11 Delicious Coconut Recipes That Will Have You Drooling

Coconut is a versatile ingredient that is widely used in many different cuisines. It is a rich source of healthy fats, fibre, and several important vitamins, electrolytes and minerals. Coconut oil, coconut milk, and even the meat of the coconut can all be used in cooking, and it has many health benefits such as improving heart health, aiding in weight loss, and boosting the immune system. In this article, we have shared some scrumptious coconut milk recipes and other coconut recipes that you should definitely try! 

11 Classic Coconut Recipes You’re Sure To Love

1. Thai Green Curry Recipe

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

• 1 can of coconut milk
• 1 tablespoon of green curry paste
• 1 tablespoon of brown sugar
• 1 teaspoon of soy sauce
• 1 teaspoon of vegetable oil
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 cup of sliced mushrooms
• 1 cup of sliced bamboo shoots
• 1 cup of chopped cilantro

Instructions:

1. In a pan, heat the oil over medium heat and add the curry paste. Cook for 1 minute.
2. You can also add the meat of your choice and cook until browned.
3. Add the bell pepper, onion, mushrooms, and bamboo shoots. Cook for 2-3 minutes.
4. Add the coconut milk, fish sauce, brown sugar, and soy sauce. Bring to a boil.
5. Reduce heat and simmer for 15-20 minutes.
6. Serve this Thai green curry recipe over rice and garnish with cilantro.

2. Thai Red Curry 

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

• 1 can of coconut milk
• 1 tablespoon of red curry paste
• 1 tablespoon of brown sugar
• 1 teaspoon of soy sauce
• 1 teaspoon of vegetable oil
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 cup of sliced mushrooms
• 1 cup of sliced bamboo shoots
• 1 cup of chopped cilantro
• 1-2 red Thai chillies (optional)

Instructions:

1. In a pan, heat the oil over medium heat and add the curry paste. Cook for 1-2 minutes.
2. Add the bell pepper, onion, mushrooms, and bamboo shoots. Cook for 2-3 minutes.
3. Add the coconut milk, fish sauce, brown sugar, and soy sauce. Bring to a boil.
4. Reduce heat and simmer for 15-20 minutes.
5. If desired, add the chopped red Thai chillies for extra heat.
6. Serve this Thai red curry over rice and garnish with cilantro.

3. Coconut Pudding/Coconut Rice

Prep Time: 5 minutes

Cooking Time: 20 minutes

Ingredients:

• 1 cup of white rice
• 2 cups of coconut milk
• 1/2 cup of sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1/4 cup of shredded coconut

Instructions:

1. Rinse the rice in a fine mesh strainer and drain.
2. In a medium saucepan, combine the rice, coconut milk, sugar, vanilla, and salt.
3. Bring to a boil over medium-high heat.
4. Reduce the heat to low and cover the pan. Cook for 18-20 minutes, or until the rice is tender.
5. Remove from heat and stir in the shredded coconut.
6. Serve the Coconut Pudding / Coconut Rice warm or chilled.

4. Virgin Pina Colada Recipe

Prep Time: 5 minutes

Ingredients:

• 1 cup of fresh pineapple chunks
• 1/2 cup of coconut milk
• 1/2 cup of coconut cream
• 1/4 cup of sugar or honey (optional)
• Ice cubes
• Pineapple wedges or cherry for garnish

Instructions:

1. In a blender, combine the pineapple chunks, coconut milk, coconut cream, sugar or honey (if using) and a few ice cubes.
2. Blend until smooth.
3. Taste and add more sugar or honey if desired.
4. Pour into a glass and garnish with pineapple wedges or cherry.
5. Enjoy this Pina Colada recipe.

Note: This Virgin Pina colada recipe can also be made by adding white rum. 

5. Coconut Chocolate

Prep Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

• 1 cup of shredded coconut
• 1 cup of dark chocolate chips
• 1 tablespoon of coconut oil
• 1/4 teaspoon of salt (optional)

Instructions:

1. In a saucepan over low heat, combine the shredded coconut and coconut oil. Stir continuously until the coconut is golden brown and fragrant.
2. Remove the pan from the heat and stir in the dark chocolate chips until they are melted and well combined.
3. Pour the mixture into a parchment-lined loaf pan or small dish.
4. Refrigerate for at least 30 minutes or until firm.
5. Once chilled, break or cut the mixture into small chunks.
6. Enjoy your homemade coconut chocolate as a sweet treat.

6. Coconut Ladoo

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

• 2 cups of desiccated coconut
• 1/2 cup of condensed milk
• 1/4 cup of ghee
• 1/4 cup of sugar
• 1/2 teaspoon of cardamom powder
• 1/4 cup of raisins (optional)

Instructions:

1. In a pan over medium heat, add ghee and let it melt.
2. Add desiccated coconut and roast it until it turns golden brown.
3. Add condensed milk and sugar, mix well and cook until it starts to leave the side of the pan.
4. Add cardamom powder and raisins (if using).
5. Remove from heat and let it cool for a few minutes.
6. Take small portions of the mixture and roll it into small round balls.
7. Serve or store this coconut ladoo in an airtight container for later use.

7. Coconut Burfi/Kopra Pak

Prep Time: 15 minutes

Cooking Time: 30 minutes

Ingredients:

• 2 cups of desiccated coconut
• 1 cup of condensed milk
• 1/4 cup of ghee
• 1/4 cup of sugar
• 1/2 teaspoon of cardamom powder
• 1/4 cup of chopped nuts (optional)

Instructions:

1. In a pan over medium heat, add ghee and let it melt.
2. Add desiccated coconut and roast it until it turns golden brown.
3. Add condensed milk and sugar, mix well and cook until it starts to leave the side of the pan.
4. Add cardamom powder and chopped nuts (if using) and mix well.
5. Remove from heat and let it cool for a few minutes.
6. Pour the mixture into a greased and lined square or rectangular dish.
7. Press the mixture down firmly and evenly.
8. Let it cool completely.
9. Cut the mixture into desired shapes and sizes.
10. Serve or store the coconut burfi/kopra pak in an airtight container for later use.

8. Raffaello Cake

Prep Time: 15 minutes

Cooking Time: 50 minutes

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup unsweetened desiccated coconut
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup coconut cream
• 1/4 cup Amaretto liqueur
• 1/4 cup toasted flaked coconut for garnish

Instructions:

1. Preheat the oven to 350 degrees F and grease and line a 9-inch round cake pan.
2. Sift together the flour, cornstarch, desiccated coconut, baking powder, and baking soda.
3. In a separate bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Followed by vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and coconut cream, beginning and ending with the flour mixture.
6. Stir in the Amaretto liqueur.
7. Pour the batter into the prepared cake pan and bake for 50 minutes or until a toothpick inserted into the centre comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Once cooled, sprinkle the toasted coconut flakes over the top of the Raffaello cake.

9. Coconut Candy

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:

• 2 cups of shredded coconut
• 1 cup of sugar
• 1/2 cup of water
• 1/4 teaspoon of salt
• 1 teaspoon of vanilla extract (optional)
• 1/4 cup of chopped nuts (optional)

Instructions:

1. In a saucepan, combine sugar, water, and salt and bring to a boil over medium heat.
2. Reduce the heat and simmer for 5 minutes or until the sugar is dissolved and the mixture is clear.
3. Add the shredded coconut and stir until well combined.
4. Cook for an additional 5-8 minutes, or until the mixture thickens.
5. Remove from heat and stir in vanilla extract and chopped nuts (if using).
6. Grease a sheet of wax paper or aluminium foil with a little bit of oil.
7. Pour the mixture onto the greased sheet and spread it out into a thin layer.
8. Let it cool for about 10 minutes.
9. Once cooled, cut or break it into small pieces.
10.  This coconut candy can be stored in an airtight container for up to a week.

10. Tender Coconut Pudding

Prep Time: 20 minutes

Cooking Time: 20 minutes

Ingredients:

• 1 cup of tender coconut water
• 1 cup of tender coconut meat
• 1/2 cup of sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup of whole milk
• 1 teaspoon of vanilla extract
• 1/2 cup of heavy cream (optional)

Instructions:

1. In a blender, puree the tender coconut water and meat until smooth.
2. In a saucepan, combine the sugar, cornstarch, and salt.
3. Gradually add the coconut puree, whole milk and vanilla extract, stirring constantly.
4. Cook over medium heat, stirring constantly, until the mixture thickens, about 20 minutes.
5. Remove from heat and let it cool for a few minutes.
6. If desired, fold in the heavy cream.
7. Pour the mixture into ramekins or small bowls and refrigerate for at least 4 hours, until set.

11. Coconut Cookies (Coconut Biscuits)

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

• 2 cups of all-purpose flour
• 1 cup of shredded coconut
• 1/2 cup of sugar
• 1/2 cup of unsalted butter, at room temperature
• 1 egg
• 1 teaspoon of vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and shredded coconut.
3. In a separate large mixing bowl, cream together the sugar and butter until light and fluffy.
4. Add the egg and vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, and mix until a dough forms.
6. Scoop dough using a cookie scoop, and roll into balls. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between them.
7. Bake the cookies for 12-15 minutes, or until lightly golden brown.
8. Remove Coconut Cookies (Coconut Biscuits) from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Do try these recipes and let us know how they turned out. Got great coconut recipes yourself? Leave them in the comments and we’ll be sure to include them in our next recipe special.

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