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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

Buko (Young Coconut) Pie
Dessert Southeast Asian

Buko (Young Coconut) Pie

4.8

Prep
20 min
Cook
60 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place chopped coconut into a large bowl; stir in evaporated milk, condensed milk, beaten eggs, sugar, and salt. Pour mixture into a round 3-quart baking dish. Place the baking dish into a large roasting pan. Fill the pan with water to about halfway up the sides of the baking dish.
  3. 3 Carefully place the pan into the preheated oven; bake until a toothpick inserted into the center comes out clean, about 60 minutes. Let cool for at least 30 minutes before serving.

By lola

Karioka Sweet Rice Balls
Snack Southeast Asian

Karioka Sweet Rice Balls

3.8

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
  2. 2 Heat oil in a pot over medium heat.
  3. 3 Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
  4. 4 Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.

By mystinkypete

Palitaw (Sweet Rice Cakes)
Dessert Southeast Asian

Palitaw (Sweet Rice Cakes)

2.9

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
  2. 2 Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
  3. 3 Bring a large pot of water to a boil.
  4. 4 Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.

By lola

Maja Blanca (Coconut Pudding)
Dessert Southeast Asian

Maja Blanca (Coconut Pudding)

4.6

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Butter an 8-inch baking dish or pie pan and set aside. Mix together 1/2 cup water and cornstarch in a bowl until smooth; set aside.
  2. 2 Combine the coconut milk, 3/4 cup water, and sugar in a saucepan over low heat and stir until the sugar is dissolved. Bring to a boil, add the corn kernels, and stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Return to a boil and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish and set aside to cool until firm, about 2 hours.
  3. 3 Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

By Your Cooking Papa

Purple Yam and Coconut Mochi (Ube Bibingka)
Dessert Southeast Asian

Purple Yam and Coconut Mochi (Ube Bibingka)

5.0

Prep
10 min
Cook
55 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x9-inch baking pan with banana leaves or parchment paper and coat with cooking spray.
  2. 2 Whisk rice flours, baking powder, and salt together in a large bowl, then stir in the water and coconut milk. Add ube spread and ube extract. Fold in macapuno and 1 tablespoon muscovado. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until top starts to crack and leaves turn brown, about 35 minutes. Brush top with 1 tablespoon butter, then bake until a toothpick inserted in center comes out clean, about 20 minutes more.
  4. 4 Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Stir in 1/4 cup muscovado sugar; cook, stirring, until it starts to boil. Remove from heat and pour over warm mochi, covering evenly. Sprinkle with toasted coconut. Let cool, at least 30 minutes.
  5. 5 Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.

By Yana Gilbuena

Malaysian Beef Rendang
Dinner Southeast Asian

Malaysian Beef Rendang

4.5

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
  2. 2 Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
  3. 3 Grind the coriander, fennel, cumin and nutmeg.
  4. 4 Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
  5. 5 Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

By Trevor Hobson

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

Coconut Macaroons II
Dessert

Coconut Macaroons II

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
  3. 3 Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

By ROBIN JOYE

Coconut Syrup

Coconut Syrup

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

By Hunter StClaire

Simple Coconut Macaroons
Dessert American

Simple Coconut Macaroons

3.9

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Mix coconut, sweetened condensed milk, and vanilla in a medium bowl until well combined. Drop batter by teaspoonfuls onto prepared baking sheets, spacing about 1 inch apart.
  3. 3 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes. Remove cookies from baking sheets using a moistened spatula and cool on wire racks until firm, about 20 minutes. Store in an airtight container at room temperature.

By Gayle Marie Larson

Qumbe (East African Coconut Candy)
Snack African

Qumbe (East African Coconut Candy)

4.0

Prep
15 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.
  2. 2 Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.
  3. 3 Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.

By Annie Douglass Lima

Fresh Pineapple Dessert
Dessert

Fresh Pineapple Dessert

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
  2. 2 Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
  3. 3 Broil until the coconut is toasted, about 5 minutes.

By LEWIKE01

Pineapple and Coconut Jam

Pineapple and Coconut Jam

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
  2. 2 Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.

By Rieko

Fried Pie Crust

Fried Pie Crust

4.6

Prep
Cook
Total

Instructions

  1. 1 Combine butter, coconut, flour and brown sugar in a sauce pan. Cook on medium heat until a rich brown color, stirring frequently.
  2. 2 Pour into pie plate and press out to edges evenly with a fork.
  3. 3 Allow to cool before filling.

By stormycook