41 Best Coconut Dessert Recipes To Satisfy Your Sweet Tooth

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. 4-Ingredient Coconut Macaroons with Chocolate

Coconut Macaroons (4 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 macaroons’]

These Coconut Macaroons with Chocolate are coconutty, sweet, and yummy. A great little, light treat the kids will love.

Ingredients

2.5 cups unsweetened shredded coconut
4 egg whites
1 tbsp honey (or maple syrup)
3.5 oz dark chocolate bar

Instructions

Line a large baking sheet with parchment paper and preheat the oven to 350F.
Now, whisk together egg whites and honey until the froth forms.
Slowly add in the shredded coconut and stir until they’re fully coated with the egg white.
Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
Use your fingers to nicely fix up the macaroons.
Bake the macaroons in the oven for 20 minutes or until golden brown.
While macaroons are cooling down, chop the chocolate bar.
Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
Your macaroons are ready!

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2. Coconut Shortbread Cookies

Coconut Shortbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’25’, ’25 cookies’]

The only thing better than a perfectly buttery shortbread cookie is buttery and coconutty shortbread.

Ingredients

8 oz unsalted butter (1 cup, room temperatures (see note *))
5 oz granulated sugar (2/3 cup)
1/4 teaspoon table salt
2 oz Coconut Flour (1/2 cup)
5 oz all purpose flour (1 cup, see note)
3 tbsp granulated sugar
1 tbsp Coconut Flour

Instructions

Combine 8 oz unsalted butter, 5 oz granulated sugar and 1/4 teaspoon table salt in a mixer bowl and beat until softened and combined, do not aerate. Add 2 oz Coconut Flour and mix to combine. Add 5 oz all purpose flour. Mix until a dough comes together.
To make square cookies: On a sheet of parchment paper pat the dough to a small square. Lightly flour the top of the dough and roll to a 10″x 10″ square. Use the straight edge of a ruler or a bench scraper to square off the edges. Slide the paper on to a sheet pan and chill for 30 minutes. (At this stage the dough can be wrapped frozen for later use). Meanwhile, preheat the oven to 325°F.
To make “petticoat tail” cookies: On a sheet of parchment paper pat the dough to a small disc. Lightly flour the top of the dough and roll to a 10 round. Use your fingers or a fork to crimp the edges of the round. Use a long knife to score the round into 16 wedges, do not slice all the way through the dough. Poke each wedge with a fork 3x. Slide the paper on to a sheet pan and chill for 30 minutes. (At this stage the dough can be wrapped and frozen for later use). Meanwhile, preheat the oven to 325°F.
While the dough is chilling, combine 3 tbsp granulated sugar and1 tbsp Coconut Flour in a small bowl.
For square cookies: Remove the pan from the refrigerator and slide the paper with the dough off the pan. Use a pizza cutter or paring knife to cut the dough into twenty five 2″ x 2″ squares. Slide the dough with the cookies back onto the sheet pan and space them out evenly. Poke each cookie 3x with a fork. Sprinkle the cookies with the coconut sugar, reserving a couple of tablespoons to add after baking.
For petticoat tails: Remove the pan from the refrigerator and sprinkle the cookies with the coconut sugar, reserving a couple of tablespoons to add after baking.
Bake the cookies until the center is set and the edges are lightly browned, about 10-20 minutes (shorter for square cookies, longer for petticoat tails). If you’re oven bakes unevenly, rotate the tray halfway through baking. As soon as the cookies come out of the oven, sprinkle them with a light coating of the reserved coconut sugar. For the petticoat tails allow the round to cool completely then use a long knife to cut along the scored lines.

3. Malaysian Coconut Sticky Rice Pandan Custard

Seri Muka (Malaysian Coconut Sticky Rice Pandan Custard) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT330M · Yield: [’10’]

Seri Muka is a Malaysian 2-layered dessert consisting of steamed glutinous rice on the bottom with a smooth, rich and creamy pandan custard on top.

Ingredients

100 g granulated sugar
60 ml water
40 g (8-10) pandan leaves (tied into a knot)
200 g glutinous rice (washed and soaked for 4 hours)
100 ml coconut milk
50 ml water
2 g sea salt
30 ml sugar syrup from above
3 Tbsp freshly grated coconut (or 2 Tbsp desiccated coconut)
2 pandan leaves (cut into 4″ length)
34 g all-purpose flour
14 g cornstarch
200 ml coconut milk
140 ml pandan syrup (from above)
4 large eggs
2 drops pandan extract

Instructions Make the pandan syrup:

Combine sugar, water and pandan leaves in a pot.
Bring to a simmer, until all the sugar has dissolved.
Remove from heat and let it cool.
Reserve 30ml of syrup for later use in the glutinous rice. Set aside.
Place remaining syrup in a blender with the pandan leaves.
Blend until smooth.
Strain the pandan extract syrup through a sieve and discard the pandan pulp.
Measure out a total volume of 140ml pandan syrup. (If not enough liquid, top it off with additional water).

Cook the glutinous rice:

Add the well-drained glutinous rice into a shallow heat-proof dish.
Into the rice, add coconut milk, water, salt, reserved 30ml sugar syrup and shredded coconut and mix well.
Insert a few pandan leaves into the rice.
Prepare a steamer with hot boiling water.
Add the glutinous rice, cover and steam on high heat for 25 minutes, or until fully cooked.
Transfer the rice out of the steamer, remove and discard pandan leaves.
Fluff the rice with a pair of chopsticks or fork.
Transfer the glutinous rice mixture to 4.5″x 8.5″ x 2.5″ glass loaf pan, lined with parchment paper.
Gently press, level and compact the rice layer with a rice spatula.
Return the glutinous rice into the steamer to steam at a low heat (to keep warm).
In the meantime, make the pandan custard.

Make the pandan custard:

Mix the coconut milk and pandan syrup in a glass bowl.
Whisk in the eggs, all-purpose flour, cornstarch and pandan extract.
Mix until well combined and no air bubbles are created.
To remove any lumps, strain the pandan custard mixture through a fine sieve or strainer into a heat-proof glass bowl.
Place the glass bowl over a double-boiler and continuously stir the pandan custard mixture with a silicone spatula.
Cook over medium low heat until the custard slightly thickens, about 15 minutes.

Assemble & steam:

Slowly pour the pandan custard through a sieve over the glutinous rice.
Cover the custard with aluminum foil, add a lid and steam over medium low heat, for 25 minutes or until the custard is set.
Cool the Seri Muka completely for 1-2 hours before slicing.
Grease the knife with some oil.

4. Keto Coconut Mug Cake

Keto Coconut Mug Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

3/4 cup almond flour
2 tablespoons coconut flour
4 tablespoons unsweetened shredded coconut
4 tablespoons melted coconut oil
4 tablespoons erythritol (or preferred sweetener)
2 teaspoons baking powder
4 large eggs
1/2 cup unsweetened coconut milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

1. In a bowl, whisk together almond flour, coconut flour, shredded coconut, erythritol, baking powder, and salt.
2. In another bowl, whisk eggs with coconut milk, vanilla, and melted coconut oil.
3. Combine wet and dry ingredients until smooth.
4. Divide batter evenly into four microwave-safe mugs or ramekins.
5. Microwave each mug for 60–75 seconds, checking doneness; the centers should be set.
6. Let cool briefly, then serve warm with a dusting of extra coconut if desired.

5. Vegan Coconut Tres Leches Cake with Coconut Whipped Cream

Vegan Coconut Tres Leches Cake with Coconut Whipped Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT790M · Yield: [’12’, ’12 slices’]

Extra sweet, coconut-y, and easy to make! This Vegan Coconut Tres Leches with Coconut Whipped Cream is the perfect summertime bake.

Ingredients

1½ cups cake flour (sifted)
1⅓ teaspoons baking powder
½ teaspoon salt
¾ cup aquafaba
1 cup granulated sugar
½ cup coconut milk
3 Tablespoons coconut oil
1 teaspoon vanilla extract
1 cup cream of coconut
¾ cup oat milk
½ cup vegan heavy whipping cream
½ teaspoon vanilla extract
1¾ cup unsweetened coconut cream (cold)
¼ cup powdered sugar (sifted)
½ teaspoon vanilla extract

Instructions Cake

Heat oven to 350℉/177℃.
Spray an 8-inch square pan with baking spray. Set aside.
In a small bowl, combine cake flour, baking powder, and salt. Set aside.
With an electric mixer, beat aquafaba until stiff peaks form.
Add sugar 1 Tablespoon at a time, beating continuously. Set aside.
Heat coconut milk and coconut oil until heated through and melted.
Fold flour mixture into aquafaba mixture.
Gently stir in coconut milk mixture in 3 parts.
Fold in vanilla.
Pour into prepared pan.
Bake for 25-30 minutes, or until cake tests done.

Syrup

Combine cream of coconut and oat milk in a small saucepan.
Bring to a boil.
Reduce heat to low.
Continue to cook until reduced by half.
Remove from heat.
Stir in cream and vanilla.
Pour over cake.
Cover and refrigerate overnight.

Topping

Beat coconut cream with an electric mixer to soft peaks.
Beat in powdered sugar and vanilla.
Spread on top of cake.

6. Paleo Toasted Coconut Brownies

Gluten-free Toasted Coconut Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 pieces’]

A healthier almond flour brownie flavored with freshly made toasted coconut.

Ingredients

1/3 cup olive oil
1/2 cup + 2 teaspoons maple syrup (divided)
1 teaspoon vanilla
2 eggs
1/2 cup almond flour
1/3 cup unsweetened cocoa powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened shredded coconut
1/2 cup chocolate chips (divided)

Instructions

Preheat the oven to 350 degrees. Grease a 9 in x 9 in pan and line the pan with parchment paper.
Toast the shredded coconut. Put 1 cup of shredded coconut and 2 teaspoons of maple syrup in a large frying pan and heat over medium heat. Mix everything together and then mix every so often until the coconut has toasted, about 3-5 minutes (it could be more or less time depending on the heat of your stovetop).
In a large bowl, mix the olive oil, 1/2 cup maple syrup, and vanilla together with a whisk. Whisk in eggs.
In another bowl, mix the almond flour, cocoa powder, baking soda, and salt with a fork.
Mix the bowl of dry ingredients into the bowl of wet ingredients and mix.
Fold in 3/4 cups of the toasted coconut and 1/4 cup of the chocolate chips.
Cook for 15-20 minutes, until the brownie pulls away from the edges of the pan. Remove from the oven, let sit for a few minutes. Cool on a wire rack.
Melt ¼ cup of the chocolate chips in the microwave. Spray the chocolate chips with a bit of oil to help melt it in the microwave. Drizzle the chocolate on top of the brownies and smooth over the top evenly with a knife. Top the chocolate layer with the remaining ¼ cup toasted coconut.

7. Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup shredded coconut
1/2 cup semisweet chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Cream butter with granulated sugar and brown sugar until light and fluffy.
3. Beat in egg and vanilla until combined.
4. Stir in flour, baking soda, and salt until a soft dough forms.
5. Fold in shredded coconut and chocolate chips.
6. Scoop six to eight large cookies onto the sheet, spacing evenly.
7. Bake 12–14 minutes until edges are golden. Cool on a rack.

8. Coconut Flour Muffins

Coconut Flour Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT24M · Total: PT36M · Yield: [‘7’, ‘7 muffins’]

Looking for a perfect muffin recipe? These coconut flour muffins are soft, yummy, delicious and on top of it all, gluten-free and dairy-free.

Ingredients

1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
4 eggs
1/3 cup coconut oil (melted)
1/4 cup raw honey
2 tbsp almond milk
1/2 tsp apple cider vinegar
1 tsp vanilla extract
1 cup blueberries (washed and dried)
1 tsp plain desiccated coconut

Instructions

Fill the muffin baking tray with 7 cupcake/muffin liners. Preheat the oven to 350F degrees.
In a small bowl, combine all the dry ingredients.
In a larger bowl, crack in the eggs and whisk them.
Next, add the rest of the wet ingredients and combine well.
Add the dry ingredients into the wet ones, slowly mixing until the batter is smooth.
Fold in the blueberries.
Fill up cupcake/muffin liners 3/4 of the way with the batter.
Bake in the oven for 20-22 minutes until they’re golden brown.

9. Banana Coconut Bundt Cake with Coconut Icing

Banana Coconut Bundt Cake with Coconut Icing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [’12’]

A great way to use ripe bananas that isn’t your standard banana bread.

Ingredients

2 ¼ cups all-purpose flour ((good quality, sifted))
1 tsp baking soda
1 ½ tsp baking powder
⅛ tsp salt ((a pinch))
6 oz butter
¾ cup sugar
¼ cup brown sugar
3 eggs
1 ½ cups ripe bananas ((mashed))
½ cup greek yogurt
4 Tbsp buttermilk
1 cup shredded coconut ((natural, without any added ingredients))
1 cup confectioner’s sugar ((powdered sugar))
1 Tbsp coconut oil
2 Tbsp milk ((more or less as needed to reach a proper consistency))
1 Tbsp shredded coconut ((as needed to sprinkle on top of cake))

Instructions Cake:

Preheat oven to 350º F (175º C) and grease and flour a bundt pan.
Sift flour, baking soda, baking powder, and salt into bowl and set aside. In large mixing bowl, cream together butter and both sugars for a few minutes until light and fluffy, then add eggs and continue to mix.
Next, add mashed bananas, yogurt and buttermilk and mix well.
Add dry ingredients, and stir until combined, then stir in the coconut.
Spoon batter into prepared bundt tin.
Place into preheated oven, and bake for 50 to 60 minutes or until tester comes out clean.After about 10 minutes, remove cake from pan and place on cooling rack.
Coconut Icing:
After the cake has cooled, mix the confectioner’s sugar, coconut oil and milk until a smooth consistency is reached and the icing slowly runs down the cake without all dripping off.
While the icing is still wet, sprinkle with the shredded coconut.
Allow the icing to set, then serve; I might add that this banana coconut bundt cake is just perfect with a cup of tea or coffee.

10. Coconut Cupcakes

Coconut Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT37M · Yield: [’12’, ’12 cupcakes’]

Coconut cupcakes are made with desiccated coconut and coconut milk. The soft coconut buttercream frosting is garnished with toasted coconut!

Ingredients

1 ½ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter (room temperature)
¾ cup granulated sugar
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
1 cup full fat canned coconut milk (well shaken)
½ cup unsweetened desiccated coconut ((see notes))
1 cup ( 2 sticks) unsalted butter (room temperature)
2 1/2 cups confectioners’ sugar (sifted)
1 ½ teaspoons pure vanilla extract
Pinch kosher salt
3-4 tablespoons full fat canned coconut milk (well shaken)
Toasted coconut (for garnish)

Instructions Coconut Cupcakes

Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a larger bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add the vanilla and mix for 30 seconds.
Mix in one-third of the flour mixture on low speed, followed by half of the coconut milk. Scrape down the sides of the bowl. Add another one-third of the flour mixture, followed by the remaining coconut milk. Beat in the remaining flour mixture until just combined. Gently fold in the coconut.
Fill the cupcake liners about ¾ of the way, then bake for 18 to 22 minutes, until a toothpick inserted comes out clean or with just a few crumbs. Place cupcakes on a cooling rack and cool completely before frosting.

Coconut Buttercream Frosting

In the bowl of a stand mixer, whip the butter using the whisk attachment (the paddle works too). Beat until fluffy and pale yellow, about 5 minutes.
With the mixer on low speed, gradually sift in the confectioners’ sugar until completely incorporated.
With the mixer on medium speed, add the extracts and salt, and beat for a minute, until fluffy. Add coconut milk until desired consistency and taste is reached.
Transfer the buttercream to a frosting bag fitted with a star tip and pipe on to cooled cupcakes. Garnish with toasted coconut and serve.

11. Coconut Milk Chia Pudding

Coconut Milk Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘2’, ‘2 glasses’]

Coconut chia pudding is a healthy, coconutty, and sweet breakfast. It’s gluten-free, dairy-free, and vegan.

Ingredients

1 cup coconut milk
4 tbsp coconut cream
4 tbsp chia seeds
4 tbsp unsweetened shredded coconut
2 tsp vanilla extract
1 tbsp maple syrup
Raspberries
Blueberries
Unsweetened shredded coconut

Instructions

Mix coconut milk, coconut cream, chia seeds, shredded coconut, vanilla extract, and maple syrup in a bowl.
Cover the bowl and refrigerate for at least 2 hours or overnight.
Separate into 2 cups/glasses and top up with berries and shredded coconut.

12. Coconut Protein Balls

Coconut Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [’23’, ’23 protein balls’]

These coconut protein energy bites are sweet, nutritious, and flavorful. They’ll melt in your mouth and kids will love them! High in protein, vegan-friendly, and gluten-free.

Ingredients

1 1/2 cup + 3 tbsp unsweetened shredded coconut
1/2 cup almond flour
2 tbsp vanilla protein powder
3 tbsp honey
3 tbsp water

Instructions

Mix all ingredients in a bowl except for the 3 tbsp of shredded coconut.
Scoop out the mixture and form balls that are around 1-1.5 inches long.
Roll them in the remaining shredded coconut.
Place coconut balls on parchment paper on a plate and keep refrigerated for at least 2 hours before serving.

13. Toasted Coconut Donuts

Toasted Coconut Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’12’, ’12 donuts’]

These baked toasted coconut donuts are soft, moist and topped with a light coconut glaze and shredded toasted coconut for an easy dessert!

Ingredients

1 cup shredded coconut
1/2 cup coconut oil (melted)
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs (room temperature)
1 1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract
2 cups cake flour (substitute all purpose flour)
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup coconut cream (or coconut milk)
1 1/2 cups powdered sugar
1 tablespoon coconut oil (melted)
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
3 tablespoons coconut cream (or coconut milk)

Instructions

Preheat the oven to 400°F.
Spread the shredded coconut in an even layer on a parchment lined baking sheet.
Toast for 5-10 minutes, tossing every couple minutes until golden brown.
Remove from the oven and let cool to room temperature.
Reduce the heat of the oven to 350°F. Spray donut pan with non-stick spray and set aside.
In a large bowl, whisk together the melted coconut oil, sugar, and brown sugar until smooth. Add in the eggs, coconut extract, and vanilla and whisk until fully incorporated.
In a separate bowl, sift together the flour, baking powder, and salt.
Mix half of the dry ingredients into the egg mixture, then add in the coconut milk. Once incorporated, add in the remaining dry ingredients and mix until just combined.
Transfer the batter to a piping bag, then cut of the tip and pipe into the donut pan, filling about halfway. You can also just spoon the batter into the pan if desired.
Bake at 350°F for 8-10 minutes or until a cake tester comes out clean. Invert the donut pan on a cooling rack, and the donuts should slide right out!
While the donuts are cooling, make the coconut glaze!
In a small bowl, make the glaze by whisking together the powdered sugar, coconut oil, vanilla, and coconut extract. Add in the coconut milk 1 teaspoon at a time until your desired consistency is reached. It should be thick but still just barely runny.
Dip the coconut donuts into the glaze and place back on the cooling rack so any excess can drip off.
Immediately sprinkle with shredded toasted coconut so that it sticks to the glaze properly!

14. Coconut Sugar Candy

Coconut Sugar Candy Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 cup coconut sugar
1/3 cup water
1 tablespoon light corn syrup (optional)
1/2 teaspoon vanilla extract
Pinch salt
Optional: shredded coconut, for coating

Instructions

1. Line a parchment-lined sheet with a light coating of oil.
2. Combine coconut sugar, water, and corn syrup in a small saucepan; bring to a boil without stirring.
3. Continue boiling until the mixture reaches hard-crack stage (about 300°F / 149°C) on a candy thermometer.
4. Remove from heat and stir in vanilla and salt.
5. Quickly pour onto the prepared sheet and spread as thinly as possible.
6. Allow to cool completely, then break into pieces. If desired, toss with shredded coconut.

15. Vegan Coconut and Rum Snowballs

Vegan Coconut and Rum Snowballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 cup shredded coconut, plus extra for coating
1/2 cup almond flour
1/4 cup coconut cream
2 tablespoons maple syrup
2 tablespoons dark rum (or rum extract, to taste)
1/2 teaspoon vanilla extract
Pinch salt

Instructions

1. In a bowl, mix coconut, almond flour, coconut cream, maple syrup, rum, vanilla, and salt until a sticky dough forms.
2. Chill the mixture 20 minutes to firm slightly.
3. Roll into twelve 1-inch balls and roll each in extra shredded coconut to coat.
4. Refrigerate for 15–20 minutes to set… and serve.

16. Coconut Lemon Fruit Leather

Coconut Lemon Fruit Leather Recipe 🍋🥥 is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1 1/2 cups coconut milk
Zest and juice of 2 lemons
3-4 tablespoons honey (to taste)
1 tablespoon agar-agar powder (or 2–3 gelatin sheets)
Pinch of salt

Instructions

1. In a small saucepan, whisk together coconut milk, lemon zest, lemon juice, honey, and salt.
2. Bring to a gentle simmer, then whisk in agar-agar until fully dissolved.
3. Line a shallow tray with parchment and pour the mixture into a thin layer.
4. Bake at a very low heat (around 170–200°F / 75–95°C) or dry in a dehydrator until set and pliable, about 4–6 hours.
5. Peel away the sheet and cut into strips or desired shapes.

17. Coconut Flour Protein Cookies

Coconut Flour Protein Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’19’, ’19 cookies’]

Love the flavor of coconut? These coconut flour protein cookies are chewy, sweet, and yummy! Have them for breakfast or as a treat after meals.

Ingredients

1 cup coconut flour
4.5 tbsp vanilla protein powder
1/8 tsp baking soda
3/4 cup coconut oil
2 tbsp honey
1/2 tsp apple pie spice
1/4 tsp vanilla extract

Instructions

Preheat the oven to 350F. Line a baking sheet with parchment paper and oil it with a bit of coconut oil.
Combine coconut flour with protein powder and baking soda in a bowl.
In a separate bowl, combine coconut oil, honey, apple spice, and vanilla extract. Stir vigorously until coconut oil and the ingredients are well combined.
Add the coconut flour mixture into the coconut oil mixture. Combine well until it forms one dough ball.
Form the dough into 19 balls.
Flatten them out with a spoon or fingers to form cookies.
Bake in the oven for 8-10 minutes until the edge crispens up.
Remove the cookies from the oven and let them cool down before serving.

18. Coconut Pound Cake with Easy Vanilla Icing

Ultra-Moist Coconut Pound Cake (Dense & Delicious!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’10’, ’10 slices’]

Make your day a little bit sweeter with this easy Coconut Pound Cake with a sweet vanilla icing! Every bite is moist, tender, full of coconut flavor, and oh-so delicious. Truly the perfect cake to bake all year long!

Ingredients

1½ cups all purpose flour
1 cup unsweetened, dried, shredded coconut
⅜ cup cornstarch
1⅔ teaspoons baking powder
⅓ teaspoon salt
¼ cup unsalted butter (room temperature)
½ cup coconut oil
1 cup granulated sugar
3 large eggs (room temperature)
1 teaspoon vanilla extract
1½ cups coconut milk (or whole milk) (room temperature)
1 cup powdered sugar (sifted)
1½ Tablespoons coconut milk (or whole milk)
¼ teaspoon vanilla extract
¼ cup shredded coconut (unsweetened)

Instructions Cake

Heat oven to 350℉/177℉.
Spray a 9-inch loaf pan with baking spray. Set aside.
In a medium bowl, whisk together flour, shredded coconut, corn starch, baking powder, and salt. Set aside.
With an electric mixer, beat butter, coconut oil, and sugar until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Add flour mixture alternately with milk, beginning and ending with flour mixture.
Pour into prepared pan.
Bake for 55-60 minutes, or until cake tests done.
Allow to cool in pan for 15-20 minutes.
Turn out and place on wire rack to finish cooling.

Icing

In a medium bowl, combine powdered sugar, milk, and vanilla.
Whisk until smooth.
Spread on top of cooled cake.
Top with coconut.

19. Coconut Mango Sago Tapioca Pudding

Coconut Mango Sago Tapioca pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT170M · Yield: [‘5’, ‘5 servings’]

This mango tapioca recipe uses tapioca pearls, mango and coconut milk to make a delicious Asian-inspired dessert.

Ingredients

80 grams tapioca pearls
500 ml coconut milk
500 ml water
2 Tablespoons maple syrup
1 teaspoon vanilla extract
400 grams mango
2 passion fruit
Pinch of salt
coconut flakes

Instructions

Peel and cut the mango into bite size pieces.
Cut the passion fruits in half. Using a spoon, scoop the inside of the passion fruits.
Transfer the mango cubes and passion fruit into a saucepan and add 1 tablespoon of maple syrup.
Stir and let it cook on medium heat for about 20 minutes or until you get a purée-like texture.
In the meantime, pour the water and coconut milk into a large saucepan and bring to a boil over high heat.
Add 1 tablespoon maple syrup, vanilla and salt.
Once the coconut milk is boiling, pour in the tapioca and lower the heat.
Stirring frequently to avoid sticking, maintain a simmer for 15 to 20 minutes or until the tapioca is translucent.
Grab five (15 cl – 5 oz) glasses and spoon tapioca pudding into each. Top with a layer of mango-passion fruit puree and then continue to layer. Store in the fridge for at least 2 hours to set before serving. When you’re ready to serve, sprinkle coconut flakes (or grated coconut) on top and voilà! Bon appétit!

20. Coconut Flour Oatmeal Cookies

Coconut Flour Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’14’, ’14 Cookies’]

These soft and chewy Coconut Flour Oatmeal Cookies have a great melt-in-your-mouth texture from the coconut flour. They are gluten free and naturally sweetened with only maple syrup and chocolate chips!

Ingredients

3/4 cup coconut flour
1/2 cup rolled oats
1/4 cup shredded unsweetened coconut
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup maple syrup (+ 1 tbsp)
1/2 cup coconut oil (+ 1 tbsp (melted))
1 tsp vanilla
2 eggs
1/2 cup chocolate chips ((dairy-free if necessary))

Instructions

Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper.
In a medium-sized bowl, combine the coconut flour, oats, shredded unsweetened coconut, baking soda and salt. Whisk together thoroughly.
In a small saucepan melt ½ cup + 1 tbsp of coconut oil on low heat until melted. Set aside to cool slightly.
In a separate small bowl, combine the 1/3 cup + 1 tbsp maple syrup, vanilla and eggs and whisk together.
Pour in the melted coconut oil (after it has cooled) to the wet ingredients and whisk together thoroughly. Add the wet ingredients to the dry ingredients and stir together. Add the chocolate chips and stir again.
The batter may seem wet at first but coconut flour begins to soak up excess moisture quickly. Roll the dough into balls of approximately 2 tbsp. Place 6 dough balls at a time on each cookie sheet. (If the dough seems too sticky and the balls aren’t holding together, place the dough in the fridge for 10 minutes before rolling).
Flatten each cookie gently with a fork. Bake at 350 degrees F for approximately 10 minutes.

21. Tropical Popsicles

Tropical Popsicles (Coconut Mango Passion Fruit) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT380M · Yield: [’10’]

Delicious and refreshing vegan Coconut Mango Passion Fruit Popsicles. These tropical ice lollies are easy to make and use minimal ingredients. They are also gluten-free, refined sugar-free, and perfect for cooling down this summer!

Ingredients

⅓ cup passion fruit pulp (approx 5 small passion fruit)
2 ½ cups fresh mango, cut into chunks (approx 2 medium mangoes)
2 tablespoons pure maple syrup (optional)
7 oz coconut yogurt
7 oz coconut cream (or chilled canned coconut milk *see notes)
5 tablespoons pure maple syrup
1 teaspoon vanilla bean paste

Instructions Mango Passion Fruit Layer

Scoop the flesh out of the passion fruits and pass through a sieve to separate out the seeds. Use the back of a spoon to press and squeeze out all of the pulp. Reserve the seeds.
Add the passion fruit pulp to your blender along with the mango chunks and maple syrup if you’re using it. Blend for a couple of minutes until smooth. Stir the passionfruit seeds back into the mixture.
Pour the mixture into 10 silicone ice cream molds and place in the freezer for an hour.

Coconut Vanilla Layer

For the coconut layer, add all of the ingredients to your blender and blend until combined – do not over-mix.
Pour the coconut mixture into the ice cream molds and insert wooden sticks into each cavity. Freeze for at least 5 hours or until completely set.
To remove the popsicles from their molds run them under some warm water for a couple of seconds and they should release easily when you push them out.
These popsicles can be stored in an airtight container in your freezer for up to a month.

22. Coconut Cheesecake

Coconut Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘8’, ‘8 servings’]

Coconut Cheesecake: This creamy, oven-baked cheesecake has a light coconut flavor that’s sure to be a big hit at any gathering! Don’t be intimidated, this coconut cheesecake is easier to make than you think!

Ingredients

4 tablespoons salted butter (melted)
1 ½ cups graham crackers (crushed)
3 8-ounce boxes of cream cheese (room temperature)
3 large eggs
½ cup coconut milk
1 cup white granulated sugar
1 tablespoon cornstarch
Cool Whip (optional for topping)
shredded coconut (optional for topping)

Instructions

Heat oven to 350 degrees Fahrenheit.
To prepare the crust, mix the graham crackers and melted butter until a wet, sandy mixture forms. Press the mixture into the bottom of a 10-inch spring form pan.
In the bowl of a stand mixer or using an electric mixer and a large bowl, whip the cream cheese until smooth.
Once whipped, add the eggs, coconut milk, sugar, and corn starch and mix the ingredients until they are homogenous and the mixture is smooth.
Pour the mixture into the springform pan and place the pan on a rimmed cookie sheet.
Pour 1 ½ cups of water into the cookie sheet and bake the cheesecake for 55-60 minutes, or until the middle of the cheesecake is set.
Allow the cheesecake to cool in the fridge. Once it’s completely cool, release the cake from the sides of the springform pan, add whipped cream and toasted coconut flakes to the top of the cheesecake (or serve as is) and enjoy!

23. Coconut Milk Ice Cream

Coconut Milk Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT75M · Yield: [‘8’, ‘8 servings’]

Coconut milk ice cream is a rich, delicious, and creamy frozen dessert made with coconut milk. It is a perfect choice if you are looking for dairy-free vegan ice creams. Check out how to make coconut milk ice cream in an ice cream maker.

Ingredients

2 cans Coconut milk ((800 ml))
2/3 cup Organic cane sugar
2 tsp Vanilla extract
1 pinch Salt

Instructions

In a microwave safe bowl, add coconut milk.
Heat the coconut milk for 30-45 seconds until it becomes liquid.
Add the sugar and salt and mix it well using a whisk until all the sugar dissolves.
Add vanilla extract and give it a quick mix.
Chill the mixture in the fridge for about 30-45 minutes.

Churning coconut milk ice cream in ice cream maker

Stir the chilled mixture before pouring it into the ice cream machine bowl.
Start the ice cream machine and churn the mixture for about 25 minutes.
Ice cream will be of soft-serve consistency.
Transfer the ice cream to a freezer-safe container.
Freeze it for 5-6 hours before serving.

24. Keto Raspberry Coconut Cupcakes

Keto Raspberry Coconut Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 cupcakes’]

There is nothing better than incorporating low carb berries into cupcakes! Try these keto raspberry coconut cupcakes that you can have on a low carb diet. They will do for a wonderfully delicious low carb dessert that you can also meal prep.

Ingredients

1/4 cup coconut flour
2 tbsp unsweetened shredded coconut
1/2 tsp baking powder
4 tbsp granulated erythritol
3 tbsp unsalted butter
2 tbsp coconut milk
3 eggs
1/2 tsp vanilla extract
16 raspberries
pinch of salt
3 tbsp unsweetened shredded coconut
6 raspberries
1 stick butter
4 tbsp double cream
1 cup powdered erythritol
1 tsp vanilla extract
pinch of salt

Instructions

Mix coconut flour, shredded coconut, baking powder, and salt together.
Use another bowl to whisk the eggs. Then, mix in the granulated erythritol, vanilla extract, and coconut milk. Finally, melt the butter and mix it in.
Now mix the wet and dry ingredients together. Gently mix in the raspberries.
Add cupcake cases to the muffin pan and spray them with oil. Pour in the batter.
Bake at 350F (180C) for 18-20 minutes. Use a toothpick to check how well it’s baked, it should be dry.
Let them cool down before adding the topping.
Use a hand mixer to mix butter and double cream. Add powdered erythritol and vanilla and beat until well mixed. The frosting will be quite thick.
Cover the cupcakes in thick frosting, sprinkle with shredded coconut and add a raspberry on top of each cupcake.

25. Coconut Creme Brulee

Coconut Crème Brûlée is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT80M · Yield: [‘4’]

Sweet, coconut-y, and silky smooth! This Coconut Crème Brûlée is so much easier to make than you might think, absolutely delicious, and perfect for any and all occasions. SO. GOOD.

Ingredients

2 cups heavy cream
6 Tablespoons granulated sugar (divided)
pinch salt
½ cup unsweetened dried coconut
5 large egg yolks
1½ teaspoons vanilla extract
granulated sugar (to brûlée)

Instructions

Heat oven to 325°F.
Line a 10 inch x 14 inch cake pan with a kitchen towel. Set aside.
In a medium saucepan, combine cream, 3 Tablespoons sugar, salt, and coconut.
Heat over medium low heat until it just starts to bubble around the edges.
Turn off heat.
Steep for 30 minutes.
Strain out coconut.
Whisk together egg yolks with remaining sugar.
Return milk mixture to stove.
Heat just to a boil.
Temper eggs by stirring hot milk mixture into egg mixture in small amounts.
Strain through a fine mesh sieve.
Stir in vanilla.
Ladle into 5 ounce ramekins, filling each ¾ full.
Set into prepared pan.
Set in stove.
Fill cake pan with boiling water half way up the sides of the ramekins.
Bake for 20-25 minutes, until set.
Allow custards to cool in water bath.
When cool, dry ramekins, cover with plastic wrap, and refrigerate for at least 8 hours.
Before serving, sprinkle tops with 1 Tablespoon each of sugar.
Use a kitchen torch to brûlée top.

26. Coconut Toffee

Saltine Cracker Toffee (with Coconut) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’40’, ’40 pieces’]

This Saltine Cracker Toffee offers a coconut-forward twist to your average Saltine Toffee recipe with coconut extract and unsweetened coconut flakes.

Ingredients

40 Saltine crackers
2 cups unsweetened coconut flakes ((reserve 1/2 cup for topping))
1 cup salted butter
1 cup granulated sugar
1 teaspoon coconut extract
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 425 degrees Fahrenheit. Line a rimmed 17×11 cookie sheet (with sides) with aluminum foil and give it a light once-over with a cooking spray to help prevent the toffee from sticking. Cover the sheet with 40 Saltine crackers, arranged in a single layer.
Spread the shredded coconut in a single layer on top of the saltine crackers.
Add butter and sugar to a heavy-bottomed pot, at least 2 quarts in size. Attach a candy thermometer to the pot.
Bring to a simmer over medium-low heat, stirring frequently to dissolve the sugar.
Increase heat to medium-high. Once the candy starts boiling, stir occasionally, slowly and evenly, until the candy reaches 290 F to 300 F. This is the “hard crack” stage on a candy thermometer.
Immediately remove the pan from heat once the temperature reaches 290 F. Stir in the coconut extract.
Pour the mixture evenly over the Saltine crackers and coconut flakes. Spread the toffee mixture with a spatula to cover evenly.
Bake in preheated oven for 4-5 minutes, or until just bubbly.
Remove from oven and immediately add chocolate chips, sprinkling evenly across the toffee. Use a spatula to spread the chocolate evenly once the chips begin melting. Add the remainder of the coconut flakes, sprinkling evenly over the top of the chocolate.
Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.
When ready to eat, lift the aluminum foil out of the baking dish and place the toffee on a cutting board.
Use a knife to gently cut it into smaller pieces. I try to cut into Saltine-sized squares, but you will likely wind up with some uneven pieces.

27. Chocolate Chip Coconut Macaroons

Chocolate Chip Coconut Macaroon Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’, ’12 servings of 2 cookies each’]

These chocolate chip macaroons are delicious chocolatey and chewy cookies. Made with sweetened coconut and mini chocolate chips, they make a great addition to Passover since they are dairy free, parve, and flourless.

Ingredients

14 ounce bag of sweetened shredded or flake coconut ((or two 7-oz bags, equals 5-1/3 cups total))
2 tablespoons potato starch
¼ cup granulated sugar
¼ teaspoon fine sea salt
4 large egg whites (at room temperature)
2 teaspoons pure vanilla extract
¾ cup mini semi-sweet chocolate chips (dairy-free if desired)

Instructions

Preheat the oven to 325°F and line two rimmed cookie sheets with parchment paper and set aside.
In a large bowl, mix together the shredded coconut, potato starch, sugar, and salt.
In a separate medium bowl, whisk together the egg whites, vanilla extract. Whisk by hand for about 3 minutes until frothy, foamy, and starting to thicken, but no peaks are necessary.
Add the egg whites to the coconut mixture and fold until just combined, and then mix in the mini chocolate chips.
Scoop 2 tablespoonful mounds of batter onto the prepared pan. A cookie scoop is helpful here, but 2 spoons will work as well. The cookie batter can be shaped one of three ways: a rounded mound, a little more free-formed like a haystack, or the mound can be pinched at the top like a mini volcano. The cookie shape can be adjusted with your fingertips once they are placed onto the pan. Wet your hands to prevent the batter from sticking to you. Place cookies 1 inch apart.
Bake for 15-18 minutes or until they have a few flecks of light golden brown.
Wait a few minutes and then transfer the cookies to a wire rack. Cool macaroons completely before storing in an airtight container on the counter for up to 3 days or in the fridge for 1 week.

28. Coconut Fruit Flan with Sponge Cake Crust

Coconut Fruit Flan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’]

This Coconut Fruit Flan has a light and airy cake-like sponge flan case, topped with a creamy coconut filling and fresh berries. It’s similar to a pie, but with a cake crust!

Ingredients

1 store-bought 20cm sponge flan case
2 large eggs (at room temperature)
¼ cup (50g) superfine sugar (caster sugar)
¼ cup (55g) butter, melted
½ cup (65g) plain (all purpose) flour
½ tsp baking powder
4 tbsp cornflour (cornstarch)
1 cup (250ml) coconut cream ((the thick cream from the top of a can of coconut milk))
4 tbsp caster (superfine) sugar
3 tbsp coconut oil
2 tsp vanilla extract
Mixed fruit: strawberries, blueberries, raspberries etc.
3 tbsp seedless strawberry jam
Fresh mint
Shredded (desiccated) coconut

Instructions For the sponge flan base

Preheat the oven to 350F / 180C. Generously grease a 20cm fluted flan tin, then dust with flour.
Beat the eggs, sugar and butter in a large bowl, with an electric mixer, for approx 3 minutes until pale colored and thick.
Sift the flour and baking powder into the mixture and, by hand, very gently fold the mixture until combined and there are no streaks of flour. Take care not to beat the mixture.
Pour into the prepared pan and smooth to the edges.
Bake for 10 minutes or until golden brown and the centre springs back when touched.
Allow to cool slightly, then invert onto a cooling rack to cool completely.

For the coconut filling

Make a slurry by stirring the cornflour into 3 tbsp of cold water. Set aside.
Add the coconut cream, sugar, coconut oil and vanilla to a small pot, stir well, and bring to the boil. Reduce the heat to low and stir in the cornflour slurry. Simmer for 2 minutes, stirring well, until the mixture thickens. Set aside to cool slightly until it’s no longer hot to touch.
Pour the coconut filling into the flan base and spread out evenly to level. Place in the fridge for at least 4 hours, or overnight, to set completely.
Heat the jam in a small pan with 2 tsp water to loosen it. Remove from the heat and set aside to cool slightly.
Meanwhile, add the fruit to the chilled tart decoratively. Brush the fruit with the glaze, taking care not to disturb the fruit. Sprinkle with coconut. Keep in the fridge until ready to serve.

29. Toasted Coconut Cookies

Toasted Coconut Cookies With White Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT45M · Yield: 12

These soft toasted coconut cookies with white beans will satisfy your sweet tooth while giving your body the real food and nutrients it craves!

Ingredients

1½ cups unsweetened shredded coconut
1 teaspoon butter or coconut oil
5 tablespoon honey or maple syrup (separated)
19 oz can of white kidney beans or navy beans (rinsed well and drained)
¼ cup coconut oil
¼ cup ground chia or flax seed
1 teaspoon pure vanilla extract
¼ teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoon water

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Toast coconut: Heat a cast-iron pan over medium heat. Once warm, add 1 teaspoon unsalted butter or coconut oil and spread across the pan until melted. Add shredded coconut to the pan and stir constantly for 3-4 minutes until lightly golden. Add 1 tablespoon honey or maple syrup and continue to stir continuously for 1 more minute or until a deep gold color. Allow to cool and crisp up before adding to cookie batter.
Combine remaining ingredients (including remaining 4 tablespoon honey or maple syrup) in a food processor and process until very smooth. This will take about 1 minute and the dough will be very thick.
Remove dough to a separate medium bowl and stir in cooled toasted coconut.
Drop about 3 tablespoon of dough per cookie onto cookie sheet and form into a cookie shape. The cookies won’t spread much so you can space them fairly close together.
Place cookie sheets in the fridge for 10 minutes.
Bake for 15-18 minutes or until they appear golden brown. These cookies will be very soft when taken out of the oven, so allow them to cool completely on the cookie sheet before removing them.

30. Coconut Sugar Cookies

Coconut Sugar Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup coconut sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shredded coconut
Optional: 1/3 cup white chocolate chips

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Cream butter and coconut sugar until pale and fluffy.
3. Beat in egg and vanilla until smooth.
4. Stir in flour, baking soda, and salt until just combined.
5. Fold in shredded coconut (and chips, if using).
6. Scoop dough into rounded tablespoons onto the sheet, spacing evenly.
7. Bake 9–11 minutes until edges are light golden. Cool on a rack.

31. Rafaello Cake

Raffaello Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Cook: PT35M · Total: PT155M · Yield: [’12’]

This Raffaello Cake is a coconut lover’s dream! Layers of moist and tender almond cake, coconut custard, and coconut Swiss meringue buttercream!

Ingredients

1 1/2 cups all-purpose flour
3/4 cup almond flour
2 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter (room temperature)
1 1/2 cup granulated sugar
3 large eggs (room temperature)
1 tsp vanilla extract
2 drops almond extract (about 1/8 tsp)
3/4 cup milk (room temperature)
1 cups coconut milk (canned, well shaken or whisked smooth)
1/4 tsp vanilla extract
2 Tbsp cornstarch
3 Tbsp granulated sugar
1 large egg yolk
5 large egg whites
1 1/2 cup granulated sugar
1 1/2 cups unsalted butter (room temperature)
3-4 Tbsp coconut milk powder (to taste)
1-2 drops almond extract (to taste)
simple syrup (optional)
1/4 cup sliced almonds (optional)
shredded coconut
raffaellos

Instructions Almond Cake:

Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla and almond extract.
Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Coconut Custard (make in advance):

Place 3/4 cup coconut milk and vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
In a medium bowl, whisk remaining 1/4 cup coconut milk, egg yolk, sugar, and cornstarch.
While whisking vigorously, slowly pour the hot milk into the egg mixture.
Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Cool to room temperature then place in refrigerator a couple hours to set.

Coconut Swiss Meringue Buttercream:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a pot with 1-2″ of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add coconut milk powder, almond extract and mix until smooth and fluffy.

Assembly:

Place one layer of cake on a cake stand or serving plate. Drizzle or brush with simple syrup (optional).
Do a thin coat of buttercream on the layer and pipe a dam around the edge using a large round tip to hold in the custard. Fill center with half of the custard (about 1/2 cup) and spread evenly. Sprinkle with about 2 Tbsp sliced almonds (more if you like). Repeat with next layer.
Top with final layer of cake. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
Frost the top and sides of the cake and pipe dollops on top using an Ateco or Wilton 1M tip, top each with a Raffaello if desired.
Gently press shredded coconut into the sides of the cake.

32. Toasted Coconut Cake

Toasted Coconut Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT55M · Total: PT85M · Yield: [’14’]

Begin this cake early in the day.

Ingredients

1 3/4 cups (150 grams) sweetened coconut flakes (divided later in the recipe)
2 1/2 cups (310 grams) cake flour (sifted twice)
1 tablespoon (12 grams) baking powder
1 1/2 cups (13.4-ounce can or 400 milliliters full-fat coconut milk
1 tablespoon (15 milliliters) coconut extract
1 teaspoon (5 milliliters) almond extract
1 3/4 cups (400 grams) granulated sugar
1 cup (190 grams) butter shortening ((or unsalted butter at room temperature))
1 teaspoon (6 grams) kosher salt
3 large eggs (at room temperature)
1 1/2 cups (13.4-ounce can or 400 milliliters) full-fat coconut milk
1/4 cup (60 milliliters) water
3/4 cup (175 grams) granulated sugar
1/8 teaspoon kosher salt
3 large egg yolks
1 large egg
3 tablespoons (30 grams) cornstarch
1 teaspoon (5 milliliters) coconut extract
1/2 teaspoon almond extract
2 tablespoons (30 grams) unsalted butter (at room temperature)
3/4 cup (75 grams) toasted coconut flakes
1/3 cup (80 milliliters) pasteurized egg whites (or room temperature whole milk))
1 teaspoon (5 milliliters) lemon juice
1 teaspoon (5 milliliters) coconut extract
1/2 teaspoon almond extract
1 cup (2 sticks or 226 grams) unsalted butter (softened)
1/2 cup (90 grams) shortening
1/2 teaspoon (3 grams) kosher salt
4 cups (530 grams) confectioners sugar (sifted)
1 1/2 cups (125 grams) toasted coconut flakes

Instructions Toast the Coconut Flakes (may be done up to 2 weeks ahead)

Preheat your oven to 350°F (180°C).
Spread the coconut flakes into an even layer on a quarter sheet pan. Be sure to break up any chunks of coconut flakes.Bake the coconut in a 350°F (180°C) oven for 5 minutes.
After 5 minutes, pull the pan from the oven and use a wide spatula to toss the flakes around on the pan. Redistributing the flakes to ensure they toast evenly. Return the pan to the oven and bake the coconut for another 5 minutes.
Repeat the tossing of the flakes, smoothing them out back into an even layer, and baking them for 5 minutes at a time, until they are golden brown. This can take 15-20 minutes, depending on how brown you like your coconut flakes. Allow the coconut flakes to cool completely once you’re done toasting them.
If you are continuing with the rest of the recipe, leave the oven on. If not, you can turn it off.

Prepare the Coconut Cake Batter

Generously spray two 8-inch cake pans with non-stick baking spray. Or grease them with shortening and dust them with all-purpose flour. Set the pans aside.
Sift together the cake flour and baking powder 2 times. Put the dry ingredients (and the sifter) aside for now. Combine the coconut milk, coconut extract, and almond extract in a separate bowl or pitcher.
In a mixing bowl or the bowl of your stand mixer, beat together the butter shortening, sugar, and salt on low speed. Once the mixture is combined, or after 1 minute, increase the mixer to medium-high speed. Beat the fat and sugar together for 4 minutes, or until it is pale yellow. Stop and scrape down the bowl and beaters at least twice during this mixing time.
Next, add the eggs to the fat-sugar mixture, one at a time. Mix each in at low speed until no longer visible, then stop the mixer and scrape down the bowl and beaters. Once all of the eggs are in, increase the mixer’s speed to medium-high and beat the mixture for 3 minutes. Be sure to stop the mixer and scrape down the bowl and beaters twice during this mixing stage. When finished, the mixture will look airy and pale yellow.
Sift in 1/3 of the cake flour mixture into the bowl. Blend it in at low speed for 20 seconds or until the flour is no longer distinguishable. Scrape down the bowl and pour in half of the coconut milk mix. Blend, again, at low speed, for 20 seconds. Continue this alternating addition of ingredients until the last third of cake flour is added. Once all of the cake flour is mixed in, blend it in for 20 seconds. Once it’s incorporated, only mix it for 15-20 seconds and no more.

Bake, then Cool the Coconut Cake

Use a rubber spatula to scrape the batter into the greased cake pans, then give the cake pans a few quick but gentle raps against the countertop to expel any air pockets. Slide the cake pans onto the middle rack of a 350°F (180°C) oven and bake them for 30-35 minutes. When fully baked, the edges of the cake will pull away from the pan.
Remove the cake pans from the oven after the baking time is finished. Allow the cakes to cool in the pan for 10 minutes. After 10 minutes, you can turn the cakes onto a cooling rack. Allow the cakes to cool completely at room temperature.

Prepare the Toasted Coconut Pastry Cream (can be prepared 2 days ahead)

Stir together the coconut milk, water, sugar, and kosher salt in a 3-quart saucepot, then bring the mixture up to steaming over medium heat.
Whisk together the egg yolks, the whole egg, and the cornstarch while waiting for the milk to steam. Once the milk begins to steam, reduce the heat to low and scoop up a 1/2-cupful of the milk mixture. Slowly drizzle it into the egg mixture, whisking constantly to temper the eggs. Repeat.
Once you add 1 full cup of the hot liquid slowly into the eggs, return the tempered eggs to the liquid in the pot in the same slow, steady way; whisking the mixture constantly while pouring it in. After adding the eggs, gently stir in the coconut and almond extracts.
Heat the pastry cream, constantly stirring, until it thickens. Don’t allow the mixture to boil, or you can break it and cause it to curdle.
Remove the pot from the stove and add the butter to the pastry cream. Whisk the butter in quickly to emulsify it into the pastry cream. The pastry cream will continue to thicken as you whisk. It will hold the marks from the whisk when it’s done cooking. Using a rubber spatula, fold in 3/4-cup of the toasted coconut flakes. Scrape the pastry cream into a container, allow it to cool to room temperature, and refrigerate it until chilly.
You can also do a quick chill: set the pot of pastry cream inside a bowl of ice water. Stir the pastry cream every 5 minutes to help it chill evenly. After 30 minutes, the cream will be pretty chilled, if not completely cold. Be sure to stir the pastry cream before using it to smooth it out.

Make the Coconut Buttercream (may be prepared 2 weeks ahead)

In a bowl or pitcher, combine the egg whites, lemon juice, coconut, and almond extracts, then set this mixture to the side.
In a mixing bowl or the bowl of your stand mixer, blend the butter, shortening, and kosher salt together on low speed. Once they’re smooth, use a rubber spatula to scrape down the bowl and beaters.With the mixer on low speed, gradually add the sifted confectioners sugar to the bowl, a cup at a time. Increase the mixer’s speed to medium-high once all of the sugar is added.Beat the butter and sugar mixture together on medium-high for 3 minutes. Stop and scrape down the bowl and beaters twice during mixing.
Switch from the paddle (or beaters) to the whip attachment. Add the egg white mixture to the bowl and blend them in on low speed. The mixture will look broken for the first 45 to 60 seconds. Once the mixture comes back together, scrape down the bowl and beaters. Increase the speed to medium-high and whip it for 2 minutes or until very light and fluffy.

Assemble the Toasted Coconut Cake

Use a ruler to mark 3/4-inch up the side of the cake with a toothpick. Put 4 toothpicks in quadrants on the side of the cake at the same points. Next, use a long, serrated knife to cut the cake across the width using the toothpicks as a guide (stay just above them). Repeat this with the second cake.
Save one of the bottom pieces, with a really flat side, to use as the top cake. You’re going to flip it upside down, so your coconut cake is super flat on top. Fill a piping bag with 3 cups of coconut buttercream. Cut 1/2-inch off the tip of the piping bag, then pipe a 1-inch border on the inside edge of the first layer of cake.
Spoon 1/3 of the coconut pastry cream into the center of the buttercream circle. Use an offset spatula to smooth the pastry cream into an even layer. Place the second cake layer onto the first and repeat the border/filling process. Finish with that reserved bottom layer. Flip it over so the cut part touches the frosting and pastry cream, and the flat bottom is facing up.
Use the remaining coconut buttercream to generously frost the outside of the cake. Smooth it using an icing spatula. Next, lift the cake plate up in one hand and grab a handful of the toasted coconut flakes. Press the coconut flakes onto the side of the cake using the frosting as glue. Continue pressing the coconut into the sides of the cake as you turn the plate. Shake or brush off the excess flakes back onto the sheetpan, grabbing more as needed. Finally, sprinkle a generous amount of coconut flakes onto the cake.
Slice and serve the Toasted Coconut Cake cold.

33. Keto Coconut Cake

Keto Coconut Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’16’, ’16 servings’]

This keto coconut cake is super soft, moist, fluffy, and perfect if you are a coconut lover. Loaded with coconut flavor, this grain-free cake is topped with a super creamy sugar-free coconut frosting.

Ingredients

5 large eggs (room temperature)
1 cup coconut flour
1/3 cup shredded coconut
1 cup canned coconut cream (room temperature)
½ cup sweetener (or more to taste)
2 tsp vanilla extract
1 tsp coconut extract
2 tsp baking powder
8 oz. mascarpone cheese (room temperature)
4 oz. unsalted butter (room temperature)
1/2– 1 cup powdered sweetener
1 tsp coconut extract

Instructions Keto Coconut Cake Layer

Preheat the oven to 350°F/180°C and line a 9-inch round baking pan with parchment paper.
In a large mixing bowl, add coconut cream, eggs, sweetener, vanilla, and coconut extract. Use an electric mixer to beat for about 1-2 minutes or until frothy.
Mix in the coconut flour and baking powder.
Incorporate the shredded coconut using a rubber spatula.
Transfer the cake batter to the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for about 30 minutes or until a skewer inserted in the middle comes out clean.

Sugar Free Frosting

Add all the ingredients for the frosting to a mixing bowl. Mix using an electric mixer until smooth and creamy for about 2 minutes. Remember to use room temperature ingredients.

Assemble and frost the cake

Place the cooled coconut cake layer on a serving plate and spread with the frosting evenly. Decorate with more shredded coconut, and enjoy!
Refrigerate the cake for at least one hour before serving.

34. Lime Coconut Banana Bread

Lime Coconut Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’10’, ’10 -15 servings’]

Ingredients

3 medium overripe bananas (divided)
1 egg
2 tbsp. light oil (ex: light olive oil or avocado oil)
1/2 cup canned light coconut milk
zest of 1 lime
1/4 cup lime juice (~juice of 1 lime)
1/2 cup brown sugar (packed)
1 cup all-purpose flour
1 cup whole wheat flour (regular or pastry)
1 tsp. baking powder
1 tsp. baking soda

Instructions

Preheat oven for 350 degrees. Mash together two of the bananas in a large bowl. Set aside the other banana until later. Whisk egg, oil, coconut milk, lime zest and juice, and brown sugar into the mashed bananas. Set aside.
In a separate bowl, mix together flours, baking powder, baking soda, and salt. Slowly mix wet ingredients into dry ingredients, and mix until completely incorporated.
Line a 9×5 loaf pan with parchment paper. Pour batter into pan. Slice third banana length-wise. Top batter with sliced banana. Bake for 60-75 minutes or until a toothpick comes out clean from middle. Allow to cool prior to slicing.

35. Lime and Coconut Cheesecake Parfaits

Lime and Coconut Cheesecake Parfaits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

These Lime and Coconut Cheesecake Parfaits are so easy to make and require no baking. They are filled with a decadent lime cheesecake layered in between crushed graham crackers and toasted coconut.

Ingredients

1 cup heavy whipping cream
¼ cup confectioners powdered sugar
½ teaspoon vanilla extract
6-8 graham crackers, crushed or pulsed
2 tablespoons unsalted butter, melted
1 pinch salt ((skip if using salted butter))
½ cup toasted coconut ((plus more to sprinkle on top))
1 cup homemade whipped cream or whipped topping
8 ounces cream cheese
½ teaspoon vanilla extract
2 teaspoons lime zest ((plus more to sprinkle on top))
2 tablespoons freshly squeezed lime juice

Instructions

If you are using homemade whipped cream, make that first. Place the heavy whipping cream into a bowl and begin to whip on medium speed with a hand mixer (or in a stand mixer). Add the powdered sugar and vanilla and continue to beat at high speed until the cream is nice and stiff. This will take about 4-5 minutes. Place the whipped cream in the fridge until ready to use.
Place the graham crackers into a small food processor and pulse until crumbly (not too much or you will get a powder). Alternatively, you can place the graham crackers in a plastic bag and break them up using a rolling pin.
Add the graham crackers crumbles to a bowl, add the melted butter, and stir to combine. Pour in the toasted coconut, stir again, and set aside.
In a large mixing bowl, beat the cream cheese on medium speed for 1 minute. Add the vanilla and lime juice and continue to beat until creamy and smooth.
Add the whipped cream to the bowl with the cream cheese mixture and fold it in with a spatula.
Add the cheesecake mixture to a piping bag and pipe a little into the bottom of each glass (you can also just spoon the cheesecake mixture into a glass). Sprinkle the graham cracker mixture on top of the first layer. Add another layer of the cream cheese mixture and sprinkle more graham crackers on top. Create one more layer of cheesecake.
Sprinkle the top with toasted coconut and lime zest. Enjoy immediately or refrigerate until ready to eat.

36. Keto Coconut Cream Pie

Keto Coconut Cream Pie – Best Low Carb Coconut Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT15M · Total: PT50M · Yield: [’12’, ’12 servings’]

This keto coconut cream pie features a gluten free almond flour crust and a super creamy coconut filling. This no-bake low carb coconut pie is the best dessert for coconut lovers.

Ingredients

1 ¾ cups superfine blanched almond flour (plus more as needed)
3 tbsp coconut flour
2 tbsp powdered sweetener
½ cup unsalted butter (softened)
1 large egg (room temperature)
1/2 tsp sea salt
1 cup heavy cream
1 14 ounces can full-fat coconut cream
2 large eggs
1 egg yolk
⅔ cup powdered sweetener
Pinch salt
2 tbsp unsalted butter
1 tsp pure vanilla extract
¼ teaspoon xanthan gum or glucomannan
1 cup shredded unsweetened coconut
optional: 1/2 tsp coconut extract
1 cup cold heavy whipping cream
3 tbsp powdered Sweetener
1 tsp vanilla extract
optional to garnish: ¼ cup lightly toasted shredded or flaked unsweetened coconut

Instructions Almond Flour Keto Pie Crust:

Add the almond flour, coconut flour, powdered sweetener, softened butter, large egg, and a pinch of salt in a large bowl. Using your hands or a spatula, mix well until a dough forms.
Press the dough into the pie pan. Use a fork to poke holes into the bottom of the crust. Place the pie pan in the freezer for 10 minutes.
Preheat the oven to 350°F/ 180°C and bake for about 10-12 minutes or until it looks golden. You can cover the edges with foil to prevent from burning.

Make the Sugar Free Coconut Filling:

Whisk together the eggs, egg yolk, powdered sweetener, xanthan, gum, and salt.
Place a medium saucepan over medium heat. Add heavy cream and canned coconut cream. Whisk constantly and bring to a boil.
Pour half of the hot cream over the egg mixture, constantly whisking, to temper the eggs. Work quick, so the eggs don’t scramble.
Slowly incorporate the tempered egg mixture back into pan of hot cream.
Whisk for another 4 to 5 minutes until the pudding begins to bubble and thicken.
Remove from heat and stir in the butter, shredded coconut, vanilla extract, and coconut extract (if using).
Pour the warm coconut mixture into the cooled baked pie crust. Use a spatula to spread evenly. Refrigerate for at least 3 hours or overnight.

Make the Whipped Cream Topping

In a large bowl, whip the cold heavy cream, the sweetener, and vanilla. Mix using an electric mixer for 3-4 minutes or until stiff peaks form.
Spread the whipped cream on the chilled pie and decorate with toasted flaked coconut.

37. Instant Pot Pressure Cooker Coconut Rice Pudding

Instant Pot Coconut Rice Pudding Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT14M · Yield: [‘5’]

Instant Pot coconut rice pudding with coconut milk (no condensed milk) is the most delicious dessert you ever make in your pressure cooker.

Ingredients

1 cup white rice (long grain, white, uncooked)
1/2 cup sugar
1 cup water
1 1/2 tbsp butter
13.5 oz coconut milk (1 can, regular not unsweetened)
1/4 cup milk (almond milk for dairy free)
1 large egg
1/4 cup evaporated milk (lactose free evaporated milk for dairy free)
1/2 cup shredded coconut (sweetened)

Instructions

Put pressure cooker on saute mode (brown/sear for Crockpot Express), add butter and allow to melt. Then turn pot off.
Add rice and stir so it is coated. Add coconut milk, regular milk, 1/4 c coconut, water, and sugar. Stir. (if making dairy free use almond milk and coconut evaporated milk alternatives)
Close pressure cooker lid and seal steam valve. Set to pressure high for 14 minutes.
Do a quick release when done.
Remove lid and press saute again.
Whisk together your evaporated milk and egg in a small bowl. Add a bit of your warm ingredients from the pot into your egg mixture to temper it.
As soon as the rice pudding is bubbling add half milk/egg mixture and stir gently to combine. Add remaining 1/4 c. coconut, followed by remaining milk/egg mixture. You need to do this quickly so it doesn’t burn on the bottom.
Allow to bubble. Stir gently. Turn pot off immediately and transfer to bowls so it doesn’t continue to cook and enjoy or refrigerate and then eat when cold.

38. Coconut Carrot Cake

Carrot Cake With Toasted Coconut and Cream Cheese Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT55M · Cook: PT25M · Total: PT80M · Yield: [’16’, ’16 servings’]

This dessert gives the classic carrot cake recipe a run for it’s money. Each layer is filled with toasted coconut and separated by delicious cream cheese frosting.

Ingredients

1 cup sweetened shredded coconut
1 box yellow cake mix ((Duncan Hines Moist Yellow Cake Mix))
1 box coconut cream instant pudding mix (5.9oz) (substitute with vanilla pudding mix if needed)
1 tbsp ground cinnamon
1 tsp ground cloves
½ tsp coconut extract
½ tsp pure vanilla extract
½ cup sour cream
½ cup canola oil
⅔ cup milk (room temperature)
4 large eggs (room temperature)
2 cups shredded carrots
8 oz cream cheese (softened)
½ cup butter (1 stick) (softened)
1 tsp pure vanilla extract
4-6 cups powdered sugar
1-2 tbsp milk or heavy cream (as needed)
2 cups shredded coconut (toasted)
½ cup chopped pecans (toasted (optional))

Instructions FOR THE CAKE

Preheat oven to 325°F and line a baking sheet with parchment paper. Place pecans on baking sheet and toast in oven for 7-10 minutes until fragrant and golden brown. Remove from oven and let cool. Change oven temperature to 350°F and grease 5 6-inch cake pans (or 3 8-in cake pans).
In a small saucepan, heat the shredded coconut over medium-low heat until lightly toasted, stirring often. Remove from heat when the coconut begins to turn light golden brown and let cool. Note: Toast all 3 cups of coconut for the cake as well as the topping.
In a small bowl, shred the carrots with a grater. Press them firmly with a paper towel to remove excess moisture.
In a large mixing bowl, add the cup of toasted coconut, cake mix, pudding mix, cinnamon, cloves, vanilla and coconut extracts, sour cream, oil, and milk. Mix just until combined. Add in the eggs one at a time, mixing after each addition. Stir in shredded carrots until evenly combined.
Evenly fill greased cake pans and bake for 20-25 minutes (or 30-35 minutes for 8-in pans). Check the cakes with a toothpick before removing from the oven. Let the cakes cool in the pans for 10-15 minutes before transferring to cooling rack. Allow cakes to cool completely.

FOR THE FROSTING

In a large mixing bowl, cream together the cream cheese and butter until smooth. Mix in the vanilla extract.
Sift the powdered sugar and mix until fully combined.

PUTTING IT TOGETHER

After assembling and frosting the cake, cover the entire outer surface of the cake with the additional 2 cups of toasted coconut. The coconut should adhere to the frosting when gently pressed against it.
Sprinkle chopped pecans on the top of the cake until fully covered (if desired).

39. Coconut Pudding from Puerto Rico

Tembleque (Coconut Pudding) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4M · Total: PT134M · Yield: [‘8’]

Tembleque is a Puerto Rican dessert made of pure coconut milk, flavored with warm spices and a hint of citrus. It’s a staple recipe in Puerto Rico, especially around Christmas.

Ingredients

4 cups fresh coconut milk ((or canned), separated)
2 3-inch orange peels ((from 1 medium navel orange))
1 large cinnamon stick ((or 2 3-inch long cinnamon sticks))
2 1/4-inch thick ginger (slices )
1 star anise
1/2 teaspoon whole cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt (optional)
1 cup granulated sugar
1/2 cup cornstarch
1 tablespoon vanilla extract
ground cinnamon
coconut flakes or slivers

Instructions Moisten the Mold

Add 1 1/2 tablespoons of water to the mold that will hold your tembleque. Move the water around in the mold to moisten it making sure to get the center tube if your pan has one. Once you’ve wet the inside of the mold, leave the excess water to pool at the bottom of the mold and set it aside.Alternatively, spray your mold with a neutral-tasting, non-stick cooking spray (coconut oil is recommended) and set aside.

Infuse the Coconut Milk

Pour 3 cups of the coconut milk into a 3 or 4-quart saucier. To the coconut milk in the pot, add the orange peel, the cinnamon stick, ginger slices, star anise, whole cloves, nutmeg, and salt.
Bring this mixture up to a simmer over medium-high heat. The fat solids in the coconut will begin to separate a bit, which will make the liquid look curdled. That’s totally normal. Allow the coconut milk to simmer for a full 2 minutes. If it starts to boil, reduce the heat to medium-low.
Stir the coconut milk once or twice during that 2-minute simmer, then turn the stove off. Use a whisk to stir in the sugar into the coconut mixture, then allow the spices to steep in the hot coconut milk for 5 minutes.

Make the Slurry

While the spices steep in the coconut milk, make the cornstarch slurry.Add the remaining cup of coconut milk to the cornstarch in a bowl in a steady trickle, whisking constantly as you pour the coconut milk into the cornstarch to avoid clumps from forming.

Thicken the Coconut Mixture

Use a slotted spoon or a small strainer to remove the whole spices from the coconut milk in the pot. Turn the stove on to medium heat.
Add the cornstarch slurry to the coconut milk in a slow, steady trickle, stirring constantly. Once all the slurry has been stirred in, allow the tembleque to come up to steaming. Continue stirring constantly, paying close attention to the sides, which heat up faster. Incorporate the slurry from the outside of the pan into the center.
After about 1 1/2-2 minutes, the tembleque will thicken to the point where it resembles mayonnaise. Remove the pot from the stove, and stir in the vanilla extract. Continue stirring for 30 seconds to cool the pudding slightly.

Pan the Tembleque and Chill

Pour the hot tembleque into the moistened/greased mold, pouring around the mold to ensure it’s added in an even layer. The water will rise up around the pudding to create a barrier that will make de-panning easier. Greased pans will not have rising water.
Set the uncovered pan into the fridge and allow it to chill and set up completely, or anywhere from 2-4 hours. After 2 hours, or when it’s no longer emitting heat, you can cover it with plastic wrap.
When you’re ready to remove the tembleque from the mold, tilt the pan in a circular motion to loosen the pudding from its sides. Dip the bottom of the pan in hot water for 1-2 minutes.Leave the tembleque inverted until you hear a “schloop!” come from the pan. That’s how you know your tembleque is unmolded.
Garnish the tembleque with a sprinkle of ground cinnamon and slivers of coconut. Serve chilled.

40. Coconut Rum Cream Pie

Coconut Rum (Coquito) Cream Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT660M · Yield: [’10’]

Coconut Rum (Coquito) Cream Pie has a flaky, homemade pie crust filled with a coconut, cinnamon, and rum custard, topped with fluffy whipped cream.Begin the evening before you plan to serve it to allow for cooling. Prep time includes an overnight chilling period.

Ingredients

1 pound portion (455 grams) mealy pie dough
2 cups (145 grams) sweetened coconut flakes (separated)
3 1/3 cups (2 13.5 ounce cans or 800 milliliters) coconut milk ((full-fat if using canned coconut milk))
2 tablespoons (15 milliliters) dark rum
1/2 teaspoon (3 grams) kosher salt
4 large egg yolks
2 large eggs
1 cup (200 grams) granulated sugar
1/2 cup (75 grams) cornstarch
3/4 teaspoon (1 gram) ground cinnamon
2 tablespoons (30 grams) unsalted butter (sliced)
1/2 teaspoon (2.5 milliliters) vanilla extract (or coconut extract)
2 3/4 cups (660 milliliters) heavy cream
1 teaspoon (5 milliliters) rum extract (or vanilla extract)
1/4 cup (50 grams) granulated sugar
ground cinnamon

Instructions Blind Bake the Pie Shell (May Be Done Up To 2 Days Ahead)

Skip this step if you’re using a store-bought pie shell. Follow the package instructions to fully bake the pie shell.
Preheat an oven to 425°F (220°C).Roll the pie dough out into a 12-inch circle and line your pie plate with it. Fold over the excess dough to create a crust, and use your fingers to flute it in a decorative pattern.
Use the tines of a fork to pierce venting holes in the pie dough to keep it from puffing up as it bakes. Refrigerate the unbaked pie crust for at least 30 minutes to allow the butter in the dough time to firm up.

Bake, Then Cool the Pie Shell

Line the pie shell with parchment paper or aluminum foil, then pour ceramic pie weights or dried beans into the liner. Bake the pie dough for 15 minutes in the preheated oven.
Remove the pie plate from the oven after 15 minutes and carefully remove the liner with the weights still in it. Return the pie plate to the hot oven and bake the pie shell for 10 minutes or until golden brown. You can tent a piece of foil over the shell towards the latter part of the baking time to keep it from baking too dark.
Remove the pie plate from the oven and let it cool completely at room temperature. Keep the oven on for toasting the coconut flakes.

Toast the Coconut Flakes (May Be Done 3 Months Ahead)

Spread the coconut flakes into an even layer on a small sheetpan. Toast the coconut in the hot oven for 1 minute.
Remove the pan from the oven and use a flat spatula or spoon to toss the coconut flakes around. Shake the pan to spread them back into an even layer, then return the pan to the oven.
Toast the coconut flakes like this in one-minute increments until the flakes are golden brown. Don’t toast them longer than 1 minute, or they’ll likely burn.Allow the coconut flakes to cool completely and remove 1/4 cup.

Make the Coconut Rum Custard Filling (Begin 10 Hours Before Serving)

Stir the coconut milk, rum, and kosher salt in a medium saucepan. Bring the coconut milk up to steaming over medium heat.
Use a whisk to beat the large eggs and egg yolks together in a mixing bowl until runny. Next, sift the sugar, cornstarch, and ground cinnamon into the bowl with the eggs and whisk the ingredients together until they resemble a loose pudding.
Scoop the hot coconut milk from the saucepan and slowly drizzle it into the egg mixture while whisking constantly to temper the eggs.Reduce the stove’s temperature to medium-low heat.
Return the tempered eggs to the pot on the stove top, slowly drizzling them while whisking constantly.The coconut rum custard will begin to thicken within 1 1/2 minutes. Whisk constantly, ensuring you scrape the pot’s sides while doing so.
Whisk in the unsalted butter and vanilla extract once the mixture holds a pattern from the whisk. After you add the butter, whisk vigorously to emulsify the custard. Fold the larger quantity of toasted coconut flakes into the coconut rum custard. Allow the custard to cool for 10 minutes off the stove.
Pour the warm coconut rum custard into the baked pie shell. Smooth out the surface of the custard and press a piece of plastic film onto it. Place the pie into the refrigerator and allow it to cool completely, usually 10 to 12 hours or overnight.

Make the Whipped Cream Topping

Put a metal or glass mixing bowl into a shallow dish of ice water. Add heavy cream, rum or vanilla extract to the bowl and begin whipping the cream with the whisk attachment of an electric hand mixer at medium speed.
Increase the speed to medium-high after 1 minute of whipping and sprinkle in the granulated sugar. Whip the cream for another 4 to 5 minutes or until it holds stiff peaks.

Top and Garnish the Coconut Rum Cream Pie

Use an offset spatula to smooth the whipped cream on top of the pie. Garnish your coquito cream pie with the remaining toasted coconut and a sprinkle of ground cinnamon.
Serve the coquito cream pie chilled with a glass of coquito, a mug of café con leche, or cold milk. Keep the pie refrigerated when you’re not enjoying it.

41. Lemon Coconut Snowball Cookies

Lemon Coconut Snowball Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT55M · Yield: [’40’, ’40 cookies’]

Lemon coconut snowball cookies are tender, buttery shortbread cookies filled with chewy coconut and lemon zest. They’re perfect for your next holiday cookie tray, or any time of year!

Ingredients

1 cup unsalted butter (room temperature)
3/4 cup confectioner’s sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
1 cup shredded unsweetened coconut
1/2 cup confectioner’s sugar (for rolling)

Instructions

In a large bowl, add butter and sugar. Using a hand mixer or stand mixer, cream together until light and fluffy, about a minute. Add lemon zest, lemon juice, and vanilla extract and mix until just combined.
Add flour and salt to butter mixture and mix on low (or by hand with a spoon) until just combined. Last, stir in shredded coconut.
Cover bowl and refrigerate for 30 minutes.
Meanwhile, preheat oven to 375℉. Line a baking sheet with parchment paper and set aside.
Remove dough from refrigerator. Form dough into 1 inch balls (or use a small cookie scoop) and place 1 inch apart onto prepared baking sheet.
Bake for about 10-12 minutes, or until edges begin to lightly brown. Allow cookies to rest on baking sheet for 5 minutes before transferring to a cooling rack.
Once cookies have cooled (or are barely warm), gently roll in confectioner’s sugar to coat.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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