Type what you have

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
• 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
• 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
• 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
• 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
• basmati rice
• coconut oil
• butter
• lime
• coconut milk
• chicken broth
• salt
• black pepper

Instructions

1. 1 Rinse rice until the water runs clear; drain.
2. 2 Heat coconut oil and butter in a large skillet over medium-high heat. Add rice and coconut flakes; cook and stir for 3 to 4 minutes. Stir in lime juice, then add coconut milk, chicken broth, lime zest, and salt. Bring to a low boil.
3. 3 Reduce the heat to low, cover, and cook for 20 minutes. Remove from the heat and keep covered for 5 minutes. Fluff with a fork and season with pepper before serving.

By Karmabelle

Ingredients

• ✓ coconut
• cooking spray
• purple yam
• brown sugar
• butter
• vanilla extract
• salt
• cornstarch
• water

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray.
2. 2 Place one layer of yam slices in the prepared slow cooker and sprinkle with brown sugar until covered. Repeat layers until all yams are placed in slow cooker.
3. 3 Mix melted butter, vanilla extract, and salt together in a small bowl; pour over yams in the slow cooker.
4. 4 Cook until yams are soft when pricked with a fork, 4 hours on Low or 2 hours on High. Transfer yams to a serving dish.
5. 5 Pour juices from the slow cooker into a small saucepan and heat over medium-low until juices reach a soft boil.
6. 6 Stir together cornstarch and water in a small bowl until smooth; add to the juices in the saucepan and continue to boil, stirring constantly, until sauce has thickened. Pour sauce over yams and sprinkle with shredded coconut.

By Yoly

Ingredients

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

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and peel.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Mash sweet potatoes, 1/3 cup butter, and white sugar together in a bowl. Beat milk, eggs, and vanilla into sweet potato mixture using an electric mixer until smooth; pour 1/2 of the mixture into a 9x13-inch casserole dish.
4. 4 Make the topping: Mix brown sugar, coconut, pecans, and flour together in a bowl; stir in 3 tablespoons melted butter until evenly coated. Sprinkle 1/2 of the topping over sweet potato mixture in the baking dish. Pour remaining sweet potato mixture over topping and sprinkle with remaining topping.
5. 5 Bake in the preheated oven until cooked through and topping is lightly browned, about 1 hour.

By bakerbaker

Ingredients

• ✓ coconut
• sweet potato
• white sugar
• marshmallow
• margarine
• evaporated milk
• egg
• nutmeg
• cinnamon
• cornflake cereal
• pecan
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Place sweet potatoes in a large bowl; stir in sugar, marshmallows, ¾ cup margarine, evaporated milk, coconut, eggs, nutmeg, and cinnamon to combine. Transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until sweet potatoes are tender, 20 minutes; leave oven on.
4. 4 Meanwhile, combine crushed cornflakes, pecans, remaining ¾ cup margarine, and brown sugar; spread over baked casserole.
5. 5 Return casserole to the preheated oven; bake 10 minutes more.

By DThomRN2

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat sweet potatoes, white sugar, pineapple, coconut, 1/2 cup melted butter, milk, eggs, and vanilla extract together in a large bowl until smooth; pour into the prepared pan and set aside. Combine brown sugar, pecans, flour, and 1/3 cup melted butter in a separate bowl; sprinkle over sweet potato mixture.
3. 3 Bake in the preheated oven until casserole is bubbly and topping is browned, about 30 minutes.

By Teri Head

Ingredients

• ✓ coconut
• all-purpose flour
• black pepper
• egg
• panko bread crumb
• shrimp
• cooking spray
• kosher salt
• honey
• lime juice
• serrano chile
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish.
3. 3 Working one at a time, dredge shrimp in flour mixture; shake off excess. Dip floured shrimp in egg; allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place shrimp on a plate. Coat shrimp well with cooking spray.
4. 4 Preheat the air fryer to 400 degrees F (200 degrees C). Place 1/2 of the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp.
5. 5 Meanwhile, whisk together honey, lime juice, and serrano chile in a small bowl.
6. 6 Sprinkle fried shrimp with cilantro and serve with honey-lime dip.

By SUSUMILLER

Ingredients

• ✓ coconut
• sweet potato
• white sugar
• corn syrup
• milk
• butter
• egg
• nutmeg
• cinnamon
• salt
• pecan
• raisin

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 2-quart casserole dish.
2. 2 Mix together the sweet potato, sugar, light corn syrup, milk, melted butter, beaten eggs, ground nutmeg, ground cinnamon, salt, coconut, chopped pecans, and raisins in a large mixing bowl; spoon the mixture into the prepared dish.
3. 3 Bake in the preheated oven until the top is golden brown and the pudding is set, about 90 minutes.

By KR

Ingredients

• ✓ coconut
• parchment paper
• shrimp
• all-purpose flour
• garlic powder
• salt
• egg
• panko bread crumb
• olive oil
• cooking oil
• sweet chili sauce
• apricot preserves

Instructions

1. 1 Line a baking sheet with Reynolds Parchment Paper. Set aside.
2. 2 Rinse shrimp in cold water and pat dry with paper towels. Set aside.
3. 3 Set up 3 shallow bowls. Stir together flour, garlic powder, and salt in the first bowl until well combined. Lightly beat eggs with a fork in the second bowl until smooth. Combine coconut flakes and panko bread crumbs in the third bowl.
4. 4 Dredge shrimp in flour mixture, then dip in beaten egg, allowing excess to drip back into the bowl. Press into coconut mixture using your hands to coat evenly. Transfer to the prepared baking sheet and repeat with remaining shrimp.
5. 5 Place a large nonstick pan over medium heat and add enough oil to generously cover the bottom. Add shrimp to hot oil in batches and cook undisturbed for 2 to 3 minutes. Flip and cook until golden brown on the other side and shrimp is firm and pink, about 2 minutes more. Do not overcrowd the pan.
6. 6 Make sauce: Stir together sweet chili sauce and apricot preserves in a small bowl until well combined. Serve with coconut shrimp.

By Reynolds KitchensR

Ingredients

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

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
2. 2 Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and measure 3 cups sweet potatoes; transfer back into the pot. Reserve remaining sweet potatoes for another use.
3. 3 Mix white sugar, milk, eggs, cubed butter, and vanilla extract into sweet potatoes using an electric mixer until completely smooth. Pour mixture into the prepared dish.
4. 4 Combine pecans, coconut, brown sugar, flour, and melted butter in a bowl until evenly mixed and crumbly; sprinkle evenly over sweet potato mixture.
5. 5 Bake in the preheated oven until topping is browned, 20 to 30 minutes.

By lvscoffee7

Ingredients

• ✓ coconut
• cream of chicken soup
• chicken breast
• milk
• rice
• chow mein noodle
• pineapple tidbit
• cheddar cheese
• celery
• green bell pepper
• green onion
• almond
• soy sauce

Instructions

1. 1 Mix chicken soup and chicken together in a saucepan; stir in enough milk to make a gravy-like consistency. Cook and stir chicken sauce over medium heat until smooth and heated through, 5 to 10 minutes.
2. 2 Spoon 1/2 cup rice onto each of 8 plates. Layer each serving of rice with chow mein noodles, chicken mixture, pineapple, Cheddar cheese, celery, green peppers, green onions, coconut, almonds, and a drizzle of soy sauce, respectively.

By Maria Tedjamulia

Ingredients

• ✓ coconut
• coconut milk
• pineapple juice
• brown sugar
• soy sauce
• sriracha sauce
• ginger
• chicken breast
• egg
• panko bread crumb
• salt
• black pepper
• cooking spray

Instructions

1. 1 Place coconut milk, pineapple juice, brown sugar, soy sauce, Sriracha sauce, and ginger in a medium sized bowl and whisk to combine. Add chicken strips and toss to coat. Cover with plastic wrap and refrigerate 2 hours or overnight.
2. 2 Preheat an air fryer to 375 degrees F (190 degrees C).
3. 3 Whisk eggs in a bowl. Combine shredded coconut, panko, salt, and pepper in a separate bowl.
4. 4 Remove chicken strips from the marinade and shake off excess. Discard the remaining marinade. Dip chicken strips in beaten egg, then in coconut-panko mixture, then again in egg mixture, and again in coconut-panko mixture, double dipping and double coating each strip.
5. 5 Spray the air fryer basket with cooking spray.
6. 6 Place breaded chicken strips in the air fryer basket, making sure they are not touching; work in batches if necessary.
7. 7 Cook for 6 minutes, flip strips, and continue cooking until lightly browned and toasted, 4 to 6 minutes more.

By Yoly

Ingredients

• ✓ coconut
• macadamia nut
• bread crumb
• mahi mahi
• butter
• shallot
• chicken stock
• pineapple
• papaya
• mango
• habanero pepper
• salt
• pepper
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
3. 3 Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
4. 4 Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
5. 5 Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

By Chef David Highlander

Ingredients

• ✓ coconut
• pineapple tidbit
• mango
• green onion
• red bell pepper
• cilantro
• red wine vinegar
• salt
• foil
• butter
• salt
• cayenne pepper
• fish fillet
• pecan
• bread crumb

Instructions

1. 1 Combine pineapple, mango, green onions, bell pepper, cilantro, red wine vinegar, and ¼ teaspoon salt in a bowl; chill until ready to serve.
2. 2 Preheat the oven to 400 degrees F (205 degrees C). Line a 15 ½x10 ½x1-inch baking sheet with nonstick foil (with the dull, nonstick, side that will touch food up); set aside.
3. 3 Combine butter, ½ teaspoon salt, and cayenne pepper in a large bowl. Add fish; toss to coat.
4. 4 Combine pecans, coconut, and bread crumbs in a bowl; spread onto a sheet of wax paper. Press fish into pecan mixture, turning to evenly coat; press in additional pecan mixture as necessary. Place fish in a single layer on the prepared baking sheet.
5. 5 Bake in the preheated oven just until fish is opaque throughout, 15 to 20 minutes. Serve with salsa.

By Reynolds KitchensR

Ingredients

• ✓ coconut
• olive oil
• chicken breast
• chicken broth
• cream of mushroom soup
• basil
• parsley
• rice
• pineapple
• green bell pepper
• cheddar cheese
• tomato
• chow mein noodle
• almond
• green onion

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, 5 to 7 minutes. Add chicken broth; simmer until slightly reduced, about 5 minutes. Mix cream of mushroom soup, basil, and parsley into chicken mixture until smooth; cook until warmed, about 5 minutes. Transfer chicken sauce to a small bowl.
2. 2 Spread cooked rice onto a serving platter; top with chicken sauce. Layer pineapple, green bell pepper, Cheddar cheese, tomatoes, chow mein noodles, almonds, green onions, and coconut, respectively, onto chicken sauce.

By J

Ingredients

• ✓ coconut
• pineapple juice
• orange juice
• olive oil
• salt
• pepper
• shrimp
• olive oil
• salt
• pepper
• baby spinach
• mango
• macadamia nut
• banana chip
• goat cheese

Instructions

1. 1 Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
2. 2 Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
3. 3 To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

By MISSYLYNMITZ

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
• 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
• 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