15 Coconut Creations

Try these sweet and savory recipes, made with one of our favorite tropical ingredients.

Coconut Shrimp with Maui Mustard Sauce

Photographer Howard L. Puckett

Coconut Shrimp with Maui Mustard Sauce

It’s important to chill the battered shrimp so the batter doesn’t fall off while frying. It’s worth the effort—this is a fabulous-tasting dish. Make more than you think you need, because your friends will be asking for seconds.

 

 

 

 

Coconut Buttermilk Pie

Photographer Howard L. Puckett

Coconut Buttermilk Pie

Toasting the coconut adds a rich, nutty taste to this simple yet delicious dessert.

 

 

 

 

 

 

 

Coconut Shrimp with Pineapple Salsa

Photographer Con Poulos

Coconut Shrimp with Pineapple Salsa

Coconut shrimp is delicious, but it almost gets upstaged by this stellar Pineapple Salsa. Try it with blue corn chips, grilled fish, or chicken, too!

 

 

 

 

 

 

 

 

 

 

Coconut Curry Jasmine Rice

Photographer Howard L. Puckett

Coconut Curry Jasmine Rice

This recipe is versatile—try it as a chilled rice salad the next day. Just add shrimp or chicken for a main dish meal.

 

 

 

 

 

 

 

 

 

 

 

 

Crab and Coconut Risotto with Mango

Photographer Rick Wetherbee

Crab and Coconut Risotto with Mango

Arborio rice is sometimes labeled “risotto” in stores. It’s a short-grain rice with lots of starch, giving it a creamy texture when cooked.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Miso-glazed Black Cod in Coconut Broth

Photographer Becky Luigart-Stayner

Miso-glazed Black Cod in Coconut Broth

Look for miso paste in the international or refrigerated sections of upscale markets. Miso paste, commonly made from soybeans, is a Japanese condiment used in marinades, salad dressings, and sauces. It’s nutritious but salty.

 

Scallops in Coconut-Basil Sauce

Photographer Brit Hukabay

Scallops in Coconut-Basil Sauce

The thickness of the sauce in this easy dish depends on whether you use regular or low-fat coconut milk. Both will work, but low-fat versions make for thinner sauces.

 

Coconut Curried Shrimp

Photographer Howard L. Puckett

Coconut Curried Shrimp

Thai red curry paste gives this simple one-bowl meal spicy heat. You can substitute green curry paste and it’ll be just as spicy. If you’re timid, just use less!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Coconut French Toast

Photographer Jean Allsopp

Coconut French Toast

Coconut milk and coconut cream add flavor and richness to this tasty breakfast treat. If you can’t find unsweetened coconut cream, substitute cream of coconut, which is often found in the cocktail mixers area of your market. Cream of coconut is sweetened, so you may want to skip the sugar.

 

 

Grilled Glazed Pineapple with Coconut Sorbet

Photographer Con Poulos

Grilled Glazed Pineapple with Coconut Sorbet

Toss the pineapple in the marinade just before grilling; otherwise the enzymes will thin the marinade and you might lose the yummy caramelized surface. Extra marinade can be drizzled over after the pineapple grills.

 

 

 

Pink Bikini

Photographer Becky Luigart-Stayner

Pink Bikini

This tasty cocktail is so delicious and simple, it’s almost dangerous. Try freezing it on extra-hot summer days.

 

 

Thai Coconut Soup

Photographer Becky Luigart-Stayner

Thai Coconut Soup

Using lemon grass and kaffir lime leaves really boosts the flavor. But don’t skip this recipe if you can’t find them; just substitute a teaspoon of lime zest.

 

 

Coconut Rice with Mangoes and Pistachios

Photographer Becky Luigart-Stayner

Coconut Rice with Mangoes and Pistachios

Nuts add texture to this colorful side dish. We like pistachios, but you can also use cashews, macadamia nuts, or peanuts.

 

 

Tandoori Shrimp with Coconut-Cilantro Chutney

Photographer Becky Luigart-Stayner

Tandoori Shrimp with Coconut-Cilantro Chutney

We like using Greek-style yogurt, because it’s thick and evenly coats the shrimp. Stir periodically if the shrimp don’t remain covered in the marinade.

 

 

 

Coconut Cupcakes with Coconut-Cream Cheese Frosting

Photographer Becky Luigart-Stayner

Coconut Cupcakes with Coconut-Cream Cheese Frosting

To toast coconut, spread it on a baking sheet in an even layer. Bake at 350° for 5 to 7 minutes, shaking the pan frequently. Keep an eye on it; after toasting to a golden brown, it can burn quickly.

 

 

 

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