Type what you have

Ingredients

• ✓ coconut
• cilantro
• salt
• tamarind paste
• jaggery
• water
• coriander
• red pepper
• ginger root
• garlic
• tomato
• onion
• turmeric
• cooking oil
• black peppercorn
• cumin seed
• fennel seed
• egg

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
2. 2 Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
3. 3 Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
4. 4 Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.

By SUSMITA

Ingredients

• ✓ coconut
• sweetened condensed milk
• vanilla extract

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

Ingredients

• ✓ coconut
• coconut milk
• white sugar
• egg yolk

Instructions

1. 1 Cook and stir shredded coconut in a small skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Set aside.
2. 2 Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Strain coconut milk mixture through a sieve. Discard solids; pour liquid back into top of double boiler over simmering water.
3. 3 Fill a large bowl with ice and cold water; set aside.
4. 4 Whisk egg yolks into coconut milk mixture until thickened. Place top of double boiler in ice water until coconut milk mixture is cooled to room temperature, about 20 minutes.
5. 5 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions.

By John Wironen

Ingredients

• ✓ coconut
• brown sugar
• butter
• cream
• walnut

Instructions

1. 1 In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
2. 2 Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.

By CLLWC

Ingredients

• ✓ coconut
• coconut milk
• cornstarch
• corn syrup
• white sugar

Instructions

1. 1 Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

By Kimberly Kahmann Harvey

Ingredients

• ✓ coconut
• egg white
• white sugar
• all-purpose baking flour

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat together egg whites and sugar in a large bowl with an electric mixer until soft and creamy, about 2 minutes. Stir in 2 cups shredded coconut and gluten-free flour slowly until combined into a dough.
3. 3 Shape dough into walnut-sized balls. Roll balls in remaining 1/2 cup shredded coconut until evenly coated and place 2 inches apart on the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

By Buckwheat Queen

Ingredients

• ✓ coconut
• cream of coconut
• milk
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream of coconut and milk in a food processor or blender; mix thoroughly. Stir in cream and flaked coconut (if using) until combined.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 25 minutes. Transfer ice cream to an airtight container and freeze until firm or desired consistency.

By SUEMB

Ingredients

• ✓ coconut
• graham cracker crumb
• sweetened condensed milk
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
2. 2 In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
3. 3 Bake for 30 minutes. Let cool before cutting into bars.

By Hanna Coolidge

Ingredients

• ✓ coconut
• all-purpose flour
• salt
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or aluminum foil.
3. 3 Combine coconut, flour, and salt in a large bowl; stir in sweetened condensed milk and vanilla extract until mixture is evenly blended. Use your hands if needed to combine thoroughly.
4. 4 Drop coconut mixture onto the prepared baking sheets, about 1 inch apart, using a small ice cream scoop.
5. 5 Bake in the preheated oven until tops are golden and lightly toasted, 12 to 15 minutes.
6. 6 Cool macaroons on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Enjoy!

By Kristil Kimbro Lyle

Ingredients

• ✓ coconut
• marshmallow
• mandarin orange
• pineapple
• sour cream

Instructions

1. 1 Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a large bowl. Cover and refrigerate to let flavors blend, 5 to 6 hours.

By sugarmama

Ingredients

• ✓ coconut
• vanilla wafer
• walnut
• sweetened condensed milk
• rum

Instructions

1. 1 Toss crushed wafers, 1 1/3 cups coconut, and walnuts together in a large bowl. Stir in condensed milk and rum; mix well. Cover and refrigerate for 4 hours.
2. 2 Place remaining 1 cup coconut in a bowl. Roll chilled dough into 1-inch balls, then roll each ball in coconut to coat. Store in a tightly covered container in the refrigerator.

By Carla Hoy

Ingredients

• ✓ coconut
• blueberry
• strawberry
• watermelon
• grape

Instructions

1. 1 Combine blueberries, strawberries, watermelon, and grapes in a bowl. Fold in coconut.

By Maggie

Ingredients

• ✓ coconut
• pineapple tidbit
• mandarin orange
• sour cream
• miniature marshmallow

Instructions

1. 1 Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

By smviolante

Ingredients

• ✓ coconut
• mandarin orange
• pineapple
• marshmallow
• sour cream

Instructions

1. 1 Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.

By Trece

Ingredients

• ✓ coconut
• milk
• vanilla pudding mix
• whipped topping
• pie shell

Instructions

1. 1 Whisk together milk and pudding mix in a large bowl until mixture starts to thicken, about 2 minutes. Fold in 1 cup coconut and 1/2 of the whipped topping until well combined. Pour filling into baked pie crust.
2. 2 Spread remaining whipped topping over filling. Sprinkle with remaining 1/2 cup coconut. Refrigerate pie and serve chilled.

By Darlene

Ingredients

• ✓ coconut
• oat
• all-purpose flour
• vegetable oil
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a medium bowl, mix together oats, flour, and coconut. Stir in oil and water. Press dough into a 9-inch pie pan.
3. 3 Bake in preheated oven for 12 minutes, until lightly browned.

By Sara

Ingredients

• ✓ coconut
• white cake mix
• cream of coconut
• sweetened condensed milk
• whipped topping

Instructions

1. 1 Prepare and bake white cake mix in a 9x13-inch dish according to package directions.
2. 2 While cake is still hot, poke holes with a fork all over the top.
3. 3 Mix cream of coconut and sweetened condensed milk together in a bowl.
4. 4 Pour over the top of hot cake. Let cake cool completely.
5. 5 Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.
6. 6 Enjoy!

By Leslie

Ingredients

• ✓ coconut
• sugar
• all-purpose flour
• egg
• milk
• simple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Form a well in the center.
3. 3 Whisk eggs together in a small bowl and pour into the well. Add enough milk to reach a slightly thickened but runny texture. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
5. 5 Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.

By Buckets223

Ingredients

• ✓ coconut
• bread crumb
• sugar
• cinnamon
• egg white
• banana

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine bread crumbs, coconut, sugar, and cinnamon in a bowl. Beat egg white in a small bowl until frothy. Dip 1 banana piece into beaten egg white; press into bread crumb mixture to coat. Place breaded banana piece, unstacked, on the prepared baking sheet. Repeat with remaining banana pieces.
3. 3 Bake in the preheated oven until golden brown, about 10 minutes.

By Butler

Ingredients

• ✓ coconut
• butter
• semisweet chocolate chip
• walnut
• miniature marshmallow

Instructions

1. 1 Melt butter and chocolate chips in a pan over low heat. Let mixture cool slightly before stirring in walnuts and marshmallows. Set aside to cool completely.
2. 2 Spread coconut on waxed paper.
3. 3 Divide cooled dough into two even portions. Form each portion into a long roll. Coat rolls with coconut.
4. 4 Wrap rolls in waxed paper and then again in plastic wrap. Refrigerate overnight or longer.
5. 5 Cut into 1/2-inch-thick slices to serve.

By Bea Gassman

Ingredients

• ✓ coconut
• butter
• semisweet chocolate chip
• miniature marshmallow
• parchment paper

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a 2 ½ quart glass or metal bowl. Place the bowl over a 3-quart saucepan of gently boiling water (upper bowl should not touch water). Cook over the simmering water until butter is melted.
3. 3 Add chocolate chips; stir until melted, then remove from heat. Let cool 10 minutes at room temperature, stirring occasionally.
4. 4 Add marshmallows to melted chocolate; gently stir to coat.
5. 5 Place two 15x18-inch pieces of parchment paper on work surface. Place half of the chocolate-marshmallow mixture onto the middle of each piece of parchment and shape into a 12-inch long log using a rubber spatula.
6. 6 Wrap logs tightly in the parchment and transfer to refrigerator; chill logs for 30 minutes.
7. 7 Place two new 15x18-inch pieces of parchment paper on work surface and sprinkle each with 1 cup flaked coconut. Carefully transfer chilled logs (they will still be soft) to the new pieces of parchment with coconut.
8. 8 Roll logs in coconut and gently press to fully cover outside and sides.
9. 9 Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours up to overnight.
10. 10 When well chilled, cut into 1/2-inch thick slices.

By Martha

Ingredients

• ✓ coconut
• coconut oil
• coconut flour
• sea salt
• egg
• tilapia fillet

Instructions

1. 1 Heat coconut oil in a skillet over medium-high heat.
2. 2 Mix together unsweetened coconut, coconut flour, and salt on a plate.
3. 3 Brush beaten eggs over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any excess coconut can fall away. Place coated fillets onto a plate while breading the rest; do not stack.
4. 4 Fry fillets in hot coconut oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

By RACH7H

Ingredients

• ✓ coconut
• ice pop stick
• banana
• semisweet chocolate chip
• butter

Instructions

1. 1 Insert one stick into cut ends of each banana; place on a wax paper-covered baking sheet. Freeze until bananas are frozen, about 2 hours.
2. 2 Place chocolate and butter in a microwave-safe bowl; microwave in 30-second intervals, stirring after each interval, until melted, 1 to 3 minutes, depending on your microwave.
3. 3 Dip frozen bananas in melted chocolate, spooning with chocolate until completely covered; roll in coconut. Place on the wax paper-covered baking sheet. Freeze until chocolate is firm.

By CRYSTALSHOE

Ingredients

• ✓ coconut
• confectioners' coating
• marshmallow
• mint sandwich cookie
• cashew
• semisweet chocolate chip

Instructions

1. 1 Place white confectioners' coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
2. 2 Insert 1 toothpick into each marshmallow; dip into melted white coating, then roll in coconut and place each on 1 sandwich cookie. Cut a slit in each coated marshmallow where the beak should go using kitchen shears; place 1 cashew into slit.
3. 3 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Draw a dot with a line over it with melted chocolate using a toothpick on each side of each eagle's head for the eyes.

By SHORECOOK

Ingredients

• ✓ coconut
• butter-flavored cooking spray
• almond
• cranberry
• chicken broth
• couscous

Instructions

1. 1 Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
2. 2 Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

By TawandaY

Ingredients

• ✓ coconut
• pineapple
• mandarin orange
• whipped topping
• miniature marshmallow
• maraschino cherry

Instructions

1. 1 Mix pineapple, mandarin oranges, whipped topping, marshmallows, cherries, and coconut together in a bowl. Chill in refrigerator for 2 hours for flavors to blend.

By ATREVINO02

Ingredients

• ✓ coconut
• oat
• white sugar
• cocoa powder
• milk
• margarine

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Mix oats and coconut in a large bowl until thoroughly combined.
3. 3 Stir sugar, cocoa powder, milk, and butter together in a saucepan over medium heat until smooth. Bring to a boil and cook, stirring constantly, for 2 minutes. Pour over oats and coconut; mix quickly to coat.
4. 4 Drop tablespoonfuls onto the prepared baking sheet. Let cookies cool and harden; store in an airtight container.

By Tammy Oberlin

Ingredients

• ✓ coconut
• milk chocolate powdered drink mix
• almond butter
• old-fashioned oat
• banana
• cooking spray

Instructions

1. 1 Combine drink mix, almond butter, oats, banana, and coconut in a medium bowl.
2. 2 Line an 8-inch baking pan with foil. Spray foil with cooking spray.
3. 3 Press mixture evenly into the pan and place freeze until firm, 2 to 3 hours. Cut into bars. Serve frozen, or let soften in the refrigerator.

By France Cevallos

Ingredients

• ✓ coconut
• cherry pie filling
• pineapple
• butter cake mix
• pecan
• margarine

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pour cherry pie filling into a 9x13-inch baking dish; top with pineapple but do not stir. Sprinkle cake mix over pineapple; sprinkle coconut over cake mix. Sprinkle pecans over coconut; pour melted margarine over top.
3. 3 Bake in the preheated oven until top is golden brown, about 40 minutes.

By LTEDFORD

Ingredients

• ✓ coconut
• butter
• crispy rice cereal
• brown sugar
• pecan
• strawberry ice cream

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Off heat, add rice cereal, sugar, coconut, and pecans to saucepan; stir well. Pat ½ cereal mixture into bottom of a 9x13-inch baking pan.
2. 2 Spread ice cream evenly over cereal mixture; layer remaining ½ cereal mixture on top ice cream layer.
3. 3 Freeze until set, at least 1 hour. Cut into squares when ready to serve.

By aryel168