Get ready to indulge in a tropical paradise with these 20 deliciously sweet and nutty desiccated coconut recipes! Whether you’re a fan of classic treats like macaroons and cheesecake bars or looking for new twists on old favorites, we’ve got you covered. From decadent desserts to savory snacks and even some healthy breakfast options, our collection of desiccated coconut recipes is sure to satisfy your cravings.
In this article, we’ll be exploring the many uses of desiccated coconut in baking, cooking, and snacking. With its mild flavor and versatility, it’s no wonder that desiccated coconut has become a staple ingredient in many kitchens around the world.
Coconut Macaroons with Chocolate Drizzle
A classic dessert gets a rich and indulgent twist with these chewy coconut macaroons topped with a velvety chocolate drizzle. Perfect for satisfying your sweet tooth!
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup egg whites (about 4 large eggs)
– 1 teaspoon vanilla extract
– 1/2 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine coconut, sugar, and egg whites. Mix until well combined.
3. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet.
4. Bake for 18-20 minutes or until lightly golden brown.
5. Allow macaroons to cool completely on the baking sheet.
6. Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
7. Drizzle melted chocolate over cooled macaroons.
Cooking Time: 18-20 minutes
Desiccated Coconut Ladoo
A classic Indian sweet treat that’s easy to make and perfect for any occasion!
Ingredients:
– 1 cup desiccated coconut
– 1/2 cup milk powder
– 1/4 cup ghee or unsalted butter, melted
– 1 tablespoon cardamom powder
– Pinch of salt
– Chopped nuts or dried fruit (optional)
Instructions:
1. In a large mixing bowl, combine the desiccated coconut, milk powder, and cardamom powder.
2. Add the melted ghee or butter and mix until well combined.
3. Knead the mixture with your hands until it forms a smooth dough.
4. Divide the dough into small portions and shape each one into a ball (ladoo).
5. If desired, roll each ladoo in chopped nuts or dried fruit for added texture and flavor.
Cooking Time: 10-15 minutes
Note: You can store these ladoos in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
Toasted Coconut Banana Bread
Moist banana bread infused with the warm flavors of toasted coconut and a hint of tropical paradise.
Ingredients:
– 3 large ripe bananas, mashed
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut, toasted
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, toasted coconut, baking powder, and salt.
3. In a large bowl, combine mashed bananas, softened butter, egg, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
6. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 50-60 minutes
Coconut and Almond Energy Balls
These bite-sized treats are perfect for a quick energy boost or a post-workout snack. Made with wholesome ingredients like coconut, almonds, and oats, they’re also free from refined sugars and artificial additives.
Ingredients:
– 2 cups rolled oats
– 1 cup dried shredded coconut
– 1/2 cup sliced almonds
– 1/4 cup honey
– 1/4 cup peanut butter (or sunflower seed butter for a nut-free option)
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine oats, coconut, and almonds.
2. In a small saucepan over low heat, warm the honey and peanut butter until smooth and well combined.
3. Pour the wet ingredients into the dry mixture and stir until everything is well incorporated.
4. Use your hands to shape the mixture into small balls, about 1 inch in diameter.
5. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
Cooking Time: None needed – these bite-sized treats are best served fresh!
Pineapple Coconut Upside-Down Cake
This moist and flavorful cake is perfect for warm weather gatherings or anytime you want a taste of the tropics. The combination of caramelized pineapple rings, toasted coconut flakes, and sweet brown sugar is sure to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened coconut flakes
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup pineapple juice
– 1 cup fresh pineapple rings
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch tube pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and coconut flakes.
3. In a large bowl, beat butter and eggs until light and fluffy. Add vanilla extract and pineapple juice; mix well.
4. Arrange pineapple rings in the prepared pan. Pour batter over fruit.
5. Bake for 45-50 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes before flipping onto a wire rack to cool completely.
Cooking Time: 45-50 minutes
Coconut Crusted Chicken Tenders
A tropical twist on traditional chicken tenders, this recipe combines the crunch of coconut flakes with the juiciness of chicken breast. Perfect for a quick and flavorful dinner or snack.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 1 cup panko breadcrumbs
– 1/2 cup unsweetened shredded coconut
– 1 tablespoon honey
– 1 teaspoon lime juice
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the 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 honey and lime juice.
4. Dip each chicken strip into the honey-lime mixture, then coat in the coconut-panko mixture, pressing gently to adhere.
5. Place the coated chicken tenders on a baking sheet lined with parchment paper.
6. Drizzle with vegetable oil and bake for 15-20 minutes or until cooked through.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Homemade Coconut Granola
Elevate your snack game with this crunchy and addictive Homemade Coconut Granola, perfect for munching on the go or as a topping for yogurt or oatmeal.
Ingredients:
– 2 cups rolled oats
– 1 cup chopped almonds
– 1/2 cup shredded coconut
– 1/4 cup honey
– 2 tablespoons brown sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together oats, almonds, and shredded coconut.
3. In a separate bowl, whisk together honey, brown sugar, salt, and vanilla extract until well combined.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 25-30 minutes or until lightly toasted and fragrant, stirring occasionally to prevent burning.
7. Remove from oven and let cool completely before breaking into chunks.
Cooking Time: 25-30 minutes
Coconut and Lime Cheesecake Bars
These creamy cheesecake bars combine the sweetness of coconut with the brightness of lime, perfect for a summer dessert or snack. With a shortbread crust and a tangy topping, these bars are sure to become a favorite.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1 cup confectioners’ sugar
– 2 large eggs
– 1/2 cup shredded coconut
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl. Press into prepared baking dish.
3. In a separate bowl, beat cream cheese until smooth. Add confectioners’ sugar, eggs, coconut, lime juice, and vanilla extract; mix well.
4. Pour cheesecake mixture over crust and bake for 35-40 minutes or until edges are set and center is slightly jiggly.
5. Allow to cool completely before refrigerating for at least 4 hours or overnight.
Cooking Time: 35-40 minutes
Desiccated Coconut Pancakes
Start your day with a sweet and satisfying breakfast treat that combines the warmth of pancakes with the tropical flavor of desiccated coconut. These fluffy and tender pancakes are perfect for a cozy morning or a special occasion.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 1/4 cup desiccated coconut
– Butter, melted (for greasing the pan)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and desiccated coconut.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick pan or griddle over medium heat. Grease with melted butter.
5. Using 1/4 cup measuring cups, scoop the batter onto the pan.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on the number of pancakes)
Chocolate Coconut Fudge
Satisfy your sweet tooth with this decadent treat that combines the richness of chocolate with the tropical flavor of coconut.
Ingredients:
– 1 cup (200g) unsalted butter
– 2 cups (400g) granulated sugar
– 1/2 cup (120g) unsweetened cocoa powder
– 1 can (14 oz/397g) sweetened condensed milk
– 1 cup (240ml) heavy cream
– 1 teaspoon vanilla extract
– 1/2 cup (60g) shredded coconut
– Pinch of salt
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine butter, sugar, cocoa powder, and sweetened condensed milk. Cook over medium heat, stirring occasionally, until the mixture reaches 235°F (118°C) on a candy thermometer.
3. Remove from heat and stir in heavy cream, vanilla extract, and shredded coconut until smooth.
4. Pour into prepared dish and let cool to room temperature.
5. Refrigerate for at least 2 hours or until firm.
Cooking Time: 10-12 minutes
Yield: 16 pieces
Coconut and Mango Rice Pudding
This creamy dessert combines the sweetness of mango with the nutty flavor of coconut, perfect for a warm weather treat or a unique dinner party addition.
Ingredients:
– 1 cup cooked white rice (preferably leftover)
– 2 cups coconut milk
– 1 ripe mango, diced
– 1/4 cup granulated sugar
– 1 tablespoon unsweetened shredded coconut
– Pinch of salt
– 1/4 teaspoon ground cardamom (optional)
Instructions:
1. In a medium saucepan, combine cooked rice, coconut milk, and diced mango.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Reduce heat to low and let cook for 18-20 minutes or until the pudding has thickened slightly.
4. Stir in sugar, unsweetened shredded coconut, salt, and cardamom (if using).
5. Remove from heat and let cool to room temperature before refrigerating for at least 2 hours or overnight.
Cooking Time: 20 minutes
Toasted Coconut Ice Cream
Experience the tropical flavors of toasted coconut wrapped up in a creamy ice cream. This recipe is perfect for warm weather or any time you want to transport yourself to a beachy paradise.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut, toasted
– 1 tsp vanilla extract
Instructions:
1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in toasted coconut and vanilla extract. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Freeze the ice cream for at least 2 hours before serving.
Cooking Time: 10 minutes (plus chilling time)
Coconut and Cashew Cookies
These chewy cookies combine the sweetness of coconut with the crunch of cashews, making them a perfect treat for any occasion.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 cup shredded coconut
– 1/2 cup chopped cashews
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in egg and vanilla extract.
5. Gradually mix in the flour mixture until just combined, being careful not to overmix.
6. Stir in shredded coconut and chopped cashews.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
8. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Desiccated Coconut Chutney
This sweet and tangy chutney is a great accompaniment to Indian flatbreads, snacks, or as a dip for vegetables. With the unique flavor of desiccated coconut, this recipe is sure to become a favorite in your household.
Ingredients:
– 1 cup desiccated coconut
– 1/2 cup green chilies, finely chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon ginger paste
– Salt, to taste
– 1/4 cup water
Instructions:
1. In a blender or food processor, combine desiccated coconut, green chilies, onion, and garlic.
2. Blend until the mixture is smooth and well combined.
3. Heat the lemon juice, ginger paste, and salt in a small pan over low heat until warm.
4. Add the warm liquid to the blender or food processor with the coconut mixture and blend until well combined.
5. Gradually add the water while blending until the desired consistency is reached.
6. Serve the chutney chilled or at room temperature.
Cooking Time: 10 minutes
Coconut and Cardamom Shortbread
Coconut and Cardamom Shortbread Recipe
Experience the tropical flavors of India with this unique shortbread recipe that combines the sweetness of coconut with the warm, aromatic spice of cardamom.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup shredded coconut
– 1 teaspoon ground cardamom
– 2 3/4 cups all-purpose flour
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Stir in the shredded coconut and ground cardamom.
4. Gradually add the flour and salt, mixing until just combined.
5. Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
6. Roll the dough into a log about 1 inch (2.5 cm) in diameter.
7. Cut the log into 1/4-inch thick slices.
8. Place the shortbread cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
9. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Tropical Coconut Smoothie Bowl
Get ready to transport yourself to a tropical paradise with this creamy and refreshing smoothie bowl!
Ingredients:
– 1 cup frozen pineapple chunks
– 1/2 cup frozen mango chunks
– 1/4 cup unsweetened shredded coconut
– 1/2 banana, sliced
– 1 tablespoon honey
– 1/2 cup plain Greek yogurt
– 1/2 cup unsweetened almond milk
– Ice cubes (as needed)
– Toppings: toasted coconut flakes, fresh mint leaves, and sliced kiwi (optional)
Instructions:
1. In a blender, combine pineapple chunks, mango chunks, unsweetened shredded coconut, and honey. Blend until smooth.
2. Add the Greek yogurt and almond milk. Blend until creamy.
3. Add ice cubes if desired for a thicker consistency.
4. Pour the mixture into a bowl.
5. Arrange sliced banana on top.
6. Garnish with toasted coconut flakes, fresh mint leaves, and sliced kiwi (if using).
Cooking Time: 5 minutes
Coconut and Raisin Oatmeal Cookies
Coconut and Raisin Oatmeal Cookies Recipe
============================
Warm up with the sweet and chewy goodness of these Coconut and Raisin Oatmeal Cookies. A perfect treat to brighten up your day.
Ingredients:
– 2 cups rolled oats
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/2 cup white granulated sugar
– 1/4 cup brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup shredded coconut
– 1/2 cup raisins
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together oats, flour, and baking soda.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in egg and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in shredded coconut and raisins.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Desiccated Coconut Panna Cotta
This luscious dessert combines the richness of coconut with the creaminess of panna cotta, perfect for warm weather or any time you crave a sweet treat.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon kosher salt
– 1 tablespoon unflavored gelatin
– 1/2 cup desiccated coconut, shredded
– 1 teaspoon vanilla extract
Instructions:
1. In a small bowl, sprinkle the gelatin over 1/4 cup cold water and let it bloom for 5 minutes.
2. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove from heat and add the bloomed gelatin, desiccated coconut, and vanilla extract. Stir until the gelatin is fully dissolved.
4. Pour the mixture into individual serving cups or a large serving dish. Refrigerate for at least 4 hours or overnight until set.
Cooking Time: None (chill time: at least 4 hours or overnight)
Coconut and Lemon Loaf Cake
Brighten up your day with this refreshing Coconut and Lemon Loaf Cake, perfect for a sweet treat or dessert. The combination of creamy coconut and tangy lemon will leave you wanting more!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, coconut, and baking powder.
3. In a large bowl, whisk together lemon juice, butter, eggs, and salt until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
6. Let cool on wire rack before slicing and serving.
Cooking Time: 45-50 minutes
Spiced Coconut Rice Pilaf
This aromatic pilaf combines the warmth of spices with the creamy richness of coconut, creating a perfect accompaniment to your favorite dishes.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 can (14 oz) diced tomatoes
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the rice and cook, stirring constantly, for 2-3 minutes or until lightly toasted.
3. Add the diced tomatoes, coconut, ginger, cumin, curry powder, and salt. Stir well to combine.
4. Add the water and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 25 minutes
Summary
Discover the sweet side of desiccated coconut with these 20 irresistible recipes! From classic treats like Coconut Macaroons with Chocolate Drizzle and Toasted Coconut Banana Bread, to creative twists like Coconut Crusted Chicken Tenders and Tropical Coconut Smoothie Bowl. You’ll also find sweet and savory snacks like Coconut Energy Balls and Desiccated Coconut Chutney. And for dessert lovers, indulge in decadent delights like Pineapple Coconut Upside-Down Cake and Chocolate Coconut Fudge. Get ready to elevate your baking game with these deliciously creative coconut recipes!
