilk, or a heavier cream. However, this tropical twist is perfect for anyone with a dairy allergy or sensitivity, as the cool and creamy treat replaces the cream element of a typical sherbet with canned coconut cream—which provides the necessary amount of fat to lend this dairy-free, vegan dessert a rich, creamy mouthfeel without dairy. As refreshing as it is decadent, and simple-to-make as it is delicious, this coconut and pineapple goodness might just become you’re new favorite, quick and easy summer dessert. 

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Coconut-Zucchini Bread

Photo by Victor Protasio
Coconut-Zucchini Bread Recipe
Coconut lovers, this one's for you

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Roasted Carrot and Coconut Soup

Kelsey Hansen
Roasted Carrot and Coconut Soup Recipe

Avocado and coconut milk give this vegetarian soup a decadent, buttery texture; fiber-rich lentils and beans make it surprisingly filling. Keep your pantry stocked with these staples to help you throw this soup together in no time.

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Coconut Tartlets with Poached Pineapple and Mascarpone Cream

Victor Protasio
Coconut Tartlets with Poached Pineapple and Mascarpone Cream Recipe
Refreshing and bright, with the tropical flair of pineapple and coconut, these little tarts are a fun departure from typical desserts. Even better, most of the elements can be prepared a day ahead, then assembled just before serving.

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Vegan Coconut Cream Tart with White Peaches and Blueberries

Photo: Kelsey Hansen; Styling: Rishon Hanners
Vegan Coconut Cream Tart with White Peaches and Blueberries Recipe

This nutrient-rich twist on coconut cream pie is lusciously smooth and decadent… it’s also vegan, paleo, gluten-fee, and raw. In other words, you’re looking at a tart with a stacked resume. Perfect for a special occasion, especially if you’re looking to clean up your diet a bit, this show-stopping vegan dessert offers rich, toasty flavor and sweet tooth satisfaction—without adding refined sugar. And since there’s no need to crank up the oven to make it, this treat especially ideal for summer. Keep in mind, whipping coconut cream can sometimes be tricky. If you forget to refrigerate your cans overnight or if too much of the liquid gets mixed in, it will most likely separate. But not to worry—mixing in a bit of tapioca flour (arrowroot would also work) can bring the mixture back together in a snap. To save yourself time, go ahead and place your mixing bowl and whisk attachment in the fridge to chill as soon as you are ready to start prepping your tart. 

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Spiced Tilapia with Coconut Rice

Caitlin Bensel
Spiced Tilapia with Coconut Rice Recipe

Two pantry staples—black pepper and turmeric—team up to fight inflammation and add bold flavor to this fast-fix tilapia. Dressing up microwave rice with coconut milk is a smart kitchen hack you’ll turn to again and again.

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Ultimate Coconut Cake

Photo: Greg Dupree; Food Styling: Margaret Dickey and Elise Mayfield; Prop Styling: Kay Clarke and Laura Evans
Ultimate Coconut Cake Recipe

"Ultimate" is no exaggeration here—this cake features coconut flour, coconut oil, coconut milk, coconut cream, coconut sugar, coconut extract, and (of course) flaked coconut. Given this cake's incredibly moist layers, intense coconut flavor, and lighter-than-air filling, our test kitchen chefs fought over the leftovers.

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Coconut Rice Pudding with Strawberry-Nectarine Compote

Photo: Iain Bagwell; Prop Styling: Mindi Shapiro Levine; Food Styling: Hadas Smirnoff
Coconut Rice Pudding with Strawberry-Nectarine Compote Recipe

Layers of creamy rice pudding and a chunky fruit compote add up to a dreamy dessert with a nice crunch from pistachios. Make ahead and chill or serve warm–either way is delicious.

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Salmon Ceviche with Coconut and Basil

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas
Salmon Ceviche with Coconut and Basil Recipe

Be sure to purchase your salmon for this recipe from a trusted purveyor; incredibly fresh seafood is an absolute must for ceviche. This dynamic take on the classic Latin American dish (which involves marinating raw fish in citrus juice for a few hours in order to "cook" it) makes for a stunning presentation with the wild salmon's vibrant pink color, accented by dots of red caviar. Be sure that you use unsweetened culinary coconut milk (the shelf stable kind you can often find shelved with other canned milks)  in this elegant ceviche, as sweetened coconut milk would easily overpower the dish. 

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Blueberry Açaí Bowl

Sara Tane
Blueberry Açaí Bowl Recipe

Açaí, a superfood rich in fiber, antioxidants, and heart-healthy fatty acids is the component that you didn't know you need in all of your smoothie bowls. Blended with frozen berries and a banana, and topped with fresh fruit, granola, chia seeds, and coconut, this Instagram-worthy breakfast is the ultimate start to your day.

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Spicy Thai Coconut Chicken Soup

Photo: Antonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Missie Crawford
Spicy Thai Coconut Chicken Soup Recipe

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

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Roasted Butternut Squash with Coconut and Chile

Photo: Jennifer Causey; Styling: Missie Neville Crawford
Roasted Butternut Squash with Coconut and Chile Recipe

For a delicious fall side dish, combine roasted butternut squash with coconut flakes and red chile and coat the mixture with a lime juice mixture. 

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Vegan Mini Peanut Butter Pies

Jamie Vespa
Vegan Mini Peanut Butter Pies Recipe

Love peanut butter cups? This is the treat for you. With a rich, chocolatey crust and a deep, nutty, creamy inside, this dessert is for all the peanut butter and chocolate lovers, whether you're vegan or not. Silken tofu acts as a smooth, thickening component for the filling, as well as canned coconut cream. 

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Coconut La Croix Chocolate Truffles

Photo: Daniel Agee
Coconut La Croix Chocolate Truffles Recipe

Use your favorite fizzy beverage to give a burst of coconut flavor to your sweet, chocolatey truffles.

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Baked Coconut Plantains

Victor Protasio
Baked Coconut Plantains Recipe

With their crisp exterior, tender and creamy interior, and hint of coconut flavor, we found these plantain slices absolutely irresistible. Seek out sweet, ripe plantains for this recipe, ones whose skins are heavily mottled with black spots. Plantains that are green or yellow, with little to no dark spots, will be quite starchy and are not ideal here. If you don't have coconut oil on hand, you can use avocado oil or canola oil—but we strongly recommend the coconut oil for its delicious nutty flavor.

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Coconut-Avocado Pops

Sara Tane
Coconut-Avocado Pops Recipe

Who knew that a ripe avocado could add such a rich flavor and silky smooth texture to a batch of homemade popsicles? With a pop of fresh citrus juice and sweetened with a little agave nectar, these fun, kid-approved frozen desserts are the perfect summer treat.

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Almond-Coconut Chicken Satay

Scott Rounds
Almond-Coconut Chicken Satay Recipe

We switch up the peanut butter in a classic satay sauce for almond butter and add Thai red curry paste, a powerhouse condiment made up of nearly 14 ingredients including fresh ginger, lemongrass, and chiles. Don’t worry about the extra coconut milk in the can; you’ll use it up in the following recipe. Soaking the skewers for 10 to 20 minutes will keep them from burning on the grill pan. You can also use metal skewers.

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Braised Bluefish and Spring Vegetables in Spiced Coconut Broth

Photo: Greg Dupree; Prop Styling: Mindi Shapiro Levine; Food Styling: Katelyn Hardwick
Braised Bluefish and Spring Vegetables in Spiced Coconut Broth Recipe

What to Drink: Venerable Wine Spritzer

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Curried Coconut-Pumpkin Soup

Jennifer Causey
Curried Coconut-Pumpkin Soup Recipe

This fall-flavored soup tastes lush and creamy, but has no heavy cream whatsoever. Want to make it in your Instant Pot? Click here for the recipe.

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Coconut-Carrot Cake with Coconut Buttercream

Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas
Coconut-Carrot Cake with Coconut Buttercream Recipe

You’ve got dessert duty? We’ve got you covered with this lightly spiced sheet cake that serves a crowd and travels well too. Why choose between carrot cake and coconut cake when both flavors work so well together?

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Lime In Coconut Cheesecake

Time Inc. Video Studio 
Lime In Coconut Cheesecake Recipe

This no-bake key lime cheesecake is served in a halved, fresh coconut for a light, fresh, and fun twist on dessert. If you have trouble finding coconut whipped topping, you can use dairy whipped topping with a drop of coconut extract mixed in. 

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mr-Satay Soba Noodle Bowl

Photo: Caitlin Bensel; Food Styling: Karen Rankin; Prop Styling: Audrey Davis

mr-Satay Soba Noodle Bowl

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Coconut-Quinoa Breakfast Bowls

Photo: Alison Miksch
Coconut-Quinoa Breakfast Bowls Recipe

Not only an edible work of art, this quinoa bowl yields a refreshing bonus: a glassful of antioxidant-rich coconut water to pair with all that strawberry, kiwi, and banana.

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