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Sweet Coconut Rice
Side Dish Thai

Sweet Coconut Rice

4.5

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
  3. 3 Bring the mixture to a simmer then reduce heat to medium-low. Cover the saucepan and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes.
  4. 4 Leaving the saucepan on the burner, turn the heat off and let rice steam until sticky, 5 to 10 minutes more.
  5. 5 Garnish with shredded coconut.

By Melucy

Ambrosia for a Crowd
Side Dish

Ambrosia for a Crowd

5.0

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Combine pineapple, mandarin oranges, and cherries in a large trifle bowl. Sprinkle pudding mix over top. Fold in whipped topping and sour cream. Add coconut and mix until well combined. Place in the refrigerator until firm, 4 hours to overnight.
  2. 2 Sprinkle marshmallows on top before serving.

By Carblover

Holiday Ambrosia Salad
Side Dish American

Holiday Ambrosia Salad

4.7

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
  2. 2 Whisk sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
  3. 3 Stir pineapple chunks and mandarin oranges into orzo mixture. Mix in coconut if desired. Stir in frozen whipped topping until evenly blended. Chill until serving.

By Dad

Savory Coconut Rice
Side Dish Asian

Savory Coconut Rice

4.5

Prep
10 min
Cook
22 min
Total
37 min

Instructions

  1. 1 Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
  2. 2 Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

By John Mitzewich

Cream Cheese Fruit Salad
Side Dish American

Cream Cheese Fruit Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated.
  2. 2 Fold in pineapple, fruit cocktail, bananas, apple, coconut, pecans, raisins, and cherries.
  3. 3 Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

By Amy

Turnip with Coconut
Side Dish Indian

Turnip with Coconut

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.

By rubiabecka

Frog Eye Salad
Side Dish American

Frog Eye Salad

4.7

Prep
15 min
Cook
20 min
Total
575 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened.
  3. 3 Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
  4. 4 Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
  5. 5 Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
  6. 6 Before serving, add marshmallows and coconut; toss and serve.

By Judy Awe

Caribbean Zucchini Bread
Side Dish Caribbean

Caribbean Zucchini Bread

4.7

Prep
20 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

By tahoegirl

Tomato Bhath (Tomato Rice)
Side Dish Indian

Tomato Bhath (Tomato Rice)

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
  2. 2 Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.

By SUSMITA

Beijinho de Coco (Coconut Little Kiss)
Dessert Latin American

Beijinho de Coco (Coconut Little Kiss)

4.1

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.
  2. 2 With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.

By BR Cook

Cocada (Brazilian Coconut Sweet)
Dessert Latin American

Cocada (Brazilian Coconut Sweet)

3.0

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Combine condensed milk, sugar, coconut, and vanilla extract in a large saucepan. Heat over medium-low heat, stirring constantly, until the mixture thickens and becomes a little darker. If you find that the cocada is cooking too quickly, reduce heat to low and continue stirring.
  2. 2 Once the mixture has thickened enough and feels heavy on the spoon, remove from heat and place spoonfuls on a piece of parchment paper.
  3. 3 Let cool for about 30 minutes (cocada will harden a bit) and transfer to a sealed container.

By Rita

Brazilian Style Chocolate Pudding
Dessert Latin American

Brazilian Style Chocolate Pudding

3.8

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend sweetened condensed milk, eggs, hot chocolate mix, and shredded coconut together in a blender until smooth and creamy. Pour mixture into a microwave-safe bowl; cook in the microwave on high until pudding starts to set, 10 to 12 minutes. Let cool before serving.

By Fernanda Fatio

Quindim
Dessert Latin American

Quindim

4.0

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix sugar, coconut, and butter in a bowl with an electric mixer until well combined. Add egg yolks and egg white; beat until well combined. Pour mixture into a 9-inch pie plate.
  3. 3 Place the pie plate into a large roasting pan; pour enough boiling water into the bottom of the roasting pan to reach about halfway up the side of the pie plate.
  4. 4 Place the roasting pan in the preheated oven and bake until custard is golden brown on top, about 30 minutes.
  5. 5 Remove from the oven and let cool to room temperature, about 30 minutes. Serve immediately or refrigerate until serving.

By Katt Lopes Vallee

Easy Brazilian Pumpkin Coconut Dessert with Few Ingredients
Dessert Latin American

Easy Brazilian Pumpkin Coconut Dessert with Few Ingredients

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
  2. 2 Transfer to a container with a lid and refrigerate.

By Rita

Coconut Margaritas
Drink Latin American

Coconut Margaritas

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a blender with ice; add the coconut cream, tequila, and triple sec; blend at high speed until smooth. Scatter the coconut onto a plate. Wet the rims of four glasses. Dip the glass rims in the coconut. Serve the margaritas in the prepared glasses.

By Clifford Randall Lyde

Brazilian Bom-Bocado (Egg Custard)
Dessert Latin American

Brazilian Bom-Bocado (Egg Custard)

4.7

Prep
10 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.
  2. 2 Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.
  3. 3 Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.
  4. 4 Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.
  5. 5 Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.
  6. 6 Refrigerate until chilled.

By Alessandra Kanawati

Flan de Coco (Coconut Flan)
Dessert Latin American

Flan de Coco (Coconut Flan)

4.7

Prep
10 min
Cook
60 min
Total
595 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place 1 cup sugar in a small saucepan over medium heat. Cook gently without stirring, but shake occasionally until sugar is melted. Continue cooking until sugar turns golden brown, then pour into a large glass baking dish. Rotate and tilt the dish to spread caramel evenly over the bottom. Set aside for caramel to cool and harden, about 15 minutes.
  3. 3 Add condensed milk, evaporated milk, eggs, milk, coconut, and remaining 1/2 cup sugar to a blender. Blend until smooth, about 3 minutes. Pour over hardened caramel in the baking dish.
  4. 4 Bake in the preheated oven until custard is set, about 45 minutes. Allow flan to cool for 30 minutes at room temperature. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate until completely chilled, 8 hours to overnight.
  5. 5 To serve, carefully invert flan onto a rimmed serving plate; let caramel sauce flow over flan.

By Esther

Coconut Coconut Milk Cake
Dessert Latin American

Coconut Coconut Milk Cake

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  2. 2 Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.
  3. 3 Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.
  4. 4 Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

By 4eversmiling

Guyanese Coconut Buns
Snack Latin American

Guyanese Coconut Buns

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  3. 3 Bake for 20 minutes in the preheated oven, or until golden brown.

By peep

Canjica (Brazilian Hominy Pudding)
Dessert Latin American

Canjica (Brazilian Hominy Pudding)

5.0

Prep
5 min
Cook
80 min
Total
565 min

Instructions

  1. 1 Combine hominy and water in a large saucepan and soak 8 hours to overnight.
  2. 2 The next day, bring soaked hominy and liquid to a boil over high heat. Reduce heat and simmer until hominy is soft, about 1 hour. Add coconut milk, condensed milk, regular milk, 2 tablespoons sugar, cinnamon sticks, 1/2 teaspoon ground cinnamon, and cloves. Cook over low heat until mixture has thickened, about 15 minutes.
  3. 3 Taste and sweeten with more sugar if needed. Stir in coconut. Ladle into serving bowls and sprinkle with cinnamon.

By Allrecipes Member

Brazilian-Style Moist Coconut Cake
Dessert Latin American

Brazilian-Style Moist Coconut Cake

4.0

Prep
20 min
Cook
40 min
Total
240 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
  2. 2 Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed. Fold in egg yolks until evenly mixed, then fold in the flour mixture alternately with the orange juice. Pour batter into the prepared pan.
  3. 3 Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.
  4. 4 When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals. In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk. Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes. Chill cake in the refrigerator until cold, about 3 hours.

By CookingMama

Bolo de Fuba Cremoso (Creamy Cornmeal Cake)
Dessert Latin American

Bolo de Fuba Cremoso (Creamy Cornmeal Cake)

3.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.
  2. 2 Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.
  3. 3 Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.

By limacla

Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores)
Dessert Latin American

Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores)

5.0

Prep
25 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. 2 Whisk cornstarch, flour, baking powder, and baking soda together in a large bowl; set aside.
  3. 3 Beat butter and sugar together in a separate bowl with an electric mixer until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 to 60 minutes.
  4. 4 Roll dough out to about ¼-inch thickness; cut with a small round cookie cutter and place on the prepared baking sheets.
  5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer immediately to cool on a wire rack.
  6. 6 Spread flat underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides; roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Fioa

Alfajores Argentinean Style
Dessert Latin American

Alfajores Argentinean Style

4.4

Prep
30 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Whisk cornstarch, flour, baking powder, and baking soda together; set aside.
  3. 3 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 2 egg yolks, one at a time, beating well after each addition; beat in third yolk along with lemon zest, vanilla rum, vanilla extract, and lemon extract. Gently fold in cornstarch mixture with a spoon, making a crumbly dough, until cohesive enough; press into a ball. Wrap dough in plastic wrap; chill 30 to 60 minutes.
  4. 4 Roll dough out, using as little flour as possible, until about ¼-inch thick. (The dough will have an unusual consistency.) Cut dough using a small round cookie cutter. Continue pressing dough together, rolling, and cutting until all dough is used. Place cookies spaced ½-inch apart onto the prepared cookie sheets.
  5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer cookies immediately to a wire rack to cool.
  6. 6 Spread 1 teaspoon dulce de leche onto underside of 1 cooled cookie; sandwich with second cookie until caramel oozes out sides. Roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Christina-Chrisi Marvasi

Coconut Crust
Dessert

Coconut Crust

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix coconut and butter together in a bowl until well combined. Press mixture into an 8- or 9-inch pie plate.
  3. 3 Bake in the preheated oven until golden, about 15 minutes.

By Carol