Are you a fan of the tropical flavors of shredded coconut? Whether you’re looking for sweet treats or savory dishes, this versatile ingredient has got you covered. In this article, we’ll explore 18 mouthwatering recipes that showcase the best of shredded coconut in both sweet and savory dishes. From classic desserts like Coconut Macaroons to more exotic options like Thai Coconut Soup (Tom Kha Gai), there’s something for every palate.
In the following pages, you’ll discover a range of recipes that incorporate shredded coconut in creative and delicious ways. Enjoy fluffy Shredded Coconut Pancakes for breakfast, or indulge in a tropical getaway with Piña Colada Smoothie Bowl. If you’re in the mood for something savory, try Coconut Lime Chicken Curry or Coconut Crusted Tilapia.
Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire your next culinary adventure. So grab some shredded coconut and get ready to take your cooking to the new heights!
Coconut Macaroons
A classic dessert that’s perfect for any occasion, coconut macaroons are a delicious and easy-to-make treat.
Ingredients:
– 1 1/2 cups unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 3 large egg whites
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together sugar, flour, and baking powder.
3. In a separate bowl, whip egg whites until stiff peaks form.
4. Fold shredded coconut into the whipped egg whites until well combined.
5. Add sugar mixture and vanilla extract to coconut-egg mixture; fold until smooth.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each macaroon.
7. Bake for 18-20 minutes or until tops are lightly golden.
Cooking Time: 18-20 minutes
Shredded Coconut Pancakes
Start your day with a deliciously sweet and fluffy pancake infused with the tropical flavor of shredded coconut.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 cup shredded coconut
– Butter or oil 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 melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Fold in the shredded coconut.
5. Heat a non-stick pan or griddle over medium heat. Grease with butter or oil.
6. Using a 1/4 cup measuring cup, scoop the batter onto the pan.
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.
Cooking Time: 4-6 minutes per batch
Coconut Shrimp with Mango Dipping Sauce
Savor the sweet and savory combination of coconut-crusted shrimp paired with a tangy mango dipping sauce.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 2 tablespoons unsweetened shredded coconut
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 ripe mangos, diced
– 1/4 cup honey
– 2 tablespoons fresh lime juice
– 1 tablespoon chopped cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix panko breadcrumbs and unsweetened shredded coconut.
3. Dip each shrimp into the breadcrumb mixture, pressing gently to adhere.
4. Place coated shrimp on a baking sheet lined with parchment paper; bake for 12-15 minutes or until golden brown.
5. Meanwhile, combine diced mango, honey, lime juice, and cilantro (if using) in a bowl.
6. Serve warm coconut shrimp with chilled mango dipping sauce.
Cooking Time: 20-25 minutes
Toasted Coconut Banana Bread
This moist and flavorful banana bread is infused with the warmth of toasted coconut flakes, creating a unique and irresistible dessert or snack.
Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup plain Greek yogurt
– 1/2 cup toasted coconut flakes
– 1/2 tsp 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, baking powder, and salt.
3. In a large bowl, combine mashed bananas, sugar, melted butter, eggs, Greek yogurt, toasted coconut flakes, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Coconut Lime Chicken Curry
A flavorful and aromatic curry that combines the richness of coconut milk with the brightness of lime, perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1/4 cup freshly squeezed lime juice
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onions, garlic, and ginger; cook until onions are translucent.
4. Stir in coconut milk, lime juice, curry powder, and cumin.
5. Bring to a simmer and cook for 10-12 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves.
Cooking Time: 20-22 minutes
Piña Colada Smoothie Bowl
Escape to a tropical paradise with this creamy and refreshing piña colada smoothie bowl, perfect for a quick breakfast or afternoon pick-me-up.
Ingredients:
– 1 ripe pineapple, chunks
– 1 cup frozen coconut milk
– 1/2 banana, sliced
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Ice cubes (as needed)
– Toppings: toasted coconut flakes, chopped fresh pineapple, whipped cream (optional)
Instructions:
1. Add pineapple chunks, coconut milk, banana slices, honey, and vanilla extract to a blender.
2. Blend until smooth and creamy, adding ice cubes if desired for a thicker consistency.
3. Pour the smoothie into a bowl.
4. Top with toasted coconut flakes, chopped fresh pineapple, and whipped cream (if using).
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Coconut Crusted Tilapia
Elevate your tilapia game with this simple and flavorful recipe that combines the richness of coconut with the delicate taste of fish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 tilapia fillets (6 oz each)
– 1 cup shredded coconut
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together coconut, garlic, and ginger.
3. Dip each tilapia fillet into the coconut mixture, coating evenly.
4. Place coated tilapia on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the fish and sprinkle with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Homemade Coconut Granola
Add a tropical twist to your morning routine with this delicious and easy-to-make homemade coconut granola recipe. Perfect for snacking on the go or adding some crunch to your favorite yogurt or oatmeal.
Ingredients:
– 2 cups rolled oats
– 1 cup mixed nuts (almonds, cashews, pecans)
– 1/2 cup shredded coconut
– 1/4 cup honey
– 2 tablespoons maple syrup
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together oats, nuts, and shredded coconut.
3. In a small saucepan, combine honey, maple syrup, vanilla extract, and salt. Heat over low heat until the mixture is smooth and well combined.
4. Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
5. Spread the mixture onto the prepared baking sheet.
6. Bake for 20-25 minutes, stirring every 10 minutes, until the granola is lightly toasted and fragrant.
Cooking Time: 20-25 minutes
Coconut Rice Pudding
This Coconut Rice Pudding recipe is a unique twist on traditional rice pudding, incorporating the rich flavors of coconut and a hint of tropical sweetness. Perfect for warm weather or as a comforting dessert any time of the year.
Ingredients:
– 1 cup cooked white rice
– 1 cup coconut milk
– 1/2 cup heavy cream
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– Shredded coconut for garnish (optional)
Instructions:
1. In a medium saucepan, combine cooked rice, coconut milk, heavy cream, 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 has thickened.
4. Remove from heat and stir in vanilla extract.
5. Pour into individual serving cups or a large serving dish.
6. Chill in the refrigerator for at least 2 hours before serving.
7. Garnish with shredded coconut, if desired.
Cooking Time: 20 minutes
Tropical Coconut Chia Pudding
Start your day with a creamy and nutritious treat that combines the flavors of tropical paradise with the benefits of chia seeds. This pudding is perfect for breakfast, snack, or as a post-workout boost.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 tablespoon shredded coconut, toasted (optional)
– Fresh mango slices or other tropical fruit for garnish (optional)
Instructions:
1. In a small bowl, mix together chia seeds and coconut milk. Let it sit for 5 minutes to allow the chia seeds to absorb the liquid.
2. Add sugar, salt, and vanilla extract to the mixture. Stir until well combined.
3. Refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
4. Just before serving, sprinkle with toasted coconut flakes (if using).
5. Garnish with fresh tropical fruit slices (if desired).
Cooking Time: None required. Chia seeds absorb liquid and thicken naturally.
Coconut Crusted French Toast
Start your day with a sweet and crunchy twist on classic French toast, featuring the flavors of toasted coconut and caramelized maple syrup.
Ingredients:
– 4 slices of bread (preferably challah or brioche)
– 1 cup shredded coconut
– 2 large eggs
– 1/2 cup milk
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– Maple syrup for serving (optional)
Instructions:
1. In a shallow dish, whisk together eggs, milk, and sugar until well combined.
2. Dip each bread slice into the egg mixture, coating both sides evenly.
3. Roll each slice in shredded coconut to coat, pressing gently to adhere.
4. Heat a non-stick skillet or griddle over medium heat. Cook coated French toast for 3-4 minutes on each side, or until golden brown.
5. Serve warm with melted butter and maple syrup, if desired.
Cooking Time: 12-15 minutes
Thai Coconut Soup (Tom Kha Gai)
A rich and creamy Thai soup that combines the flavors of coconut milk, chicken, lemongrass, and mushrooms. Perfect for a comforting and satisfying meal.
Ingredients:
– 2 cups chicken broth
– 1 can full-fat coconut milk
– 1/2 cup mixed mushrooms (such as button, cremini, and shiitake)
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine chicken broth, coconut milk, mushrooms, lemongrass, garlic, ginger, cumin, coriander, and turmeric.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Coconut Almond Energy Balls
A no-bake snack that’s packed with nutritious ingredients and delicious flavor. These bite-sized energy balls are perfect for a quick pick-me-up on-the-go.
Ingredients:
– 2 cups rolled oats
– 1 cup dried coconut flakes
– 1/2 cup creamy almond butter
– 1/4 cup honey
– 1/4 cup chopped almonds
– Pinch of salt
Instructions:
1. In a large bowl, combine oats, coconut flakes, and salt.
2. In a small saucepan, heat the almond butter and honey over low heat until smooth and well combined.
3. Pour the almond butter mixture into the oat mixture and stir until everything is fully incorporated.
4. Fold in chopped almonds.
5. Use your hands to shape the mixture 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 to set.
Cooking Time: None! These no-bake bites are ready to go as soon as they’re shaped.
Shredded Coconut Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack. The addition of shredded coconut gives them a unique texture and aroma that’s sure to delight.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup milk
– 2 large eggs
– 1 cup shredded coconut
– Optional: chopped nuts or dried fruit for added texture and flavor
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, baking powder, and salt.
3. In a large bowl, combine melted butter, milk, eggs, and shredded coconut. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Coconut Curry Lentil Stew
This hearty, flavorful stew combines the creaminess of coconut milk with the warm spices of Indian-inspired curry. Perfect for a chilly evening or a nutritious meal prep.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 tsp curry powder
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat 2 tbsp oil over medium-high heat.
2. Add onions, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add lentils, diced tomatoes, coconut milk, curry powder, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 45 minutes
Coconut Pineapple Upside-Down Cake
This moist and flavorful cake is a perfect blend of sweet and savory, featuring caramelized pineapple rings and toasted coconut flakes. It’s an ideal dessert for warm weather gatherings or special occasions.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup melted butter
– 2 large eggs
– 1 can (8 oz) pineapple rings in juice, drained and cut into wedges
– 1 tsp baking powder
– Salt to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
2. In a large bowl, whisk together flour, sugar, and coconut.
3. Add melted butter, eggs, pineapple, baking powder, and salt. Mix until just combined.
4. Arrange pineapple wedges in the prepared baking dish.
5. Pour batter over pineapple and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
7. Let cool for 10 minutes before flipping onto a serving plate.
Cooking Time: 40-45 minutes
Toasted Coconut Ice Cream
Elevate your dessert game with this creamy and aromatic ice cream infused with the rich flavors of toasted coconut!
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Spread the unsweetened shredded coconut on a baking sheet and toast for 5-7 minutes, or until lightly browned.
3. In a medium bowl, whisk together the heavy cream, whole milk, sugar, and toasted coconut flakes.
4. Stir in the vanilla extract.
5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
6. Once the ice cream is almost set, transfer it to an airtight container and freeze for at least 2 hours.
Cooking Time: approximately 10-12 minutes (including toasting coconut)
Coconut Cashew Stir-Fry
Coconut Cashew Stir-Fry: A flavorful and nutritious dish that combines the creaminess of coconut milk with the crunch of toasted cashews, perfect for a quick weeknight dinner or as a side dish for special occasions.
Ingredients:
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1/2 cup cashews, toasted and chopped
– 1/4 cup coconut milk
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the bell peppers; cook for an additional 2-3 minutes, until tender.
4. Stir in the toasted cashews, coconut milk, soy sauce, salt, and pepper.
5. Reduce heat to medium-low and simmer for 2-3 minutes, allowing the flavors to meld together.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Summary
Get ready to go coco-nuts with these 18 delicious shredded coconut recipes! From sweet treats like Coconut Macaroons and Pineapple Upside-Down Cake, to savory dishes like Coconut Shrimp with Mango Dipping Sauce and Thai Coconut Soup, there’s something for everyone. Plus, unique recipes like Piña Colada Smoothie Bowl and Coconut Cashew Stir-Fry will add a tropical twist to your meal routine. Whether you’re in the mood for breakfast, lunch, or dinner (or dessert!), these shredded coconut recipes are sure to satisfy your cravings.
