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Contents
- Coconut Tres Leches Cake
- Toasted Coconut Ice Cream
- Banana Coconut Rum Bundt Cake
- Old-Fashioned Coconut Cake
- Coconut Crème Brûlée Tart
- Coconut Panna Cotta
- Coconut Cream Pie
- Coconut Lime Cookies
- Coconut Cupcakes
- Portuguese Coconut Custard Tarts
- Coconut FAQs
Dana Gallagher
1 of 10
Coconut Tres Leches Cake
For this tres leches cake with coconut, rich coconut flavor meets creamy milk-soaked sponge cake. Sweet frosting, lime zest, and toasted coconut crown this classic dessert.
Recipe
Deposit Photos
2 of 10
Toasted Coconut Ice Cream
This toasted coconut ice cream from David Lebovitz is essentially custardy homemade vanilla ice cream infused with the complex taste of toasted coconut. Not too sweet and really sorta perfect.
Recipe
Awesome. The best ice cream I’ve ever made. We lapped up every drop, and now I’m lusting to make the recipe again. I really liked the smoothness of the finished product, which wouldn’t have been the case had there been flakes of coconut.
DD
Ana Zelić
3 of 10
Banana Coconut Rum Bundt Cake
This is one of my favorite bakes in this chapter, because it comes together really quickly and the combination of banana, coconut and my beloved rum make it taste both a little tropical and festive. It’s perfect when you want to make something special, but with no fuss in the kitchen.
Recipe
David Leite
4 of 10
Old-Fashioned Coconut Cake
This traditional coconut layer cake is made up of delicate, moist vanilla cake layers, creamy coconut filling, and a fluffy meringue frosting. On top is a sprinkling of shredded coconut. An excellent cake for any celebration.
Recipe
This old-fashioned coconut layer cake was absolutely fantastic! And it was actually easy to put together. Initially, reading the recipe, I was a bit intimidated, as layer cakes are not my often go-to, but hubby loves, loves, loves coconut cake, so I wanted to give it a go.
I’m SO glad I was brave enough to do it! Turned out perfect!
JOan M.
Lucy Schaeffer
5 of 10
Coconut Crème Brûlée Tart
Coconut crème brûlée tart is a bit of a showstopper—creamy coconut filling, buttery pastry and a sweet and crackly top. What’s not to love?
Recipe
Armando Rafael Moutela
6 of 10
Coconut Panna Cotta
Chopped homemade peanut brittle sits atop a creamy coconut milk panna cotta.
Recipe
Thanks for sharing this coconut panna cotta recipe. My panna cotta turned out perfect! It had a very delicate taste and texture. My husband loved it.
Stefanny
David Leite
7 of 10
Coconut Cream Pie
This coconut cream pie is an old-fashioned recipe for bliss. A luscious coconut custard is topped with billows of meringue and sprinkled with shredded coconut. A buttery, flaky crust instead of a graham cracker crust adds just the right savoriness.
Recipe
Ty Mecham
8 of 10
Coconut Lime Cookies
Coconut and lime go hand in hand and these crispy sugar cookies with lime glaze are no exception. They're like a tropical vacation, in cookie form.
Recipe
These coconut lime cookies are RIDICULOUSLY good!
Angela
Alexander Grablewski
9 of 10
Coconut Cupcakes
Adding coconut to the batter and the frosting gives these cupcakes an incredible depth of flavor.
Recipe
Cenk Sönmezsoy
10 of 10
Portuguese Coconut Custard Tarts
These Portuguese coconut custard tarts are little pastries that look like cupcakes. They’re a classic in which the best parts of creamy milk custard and eggy macaroon come together in very Portuguese fashion.
Recipe
These coconut custard tarts were so good… There are no words to describe how fabulous these are. If you’re considering trying these, you should. What a find.
Miki’ala
Coconut FAQs
What’s the difference between Coconut Milk and coconut cream?
Coconut milk and coconut cream are both made from the flesh of the coconut, which is pressed through a fine mesh sieve to extract liquid. The liquid that’s expressed is coconut milk, which has a fat content of about 20%. You will find this sold in cans in the supermarket, and it makes an excellent addition to soups and curries.
Coconut cream is made by skimming the fat from coconut milk as it rises to the top. Due to the increased fat content, coconut cream has a much thicker texture than milk.
Cream of coconut is made from coconut cream and has sugar added to it during processing. As a result, it is much sweeter than cream and is typically used for co*cktails, like creamy piña coladas.
What’s the easiest way to toast coconut flakes?
I find it easiest to toast coconut in a 325°F oven. For even browning, spread the coconut in a single layer on a baking sheet lined with silpat or parchment.
Watch them closely as they toast, and shake the baking sheet gently once or twice while it’s in the oven. They should turn a lovely golden shade of brown in 5 to 10 minutes. Let them cool completely before using.
How long does shredded coconut last?
If stored in an airtight container or sealed bag, shredded coconut will last for several months in the refrigerator or up to a year in the freezer. If your coconut has an off taste or smell, or any visible signs of mold, it’s time to toss it.
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Recipes, Round-Ups
About David Leite
I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.
Read More About Me
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