top of page


coconut rice.jpg
Caribbean Coconut RiceBy: Mama Coop

Ingredients: 2 teaspoons unsalted butter, 2 teaspoons minced fresh ginger, 1 clove garlic, minced, 1 (3 inch) cinnamon stick, 1 cup uncooked jasmine rice, ¾ cup water, ¾ cup light coconut milk, 1 teaspoon white sugar, ½ teaspoon kosher salt, ¼ teaspoon grated lime zest, ⅛ teaspoon ground white pepper, and ¼ cup shredded unsweetened coconut (toasted).


Directions:  1. Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté until fragrant, about 1 minute. Stir in rice, and sauté until rice grains are opaque, about 2 minutes. Add water, coconut milk, sugar, salt, lime zest, and white pepper and bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.

2. Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish with toasted coconut, if using.

Coconut Curry Shrimp – By: Aaron Dodson

Ingredients: Shrimp, extra virgin olive oil, yellow onion, bell peppers, minced garlic, fresh ginger, potatoes, curry powder, ground cumin, cayenne pepper, fresh thyme sprigs, coconut milk, stock or water, salt & ground black pepper, and fresh cilantro



1. Season the Shrimp. In a small bowl, season the shrimp with 1 tbsp of salt, 1 tsp of ground black pepper, and 2 tbsp of curry powder. Mix and refrigerate for later use. 

2. Saute the Onions & Peppers. Heat 2 tbsp of EVOO in a large pot on medium-high heat. When the oil is hot, add the onions and peppers. Saute them both until soft making sure to mix occasionally (about 5 - 8 minutes).

3. Saute Garlic & Ginger. Add the minced garlic and ginger. Mix and cook until aroma (about 2 minutes). 

4. Fry the Spices. Add the remaining curry powder, cumin, and cayenne pepper. Turn the heat down to medium. Allow the spices to fry for 2 - 3 minutes. Mix occasionally. 

coconut curry shrimp.jpg
5. Add the Liquids & Potatoes. Add the coconut milk, stock or water, and thyme sprigs. Mix and allow the mixture to come to a boil. Add the potatoes and cover the pot. Allow the potatoes to cook until tender (about 5 - 7 minutes).

6. Taste for Seasoning & Add the Shrimp. When the potatoes are tender, taste for seasoning. Season to taste with salt and ground black pepper. When the sauce is seasoned to your liking, add the seasoned shrimp, mix, and cover.

7. Taste for Seasoning, Garnish, and Serve! When the shrimp are pink and fully cooked (about 5 minutes), turn off the heat. Taste again for seasoning. Add fresh cilantro and mix. Serve over rice and enjoy!

Caribbean Coconut DumplingsBy: Kalle

Ingredients: 75 g coconut flakes around ½ cup, 220 g wheat flour around 1½ cups, ¼ tsp salt, 1 tbsp vegetable oil, 1 tbsp butter, and 125 ml water



1. Place flour, coconut, salt, butter and oil in a bowl. Gradually stir in water to make a stiff dough.

2. Turn onto a lightly floured board and knead for about 2 minutes.

3. Make dumplings in desired shape.

4. Slide dumplings into boiling water. Cover and cook for about 10 to 15 minutes.

Creamy Coconut Curry Chicken – By: Sree

Ingredients: Chicken, oil, onion (sliced thin), tomatoes (chopped), ginger, garlic, ground coriander/coriander powder, serrano pepper/thai pepper/indian green chillies (adjust to tatse), kashmiri red chilli powder (adjust to taste), turmeric powder/haldi, garam masal (adjust to taste), freshly ground black pepper (adjust to taste), curry leaves, salt, grated coconut fresh/frozen & thawed, and raw cashew nuts



1. Heat oil in the dutch oven/skillet/cooking pot.

2. Add ginger and garlic. We add this first so that they get enough time to fry in oil to turn aromatic.

3. Now add the sliced onion and cook until they turn translucent. Add the slit green chillies

4. Add the spice powders and fry until aromatic. This is the key to a best-tasting chicken curry. The spice powders should be roasted well without burning. Reduce the heat if you think the spices are burning.

5. Add tomatoes and cook until they turn soft and oil leaves the sides.

creamy coconut curry chicken_edited.jpg

6. Add the chicken pieces and stir well to coat the pieces with onion, tomatoes & spice mixture. Cook uncovered for 1-2 minute.

7. Cover & cook until the chicken pieces are cooked through and are tender. Stir occasionally. Chicken takes about 25-30 minutes to cook.

8. While the chicken is cooking, grind the coconut and cashew nuts with about ¼ - ½ cup of water to a smooth paste.

9. Once the chicken pieces are cooked well, add coconut paste and curry leaves. Bring to boil & remove from heat.

10. Serve hot.

Creamy Coconut-Lime Salmon – By: Laura Rege

Ingredients: 2 tbsp. coconut oil (divided), 4 (6-oz.) skinless salmon fillets (patted dry), 1 tsp. kosher salt (divided), 1/2 small onion (minced), 2 cloves garlic (minced), 1 1/2" piece ginger (grated), 1 (13.66-oz.) can thai kitchen coconut milk, 1 tbsp. fresh lime juice, plus lime wedges for serving, 2 tbsp. chopped fresh basil, and 1 fresno chili, seeded and chopped 



1. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.

2. Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened,

for 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute

3. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.

4. Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.

Coconut FlourBy: Tracey Black

Equipment: Vitamix, Baking sheet, and Parchment paper

Ingredients: 2 cups coconut pulp leftover from making coconut milk and an air-tight container.



1. Heat oven to 120°F (50°C).

2. Line a baking sheet with parchment paper.3. Spread out coconut pulp on parchment paper and bake for 45 minutes or until coconut pulp is

dried (no moisture at all).

4. Remove from oven and let cool for a few minutes

5. Blend coconut pulp in a Vitamix or food processor for 1-2 minutes until pulp becomes a fine powder.

6. Store coconut flour in an air-tight container.

Recipes - Coconut Treats

coconut pie.jpg
Mama's Coconut PieBy: Taste of Home

Ingredients: Dough for single-crust pie, 1 cup sugar, 3 large eggs - room temperature, 1/2 cup buttermilk, 1/2 cup unsalted butter- melted and cooled, 2 tablespoons all-purpose flour, 1-1/2 teaspoons vanilla extract, Dash salt, and 1-1/2 cups sweetened shredded coconut



1. Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet.

2. In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until top is light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

*It is important not to over-bake this pie or the surface will crack as it cools. The center of the pie will still be slightly wobbly after baking but will set up as it cools.

Dough for single-crust pie: Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Pina Colada CupcakesBy: Taste of Home

Ingredients: 3 large eggs lightly beaten room temperature, 1/2 cup unsweetened pineapple juice, 1/2 cup canola oil, 1 cup canned coconut milk, 2 teaspoons rum extract, 3 cups all-purpose flour, 2 cups sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt

Frosting Ingredients: 1 cup butter (softened), 3 tablespoons canned coconut milk, 1 teaspoon rum extract, and 3-1/2 cups confectioners' sugar

Other Ingredients: Toasted sweetened shredded coconut, maraschino cherries, and/or pineapple wedges

pina colada cupcakes_edited.png


1. Preheat oven to 350°. Line 24 muffin cups with foil liners. In a large bowl, whisk eggs, juice, oil, milk and extract until well blended. In another bowl, whisk flour, sugar, baking powder, baking soda and salt; gradually beat into egg mixture.

2. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.

3. In a large bowl, beat butter until creamy. Beat in coconut milk and rum extract. Gradually beat in confectioners’ sugar until smooth. Spread over cupcakes. If desired, garnish with coconut, cherries and pineapple wedges.

Pinaapple Coconut Upside-down Cake
By: Taste of Home

Ingredients: 1 can (20 ounces) unsweetened sliced pineapple (drained), 3/4 cup unsalted butter (softened), 1/4 cup coconut oil, 1-1/2 cups sugar, 2 large egg yolks (room temperature), 1 teaspoon coconut extract, 3 cups cake flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 1 can (13.66 ounces) coconut milk, 6 large egg whites, (room temperature), and 1/8 teaspoon cream of tartar

Optional Ingredient: Toasted sweetened shredded coconut


1. Preheat oven to 350°. Arrange pineapple in a single layer in a well-seasoned 12-in. cast-iron or other ovenproof skillet.2. In a large bowl, cream butter, coconut oil and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in coconut extract. In another bowl, whisk

flour, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition.

3. With clean beaters, beat egg whites and cream of tartar on high speed just until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining egg whites. Spread over pineapple. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with toasted coconut if desired.

Coconut Icecream -By: Sweet Diva MJ

Ingredients: 1-3/4 cups sugar, 1/2 teaspoon salt, 4 cups whole milk, 1-1/2 cups sweetened shredded coconut (divided), 4 cups heavy whipping cream, and 1 tablespoon vanilla extract

Optional Ingredient: Toasted sweetened shredded coconut


1. In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes.

2. Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions.

3. Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

Christmas Coconut Tart -St. Thomas Source

Ingredients for Tart Crust: 2 cups all-purpose flour, 1/2 teaspoon table salt, 8 oz. cold unsalted butter, and 1 whole

Ingredients for Coconut Filling: 2 cups grated coconut, 1 1/2 cups granulated sugar, 1/4 cup water, and 1/2 teaspoon vanilla essence

Directions for Tart Crust:

Combine flour and salt in a large bowl. Cut in butter using a knife and fork or pastry cutter. Add egg. Stir together until ingredients form a soft dough. Wrap dough in plastic wrap, flatten and let rest in the refrigerator for 1 hour. Unwrap from the plastic. Roll out to a 1/8-inch thickness. Place half the dough into the tart pan. Save the rest of the dough for decorating the top of the tart. Bake crust for 5 minutes in an oven preheated to 425 degrees F. Set aside.

Directions for Tart Filling:

Combine coconut, sugar and water in a saucepan. Simmer, stirring occasionally, for 40 to 45 minutes, until mixture turns from milky white to clear. Add essence.

Directions to make the tart:

Spoon filling into crust. Cut remaining crust in strips and crisscross top of filling lattice-style. Bake at 375 degrees for 15 to 20 minutes, or until bubbly and brown.

Makes 1 tart of 8 servings. Per serving: 328 calories, 16 gms fat (43 percent fat calories), 46 mg cholesterol, 132 mg sodium.

Traditional Coconut Drops -Linda Kong Ting

Ingredients: 1 cup sifted all-purpose flour, 4 tablespoons butter 1 teaspoon baking powder, 2 teaspoons ground cinnamon, ½ cup white sugar, 2 teaspoons vanilla extract, 2 cups shredded coconut, ½ cup raisins, and 1 egg (beaten).


1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.

2. Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.

3. Bake 8 minutes or until lightly browned.

bottom of page