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what are some good ideas for coconut recipes? Not just in desserts, but also as an entree. Any ideas would be appreciated greatly. Thanks.

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  1. Coconut shrimp. Carribean stuff.

    5 Replies
    1. re: scuzzo

      Coconut rolls to serve with above.

      1. re: scuzzo

        I just remembered, coconut breaded deep fried bananas are really good too, although sort of dessert-ish.

        1. re: coll

          Gosh I was thinking about breading small peeled sweet potatoes, rolling them in egg wash, coconut and bread crumbs and deep frying. Maybe add a sprinkle of cinnamon sugar after. Love sweet potatoes and coconut.

          But this fried bananasdish sounds terrific with coconut too! Got a recipe? Or instructions?

          1. re: chef chicklet

            Just bread them like you would shrimp or chicken and deep fry. Great served with ice cream. I use a pre-made coconut breading and pre-dip so I haven't developed a special recipe yet (but when it runs out I'll look here for ideas!) The sweet potatoes sound great, I'd think you'd have to par boil them first?

            1. re: coll

              Thank you we love this combo. I want to try this. Ice cream seaon is right aroung the corner, and I 'm getting my machine out today and dusting it off..

              Yes or slice thin enough to quick like you would tempura..

      2. Coconut flavor? Coconut milk? Coconut meat? Thai and some Indian curies make lovely use of coconut milk. Coconut meat certainly begs for Macaroons!

        Alton Brown has a coconut layer cake that calls for a whole fresh coconut.

        1. Tom gai soup, coconut rice, vegetable pulav (often called pulao)... there are literally thousands of savoury recipes with coconut (milk, cream or flesh) out there.

          1. Mole Blanco... a mole sauce made from coconut, white chocolate, guero chiles, tomatillos, onions, garlic, bolillos, almonds, pine nuts etc.,

            Colima Style Camarones a la Diabla... a sauce made with coconut, butter, garlic, shrimp juices & piquin chiles... served with pan seared shrimp.

            Shrimp, Crab & Lobster ceviche with coconut chunks served in a hollowed out Green Coconut shell

            1 Reply
            1. re: Eat_Nopal

              Eat Nopal - Do you have a recipe for Mole Blanco that you could post? I've abandoned my Mexican cookbooks and pretty much turn to your recipes these days. Muchas gracias por todo!

            2. what do folks do w/ young coconut that seems to be getting raves on the health food circuit?
              And what gives w/ coconut oil? (I seem to recall that tropical oils were a no-no)

              2 Replies
              1. re: NYchowcook

                IIRC it's palm oil that's the no-no. but I'm often wrong.

                1. re: hill food

                  It's tropical oils that have been hydorgenated that are the no-no. Natural coconut and palm have no transfats and are healthy if caloric.

              2. Coconut Crusted Chicken Tenders or Cutlets... use a breading of panko combined w/ shredded cococnut, and batter and bread, then bake or panfry as you prefer.

                Add it to a chicken salad recipe w/ mayo, chopped pineapple, chopped almonds, celery, and shredded coconut.

                And one sweet suggestion, add it to Oatmeal Raisin Cookies or to White Chocolate (Macadamia optional, but none for me) Cookies... adds a nice flavor and toothsomeness to the dough.

                7 Replies
                1. re: Emme

                  The crusted cutlets sounds good. Will dessicated coconut shreds work, or are you using fresh coconut or sweetened baking coconut? I only have the one on hand...

                  1. re: saltwater

                    which do you have? either would work really. they're really so good and unique. the combo of the texture, the sweet, the savory, etc. try em!

                    and to mrsjenpeters below, they really don't need much dipping sauce. i might think a mayo-y sauce would be good. b/c i have a ketchup tooth, i'd likely add ketchup, but prolly wouldn't serve that to others. the coconut is sweet enough, but what i'd suggest is making them first, tasting them alone, and then seeing what you'd like to dip in... a bit of moisture in a dip is probably to most people's taste. maybe something with a chop of chives in it.

                    1. re: Emme

                      I have the dessicated stuff. That toasts so well, even in a dry skillet. I'm going to try this next time I make cutlets. (That might not be soon, as I have a white meat tolerater to contend with).

                      1. re: saltwater

                        cut up white chicken breasts into strips/tenders... that is most often what i do!

                        1. re: Emme

                          Ah! More like nuggets that way. Plus no pounding needed.

                          1. re: Emme

                            Emme, I finally tried it a few weeks ago, but forgot to report back. I made strips and they worked well. It made the same amount of meat go further because of the extra breading. I baked them, but I think I'll panfry them next time to get more browning, either that or I'll toast the coating first, and then bake. I had put some seasoning into the egg wash part of the breading process, and that was delicious.

                    2. re: Emme

                      the Coconut Crusted Chicken Tenders or Cutlets intrigue me... what kind of dipping sauces would you do with this? lime-wasabi mayo/crema? something thai or curry inspired perhaps?

                    3. I made this using coconut milk last night. It was pretty good.


                      1. Anything Thai. I often use a combination of lite coconut milk, shredded coconut, and broth as a poaching liquid for fish (or chicken) and you could give it a Thai or Caribbean flavor depending on the spices. If you don't have coconut milk just use broth or regular milk. Also there are many Indian dishes that use coconut. You could also roast sweet potatoes or butternut squash and mash with coconut.

                        1. Here's a recipe that I'm really fond of. All quantities are eyeballed and depend on my mood.

                          Make a spice paste in a food processor with:
                          6-8 dried red chiles soaked in water for 10 minutes to soften
                          2 chopped scallions
                          an inch or so of chopped galangal
                          2 stems lemongrass, white part. I usually chop this & the galangal in a coffee grinder
                          3 or 4 garlic cloves

                          Heat a couple tablespoons vegetable oil in a wok or large skillet
                          Add the spice paste along with:
                          1 broken cinnamon stick
                          3 or 4 cloves
                          4 -6 star anise
                          2 cardamom pods, smashed with the flat of a knife
                          Stir fry for five minutes.

                          Turn heat to high, then add 2-3 lbs. beef cut into cubes. Any cut will work -- round steak is good, tenderloin amazing. You may have to do it in batches. Brown the beef.

                          Stir in:
                          2 cups coconut milk
                          1 tbsp. tamarind concentrate (I always start the tamarind soaking before I start cooking)

                          Reduce heat to very low and simmer for a half hour, stirring occasionally.

                          While that is cooking, break the coconut open with a hammer or mallet and catch the coconut water in a bowl. Pour into a glass and drink it while cooking.

                          Using a sharp knife, cut the meat away from the shell. You might have to break larger pieces with the hammer again. Once that's done, run the meat through the grater blade of the food processor.

                          Add the grated coconut meat to the beef/spice mixture along with:
                          3 shredded kaffir lime leaves
                          4 curry leaves
                          1 tsp palm or brown sugar

                          Simmer for another 30 minutes to an hour, until the liquid has evaporated and the whole thing is nice thick consistency. Use a spoon to find the whole spices and remove before serving.

                          1. my sri lankan MIL gave me one of these as a gift:

                            it works in a jiffy! ask for one in indian food shops....

                            1 Reply
                            1. Fresh coconut milk. Cook spit peas till just getting soft. Then add to raw rice and use half coconut milk and half water to cook up. Sounds simple, but I have this on my last meal list.

                              4 Replies
                              1. re: torty

                                Making fresh coconut milk is not for the fainthearted.

                                1. re: JonParker

                                  Actually, once I got down the cracking open, it was just a matter of prying the meat out- kind of pry it with a butter knife and it pops right out. Then pop in blender with warm water, massage, strain, repeat till you have all the flavor out. With a little practice, I think the process was no more than a 20 minute turn around. OF course I have not done it in years and truthfully reach for the can. Only fresh coconut I have tangles with recently is young coconut that you get ice cold with a straw from street vendors.

                                  1. re: torty

                                    I think I used a similar method to yours the once or twice that I did it myself, and the flavor definitely beats the canned stuff. Like curry paste, making your own is great when you have the time and willingness to work at it, but for everyday cooking the canned is a lot more convenient.

                                    I don't cook much with coconut or coconut milk anymore. I used both a lot for several months until I bothered to look up nutritional info on them. They have an insane amount of calories and saturated fat. I'd be better off on a burger and chicken wing diet.

                                    1. re: JonParker

                                      I understand that coconut milk has alot of fat, but I use it sparingly to give a unique flavor. Maybe a quarter cup in a big pot of soup makes a big difference in taste and satisfaction. Never tried to freeze the fresh stuff, but I can report that the canned stuff freezes well. I shake the can to try to distribute the fat, use what I need and freeze the rest in portion sized jars.

                              2. I just made a batch of Banana Carob Coconut Almond Muffin from the recipe in ExtraVeganZa cookbook.

                                1. Various curry combination with curry - my mother used to make one with leftover lamb, onions, coconut that this thread just reminded me of!

                                  1. One of my favorites is from the The Peter Max New Age Organic Vegetarian Cookbook by Peter Max and Ronwen Vasthala Proust (1971). It's classified as dessert, but it's definitely good for breakfast or brunch. Serve it with rice or for true decadence, croissants.

                                    Baked Bananas and Coconut

                                    6 firm ripe bananas
                                    1/4 cup of orange juice
                                    1/2 cup light-brown sugar
                                    1 C grated coconut (fresh or unsweetened dry)
                                    1/2 cup slivered blanched almonds
                                    1 teaspoon ground cardamom
                                    1/4 cup melted butter

                                    Preheat oven to 400 F. Peel bananas and arrange them in a buttered baking dish. Pour orange juice over them and sprinkle the sugar, coconut, almonds, and cardamom over all. Then pour butter over them. Bake uncovered 25 minutes. Serve warm. Yield 6 servings.

                                    1 Reply
                                    1. re: shindiganna

                                      Oooh, that sounds good! I'm placing that in a file to try.

                                    2. Cooked a good pork chop with unsweetened coconut and panko...breaded in cornstarch and sugar, then coconut milk then a 50/50 mix of coconut and panko.

                                      made a sauce with jalapeno and coconut milk, with some fresh ginger and cilantro stems, a few other things in there some garlic, and such, and then reduced, and then let set to room temp then hit it with the stick blender.

                                      got the recipe (for the pork) from "Cuisine at Home"
                                      here is a picture.


                                      the blurb from my bog

                                      as Laurie would describe...in her Top Chef commentary....
                                      "Brazilian coconut encrusted pork on top of a bed of rice accompanied by black bean, tomato, mandarin orange, poblano pepper. Sauce is a jalapeno coconut and cilantro ginger emulsion."

                                      1 Reply
                                      1. Extending the Table cookbook written by the Mennonite Central Committee has a fabulous recipe for Anthill Cake (or in Portuguese Bolo Formigeiro). It is a recipe from Brazil, has grated coconut and grated chocolate and coconut milk. It is delicious Very rich! So a little goes a long way.

                                        4 Replies
                                        1. re: sarah galvin

                                          that reminds me of this brazilian shrimp stew

                                          google brazilian shrimp and coconut stew or seafood, and you'l get the many related recipes with dende, ginger, tomato --- all just variations. all good!

                                          1. re: sarah galvin

                                            Do you know what is the Mennonite connection with Brazil? In central Chihuahua... the Menonite is well known for killer Apple Pies / Tarts.

                                            1. re: Eat_Nopal

                                              I've wondered about the Menonite connection in Guatemala, where there's a terrific Menonite bakery in Quetzaltenango (on the way from Chihuahua to Brazil?).

                                          2. I put shredded coconut in various curries, lamb and shrimp curry come to mind first.

                                            1. In Andrea Nguyen's cookbook, Into the Vietnamese Kitchen, is a recipe for corn and coconut fritters. These are not a dessert but a delicious side dish. The first time I made them my DH and I devoured the whole batch like pigs. The recipe uses coconut cream taken from the top of an unshaken can of coconut milk. I just bought some fresh corn yesterday to make up a batch. I get to craving them.

                                              1. Another coconut-banana idea....large pearl tapioca pudding substituting coconut milk for dairy milk, leave out the eggs & vanilla, up the salt a bit. Chill and top with sweet macapuno strings ("gelatinous mutant coconut") and sliced bananas.

                                                1. coconut samosas rock hard
                                                  ( as opposed to rock hard coconut samosas, which don't sound so good)

                                                  1. not a recipe, but a tool. i used this on fresh, young coconut to scoop out the flesh. a joy to use. not so sure would work on an older nut!

                                                    http://www.amazon.com/Progressive-GT-... (it is the largest, orange one).