Discover the versatility of desiccated coconut with these 20 delicious recipes that will satisfy both sweet and savory cravings. From classic treats like Coconut Macaroons with Chocolate Drizzle to innovative dishes like Coconut-Crusted Chicken Tenders, there’s something for everyone in this collection.
Whether you’re a fan of baked goods, snacks, or main courses, desiccated coconut is an ingredient that can elevate your cooking game. With its subtle tropical flavor and versatility in both sweet and savory recipes, it’s no wonder why many bakers and cooks swear by its inclusion in their favorite dishes.
In this article, we’ll dive into the world of desiccated coconut recipes, exploring everything from classic desserts like Coconut Cake to savory main courses like Coconut-Crusted Fish Fillets. Whether you’re a seasoned chef or just starting out in the kitchen, these 20 recipes are sure to inspire your next culinary adventure.
Coconut Macaroons with Chocolate Drizzle
These chewy coconut macaroons are elevated by a rich and creamy chocolate drizzle, making them the perfect treat for any occasion.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 3 large egg whites
– 1/2 cup confectioners’ sugar
– 1 cup semisweet chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and vanilla extract.
3. In a separate bowl, whip egg whites until stiff peaks form. Gradually add confectioners’ sugar and whip until smooth.
4. Fold egg mixture into coconut mixture until well combined.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
6. Bake for 18-20 minutes or until lightly golden brown.
7. Melt chocolate chips in a double boiler or microwave-safe bowl. Drizzle over cooled macaroons.
Cooking Time: 18-20 minutes
Enjoy your delicious Coconut Macaroons with Chocolate Drizzle!
Desiccated Coconut Pancakes with Maple Syrup
These pancakes are a delightful twist on traditional breakfast treats, featuring the unique flavor and texture of desiccated coconut. Perfect for a weekend brunch or special occasion.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsweetened shredded coconut (desiccated)
– 2 tablespoons melted butter, cooled slightly
– Maple syrup, for serving
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, and salt.
3. In a separate bowl, whisk together milk, egg, and coconut.
4. Add the melted butter to the wet ingredients and stir until combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
6. Drop 1/4 cupfuls of batter onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
9. Serve warm with a drizzle of maple syrup.
Cooking Time: 4-6 minutes per batch
Toasted Coconut Granola Bars
Start your day with a sweet and satisfying snack by making these toasted coconut granola bars at home.
Ingredients:
– 2 cups rolled oats
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/4 cup honey
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup chopped toasted coconut flakes
– 1/2 cup chocolate chips (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together oats, flour, and brown sugar.
3. In a large bowl, combine honey, melted coconut oil, vanilla extract, and salt. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in toasted coconut flakes.
5. Press mixture into prepared baking dish. If using chocolate chips, sprinkle on top.
6. Bake for 20-25 minutes or until lightly golden brown.
7. Let cool completely before cutting into bars.
Cooking Time: 20-25 minutes
Coconut-Crusted Chicken Tenders
A tropical twist on classic chicken tenders, these coconut-crusted bites are perfect for a quick and flavorful snack or meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 1 cup panko breadcrumbs
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs and unsweetened shredded coconut.
3. In a separate dish, whisk together olive oil, salt, black pepper, and paprika.
4. Dip each chicken strip into the wet mixture, then coat in the coconut-panko mixture, pressing gently to adhere.
5. Place coated tenders on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until cooked through.
Cooking Time: 15-20 minutes
Homemade Coconut Ice Cream
A refreshing twist on classic ice cream, this homemade coconut version is a perfect treat for warm weather or any time you crave something light and creamy.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/4 teaspoon vanilla extract
Instructions:
1. In a blender, combine coconut milk, sugar, and salt. Blend until smooth.
2. Add vanilla extract and blend until combined.
3. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once the ice cream is almost fully set (about 5-7 minutes), transfer it to an airtight container and place in freezer to harden for at least 2 hours.
Cooking Time: 10-15 minutes (churning time) + 2 hours (hardening time)
Coconut and Almond Energy Balls
Revive your energy levels with these deliciously healthy bites, packed with the nourishing goodness of coconut and almonds.
Ingredients:
– 2 cups rolled oats
– 1 cup unsweetened shredded coconut
– 1/2 cup creamy almond butter
– 1/4 cup honey
– 1/4 cup chopped almonds
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine the oats and shredded coconut.
2. In a separate bowl, mix together the almond butter and honey until smooth.
3. Add the chopped almonds to the almond butter mixture and stir well.
4. Combine the wet and dry ingredients, stirring until a dough forms.
5. Use your hands to shape the dough into small balls, about 1 inch in diameter.
6. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
7. Store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: None! These bite-sized treats are ready to go straight from the fridge.
Pina Colada Coconut Cake
Transport yourself to a tropical paradise with this moist and flavorful Pina Colada Coconut Cake, infused with the sweetness of pineapple and the creaminess of coconut.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup pineapple juice
– 1 cup crushed pineapple
– 1/2 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and coconut.
3. In a large bowl, combine butter, milk, eggs, and vanilla extract. Stir until smooth.
4. Add pineapple juice and crushed pineapple to the wet ingredients; stir until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Desiccated Coconut Cookies with White Chocolate Chips
These chewy cookies are infused with the sweet and nutty flavor of desiccated coconut, perfectly balanced by the creamy richness of white chocolate chips.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 2 cups all-purpose flour
– 1 cup desiccated coconut
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs one at a time, followed by flour, coconut, baking powder, and salt.
4. Stir in white chocolate chips.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-14 minutes or until lightly golden.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-14 minutes
Coconut-Crusted Fish Fillets
A tropical twist on a classic dish, this recipe combines the flaky goodness of fish fillets with the rich flavor and satisfying crunch of coconut crust.
Ingredients:
– 4 fish fillets (white or cod work well)
– 1 cup shredded coconut
– 1/2 cup panko breadcrumbs
– 2 tablespoons unsalted butter, melted
– 1 teaspoon grated lime zest
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together shredded coconut, panko breadcrumbs, and melted butter.
3. Season fish fillets with salt and pepper.
4. Coat each fillet in the coconut mixture, pressing gently to adhere.
5. Place coated fillets on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until cooked through.
7. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 12-15 minutes
Tropical Coconut Smoothie Bowl
Escape to a tropical paradise with this creamy and refreshing smoothie bowl, featuring the sweet flavors of coconut and pineapple.
Ingredients:
– 1 cup frozen pineapple chunks
– 1/2 cup unsweetened coconut milk
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Ice cubes (as needed)
– Toppings: sliced fresh pineapple, toasted coconut flakes, chopped macadamia nuts
Instructions:
1. In a blender, combine pineapple chunks, coconut milk, Greek yogurt, honey, and vanilla extract.
2. Blend on high speed until smooth and creamy, adding ice cubes as needed to achieve desired thickness.
3. Pour the smoothie into a bowl.
4. Top with sliced fresh pineapple, toasted coconut flakes, and chopped macadamia nuts.
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Coconut and Lime Cheesecake
Brighten up your dessert game with this refreshing Coconut and Lime Cheesecake, combining the sweetness of coconut and lime zest in a creamy cheesecake.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 16 oz cream cheese, softened
– 3 large eggs
– 1/2 cup granulated sugar
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon vanilla extract
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Prepare the crust by mixing crumbs, sugar, and coconut in a bowl.
2. Press the mixture into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add eggs one at a time, followed by sugar, lime juice, and vanilla extract.
4. Pour the cheesecake batter into the prepared pan over the crust.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Let it cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Desiccated Coconut Bread Pudding
A moist and flavorful pudding infused with the sweetness of desiccated coconut, perfect for a warm dessert on a chilly day.
Ingredients:
– 2 cups stale bread, cut into 1-inch cubes
– 1 cup desiccated coconut
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine bread, desiccated coconut, and sugar.
3. Pour in the melted butter, eggs, and vanilla extract. Mix until well combined.
4. Pour mixture into a 9×13-inch baking dish and sprinkle with salt.
5. Bake for 35-40 minutes or until puffed and lightly golden brown.
6. Remove from oven and let cool before serving.
Cooking Time: 35-40 minutes
Coconut and Cashew Brittle
A sweet and salty treat that combines the richness of coconut with the crunch of cashews.
Ingredients:
– 1 cup light brown sugar
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tablespoon unsweetened shredded coconut
– 1/2 cup chopped cashews
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine brown sugar, granulated sugar, and water. Bring to a boil over medium heat, stirring occasionally.
3. Remove from heat and stir in coconut, cashews, vanilla extract, and salt until well combined.
4. Pour mixture onto prepared baking sheet and spread evenly.
5. Bake for 20-25 minutes or until golden brown and set.
6. Remove from oven and let cool completely before breaking into pieces.
Cooking Time: 20-25 minutes
Toasted Coconut Yogurt Parfait
Elevate your breakfast or snack game with this creamy and crunchy treat! Layers of toasted coconut flakes, yogurt, and fresh fruit create a delightful combination.
Ingredients:
• 1 cup plain Greek yogurt
• 2 tablespoons unsweetened shredded coconut
• 1 tablespoon honey
• 1/4 teaspoon vanilla extract
• 1 cup mixed berries (such as blueberries, strawberries, raspberries)
• 1 tablespoon chopped fresh mint leaves (optional)
Instructions:
1. Preheat your oven to 350°F (180°C). Spread the shredded coconut on a baking sheet and toast for 5-7 minutes, or until lightly browned.
2. In a small bowl, whisk together the honey and vanilla extract.
3. Spoon the yogurt into a parfait glass or a tall clear cup.
4. Drizzle the honey-vanilla mixture over the yogurt.
5. Top with toasted coconut flakes, mixed berries, and chopped fresh mint leaves (if using).
6. Repeat the layers one more time, finishing with a dollop of yogurt on top.
Cooking Time: 10-12 minutes
Coconut and Banana Muffins
Moist and flavorful muffins infused with the sweetness of bananas and the creaminess of coconut.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 large ripe bananas, mashed
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, combine mashed bananas, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in unsweetened shredded coconut.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Desiccated Coconut Rice Pudding
Coconut lovers, rejoice! This creamy pudding is a delightful twist on traditional rice pudding, infused with the rich flavor of desiccated coconut.
Ingredients:
– 1 cup cooked white rice
– 2 cups milk (whole, low-fat or nonfat)
– 1/4 cup granulated sugar
– 1/4 cup unsweetened shredded coconut (desiccated)
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine cooked rice, milk, sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 18-20 minutes or until the pudding thickens.
4. Stir in desiccated coconut and vanilla extract.
5. Remove from heat and let cool to room temperature.
6. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
Cooking Time: 20 minutes
Coconut-Crusted Shrimp with Sweet Chili Sauce
Elevate your shrimp game with this tropical twist, featuring a crispy coconut crust and a sweet and spicy sauce.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 1/2 cup shredded coconut
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Sweet Chili Sauce (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs and shredded coconut.
3. Dip each shrimp into olive oil, then coat in the coconut-panko mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper. Drizzle with garlic, soy sauce, honey, and ginger.
5. Bake for 8-10 minutes or until golden brown.
6. Serve immediately with Sweet Chili Sauce (recipe below).
Sweet Chili Sauce:
– 1 cup ketchup
– 1/4 cup chili flakes
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 teaspoon grated ginger
Mix all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes before serving.
Coconut and Dark Chocolate Truffles
Rich and decadent truffles infused with the tropical flavors of coconut and dark chocolate.
Ingredients:
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 1/2 cup (120ml) heavy cream
– 1 tablespoon unsalted butter, softened
– 1 teaspoon vanilla extract
– 1/4 cup shredded coconut
– Pinch of salt
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate chips.
2. Remove from heat and stir in the heavy cream, butter, and vanilla extract until smooth.
3. Fold in the shredded coconut and salt.
4. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up.
5. Use a small cookie scoop or spoon to form the truffle mixture into balls, about 1 inch (2.5 cm) in diameter.
6. Place the truffles on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes.
7. Serve chilled.
Cooking Time: None required! Simply refrigerate until firm.
Desiccated Coconut Pancake Syrup
Elevate your pancake game with this sweet and creamy syrup, featuring the rich flavor of desiccated coconut.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 1/4 cup unsweetened desiccated coconut
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine sugar, corn syrup, and water.
2. Place the saucepan over medium heat and stir until the sugar has dissolved.
3. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
4. Remove from heat and stir in desiccated coconut, butter, and vanilla extract.
5. Let the syrup cool slightly before transferring it to an airtight container.
Cooking Time: 10-12 minutes
Tips:
– Use fresh desiccated coconut for the best flavor.
– This syrup is perfect for topping pancakes, waffles, or French toast. You can also use it as a dip for fruit or graham crackers!
Coconut and Cardamom Ladoo
A classic Indian sweet treat, Coconut and Cardamom Ladoo is a delightful combination of rich coconut and warm cardamom flavors. These bite-sized treats are perfect for special occasions or as a sweet indulgence any time.
Ingredients:
– 1 cup grated coconut
– 1/2 cup gram flour (chickpea flour)
– 1/4 cup ghee (clarified butter)
– 1/4 teaspoon ground cardamom
– 1 tablespoon rose water (optional)
– Pinch of salt
Instructions:
1. Combine the grated coconut, gram flour, and salt in a bowl.
2. Add the ghee and mix until the mixture forms a smooth dough.
3. Knead the dough for 5-7 minutes until it becomes pliable.
4. Divide the dough into small portions and shape each portion into a ball.
5. Flatten each ball slightly and press a cardamom powder-studded mark in the center of each ladoo (ball).
6. Repeat the process with the remaining dough and serve.
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in the delicious world of desiccated coconut! From sweet treats like Coconut Macaroons with Chocolate Drizzle and Pina Colada Coconut Cake, to savory dishes like Coconut-Crusted Chicken Tenders and Coconut-Crusted Fish Fillets, this article has a recipe for every taste bud. Also featured are innovative desserts such as Homemade Coconut Ice Cream and Coconut and Almond Energy Balls. Whether you’re a sweet tooth or a savory enthusiast, there’s something for everyone in this collection of 20 mouth-watering recipes that showcase the versatility of desiccated coconut.
