Type what you have

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
• chicken breast
• lime
• ginger root
• coconut milk
• white sugar
• jasmine rice
• sesame oil
• honey

Instructions

1. 1 In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
2. 2 In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
3. 3 In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
4. 4 Serve hot with the coconut rice on the side.

By RuggerDucky

Ingredients

• ✓ coconut
• butter
• onion
• garlic
• ground beef
• tomato
• pea
• curry powder
• salt
• paprika
• chili powder
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, 3 to 5 minutes. Stir in beef; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat.
2. 2 Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.

By Fireman Bill

Ingredients

• ✓ coconut
• coconut milk
• garlic
• soy sauce
• lime juice
• chicken breast
• panko bread crumb
• salt
• black pepper
• all-purpose flour
• egg
• mayonnaise

Instructions

1. 1 Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
3. 3 Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
4. 4 Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
5. 5 Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

By Katie Augustitus

Ingredients

• ✓ coconut
• chicken breast
• potato
• onion
• garlic
• coconut milk
• chicken broth
• curry powder
• salt
• black pepper
• red bell pepper
• cornstarch
• raisin

Instructions

1. 1 Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
2. 2 Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.

By mikeyv

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