20 Delicious Shredded Coconut Recipes Sweet and Savory

Mmm, shredded coconut—the versatile ingredient that can transform any dish from ordinary to extraordinary! Whether you’re craving something sweet or savory, our roundup of 20 delicious recipes is here to inspire your next kitchen adventure. From tropical desserts to hearty meals, there’s something for every taste and occasion. So, grab your apron, and let’s dive into the wonderful world of coconut creativity!

Coconut Macaroons

Perfectly chewy, delightfully sweet, and impossibly easy to whip up, coconut macaroons are the little clouds of joy your dessert table has been dreaming of. Whether you’re a baking newbie or a seasoned pro, these bite-sized wonders promise to be a hit, no matter the occasion.

Ingredients

• 14 ounces of sweetened shredded coconut (because we’re not messing around with unsweetened)
• 14 ounces of sweetened condensed milk (the secret glue that holds our dreams together)
• 2 teaspoons of pure vanilla extract (for that whisper of sophistication)
• A pinch of salt (to keep things interesting)
• 3 large egg whites (whipped to stiff peaks, because we’re fancy like that)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper. No sticking allowed!
2. In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, and that cheeky pinch of salt until well combined.
3. In a separate bowl, beat the egg whites until stiff peaks form. This is where your arm gets a workout, but think of the macaroons!
4. Gently fold the whipped egg whites into the coconut mixture. Be gentle; we’re not making pancakes here.
5. Using a cookie scoop or two spoons, drop tablespoon-sized mounds of the mixture onto the prepared baking sheet. Pro tip: Wet your fingers slightly to shape them into perfect little pyramids if they’re being stubborn.
6. Bake for 20-25 minutes, or until the edges are golden brown and the tops are slightly toasted. Keep an eye on them; they go from golden to gone quickly!
7. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Patience is a virtue, especially when it comes to not burning your mouth.

Fresh out of the oven, these macaroons are crispy on the outside, chewy on the inside, and utterly irresistible. Serve them as is, or drizzle with chocolate for an extra touch of decadence. Either way, they’re bound to disappear faster than you can say ‘more please!’

Shredded Coconut Pancakes

Yum, have you ever woken up dreaming of pancakes that whisk you away to a tropical paradise? Well, buckle up, buttercup, because these Shredded Coconut Pancakes are about to make your breakfast dreams come true with a fluffy, coconutty twist that’ll have you doing the hula in your kitchen.

Ingredients

• 1 cup all-purpose flour (because we’re keeping it classic)
• 2 tbsp sugar (for that sweet, sweet life)
• 1 tsp baking powder (the magic fluff-maker)
• A pinch of salt (to keep things balanced, like your yoga instructor always says)
• 1 cup coconut milk (straight from the can, no judgment here)
• 1 egg (the binder of friendships and pancakes alike)
• A splash of vanilla extract (for that ‘I’m fancy’ vibe)
• 1/2 cup shredded coconut (the star of the show)
• Butter or oil for frying (because we’re not animals)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is where the magic starts, folks.
2. In another bowl, beat the egg, then mix in the coconut milk and vanilla extract. Pro tip: Make sure your coconut milk is well stirred if it’s separated in the can.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are totally fine—overmixing is the enemy of fluffy pancakes.
4. Gently fold in the shredded coconut. Think of it as tucking in a baby, but with coconut.
5. Heat a non-stick pan over medium heat and add a smidge of butter or oil. Wait until it’s hot but not smoking—patience is a virtue, especially in pancake land.
6. Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip with the confidence of a pancake master and cook for another 1-2 minutes on the other side.
7. Repeat with the remaining batter, adding more butter or oil as needed. No pancake left behind!

Boom! You’ve just made pancakes that are a tropical vacation on a plate. Serve them stacked high with extra shredded coconut and a drizzle of maple syrup for that ‘I’m on island time’ effect. The texture? Fluffy with a delightful crunch from the coconut. The flavor? Like a coconut macaroon and a pancake had a delicious baby.

Coconut Shrimp with Sweet Chili Sauce

Look no further for a dish that’s a tropical vacation on a plate! These coconut shrimp are your golden ticket to crunch town, paired with a sweet chili sauce that’s got just the right kick to make your taste buds do a happy dance.

Ingredients

• 1 pound of large shrimp, peeled and deveined (but let’s keep those tails on for a fancy handle)
• A good glug of vegetable oil (for frying, because we’re not shy about it)
• 1 cup of all-purpose flour (the trusty binder)
• 2 eggs, beaten (like they owe you money)
• 1 cup of panko breadcrumbs (for that unbeatable crunch)
• 1 cup of shredded sweetened coconut (because we’re here for a good time)
• A splash of water (to thin the egg wash, just a tad)
• 1/2 cup of sweet chili sauce (the MVP of this dish)

Instructions

1. Heat your vegetable oil in a deep fryer or large pot to 350°F. Pro tip: Use a candy thermometer to keep an eye on the temperature; it’s the secret to perfect frying.
2. Set up your dredging station: one bowl with flour, one with beaten eggs and a splash of water, and one with a mix of panko and coconut.
3. Dip each shrimp first in the flour (shake off the excess), then the egg wash, and finally coat it in the panko-coconut mix. Press gently to make sure it sticks.
4. Fry the shrimp in batches for about 2-3 minutes, until they’re golden brown and crispy. Don’t overcrowd the pot, or you’ll steam them instead of frying—nobody wants soggy shrimp.
5. Drain on a wire rack over a baking sheet. This keeps them crispy, unlike paper towels that can make them soggy.
6. Serve immediately with sweet chili sauce for dipping. Pro tip: A squeeze of lime over the top adds a zesty brightness that’s *chef’s kiss*.

What you’ve got here is a plate of shrimp that’s crispy on the outside, juicy on the inside, with a sweet and slightly spicy sauce that’s downright addictive. Serve them on a platter with extra sauce on the side, or go wild and skewer them for a fun, handheld appetizer that’ll disappear in seconds.

Homemade Coconut Ice Cream

Who knew that escaping the summer heat could be as simple as whipping up a batch of this creamy, dreamy homemade coconut ice cream? It’s like a tropical vacation in every scoop, minus the sunburn and overpriced cocktails.

Ingredients

• 2 cups of heavy cream (because we’re not messing around)
• 1 can (14 oz) of coconut milk (the full-fat kind, let’s keep it rich)
• 3/4 cup of granulated sugar (sweetness is non-negotiable)
• A pinch of salt (to make the flavors pop)
• 1 tsp of vanilla extract (for that whisper of sophistication)

Instructions

1. Grab a medium saucepan and combine the heavy cream, coconut milk, sugar, and salt. Warm them over medium heat, stirring until the sugar dissolves completely—no gritty surprises here.
2. Remove the mixture from the heat and stir in the vanilla extract. Let it cool to room temperature because patience is a virtue, especially in ice cream making.
3. Pour the cooled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Tip: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
4. Once churned, transfer the ice cream to a freezer-safe container. Cover it with a piece of parchment paper pressed directly onto the surface to prevent ice crystals. Freeze for at least 4 hours, or until firm. Tip: Overnight is better if you can resist the temptation.
5. When you’re ready to serve, let the ice cream sit at room temperature for about 5 minutes to soften slightly. This makes scooping a breeze and prevents wrist injuries.

Finally, this coconut ice cream is luxuriously creamy with a perfect balance of sweetness and tropical flair. Serve it in a hollowed-out coconut for an Instagram-worthy presentation that screams ‘I’m basically a professional chef.’

Coconut Curry Chicken

Mmm, imagine diving into a bowl of Coconut Curry Chicken so good, it’ll make your taste buds do a happy dance. This dish is the perfect blend of creamy, spicy, and downright delicious, guaranteed to spice up your dinner routine without a fuss.

Ingredients

• 1.5 lbs of chicken thighs, because thighs have the flavor
• A splash of olive oil, just enough to say hello to the pan
• 1 onion, diced, because every good story starts with an onion
• 3 garlic cloves, minced, for that punch of flavor
• A thumb-sized piece of ginger, grated, for a little zing
• 2 tbsp of curry powder, the star of the show
• 1 can (13.5 oz) of coconut milk, for that creamy dreaminess
• A couple of carrots, sliced, for a pop of color and crunch
• Salt, just a pinch to make everything sing

Instructions

1. Heat a splash of olive oil in a large pan over medium heat. Tip: Let the oil get hot but not smoking to avoid sad, soggy chicken.
2. Add the chicken thighs and cook for about 5 minutes on each side until they’re golden brown. Tip: Don’t crowd the pan, or you’ll steam the chicken instead of browning it.
3. Toss in the diced onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent, about 3 minutes.
4. Sprinkle in the curry powder and stir for 30 seconds to wake up those spices.
5. Pour in the coconut milk and add the sliced carrots. Bring to a simmer, then lower the heat and let it bubble gently for 20 minutes. Tip: Stir occasionally to prevent the coconut milk from sticking to the bottom.
6. Season with a pinch of salt, then taste and adjust if needed.

Ready to serve? This Coconut Curry Chicken is creamy with a kick, and the carrots add a sweet crunch. Try serving it over a bed of fluffy rice or with some naan bread to soak up all that saucy goodness.

Toasted Coconut Chocolate Chip Cookies

Who knew that throwing toasted coconut into your classic chocolate chip cookie recipe could turn your average bake sale offering into a tropical vacation for your taste buds? These cookies are the perfect mix of chewy, crispy, and downright addictive, with a hint of coconut that’ll have you questioning why you ever settled for plain old chocolate chip.

Ingredients

• 1 cup of unsalted butter, softened (because nobody likes a hard butter situation)
• 3/4 cup of granulated sugar (for that sweet, sweet life)
• 3/4 cup of packed brown sugar (because depth of flavor is key)
• 2 large eggs (the glue that holds our cookie dreams together)
• 1 tsp of vanilla extract (a splash of liquid gold)
• 2 1/4 cups of all-purpose flour (the foundation of our cookie empire)
• 1 tsp of baking soda (the lift in our cookie’s step)
• 1/2 tsp of salt (to balance the sweet chaos)
• 2 cups of chocolate chips (the more, the merrier)
• 1 cup of toasted coconut flakes (for that crunch and munch factor)

Instructions

1. Preheat your oven to 375°F (190°C) – because precision is the secret ingredient.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Tip: Don’t rush this step; fluffy butter equals fluffy cookies.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs mix better, so plan ahead.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined. Tip: Overmixing is the enemy of tender cookies.
5. Fold in the chocolate chips and toasted coconut flakes until evenly distributed.
6. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. They’ll spread, so give them room to breathe.
7. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll continue to cook on the sheet, so pull them out when they’re just shy of done.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Fantastic! You’ve just baked a batch of cookies that are crispy on the edges, chewy in the middle, and packed with flavors that play together like old friends. Serve them with a cold glass of milk, or get fancy and sandwich a scoop of vanilla ice cream between two for an epic dessert.

Coconut Rice Pudding

Let’s face it, coconut rice pudding is the culinary equivalent of a cozy blanket on a chilly evening—comforting, sweet, and utterly irresistible. This creamy delight is here to prove that simple ingredients can throw a party in your mouth.

Ingredients

• 1 cup of white rice (because we’re keeping it classic)
• A can (13.5 oz) of coconut milk (the creamier, the better)
• 2 cups of water (just enough to get things moving)
• A splash of vanilla extract (for that ‘oh-la-la’ moment)
• A couple of tablespoons of sugar (sweetness to your liking)
• A pinch of salt (to balance the sweet drama)

Instructions

1. Rinse the white rice under cold water until the water runs clear—this is your first step to non-sticky success.
2. In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a gentle boil over medium heat, then reduce to a simmer. Tip: Stir occasionally to prevent the rice from throwing a tantrum at the bottom of the pan.
3. Add the vanilla extract, sugar, and salt. Stir well to combine. Let it simmer uncovered for about 25 minutes, or until the rice is tender and the mixture has thickened. Tip: If it starts to look too thick too soon, a little extra water can save the day.
4. Once done, remove from heat and let it sit for 5 minutes. This is the pudding’s beauty rest—it thickens up perfectly. Tip: Covering it with a lid during this time traps steam and keeps it creamy.

And just like that, you’ve got a bowl of coconut rice pudding that’s creamy, dreamy, and slightly tropical. Serve it warm with a sprinkle of cinnamon or chill it for a refreshing twist. Either way, it’s a spoonful of happiness.

Shredded Coconut French Toast

Just when you thought French toast couldn’t get any more indulgent, here comes shredded coconut to turn your breakfast into a tropical getaway. This isn’t just any French toast; it’s a crispy, creamy, coconutty dream that’ll have you questioning why you ever settled for plain old cinnamon.

Ingredients

• 4 thick slices of brioche bread (because we’re fancy like that)
• 2 eggs (the glue that holds our dreams together)
• 1/2 cup of milk (a splash of dairy magic)
• 1/4 cup of shredded coconut (the star of the show)
• 1 tbsp of sugar (for that sweet, sweet life)
• 1 tsp of vanilla extract (a dash of flavor fairy dust)
• A pinch of salt (to keep things interesting)
• Butter (as much as your heart desires, we’re not judging)

Instructions

1. In a shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, and salt until it’s as smooth as your morning playlist.
2. Heat a non-stick skillet over medium heat and melt a generous knob of butter, because we’re here for a good time, not a long time.
3. Dip each slice of brioche into the egg mixture, letting it soak for about 30 seconds per side. You want it to be fully coated but not falling apart.
4. Sprinkle both sides of the soaked bread with shredded coconut, pressing gently to make sure it sticks. This is where the magic happens.
5. Place the coconut-covered slices in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. Flip with the confidence of a pancake-flipping champion.
6. Serve immediately, topped with more shredded coconut, a drizzle of maple syrup, or whatever makes your heart sing.

Unbelievably crispy on the outside, soft and custardy on the inside, this French toast is a textural masterpiece. Try serving it with a side of fresh mango or a dollop of whipped cream to really lean into the tropical vibes.

Coconut Crusted Fish Tacos

Craving something that’ll transport your taste buds straight to a tropical paradise without leaving your kitchen? These Coconut Crusted Fish Tacos are your golden ticket to flavor town, with a crispy, sweet twist that’ll have you hooked at first bite.

Ingredients

• 1 lb of white fish fillets (like cod or tilapia), because we’re fancy but not too fancy
• A cup of shredded coconut, for that irresistible crunch
• Half a cup of panko breadcrumbs, the secret to extra crispiness
• A couple of eggs, beaten like they owe you money
• A splash of lime juice, for a zesty kick
• 1 tbsp of honey, to sweeten the deal
• A pinch of salt and pepper, because seasoning is key
• 8 small tortillas, the vessel for your culinary masterpiece
• A handful of shredded cabbage, for that essential crunch
• A dollop of sour cream, because why not?
• A few slices of avocado, for that creamy dreaminess

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper. No one likes a sticky situation.
2. Mix the shredded coconut and panko breadcrumbs in a shallow dish. This is where the magic starts.
3. In another dish, beat the eggs with lime juice and honey. This combo is a game-changer.
4. Dip each fish fillet into the egg mixture, then coat it with the coconut-panko mix. Press gently to make sure it sticks like gossip.
5. Place the coated fillets on the baking sheet and bake for 15-20 minutes, or until golden and crispy. Patience is a virtue, especially here.
6. While the fish is baking, warm the tortillas in a dry skillet over medium heat for about 30 seconds each side. Keep them warm by wrapping in a towel.
7. Once everything’s ready, assemble your tacos: tortilla, fish, cabbage, a dollop of sour cream, and avocado slices. Layer like you’re building a flavor skyscraper.

Just imagine biting into that crispy, coconutty crust with the tender fish inside, all hugged by a soft tortilla. Serve these bad boys with an extra lime wedge on the side for that Insta-worthy squeeze shot.

Pina Colada Smoothie Bowl

Kickstart your morning with a tropical escape that’ll make your taste buds dance the hula! This Pina Colada Smoothie Bowl is like a vacation in a bowl, blending creamy, dreamy flavors that’ll have you saying ‘aloha’ to boring breakfasts.

Ingredients

• A couple of frozen bananas, because they’re the secret to creamy goodness
• A cup of frozen pineapple chunks, for that tropical punch
• A splash of coconut milk, to keep things lush
• A tablespoon of honey, because even smoothie bowls need a little sweet talk
• A handful of shredded coconut, for that extra crunch and pizazz
• A few ice cubes, to keep it chill

Instructions

1. Toss the frozen bananas, pineapple chunks, coconut milk, honey, and ice cubes into your blender. Pro tip: If your blender’s struggling, let the fruits thaw for a hot minute.
2. Blend on high until smoother than your morning playlist. This should take about 1-2 minutes, depending on your blender’s mood.
3. Pour the mixture into a bowl with the enthusiasm of a kid pouring cereal. Smoothie bowls are all about the vibes, after all.
4. Sprinkle the shredded coconut on top like you’re decorating a tiny, edible island. Extra tip: Toast the coconut first for a flavor that pops.
5. Dive in with a spoon, or if you’re feeling fancy, garnish with a pineapple wedge and a tiny umbrella. Because why not?

Ready to be blown away? This bowl is a creamy, dreamy masterpiece with a texture that’s thick enough to spoon but smooth enough to sip. The flavors are a tropical party, with the pineapple and coconut leading the conga line. Serve it in a hollowed-out pineapple for that extra ‘wow’ factor at your next brunch.

Coconut Banana Bread

Picture this: a loaf so moist and fragrant, it’ll have you questioning every banana bread you’ve ever met. This Coconut Banana Bread is here to shake up your baking game with its tropical twist and irresistible charm.

Ingredients

• 2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 teaspoon of baking soda (the unsung hero of fluffiness)
• A pinch of salt (just to keep things interesting)
• 1/2 cup of unsalted butter, softened (room temp is key, folks)
• 3/4 cup of brown sugar (for that deep, caramel-like sweetness)
• 2 large eggs (the glue holding our dreams together)
• A splash of vanilla extract (because why not?)
• 3 ripe bananas, mashed (the spottier, the better)
• 1/2 cup of shredded coconut (for that tropical vibe)
• A handful of walnuts, chopped (optional, but highly recommended for crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. No one likes a sticky situation.
2. In a bowl, whisk together the flour, baking soda, and salt. This is your dry team, ready for action.
3. In another bowl, beat the butter and brown sugar until fluffy. This is where the magic starts.
4. Add the eggs one at a time to the butter mixture, then stir in the vanilla. Smooth operator.
5. Fold in the mashed bananas and shredded coconut. The more lumps, the better—embrace the chaos.
6. Gradually mix the dry ingredients into the wet ones. Don’t overmix; we’re making bread, not rubber.
7. If using, sprinkle in the walnuts and give it one last gentle stir.
8. Pour the batter into the prepared loaf pan and smooth the top. A little unevenness adds character.
9. Bake for 60-65 minutes, or until a toothpick comes out clean. Patience is a virtue.
10. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Resist the urge to dive in immediately.

Kind of like a tropical vacation in loaf form, this Coconut Banana Bread is moist, slightly nutty, and packed with flavor. Serve it warm with a dollop of coconut cream for an extra indulgent treat.

Shredded Coconut Granola

Dive into the crunchy, tropical bliss of this shredded coconut granola that’ll make your mornings feel like a beach vacation, minus the sand in your shoes. It’s the perfect mix of sweet, toasty, and downright addictive—because let’s face it, breakfast should never be boring.

Ingredients

• 2 cups of old-fashioned oats (because quick oats are for quitters)
• 1 cup of shredded coconut (the unsweetened kind, unless you have a serious sweet tooth)
• A generous splash of vanilla extract (imitation vanilla? In this economy?)
• 1/2 cup of maple syrup (the real deal, please—your taste buds will thank you)
• A couple of tablespoons of coconut oil (melted, because we’re not savages)
• A pinch of salt (to balance out the sweetness, like a good friend)

Instructions

1. Preheat your oven to 325°F—because good things come to those who wait (and preheat).
2. In a large bowl, toss together the oats and shredded coconut like they’re at a party and you’re the DJ.
3. Drizzle in the maple syrup, melted coconut oil, and vanilla extract, then sprinkle in the salt. Mix it all up until every oat is living its best life.
4. Spread the mixture onto a baking sheet lined with parchment paper—no sticking allowed.
5. Bake for 20 minutes, then give it a stir to ensure even browning. Pro tip: This is the perfect time to do a little dance for good luck.
6. Bake for another 10-15 minutes until golden brown and smelling like heaven. Keep an eye on it; granola burns faster than your last relationship.
7. Let it cool completely on the baking sheet—it’ll crisp up as it cools, like magic.

Boom! You’ve just made granola that’s crispy, clustery, and packed with coconutty goodness. Serve it over yogurt, with milk, or straight from the jar at 2 AM—no judgment here.

Coconut Lime Cheesecake

Mmm, imagine a dessert that’s like a tropical vacation in every bite—welcome to the world of Coconut Lime Cheesecake, where creamy meets zesty in a dance of flavors so bright, you’ll forget it’s not actually summer.

Ingredients

• 2 cups of graham cracker crumbs (because every great cheesecake starts with a solid foundation)
• 1/2 cup of melted butter (the glue that holds our crunchy dream together)
• 3 (8 oz) packages of cream cheese, softened (let’s get that smooth, creamy texture)
• 1 cup of sugar (for that sweet, sweet love)
• 1 can (13.5 oz) of coconut milk (the tropical twist we’re here for)
• 1/4 cup of lime juice (freshly squeezed, because we’re not monsters)
• 1 tbsp of lime zest (for that extra zing)
• 3 eggs (the binding agents of our creamy concoction)
• A splash of vanilla extract (because why not?)

Instructions

1. Preheat your oven to 325°F (163°C)—no cheating, this cheesecake likes it slow and steady.
2. Mix the graham cracker crumbs and melted butter until it feels like wet sand. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press it down evenly.
3. Beat the cream cheese and sugar together until smooth. Tip: Make sure your cream cheese is at room temperature to avoid lumps.
4. Stir in the coconut milk, lime juice, lime zest, and vanilla extract until well combined.
5. Add the eggs one at a time, beating just until blended. Overmixing is the enemy of a fluffy cheesecake.
6. Pour the filling over the crust and smooth the top with a spatula.
7. Bake for 55 to 60 minutes or until the center is almost set but still slightly wobbly. Tip: A water bath can prevent cracks, but who are we kidding? They add character.
8. Cool on a wire rack for 10 minutes, then run a knife around the edge to loosen. Chill in the fridge for at least 4 hours, though overnight is better.

Unbelievably creamy with a punch of lime and a whisper of coconut, this cheesecake is a showstopper. Serve it with a sprinkle of toasted coconut or a drizzle of lime curd to really make it pop.

Thai Coconut Soup

Just when you thought your taste buds had seen it all, along comes this Thai Coconut Soup to whisk them away on a tropical vacation. It’s like a hug in a bowl, but with more coconut and less awkwardness.

Ingredients

• A can (13.5 oz) of coconut milk, because we’re not messing around
• A couple of cups of chicken broth, for that soul-warming base
• A splash of fish sauce, for that umami kick
• A tablespoon of brown sugar, to sweeten the deal
• A couple of tablespoons of lime juice, for a zesty punch
• A handful of mushrooms, sliced, because we’re fancy
• A few slices of galangal or ginger, if you’re in a pinch
• A couple of kaffir lime leaves, torn, for that authentic aroma
• A sprinkle of cilantro, because presentation matters

Instructions

1. Grab a pot and pour in the coconut milk and chicken broth, then turn the heat to medium. Let it get cozy but not boiling, about 5 minutes.
2. Add the fish sauce, brown sugar, and lime juice. Stir like you mean it until the sugar dissolves, about 2 minutes.
3. Toss in the mushrooms, galangal (or ginger), and kaffir lime leaves. Let everything simmer and get to know each other for 10 minutes. Tip: If you can’t find kaffir lime leaves, a bit of lime zest will do in a pinch.
4. Do a taste test. Need more zing? Add a bit more lime juice. Too salty? A pinch more sugar can balance it out.
5. Once everything’s simmered to perfection, ladle the soup into bowls and garnish with cilantro. Tip: For an extra kick, add a sliced chili pepper to the pot in step 3.

Get ready for a soup that’s creamy, tangy, and just the right amount of spicy. Serve it with a side of steamed rice to soak up all that goodness, or go bold with a crusty baguette for dipping. Either way, your taste buds are in for a treat.

Coconut Almond Energy Balls

Alright, let’s dive into the world of no-bake bliss with these Coconut Almond Energy Balls. Packed with punchy flavors and a texture that’s just *chef’s kiss*, they’re the perfect pick-me-up for when you’re running on caffeine and willpower alone.

Ingredients

• 1 cup of almonds, because we’re fancy like that
• A generous splash of almond butter, for that smooth operator vibe
• 1/2 cup of shredded coconut, because texture is everything
• A couple of tablespoons of honey, to sweeten the deal
• 1 teaspoon of vanilla extract, for a hint of mystery
• A pinch of salt, to keep things interesting

Instructions

1. Grab your food processor and toss in the almonds. Pulse until they’re finely chopped but not quite almond dust—think rustic charm.
2. Add the almond butter, shredded coconut, honey, vanilla extract, and that pinch of salt. Process until the mixture starts to clump together like it’s plotting something delicious.
3. Here’s a tip: If the mixture feels too dry, add a teeny bit more almond butter. Too sticky? A little extra coconut will save the day.
4. Roll the mixture into balls about the size of a ping pong ball. Pro tip: Wet your hands slightly to prevent sticking—it’s a game-changer.
5. Pop them in the fridge for at least 30 minutes to firm up. Patience is a virtue, especially when snacks are involved.

Boom! You’ve just made energy balls that are chewy, nutty, and just sweet enough to feel like a treat. Try rolling them in extra coconut for a snowy effect, or drizzle with dark chocolate if you’re feeling extra. Either way, they’re bound to disappear faster than you can say “more please.”

Shredded Coconut Waffles

Alright, let’s dive into the world of breakfast bliss with these shredded coconut waffles that’ll make your taste buds do a happy dance. Imagine crispy on the outside, fluffy on the inside, and packed with tropical vibes—because why not bring vacation to your plate?

Ingredients

• 2 cups of all-purpose flour (because we’re keeping it classic)
• 1 tablespoon of baking powder (for that perfect rise)
• A pinch of salt (to balance the sweetness)
• 2 tablespoons of sugar (for a hint of sweetness)
• 1 cup of shredded coconut (the star of the show)
• 2 eggs (the glue that holds our dreams together)
• 1 1/2 cups of milk (whole milk for richness, but any works)
• 1/2 cup of melted butter (because butter makes everything better)
• A splash of vanilla extract (for that aromatic charm)

Instructions

1. Preheat your waffle iron to 375°F—no lukewarm waffles here, we’re going for gold.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Tip: Sifting the flour can make your waffles extra light.
3. Stir in the shredded coconut, making sure it’s evenly distributed. This is where the magic starts.
4. In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix until it’s all one happy family.
5. Pour the wet ingredients into the dry ones and stir until just combined. Tip: Overmixing is the enemy of fluffy waffles—lumps are totally fine.
6. Let the batter sit for 5 minutes. This little rest lets the baking powder do its thing.
7. Pour the batter onto the hot waffle iron (about 1/2 cup per waffle) and cook until golden brown and crispy, about 4-5 minutes. Tip: Resist the urge to peek too early—patience rewards you with perfection.
8. Serve immediately with a drizzle of maple syrup and extra shredded coconut on top for that Instagram-worthy finish.

These waffles are a textural dream—crispy edges giving way to a tender, coconutty center. Try stacking them high with fresh mango slices and a dollop of whipped cream for a breakfast that screams ‘tropical getaway.’

Coconut Cream Pie

Dive into the creamy, dreamy world of Coconut Cream Pie, where every bite is a tropical vacation for your taste buds. This isn’t just dessert; it’s a slice of paradise that’ll have you floating on cloud coconut.

Ingredients

• 1 9-inch pie crust, pre-baked and cooled (because nobody’s got time for soggy bottoms)
• 1 cup of sugar (for that sweet, sweet life)
• 1/4 cup of cornstarch (the unsung hero of thickness)
• 1/2 teaspoon of salt (to balance the sweet, like a good friend)
• 3 cups of whole milk (the creamier, the better)
• 4 large egg yolks (save the whites for an omelet)
• 2 tablespoons of butter (because butter makes everything better)
• 1 teaspoon of vanilla extract (the secret handshake of baking)
• 1 cup of shredded coconut (for that tropical crunch)
• A splash of heavy cream (for whipping up some magic)

Instructions

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Tip: This prevents lumps, and nobody likes a lumpy pie.
2. Gradually whisk in the milk until smooth. Then, beat in the egg yolks. Tip: Room temperature eggs mix better, so plan ahead.
3. Cook over medium heat, stirring constantly, until the mixture thickens and boils. This should take about 10 minutes. Tip: Constant stirring is the key to avoiding a scorched disaster.
4. Remove from heat and stir in the butter, vanilla, and shredded coconut until well combined.
5. Pour the filling into the pre-baked pie crust and smooth the top with a spatula.
6. Chill in the refrigerator for at least 4 hours, or until set. Tip: Patience is a virtue, especially in pie making.
7. Before serving, whip the heavy cream until stiff peaks form and spread over the pie. For extra flair, toast some additional coconut and sprinkle on top.

Bask in the glory of your Coconut Cream Pie, where the creamy filling and crunchy coconut topping create a texture party in your mouth. Serve it with a side of ‘how did you make this?’ for maximum effect.

Coconut Mango Sticky Rice

Today’s the day we ditch the boring and dive fork-first into a tropical paradise with a dish that’s as fun to make as it is to eat. Coconut Mango Sticky Rice is your ticket to flavor town, no passport required.

Ingredients

• 1 cup of sticky rice (because regular rice just won’t stick the landing)
• A can of coconut milk (the creamier, the dreamier)
• A splash of water (to keep things from getting too sticky)
• A couple of ripe mangoes (the star of the show)
• A pinch of salt (because even sweet dishes need a little edge)
• A tablespoon of sugar (for that sweet, sweet victory)

Instructions

1. Rinse the sticky rice under cold water until the water runs clear, because nobody likes a muddy rice.
2. Soak the rice in water for at least 4 hours or overnight if you’re planning ahead like a boss.
3. Drain the rice and steam it for 25 minutes over medium heat, or until it’s so sticky you could use it as glue.
4. While the rice is steaming, mix the coconut milk, sugar, and salt in a saucepan over low heat until the sugar dissolves. Tip: Don’t let it boil unless you’re into coconut scrambled milk.
5. Once the rice is done, pour the coconut mixture over it and let it soak up all that goodness for about 10 minutes. Patience is a virtue, especially in dessert-making.
6. Peel and slice the mangoes into thin, elegant pieces or chunky bites—your call, chef.
7. Serve the sticky rice warm or at room temperature with the mango slices on top or on the side for a DIY vibe.

Perfectly sticky with a creamy coconut hug and the bright, sunny kiss of mango, this dish is a textural dream. Serve it in a hollowed-out coconut shell for extra points at your next beach-themed brunch.

Shredded Coconut Salad Dressing

Unbelievably easy and outrageously tasty, this Shredded Coconut Salad Dressing is about to become your salad’s best friend. It’s like a tropical vacation in a bowl, minus the sunburn and overpriced cocktails.

Ingredients

• A cup of shredded coconut (because we’re not messing around with skimpy portions)
• A splash of lime juice (for that zesty kick)
• A couple of tablespoons of honey (to sweeten the deal)
• A pinch of salt (because even the best of us need balance)
• A dash of olive oil (to make everything slide together nicely)
• A handful of cilantro, chopped (for a fresh burst of flavor)

Instructions

1. Grab a blender or food processor; we’re making magic happen here.
2. Toss in the shredded coconut, lime juice, honey, salt, and olive oil. Blend until it’s smoother than your last pickup line.
3. Throw in the chopped cilantro and pulse a few times. You want it mixed but still a bit chunky for texture.
4. Tip: If it’s too thick, add a teaspoon of water at a time until it’s just right. Think Goldilocks, but for salad dressing.
5. Give it a taste test. Need more lime? Go for it. More honey? Drizzle away. This is your masterpiece.
6. Tip: Let it sit for 10 minutes before serving. The flavors will mingle like guests at a great party.
7. Drizzle over your favorite greens or use it as a dip. Either way, you’re winning at life.

Wow, this dressing is creamy with a perfect balance of sweet and tangy, with little coconut surprises in every bite. Try it on a mango and avocado salad for a next-level experience that’ll have your taste buds writing thank you notes.

Coconut Cashew Stir Fry

Unbelievably easy and outrageously tasty, this Coconut Cashew Stir Fry is your ticket to a flavor-packed dinner that’ll have everyone at the table begging for seconds. It’s the perfect blend of creamy, crunchy, and a little bit spicy – because who doesn’t love a dish with personality?

Ingredients

• 2 cups of jasmine rice, because basmati is so last season
• A splash of coconut oil, for that tropical vibe
• A couple of chicken breasts, sliced into bite-sized pieces (or tofu for a veggie twist)
• 1 red bell pepper, sliced into strips – for color and crunch
• A handful of cashews, because we’re fancy like that
• 1 can of coconut milk, the secret to creamy dreams
• A dash of soy sauce, for that umami kick
• 1 tbsp of red curry paste, to turn up the heat
• A sprinkle of cilantro, for that fresh finish

Instructions

1. Start by cooking the jasmine rice according to the package instructions. Pro tip: rinse the rice until the water runs clear for the fluffiest outcome.
2. Heat a splash of coconut oil in a large pan over medium-high heat. Add the chicken (or tofu) and cook until it’s golden brown, about 5-7 minutes. No peeking – let it get that perfect sear!
3. Toss in the red bell pepper and cashews, stirring for about 2 minutes until they’re just starting to soften but still have a bit of crunch.
4. Pour in the coconut milk, soy sauce, and red curry paste. Stir well and let it simmer for 5 minutes, allowing the flavors to marry. Tip: if it’s too thick, add a little water to reach your desired consistency.
5. Finally, sprinkle with cilantro right before serving over the fluffy jasmine rice. Extra tip: a squeeze of lime adds a zesty twist!

Zesty, creamy, and with just the right amount of crunch, this stir fry is a symphony of textures. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that screams summer vibes.

Conclusion

Now that you’ve explored these 20 delicious shredded coconut recipes, both sweet and savory, it’s clear there’s something for every taste and occasion. We hope this roundup inspires your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.