Are you a fan of the sweet and savory flavors that shredded coconut brings to the table? Look no further! In this article, we’re diving into 18 delicious recipes that showcase the versatility of this tasty ingredient. From classic treats like Coconut Macaroons and Coconut Chocolate Chip Cookies to international-inspired dishes like Thai Coconut Soup and Coconut Curry Chicken, there’s something for everyone.
Shredded coconut adds a unique texture and flavor to both sweet and savory dishes, making it a great addition to your pantry staples. Whether you’re in the mood for something comforting and indulgent or light and refreshing, we’ve got you covered with these 18 mouthwatering recipes that are sure to become new favorites.
Stay tuned for the full list of recipes and get ready to fall in love with the taste and texture of shredded coconut!
Coconut Macaroons
These classic treats are a staple of tropical cuisine, with their tender coconut centers and crispy exteriors. Perfect for snacking or as a dessert topping, these macaroons are sure to please.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 cup sweetened condensed milk
– 2 large egg whites
– Pinch of salt
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 salt.
3. In a separate bowl, whip egg whites until stiff peaks form.
4. Fold sweetened condensed milk into egg whites until smooth.
5. Add coconut mixture to egg mixture and stir until combined.
6. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet.
7. Bake for 18-20 minutes or until lightly golden.
Cooking Time: 18-20 minutes
Shredded Coconut Pancakes
Start your day with a sweet and indulgent twist on classic pancakes, featuring the tropical flavor of shredded coconut. This simple recipe yields fluffy, flavorful pancakes that are perfect for a weekend brunch or special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Flavorings such as vanilla extract or a sprinkle of cinnamon (optional)
Instructions:
1. Preheat your skillet or griddle to medium heat.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine sugar, coconut, milk, egg, and melted butter. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 15-20 minutes for 8-10 pancakes.
Coconut Lime Rice
Elevate your meal with this flavorful and aromatic Coconut Lime Rice recipe! This tropical twist on traditional rice is perfect for pairing with grilled meats, seafood, or as a side dish.
Ingredients:
– 1 cup uncooked white or brown rice
– 3 cups water
– 1/4 cup shredded coconut
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the rice, water, shredded coconut, lime juice, and olive oil.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
4. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Cooking Time: 23-25 minutes
Toasted Coconut Granola
Add a tropical twist to your morning oatmeal or snack time with this sweet and crunchy granola recipe. Toasted coconut flakes and fragrant spices create a delicious combination that’s perfect for munching on the go.
Ingredients:
– 2 cups rolled oats
– 1 cup mixed nuts (almonds, cashews, pecans)
– 1/2 cup unsweetened shredded coconut
– 1/4 cup honey
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
– Pinch of salt
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together oats, nuts, and coconut flakes.
3. In a separate bowl, whisk together honey, maple syrup, vanilla extract, salt, and cinnamon.
4. Pour the wet ingredients over the dry ingredients and stir until everything is well combined.
5. Spread the mixture onto the prepared baking sheet.
6. Toast for 25-30 minutes or until lightly browned, stirring every 10 minutes to ensure even cooking.
7. Remove from oven and let cool completely before storing in an airtight container.
Cooking Time: 25-30 minutes
Coconut Shrimp with Sweet Chili Sauce
A tropical twist on a classic favorite, this recipe combines crispy coconut-crusted shrimp with a sweet and spicy chili sauce for a flavor combination that’s sure to delight.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 1/2 cup unsweetened shredded coconut
– 1/4 cup grated Parmesan cheese
– 2 tablespoons vegetable oil
– 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, unsweetened shredded coconut, and Parmesan cheese.
3. Dip each shrimp into the breadcrumb mixture, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat. Cook coated shrimp for 2-3 minutes per side, or until golden brown.
5. Serve with Sweet Chili Sauce (recipe below).
Sweet Chili Sauce:
– 1 cup ketchup
– 1/4 cup sweet chili sauce
– 2 tablespoons honey
Mix all ingredients together in a bowl and refrigerate until ready to use.
Cooking Time: 12-15 minutes
Coconut Chia Pudding
A creamy and healthy breakfast or snack option, this Coconut Chia Pudding recipe combines the nutritious benefits of chia seeds with the rich flavor of coconut milk. Perfect for a quick morning boost or an afternoon pick-me-up.
Ingredients:
– 1/2 cup chia seeds
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons honey or maple syrup (optional)
– Pinch of salt
Instructions:
1. Rinse the chia seeds with water and drain well.
2. In a small bowl, mix together the coconut milk, honey or maple syrup (if using), and salt.
3. Add the chia seeds to the coconut milk mixture and stir until well combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
5. After the chia pudding has chilled, give it a good stir and scoop into individual servings.
Cooking Time: None required! Simply chill and serve.
Tips:
– You can adjust the amount of honey or maple syrup to your taste.
– Experiment with different flavor combinations by adding vanilla extract, shredded coconut, or fresh fruit to the pudding.
Coconut Curry Chicken
This recipe combines the rich flavors of coconut milk and curry powder with tender chicken, resulting in a creamy and aromatic dish perfect for a weeknight dinner or special occasion. With just a few simple ingredients and steps, you’ll be enjoying this flavorful meal in no time!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from skillet.
3. In the same skillet, add onions and garlic; cook until onions are translucent, about 3-4 minutes.
4. Stir in curry powder, cumin, salt, and pepper; cook for 1 minute.
5. Add coconut milk to the skillet, stirring to combine with the spice mixture.
6. Return chicken to the skillet and simmer until cooked through, about 10-12 minutes or until internal temperature reaches 165°F.
7. Garnish with cilantro leaves, if desired. Serve hot over rice or with naan bread.
Cooking Time: 20-22 minutes
Coconut Banana Bread
This moist and flavorful bread combines the sweetness of ripe bananas with the richness of coconut flakes, perfect for a delicious breakfast or snack.
Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, coconut, baking powder, 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.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
Cooking Time: 55-60 minutes
Coconut Crusted Fish Tacos
Experience the tropical flavors of Mexico with this refreshing twist on traditional fish tacos. Crispy coconut-crusted fish, tangy slaw, and zesty lime crema come together in a harmonious blend of textures and tastes.
Ingredients:
– 4 fish fillets (white or cod)
– 1 cup shredded coconut
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 lime, juiced
– 1/4 cup plain Greek yogurt
– 1 tsp cumin
– Salt and pepper to taste
– Slaw: shredded cabbage, carrot, and radish (1:1 ratio)
– Lime crema: mix Greek yogurt with lime juice, salt, and a pinch of cumin
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together coconut, panko breadcrumbs, and Parmesan cheese.
3. Dip each fish fillet in olive oil, then coat in the coconut mixture, pressing gently to adhere.
4. Place coated fish on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, prepare slaw by combining shredded cabbage, carrot, and radish. Squeeze lime juice over the top and toss to combine.
6. Assemble tacos by placing baked fish in a tortilla, topping with slaw, and dolloping with lime crema.
Cooking Time: 15-20 minutes
Coconut Mango Smoothie
Escape to a tropical paradise with this refreshing Coconut Mango Smoothie! Made with sweet mango, creamy coconut milk, and a hint of lime, this smoothie is the perfect way to start your day or satisfy a mid-afternoon craving.
Ingredients:
– 1 ripe mango, diced
– 1/2 cup coconut milk
– 1/2 cup plain yogurt
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Ice cubes (as needed)
– Fresh lime wedges (optional)
Instructions:
1. In a blender, combine mango, coconut milk, yogurt, honey, and vanilla extract.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add ice cubes if you prefer a thicker consistency.
4. Blend again until the ice is crushed and the smoothie is the desired thickness.
5. Pour into glasses and garnish with fresh lime wedges, if desired.
Cooking Time: 2-3 minutes (blending time)
Thai Coconut Soup
This creamy and aromatic Thai soup is a perfect blend of sweet and sour flavors, made with coconut milk, lemongrass, and a hint of spice. With this easy-to-make recipe, you’ll be enjoying a delicious and comforting bowl of goodness in no time.
Ingredients:
– 2 cups chicken or vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 2 stalks lemongrass, bruised
– 1 tablespoon grated ginger
– 1 teaspoon Thai red curry paste
– 1/2 teaspoon fish sauce (optional)
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine broth, lemongrass, ginger, curry paste, and cumin. Bring to a simmer over medium heat.
2. Reduce heat to low and let cook for 10-12 minutes or until the flavors have melded together.
3. Stir in coconut milk and fish sauce (if using). Season with salt and pepper to taste.
4. Simmer for an additional 5 minutes or until heated through.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-22 minutes
Coconut Chocolate Chip Cookies
A tropical twist on classic chocolate chip cookies, these treats combine the sweetness of dark chocolate with the creamy richness of coconut and a hint of tropical flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup dark chocolate chips (at least 60% cocoa)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, coconut, baking soda, and salt.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Stir in dark chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
8. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Coconut Rice Pudding
This classic dessert gets a tropical twist with the addition of coconut, creating a rich and creamy pudding that’s perfect for warm weather or any time you need a sweet escape.
Ingredients:
– 1 cup cooked white rice (preferably day-old)
– 1 cup coconut milk
– 1/2 cup heavy cream
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, combine cooked rice, coconut milk, heavy cream, unsweetened shredded coconut, sugar, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
3. Reduce heat to low and cook for 18-20 minutes or until the pudding has thickened and the flavors have melded together.
4. Remove from heat and stir in vanilla extract.
5. Pour into individual serving cups or a large serving dish and refrigerate until chilled.
Cooking Time: 20 minutes
Coconut Crusted Chicken Tenders
Elevate your chicken tenders game with this sweet and savory recipe that combines the crunch of coconut flakes with the tender juiciness of chicken.
Ingredients:
– 1 pound boneless, skinless chicken breast or tenders
– 1 cup panko breadcrumbs
– 1/2 cup unsweetened shredded coconut
– 1 tablespoon honey
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
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 bowl, whisk together honey and olive oil.
4. Dip each chicken tender into the honey 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 20-25 minutes or until cooked through, flipping halfway.
Cooking Time: 20-25 minutes
Coconut Pineapple Upside-Down Cake
This tropical-inspired cake combines the sweetness of pineapple with the creaminess of coconut and a hint of caramelized sugar on top. Perfect for a summer dessert or potluck, this moist and flavorful cake is sure to please.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup pineapple juice
– 1/4 cup melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sliced fresh pineapple
– 1/4 cup brown sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, and coconut.
3. In a large bowl, whisk together pineapple juice, melted butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Arrange sliced pineapple on top of the batter in a single layer.
6. Sprinkle brown sugar evenly over the pineapple.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Let cool for 10 minutes before flipping onto a wire rack to cool completely.
Cooking Time: 40-45 minutes
Coconut Energy Balls
These bite-sized energy balls are a perfect snack or post-workout treat, packed with nutritious ingredients and a delicious coconut flavor.
Ingredients:
– 2 cups rolled oats
– 1 cup dried dates, soaked in water for 30 minutes
– 1/2 cup shredded coconut
– 1/4 cup almond butter
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. In a food processor, blend the oats, soaked dates, and shredded coconut until well combined.
2. Add the almond butter, honey, and salt to the processor. Blend until a dough forms.
3. Roll the dough into small balls, about 1 inch in diameter. Place on a baking sheet lined with parchment paper.
4. Refrigerate for at least 30 minutes to set.
5. Store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: None! These energy balls are ready in no time.
Toasted Coconut Oatmeal
Start your day off right with this sweet and satisfying oatmeal recipe, featuring the rich flavors of toasted coconut and creamy milk.
Ingredients:
– 1/2 cup rolled oats
– 1 cup water or milk (dairy or non-dairy)
– 2 tablespoons unsweetened shredded coconut
– 1 tablespoon honey or maple syrup (optional)
– Pinch of salt
Instructions:
1. In a medium saucepan, bring the water or milk to a simmer over medium heat.
2. Add the oats and reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and reached your desired consistency.
3. Meanwhile, toast the coconut by spreading it on a baking sheet and baking in a preheated oven at 350°F (175°C) for 2-3 minutes, or until lightly browned.
4. Once the oats are cooked, stir in the toasted coconut, honey or maple syrup (if using), and salt.
5. Cook for an additional minute to combine flavors.
6. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Summary
Discover the versatility of shredded coconut with these 18 sweet and savory recipes! From classic treats like Coconut Macaroons and Homemade Coconut Ice Cream to international-inspired dishes like Thai Coconut Soup and Coconut Curry Chicken. You’ll also find breakfast favorites like Shredded Coconut Pancakes and Toasted Coconut Oatmeal, as well as healthier options like Coconut Chia Pudding and Coconut Energy Balls. Whether you’re in the mood for something sweet or savory, these recipes showcase the many uses of shredded coconut in both sweet and savory dishes.