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The best coconut recipes - 379 recipes

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With an innovative combination of complementary flavors, this soup is also mineral-rich and alkaline-forming

  • 1 ripe avocado, peeled
  • 1 small clove garlic, chopped
  • 4 medium carrots, peeled and juiced
  • 4 cups (1 L) coconut milk
  • 2 tsp (10 mL) freshly squeezed lime juice
  • 1 tsp (5 mL) yellow curry paste
  • Small handful of fresh cilantro leaves, torn
  • Sea salt and freshly ground black pepper
  • 1/2 cup (125 mL) roasted cashews, coarsely chopped
4.3/5 (12 Votes)

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These make an excellent addition to a Thanksgiving gift basket, or a great desert for Thanksgiving or Christmas mea...

  • 1 cup peanut or almond butter
  • 1/2 cup raw honey
  • 1/2 cup unrefined coconut oil
  • 1 1/2 cups dry oats (not instant)
  • 1 cup shredded coconut
  • 1 cup chopped walnuts
  • 1/2 to 1 cup dried cranberries
  • 1 1/2 cups white chocolate chips
  • 1 tablespoon vanilla extract
4.3/5 (12 Votes)

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4.4/5 (8 Votes)

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6 - 1 1/3 c. servings Calories: 133 Fat: 6

  • 1 tablespoon olive oil $
  • 2 teaspoons fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 6 cups chopped stemmed curly kale
  • 1/2 cup diced peeled avocado
  • 1/4 cup toasted unsweetened flaked coconut
  • 1 ripe mango, peeled and diced $
3.8/5 (10 Votes)

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Combine flour, 1/2 cup brown sugar and butter until particles are fine; use low speed of mixer

  • 1 1/2 cups flour
  • 2 cups packed brown sugar
  • 1/2 cup butter or margarine
  • 3 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 1/2 cups flaked coconut
4.4/5 (8 Votes)

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Makes 4 servings Author says: These delicious low carb coconut flour Belgian waffles are very close to the real th...

  • 4 tablespoons melted butter
  • 6 eggs
  • 1/2 teaspoon stevia glycerite (Or 1 tsp sugar)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup coconut flour
4/5 (39 Votes)

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This pumpkin pudding is one I could eat year round! Using gelatin instead of eggs, the texture is firmer - and the ...

  • 1/4 cup filtered water
  • 1 2/3 cups organic coconut milk {full fat}
  • 1 2/3 cups organic pumpkin {not pie filling}
  • 1/4 cup organic pure maple syrup or raw honey {depending on which you prefer}
  • 1 tsp ground organic cinnamon
  • 1/4 tsp ground organic cloves
  • Separated thick cream from a chilled can of organic coconut milk
  • 1 TB organic pure maple syrup or raw honey
  • A healthy pinch or two of ground organic cinnamon
4.3/5 (13 Votes)

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Make these Samoan Coconut Rolls at home easily by starting with frozen rolls and making your own coconut sauce

  • 18 frozen dinner rolls
  • 1 (13.5-ounce) can coconut milk
  • Water
  • 1 cup sugar
  • 2 tablespoons cornstarch
4.3/5 (13 Votes)

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This summertime soup is a spicy, tangy blend of Thai red curry paste, coconut milk, tofu, and squash

  • 8 ounces extra-firm tofu, cut into 1/2-inch cubes
  • Sea salt, fine
  • 1 tablespoon red Thai curry paste, plus more if needed
  • 3 tablespoons extra-virgin coconut oil or extra-virgin olive oil, plus more for tofu croutons
  • 3 large shallots, chopped
  • 1 1/2 pounds yellow summer squash or zucchini, cut into 3/4-inch chunks
  • 12 ounces potatoes, unpeeled, cut into tiny cubes
  • 4 cloves garlic, chopped
  • 2 cups lightly flavored vegetable broth or water
  • 1 (14-ounce) can full-fat coconut milk
3.9/5 (10 Votes)

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The magic of this Christmas Coconut Cake is the cookies turn into a soft cake

  • 1 box Mr Christie's Chocolate Wafers (200 g)
  • 1 tub of Cool Whip (1 L)
  • 1 package sweetened flaked coconut (200 g)
4.4/5 (5 Votes)

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Whisk together 2 cups of coconut milk and the spices in a large bowl or pot

  • 1 cup pearled barley
  • 2 1/4 cups light coconut milk
  • 1/2 tsp. curry powder
  • 1/2 tsp. garam masala powder
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground cayenne pepper
  • 1/4 tsp. salt
  • 4 cardamom pods
  • 8-10 coriander seeds
  • pinch of allspice
  • 6 oz. cooked edamame beans
  • 1 cup chopped shitake mushrooms
3.8/5 (18 Votes)

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Set a 6-quart pot over medium-high heat and add the vegetable oil

  • 2 tablespoons vegetable oil
  • 1 cup small dice yellow onion
  • 1/2 cup small dice red bell pepper
  • 1/2 cup small dice celery
  • 1 pound callaloo or mustard greens, roughly chopped
  • 2 tablespoons minced shallots
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced green onion bottoms
  • 2 teaspoons minced garlic
  • 1 tablespoon lime zest
  • 4 cups shrimp stock or fish fumet
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 cups unsweetened coconut milk
  • 1/4 cup fresh lime juice
  • 1/2 Scotch bonnet pepper
  • 1 3/4 teaspoons salt
  • 3/4 pound medium shrimp, peeled and deveined
  • 3/4 pound red snapper fillet, cut into 1-inch pieces
  • 1/2 pound calamari, cut into 1/2-inch rings
  • 1/4 pound crabmeat, picked over for shells
  • 1 tablespoon plus 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh cilantro leaves
  • Cooked rice, for serving
4.1/5 (7 Votes)

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