Type what you have

Ingredients

• ✓ coconut
• butter
• all-purpose flour
• white sugar
• baking powder
• salt
• egg
• milk
• water
• canola oil
• coconut extract
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with butter.
2. 2 Combine flour, sugar, coconut, baking powder, and salt in a large bowl; stir once or twice with a wooden spoon. Add eggs, milk, water, oil, coconut extract, vanilla, and cinnamon; mix until well blended. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.

By Anita

Ingredients

• ✓ coconut
• egg
• vegetable oil
• rum flavoring
• milk
• all-purpose flour
• sugar
• baking powder
• baking soda
• nutmeg
• salt
• pineapple
• cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. 2 Beat together eggs, oil, rum, and milk in a bowl. Sift together flour, sugar, baking powder, baking soda, nutmeg, and salt in a separate bowl. Mix the flour into the eggs until just moistened. Gently fold in the pineapple, cherries, and coconut. Pour into prepared pans.
3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Let cool in pan for 10 minutes before removing to cool on a wire rack.

By B Painter

Ingredients

• ✓ coconut
• ✓ coconut
• pecan
• dark rum
• lime juice
• butter
• brown sugar
• pecan
• vanilla extract
• lime juice
• lime zest
• dark rum
• milk
• banana
• salt
• baking soda
• baking powder
• all-purpose flour
• egg
• sugar
• cream cheese
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
2. 2 Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
3. 3 Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
4. 4 After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

By B Painter

Ingredients

• ✓ coconut
• cottage cheese
• pineapple
• macadamia nut
• granola

Instructions

1. 1 Place cottage cheese into a small bowl. Arrange pineapple, coconut, macadamia nuts, and granola side-by-side on top. Serve immediately.

By France Cevallos

Ingredients

• ✓ coconut
• berry
• brown sugar
• cinnamon stick
• flax seed

Instructions

1. 1 Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. Stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.

By teelites

Ingredients

• ✓ coconut
• coconut milk
• coconut greek yogurt
• oat
• vanilla protein powder

Instructions

1. 1 Mix coconut milk beverage, Greek yogurt, oats, coconut, and protein powder in a bowl until well combined. Divide mixture between 2 Mason jars. Refrigerate for 8 hours, or overnight.

By Yoly

Ingredients

• ✓ coconut
• coffee ice cube
• coffee
• coconut milk beverage
• chocolate syrup
• stevia sugar substitute
• whipped topping

Instructions

1. 1 Place coconut in a skillet over medium-low heat and toast, stirring constantly until lightly browned, 3 to 4 minutes. Set aside 1/2 teaspoon for garnish.
2. 2 Combine toasted coconut, coffee ice cubes, coffee, coconut milk, 2 tablespoons chocolate syrup, and sweetener in a blender; blend until icy and frothy. Pour into a large glass and top with whipped topping, reserved toasted coconut, and remaining chocolate syrup.

By Yoly

Ingredients

• ✓ coconut
• steel cut oat
• pecan
• brown sugar
• cinnamon
• milk
• milk

Instructions

1. 1 Mix oats, coconut, pecans, brown sugar, and cinnamon in a small container; top with 1/3 cup milk. Cover and refrigerate for 8 hours or overnight. Stir 1 tablespoon milk into oat mixture before serving.

By Linda

Ingredients

• ✓ coconut
• milk
• oatmeal
• banana
• coconut milk
• white sugar

Instructions

1. 1 Combine milk and oats in a microwave-safe bowl. Cook in the microwave until oatmeal starts to bulge at the top and has a smooth, creamy consistency, 1 to 3 minutes.
2. 2 Mix in banana, coconut milk, and shredded coconut until well combined. Sweeten with sugar to taste.

By fiestyturtle

Ingredients

• ✓ coconut
• buttermilk pancake mix
• orange juice
• pineapple
• banana
• pecan

Instructions

1. 1 Whisk together the pancake mix and orange juice; the batter will be lumpy. Stir in the pineapple, banana, pecans, and coconut.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

By JulieN

Ingredients

• ✓ coconut
• walnut
• pecan
• almond
• cinnamon
• erythritol sweetener
• sucralose sweetener
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix walnuts, pecans, coconut, and almonds together in a bowl.
3. 3 Stir cinnamon, erythritol, and sucralose into melted butter; pour over nut mixture and stir to coat. Spread granola in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until crunchy, 8 to 10 minutes. Remove from oven; stir and allow to cool.

By Andrew Long

Ingredients

• ✓ coconut
• milk
• oat
• brown sugar
• egg
• raisin
• semisweet chocolate chip
• vanilla extract
• salt

Instructions

1. 1 Combine milk, oats, coconut, brown sugar, beaten eggs, golden raisins, chocolate chips, vanilla extract, and salt in a large bowl; mix well.
2. 2 Pour mixture into a 1.8-quart baking dish. Cover and refrigerate, 8 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven until edges are firm and center is still slightly soft, about 45 minutes. Stir before serving.

By ScratchCook

Ingredients

• ✓ coconut
• rolled oat
• almond milk
• powdered sugar
• cocoa powder
• almond
• chocolate chip

Instructions

1. 1 In pint jar or at least 12-ounce glass, mix oats, almondmilk, powdered sugar, and cocoa powder. Cover; refrigerate at least 8 hours or overnight.
2. 2 To serve, stir mixture and top with almonds, chocolate chips, and coconut.

By Almond Breeze

Ingredients

• ✓ coconut
• pineapple
• coconut water
• ice cube
• dandelion green
• cashew
• date

Instructions

1. 1 Blend pineapple, coconut water, ice cubes, dandelion greens, coconut, cashews, and dates in a blender until smooth and creamy.

By theblendergirl

Ingredients

• ✓ coconut
• old-fashioned oat
• coconut milk
• vanilla greek yogurt
• chia seed
• cacao nib
• almond

Instructions

1. 1 Combine oats, coconut milk beverage, Greek yogurt, chia seeds, and 1 tablespoon coconut flakes in an 8-ounce Mason jar. Stir until well combined, and cover with a lid. Refrigerate for 8 hours, or overnight.
2. 2 Top with ½ tablespoon coconut flakes, cacao nibs, and almonds flakes when ready to serve. Stir and enjoy.

By Tammy Lynn

Ingredients

• ✓ coconut
• oatmeal
• baking powder
• white sugar
• milk
• egg
• cranberry
• nut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix oatmeal, baking powder, and sugar together in a large bowl. Beat milk and egg together in a separate bowl; add to oatmeal mixture and stir to incorporate. Stir cranberries, coconut, and nuts into the oatmeal mixture; spread into the prepared baking dish.
3. 3 Bake in preheated oven until beginning to brown along the edges, 50 to 60 minutes.

By Carol Lamoureux

Ingredients

• ✓ coconut
• banana
• milk
• greek yogurt
• oat
• coconut milk
• flax seed
• sugar

Instructions

1. 1 Blend banana, milk, yogurt, oats, coconut milk, shredded coconut, flax seed, and sugar together in a blender until smooth.

By fiestyturtle

Ingredients

• ✓ coconut
• banana
• peach
• applesauce
• water
• coconut oil
• almond
• raisin

Instructions

1. 1 Blend 1/2 banana, peaches, applesauce, water, and coconut oil together in a blender until smooth; pour into a serving bowl.
2. 2 Slice remaining half banana and arrange on top of smoothie. Add shredded coconut, almonds, and raisins.

By Alli Shircliff

Ingredients

• ✓ coconut
• blueberry
• banana
• water
• cashew butter
• vanilla extract
• banana
• almond

Instructions

1. 1 Blend blueberries, 1/2 banana, water, cashew butter, and vanilla extract together in a blender until smooth; pour into a bowl.
2. 2 Top smoothie with sliced banana, almonds, and coconut.

By Alli Shircliff

Ingredients

• ✓ coconut
• mango
• pineapple
• acai pulp
• water
• lime juice
• chia seed
• agave nectar

Instructions

1. 1 Place mango, pineapple, acai, water, and lime juice in a blender; pulse until smooth and creamy. Pour mixture into 2 bowls; sprinkle with shredded coconut and chia seeds. Drizzle with agave.

By Fioa

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
• brown sugar
• maple syrup
• vegetable oil
• salt
• rolled oat
• almond
• pumpkin seed
• currant

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
2. 2 Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well until all ingredients are evenly coated.
3. 3 Pour mixture onto the prepared baking sheet and distribute in an even layer.
4. 4 Bake in the preheated oven, lightly stirring every 10 to 15 minutes with the tines of a fork, until evenly toasted and golden brown, about 1 hour.
5. 5 Remove from the oven. Transfer hot granola into a large bowl and mix in currants. Let cool to room temperature, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ coconut
• banana
• apple
• pear
• ice
• skyr
• blue spirulina powder
• white dragon fruit

Instructions

1. 1 Combine the banana, apple, and pear in an electric blender. Add ice cubes, skyr, all but one big spoonful of coconut, and spirulina.
2. 2 Remove 3 or 4 balls of dragon fruit using a fruit baller, then add the remaining dragon fruit to the blender. Blend until smooth. Pour into a bowl. Top with reserved dragon fruit balls and remaining coconut.

By Buckwheat Queen

Ingredients

• ✓ coconut
• millet
• almond
• pumpkin seed
• flax seed
• almond milk
• medjool date
• cinnamon
• nutmeg

Instructions

1. 1 Pulse millet in a blender or food processor until it resembles coarse ground coffee. Set aside.
2. 2 Heat a nonstick saucepan over medium-high heat. Add almonds and toast until golden brown, stirring occasionally, about 2 minutes. Add pepitas and continue to stir and toast until golden brown, about 3 minutes. Stir in coconut and flax seeds and toast until golden, about 5 minutes more. Pour mixture into a bowl and set aside.
3. 3 Pour ground millet into the same pan. Toast until fragrant, about 3 minutes. Pour in 1 1/2 cups almond milk, stirring to ensure there are no lumps. Bring to a boil; add dates. Reduce heat to medium and simmer, stirring occasionally.
4. 4 Add 2 tablespoons of the toasted seed mixture to the porridge. Sprinkle in cinnamon and nutmeg. Stir well. Continue simmering until thickened, 6 to 10 minutes.
5. 5 Pour porridge into two bowls. Divide remaining seed mixture and 1/2 cup almond milk between bowls and serve.

By Buckwheat Queen

Ingredients

• ✓ coconut
• buckwheat flakes
• chia seed
• flax seed meal
• cinnamon
• vanilla powder
• milk
• mixed berry
• agave

Instructions

1. 1 Combine buckwheat, chia seeds, 1 1/2 teaspoons coconut, flax seed meal, cinnamon, and vanilla powder in a jar; stir until well mixed. Stir in milk; cover. Place in the refrigerator, 8 hours to overnight.
2. 2 Stir buckwheat mixture. Heat in the microwave for 30 seconds. Stir in mixed berries, remaining coconut, and agave.

By Buckwheat Queen

Ingredients

• ✓ coconut
• peanut butter
• maple syrup
• flaxseed meal
• vanilla extract
• cinnamon
• rolled oat
• pumpkin seed
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 1 large or 2 smaller baking sheets with parchment paper.
2. 2 Mix peanut butter, maple syrup, flaxseed meal, vanilla extract, and cinnamon together in a large bowl. Add oats and coconut and mix until completely combined. Transfer mixture to the prepared baking sheets.
3. 3 Bake in the preheated oven until toasted and fragrant, about 10 minutes. Add pumpkin seeds and stir the granola. Continue baking until evenly browned and dry to the touch, about 9 minutes more.
4. 4 Let granola cool slightly. Add raisins. Store granola in an airtight container.

By Vlad Didenko

Ingredients

• ✓ coconut
• water
• salt
• steel-cut oat
• milk
• cashew
• cranberry
• vanilla extract
• cinnamon
• white sugar

Instructions

1. 1 Bring water and salt to a boil in a saucepan. Stir oats into boiling water; cook oats until thick and soft, 20 to 30 minutes.
2. 2 Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking, stirring frequently, for 10 minutes more.
3. 3 Sprinkle sugar over oats to serve.

By rblakley

Ingredients

• ✓ coconut
• oat
• brown sugar
• wheat germ
• cinnamon
• nutmeg
• water
• vegetable oil
• vanilla extract
• raisin
• almond

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix oats, brown sugar, coconut, wheat germ, cinnamon, and nutmeg together in a large bowl. Stir water, oil, and vanilla extract into oat mixture; spread onto a baking sheet.
3. 3 Bake in the preheated oven, stirring every 15 minutes, until golden brown and crunchy, about 1 hour; transfer to a bowl. Stir raisins and almonds through granola.

By JAIME15

Ingredients

• ✓ coconut
• coconut flour
• baking powder
• salt
• baking soda
• egg
• coconut milk
• white sugar
• coconut oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
3. 3 Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
4. 4 Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
5. 5 Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
6. 6 Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

By fabeveryday

Ingredients

• ✓ coconut
• old-fashioned oat
• almond
• pumpkin seed
• sunflower seed
• pecan
• salt
• butter
• honey
• vanilla extract
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, and salt, together in a large bowl.
3. 3 Stir butter and honey together in a small saucepan over low heat until the butter is fully melted.
4. 4 Stir vanilla extract into the melted butter.
5. 5 Pour butter mixture over oats mixture; stir until evenly coated.
6. 6 Spread the mixture onto 2 large baking sheets into single, even layers.
7. 7 Bake in preheated oven 10 minutes. Remove from oven and gently turn the granola. Continue baking until golden brown, about 10 minutes more.
8. 8 Set granola aside to cool to room temperature; transfer to a large bowl.
9. 9 Gently fold cranberries into the granola.

By glenvicki