Skip to content

Type what you have

Cook with

coconut extract ×
Carrot Cake No-Bake Energy Bars
Appetizer

Carrot Cake No-Bake Energy Bars

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Line a 9-inch square dish with parchment paper.
  2. 2 Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
  3. 3 Transfer dough to the prepared dish and press it down and smooth it out evenly.
  4. 4 Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.

By giggles_06

Cocoa-Coconut Granola Bars
Appetizer

Cocoa-Coconut Granola Bars

4.8

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  2. 2 Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
  3. 3 Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
  4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
  5. 5 Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
  6. 6 Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
  7. 7 Bake in preheated oven until golden brown, 18 to 20 minutes.
  8. 8 Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

By Jessica

High-Protein Energy Bites
Appetizer American

High-Protein Energy Bites

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix oats, peanut butter, honey, dark chocolate chips, flax seeds, protein powder, coconut, chia seeds, and coconut extract together in a large bowl; fold in coffee beans. Form mixture into 1-inch balls.
  2. 2 Place cocoa powder in a small bowl. Roll each ball in the cocoa powder until coated.

By Bonnie O'Shea

Baked Coconut Shrimp with Pineapple Sauce
Appetizer American

Baked Coconut Shrimp with Pineapple Sauce

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
  3. 3 Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
  4. 4 Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
  5. 5 Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

By staceywatts

Pudding and Cream-Filled Strawberries
Dessert

Pudding and Cream-Filled Strawberries

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk milk and pudding mix together in a bowl until smooth and thickened, 2 minutes. Fold in whipped topping and coconut extract. Chill in refrigerator.
  2. 2 Use a straw to poke a hole in each strawberry, from top to bottom.
  3. 3 Transfer pudding mixture to a piping bag fitted with a star tip. Cover the bottom hole of a strawberry with one fingertip, then fill the strawberry with pudding mixture. Refrigerate before serving.

By Paula

Brown Sugar Coconut Latte
Breakfast

Brown Sugar Coconut Latte

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine canned coconut milk, coconut milk beverage, brown sugar, coconut oil, and coconut extract in a saucepan. Heat over low heat until hot. Use an immersion blender to froth milk mixture until foamy.
  2. 2 Pour coconut milk mixture into a large mug, holding foam back with the back of a spoon. Pour in coffee and add foam on top.

By Yoly

Mock-a-Roons
Dessert

Mock-a-Roons

4.4

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, cream together the butter and sugar until smooth. Stir in the egg and coconut extract. Combine the flour and potato flakes, and stir into the batter until well blended. Drop heaping spoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 12 minutes, or until the tops are still white, and the bottoms are light brown. This will insure chewy cookies. Cool for a few minutes on the cookie sheet before removing to wire racks to cool completely.

By Snacky5

Keto Chocolate-Coconut Mousse

Keto Chocolate-Coconut Mousse

4.3

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Combine cottage cheese and cream cheese in the bowl of a mini food-processor. Blend until smooth and no lumps remain, about 30 seconds. Scrape down sides of bowl and add in sweetener, cocoa powder, and coconut extract. Blend again until thoroughly combined.
  2. 2 Refrigerate until set, at least 30 minutes. Top with coconut before serving.

By France Cevallos

Refreshing Coconut Lime Sorbet
Dessert American

Refreshing Coconut Lime Sorbet

5.0

Prep
30 min
Cook
Total
180 min

Instructions

  1. 1 Combine coconut cream, coconut water, lime juice, lime zest, and coconut extract in a bowl. Cover with plastic wrap; chill in the refrigerator until flavors combine, at least 1 hour.
  2. 2 Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 1 ½ hours.

By drewface

Coconut Sour Cream Pound Cake
Dessert

Coconut Sour Cream Pound Cake

4.7

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
  2. 2 Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
  3. 3 Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

By Paula

Strawberry-Mango Ice Cream with Fresh Spearmint
Dessert

Strawberry-Mango Ice Cream with Fresh Spearmint

Prep
40 min
Cook
10 min
Total
840 min

Instructions

  1. 1 Pour half-and-half into a medium saucepan and place over medium heat. Add sugar and stir until dissolved. Continue to heat until half-and-half is hot, but do not let it come to a boil.
  2. 2 Whisk egg yolks in a small bowl until pale yellow.
  3. 3 Slowly add about 1 cup of the half-and-half mixture to the egg yolks, whisking constantly. Repeat with another cup. Pour the egg yolk mixture into the saucepan with the remaining half-and-half mixture and cook over medium heat until the mixture thickens and coats the back of a spoon. Do not let the mixture boil.
  4. 4 Remove from heat and stir in spearmint and coconut extract. Pour mixture into a bowl with a pour spout and let cool for 30 minutes. Refrigerate, 8 hours to overnight.
  5. 5 Pour 1/2 of the mixture into an ice cream maker and churn to the consistency of soft-serve. Add strawberry puree. Continue to churn until ice cream has thickened. Transfer ice cream to a bowl and clean out the ice cream maker with a rubber spatula. Place strawberry ice cream in the freezer.
  6. 6 Pour the remaining ice cream base into the ice cream maker and churn to the consistency of soft-serve. Add mango puree. Continue to churn until the ice cream has thickened.
  7. 7 Remove strawberry ice cream from the freezer. Place a large scoop of strawberry ice cream in a 9-inch loaf pan using 2 large spoons. Top with a large scoop of mango ice cream. Fill up the loaf pan, continuing to alternate flavors. Cover with plastic wrap and place into the freezer for a minimum of 4 hours.

By Kim's Cooking Now

Pina Colada Fruit Jellies
Snack

Pina Colada Fruit Jellies

4.9

Prep
10 min
Cook
5 min
Total
1440 min

Instructions

  1. 1 Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator.
  2. 2 Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan.
  3. 3 Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.)
  4. 4 Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm, 1 to 2 hours.
  5. 5 When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar.
  6. 6 Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight.
  7. 7 Store in an airtight container.

By Mott's

Coconut Icebox Cookies
Dessert

Coconut Icebox Cookies

4.6

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
  2. 2 Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
  3. 3 Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.

By Nan

Chocolate Chip Shortbread Cookies II
Dessert

Chocolate Chip Shortbread Cookies II

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
  3. 3 Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.

By Lindy

Cream of Coconut Pie
Dessert

Cream of Coconut Pie

4.2

Prep
10 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate.
  2. 2 Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate.
  3. 3 Bake in the preheated oven until set, 45 to 50 minutes.
  4. 4 Chill completely before serving, at least 1 hour.

By Yoly

Squashed Lemon Coconut Pie
Dessert

Squashed Lemon Coconut Pie

3.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
  2. 2 Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
  3. 3 Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.

By Dawn Eberly

Coconut Bread II
Snack

Coconut Bread II

4.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
  3. 3 Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

By JEMR2

Coconut-Pineapple Ice Cream
Dessert American

Coconut-Pineapple Ice Cream

5.0

Prep
10 min
Cook
Total
220 min

Instructions

  1. 1 Combine cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
  2. 2 Pour cream of coconut mixture into an ice cream maker and process until thickened according to manufacturer's instructions; transfer to an airtight container, and place in the freezer until firm, about 3 hours.

By lutzflcat

Coconut Cardamom Iced Coffee
Drink

Coconut Cardamom Iced Coffee

4.9

Prep
7 min
Cook
3 min
Total
10 min

Instructions

  1. 1 Place coconut flakes and and pinch of cardamom in a small pan over medium heat. Stir constantly until lightly browned, 3 to 4 minutes. Remove from heat.
  2. 2 Place cold brew concentrate, 1/8 teaspoon cardamom, coconut milk, coconut extract, and sweetener in a blender. Blend until thoroughly mixed, 5 or 6 seconds.
  3. 3 Fill 3 large glasses halfway with ice. Divide coffee mixture among glasses; top with shredded coconut.

By France Cevallos

Coconut Buttons
Dessert

Coconut Buttons

3.8

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, cream together the butter and sugar. Add the milk and coconut extract; continue to cream until light and fluffy. Sift together the flour, baking powder, and salt; stir this into the creamed mixture with a wooden spoon, then stir in the coconut. The dough will seem crumbly, you may need to use your hands to help it come together. Divide the dough into 4 equal parts and roll into 10 inch long logs. Wrap logs in plastic or wax paper and refrigerate for at least 1 hour.
  2. 2 Preheat oven to 325 degrees F ( 165 degrees C ).
  3. 3 Cut each log into 1/2 inch slices with a serrated knife. Place the cookies 1 inch apart on a cookie sheet. Using a toothpick or pencil, make 4 holes in each cookie to resemble a button. Bake in the preheated oven for 20 to 25 minutes. Allow cookies to cool on wire racks. When the cookies are cool, melt the shortening and semi sweet chocolate together in a microwave or over a double boiler; mix well. Dip the cookies halfway into the chocolate and scrape off the excess with a spatula or your finger. Place them on wax paper to set.

By Colleen

Coconut Pound Cake
Dessert

Coconut Pound Cake

4.4

Prep
20 min
Cook
61 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. 2 In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
  3. 3 In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
  4. 4 Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
  5. 5 To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon coconut extract, and walnuts. Boil for 1 minute, and pour over still warm cake.

By Janie Carter

Hawaiian Hot Chocolate
Drink

Hawaiian Hot Chocolate

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk half-and-half, milk, sugar, and cocoa powder in a saucepan over medium-high heat until cocoa and sugar dissolve. Remove from heat when mixture begins to steam, 5 to 10 minutes.
  2. 2 Whisk vanilla extract, coconut extract, and salt into cocoa mixture. Pour into glasses and top each with whipped cream and toasted coconut.

By L Mac

Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes
Dessert

Marissa's Gluten-Free Strawberry-Banana Coconut Cupcakes

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. 2 Beat butter in a bowl using an electric mixer until smooth and creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, to creamed butter mixture, beating well after each addition. Add coconut extract and mix thoroughly.
  3. 3 Mix flour, baking powder, and salt together in a separate bowl. Beat 1/3 of the flour mixture into creamed butter mixture on low speed just until incorporated. Add 1/2 of the coconut milk to butter-flour mixture and beat on low just until incorporated. Beat in 1/3 of the flour mixture, followed by remaining coconut milk, ending with 1/3 flour mixture until batter is just mixed.
  4. 4 Spoon 2 tablespoons batter into each muffin cup; top with 1 strawberry slice. Spoon 1 tablespoon batter over strawberry layer; top with banana slice. Spoon batter over banana layer to fill muffin cup completely.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

By Baking Princess

Coconut Cream Cake
Dessert

Coconut Cream Cake

4.7

Prep
15 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. 2 Combine cake mix, water, eggs, oil, and coconut extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
  3. 3 Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.
  4. 4 Poke holes in warm cake in even rows using a large fork or chopsticks. Pour milk mixture over cake and let it soak in. Refrigerate for at least 2 hours or overnight.
  5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form; spread over cooled cake. Sprinkle top with flaked coconut.

By Gwen

Key Lime Pie - Low Carb Version
Dessert

Key Lime Pie - Low Carb Version

3.8

Prep
35 min
Cook
Total
275 min

Instructions

  1. 1 In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
  2. 2 In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
  3. 3 In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

By Jo Ann