20 Sensational Coconut Recipes
Coconuts are a three-in-one deal, giving us refreshing coconut water, coconut meat, and rich coconut milk. Whether you’re buying these products off the shelf or cracking a fresh coconut and extracting them yourself, try these excellent recipes that use them all
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In Fiji, says chef Louis Tikaram of E.P. & L.P restaurant, in Los Angeles, kokoda is eaten as part of the main course, but because good fish is so pricey in America, he serves it as a starter. Tikaram likes mild yet buttery Baja kanpachi (farmed amberjack), but it’s fine to use other, easiertofind fish, like yellowtail, albacore tuna, mahimahi, or swordfish.
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Chef Louis Tikaram often serves this version of kokoda, a mild Fijian-style ceviche, to suit the rest of his Southeast Asian–influenced menu at E.P. & L.P. in Los Angeles. “The original kokoda is so subtle. This spin helps it stand up against those crazy flavors,” he says.
Recipe: Thai-Inspired Kokoda
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Coconut Milk Shrimp
Originally from Brazil, this Sunset reader conveys the flavors of her native land through this easy, excitingly spicy recipe.
Recipe: Coconut Milk Shrimp
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Cashew, Coconut, and Squash Curry
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Shrimp Skewers with Coconut and Lemongrass Marinade
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Thai Chicken and Noodle Curry
Here’s an ideal recipe for a chilly winter weeknight: It uses storebought curry paste and comes together in well under an hour.
Recipe: Thai Chicken and Noodle Curry
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Curried Carrot Coconut Soup
Naturally sweet carrots are a great pairing with the warm spices of curry. A simple drizzle of yogurt is all this dish needs for a satisfying topping.
Recipe: Curried Carrot Coconut Soup
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Halibut Parchment Packets with Coconut-Almond Rice
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Thai Chicken Coconut Soup
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Pineapple Satay with Coconut Caramel
Who says skewers have to be savory? These fruit wedges, grilled till smoky, are eaten with a thick, rich sauce of toasted sugar and coconut milk.
Recipe: Pineapple Satay with Coconut Caramel
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Raspberry, Lime, and Coconut Pie
Sweet and tangy, crunchy and creamy—this recipe delivers a perfect combination of flavors and textures in each bite. A touch of gelatin in the lime curd helps it set enough to slice cleanly.
Recipe: Raspberry, Lime, and Coconut Pie
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Chef Amber Bonny Burhans tells us these buttery cupcakes are one of her signature dishes. We think they are a safe bet to sweeten any gathering.
Recipe: Coconut Cupcakes
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Coconut Brown Rice Pudding
If you’ve never liked rice pudding, give this recipe a try. And if you’re already an R.P. fan, it’ll make you weak in the knees. Coconut milk and brown sweet rice combine to make a rich, silky dessert that isn’t cloying. Tangy-sweet dried apricots on top give it a brightness and intensity.
Recipe: Coconut Brown Rice Pudding
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Coconut Nest Cookies
You can make these cookies up to 1 week ahead; cover airtight and store at room temperature.
Recipe: Coconut Nest Cookies
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Rum Coconut Water
Coconut water’s delicate sweetness comes to the fore in this simple drink. Chef Louis Tikaram, of LA’s E.P. & L.P. restaurant, likes to use vanilla-scented Fijian rum— “It’s the flavor I grew up with,” he says—but suggests you use just a little, because the liquor can mask the coconut flavor.
Recipe: Rum Coconut Water
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Try this rich Puerto Rican–style treat with or without the rum.
– Inspired by Mike Siwek, Phoenix
Recipe: Coconut Eggnog