Type what you have

Ingredients

• ✓ coconut
• salt
• water
• coconut milk
• cinnamon stick
• clove
• white sugar
• beef stew meat
• vegetable oil
• nutmeg
• cumin seed
• fennel seed
• coriander seed
• lemongrass
• ginger root
• red chile pepper
• garlic
• shallot

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

Ingredients

• ✓ coconut
• butter
• honey
• brown sugar
• salmon

Instructions

1. 1 Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
4. 4 Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.

By elsamaguiar

Ingredients

• ✓ coconut
• salmon
• orange juice
• egg
• orange marmalade
• mustard

Instructions

1. 1 Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
4. 4 In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.

By Ellen

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
• vanilla pudding mix
• fruit cocktail
• mandarin orange
• whipped topping

Instructions

1. 1 Mix undrained pineapple and pudding mix together in a bowl until smooth, about 2 minutes. Fold in fruit cocktail and oranges, then fold in whipped topping. Sprinkle coconut over top. Cover and refrigerate until chilled, at least 30 minutes.

By Tracy Saks

Ingredients

• ✓ coconut
• sweet potato
• brown sugar
• milk
• butter
• all-purpose flour
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 Boil the sweet potatoes in a large saucepan approximately 10 minutes, or until tender.
3. 3 In a large bowl, mix together the sweet potatoes, brown sugar, milk, butter and flour. Transfer the mixture to the baking dish. Sprinkle with pecans and coconut.
4. 4 Bake 30 minutes in the preheated oven.

By Sara

Ingredients

• ✓ coconut
• chicken breast
• coconut milk
• breadcrumb
• gingersnap cookie
• egg
• butter

Instructions

1. 1 Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
4. 4 Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

By katz

Ingredients

• ✓ coconut
• salt
• chicken
• lemon juice
• chile pepper

Instructions

1. 1 Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
2. 2 Bone, and finely chop cooked chicken pieces.
3. 3 In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.

By Joan Eidson

Ingredients

• ✓ coconut
• yogurt
• pineapple tidbits
• pineapple juice
• raisin
• honey
• carrot

Instructions

1. 1 Stir yogurt, pineapple, raisins, coconut, and honey together in a bowl; add carrots. Stir until ingredients are thoroughly combined. Refrigerate until chilled, about 30 minutes. Stir again before serving.

By Bibi

Ingredients

• ✓ coconut
• panko bread crumb
• bread crumb
• cayenne pepper
• thyme
• egg
• sriracha sauce
• chicken thigh

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
2. 2 Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.
3. 3 Whisk egg and sriracha sauce together in a separate bowl.
4. 4 Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.
5. 5 Bake in the preheated oven until browned and crisp, about 20 minutes.

By Sarai Gould

Ingredients

• ✓ coconut
• chicken
• lemon
• green onion
• red pepper flake
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
2. 2 Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

By CINNAMON_75

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
• flour
• creole seasoning
• tilapia fillet
• cornstarch
• egg substitute
• canola oil
• apricot jam
• brown mustard
• horseradish

Instructions

1. 1 Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
2. 2 Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

By Diane Horn Talts

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
• shrimp
• cornstarch
• salt
• cayenne pepper
• egg white

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
2. 2 Rinse shrimp; pat dry with paper towels.
3. 3 Combine cornstarch, salt, and cayenne pepper in a shallow bowl. Add coconut flakes to a separate shallow bowl. Beat egg whites in a third shallow bowl until foamy.
4. 4 Dredge 1 shrimp in cornstarch mixture; shake off excess. Dip into beaten egg whites. Left up so excess drips back into the bowl. Press into coconut to completely coat. Place coated shrimp, unstacked, on the prepared baking sheet. Repeat with remaining shrimp.
5. 5 Bake in the preheated oven until outsides bright pink, centers opaque and no longer transparent, and coconut is browned, 15 to 20 minutes, flipping shrimp halfway through.
6. 6 Enjoy!

By girlbob

Ingredients

• ✓ coconut
• sweet potato
• sugar
• egg
• butter
• vanilla extract
• brown sugar
• all-purpose flour
• pecan
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix mashed sweet potatoes, white sugar, eggs, 1/2 cup butter, vanilla, and flaked coconut together in a bowl. Transfer into a 2-quart casserole dish.
3. 3 With a fork, mix brown sugar, flour, pecans, and the remaining 1/3 cup of butter together. Sprinkle over sweet potato mixture. Bake in the preheated oven for 30 minutes.

By Helen

Ingredients

• ✓ coconut
• sweet potato
• white sugar
• egg
• butter
• milk
• vanilla extract
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray one 2 1/2 quart casserole dish with non-stick cooking spray.
2. 2 In a large bowl, combine the sweet potatoes, sugar, eggs, 1/4 cup butter, milk and vanilla. Pour into prepared casserole dish.
3. 3 Mix together the brown sugar, flour, margarine and coconut; sprinkle over casserole.
4. 4 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

By Cindy Carnes

Ingredients

• ✓ coconut
• yam
• egg
• butter
• white sugar
• milk
• vanilla extract
• pecan
• brown sugar
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk yams, eggs, 1/2 cup butter, white sugar, coconut, milk, and vanilla together in a bowl until smooth; pour into a 9x13-inch baking dish.
3. 3 Stir pecans, brown sugar, butter, and flour together in a separate bowl until crumbly; sprinkle over the yam mixture.
4. 4 Bake in preheated oven until the topping is slightly browned, about 30 minutes.

By Sandy Scott

Ingredients

• ✓ coconut
• sweet potato
• sugar
• butter
• milk
• egg
• cinnamon
• vanilla extract
• brown sugar
• pecan
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish.
3. 3 Mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling.
4. 4 Bake casserole in preheated oven until topping is golden brown, about 30 minutes.

By LARTRAINER

Ingredients

• ✓ coconut
• sweet potato
• sugar
• milk
• butter
• egg
• vanilla extract
• salt
• brown sugar
• all-purpose flour
• pecan
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
2. 2 Mix mashed sweet potatoes, white sugar, milk, butter, eggs, vanilla extract, and salt together; transfer potato mixture to the prepared baking dish.
3. 3 Mix brown sugar and flour for topping together in a large bowl. Add pecans, coconut, and butter; mix until well combined. Sprinkle over the casserole.
4. 4 Bake in the preheated oven until topping is golden brown, about 25 minutes.

By pcmomofsix

Ingredients

• ✓ coconut
• coconut oil
• onion
• garlic
• white rice
• curry powder
• cinnamon
• nutmeg
• cayenne pepper
• coconut milk
• chicken broth

Instructions

1. 1 Heat coconut oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until onion turns clear, 1 to 2 minutes. Add rice, curry powder, cinnamon, nutmeg, and cayenne pepper and stir constantly for 1 minute.
2. 2 Add coconut milk, chicken broth, and toasted coconut; bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 20 minutes.

By Kari

Ingredients

• ✓ coconut
• ✓ coconut
• ground beef
• cilantro
• egg
• lime juice
• worcestershire sauce
• cream of coconut
• soy sauce
• salt
• mayonnaise
• cream of coconut
• cilantro
• vegetable oil
• salt
• hamburger bun

Instructions

1. 1 Combine the beef, 1/2 cup coconut, cilantro, egg, lime juice, Worcestershire sauce, 1 tablespoon cream of coconut, soy sauce, and 1 1/2 teaspoons salt in a bowl until well mixed. Form into 4 patties, and set aside.
2. 2 Stir together the mayonnaise with 2 teaspoons of cream of coconut and 1 tablespoon of cilantro; set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 1 cup of coconut and 1/2 teaspoon salt. Cook and stir until the coconut has turned golden brown. Drain on a paper towel-lined plate and set aside.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. 4 Cook the burgers on the preheated grill to your desired degree of doneness, about 4 minutes per side for medium-well. Spread both cut sides of the hamburger buns with the cilantro mayonnaise. Place the cooked burgers on the bottom buns, sprinkle with the toasted coconut, and serve.

By The Messy Cook

Ingredients

• ✓ coconut
• egg noodle
• egg
• milk
• sugar
• vanilla extract
• butter

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
3. 3 Beat the eggs, milk, sugar, and vanilla extract together in a bowl. Stir in the noodles. Pour the noodle mixture in the prepared baking pan. Pour the melted butter over the noodles, then top with the coconut.
4. 4 Bake in the preheated oven until the noodles are set and the coconut is golden brown, about 1 hour.

By Traveling_Is_Love

Ingredients

• ✓ coconut
• sweet potato
• banana
• white sugar
• brown sugar
• pecan
• evaporated milk
• butter
• vanilla extract
• cinnamon
• nutmeg
• miniature marshmallow

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish.
2. 2 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
3. 3 In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well.
4. 4 Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.

By Debbie Rowe

Ingredients

• ✓ coconut
• all-purpose flour
• beer
• egg
• salt
• shrimp
• vegetable oil

Instructions

1. 1 Beat flour, beer, egg, and salt together in a bowl with an electric mixer on low speed until batter is smooth. Spread coconut flakes in a shallow dish.
2. 2 Dip shrimp into beer batter; lift up so excess batter drips back in the bowl. Press into coconut flakes until completely coated. Place shrimp, unstacked, onto a plate. Repeat with remaining shrimp.
3. 3 Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Lower about ⅓ shrimp carefully into the hot oil. Fry until golden brown, 2 to 3 minutes. Transfer to a wire rack set over paper towels to drain. Repeat with remaining shrimp.

By Amanda Chavez

Ingredients

• ✓ coconut
• butternut squash
• olive oil
• garam masala
• curry powder
• salt
• black pepper
• vegetable broth

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.
3. 3 Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.
4. 4 Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.

By Lupulus

Ingredients

• ✓ coconut
• milk
• white vinegar
• chicken breast tenderloin
• egg
• heavy cream
• salt
• black pepper
• almond flour
• all-purpose flour
• white sugar
• salt
• black pepper
• chili powder
• coconut oil

Instructions

1. 1 Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
2. 2 While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
3. 3 Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
4. 4 Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
5. 5 Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
6. 6 Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

By WMPROS

Ingredients

• ✓ coconut
• salmon fillet
• lime juice
• lemon juice
• panko
• dry bread crumb
• salt
• pepper
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place salmon fillets on a nonstick baking pan; brush juice on salmon.
3. 3 In a shallow dish, combine panko, coconut, salt, and pepper. Dredge each salmon fillet in panko mixture and return to the baking pan. Spread leftover crumbs on top of each salmon fillet. Coat with cooking spray.
4. 4 Bake in the preheated oven for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ coconut
• mayonnaise
• brown mustard
• bread crumb
• nut
• granulated sugar
• salt
• cayenne pepper
• whitefish fillet

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper.
3. 3 Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
4. 4 Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.

By Missybic

Ingredients

• ✓ coconut
• corn husk
• pineapple
• water
• sugar
• corn masa dough
• butter
• baking powder
• raisin

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
3. 3 Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
4. 4 Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

By EvaR