43 Coconut Recipes That Are Surprisingly Good For You

Years ago I made this recipe for my kids, and they loved it. One of my daughter’s friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. —Diane Donato, Columbus, Ohio

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas

Use fresh or frozen fruits in this coconutty recipe. It’s like a pina colada, but better for you and more versatile. —Gunjan Dudani, Bellevue, Washington

This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California

Baked sweet potatoes aren’t just for dinner anymore. Top them with breakfast favorites to power up your morning. —Taste of Home Test Kitchen

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! —Ashley Lecker, Green Bay, Wisconsin

Oranges add color and great taste to winter meals! This dish looks very bright and appealing served in a glass bowl, and it’s a light and easy dessert to finish off a hearty holiday meal. As far as I’m concerned, the citrusy aroma of oranges is a must at Christmas time! —Billie Moss, Walnut Creek, California

We try to eat salmon often because it’s so healthy, and I love thinking of new ways to make it different and delicious. It’s easy, but this dazzler with jerk seasoning is my go-to meal for company. —Joni Hilton, Rocklin, California

This convenient recipe uses items you have in your pantry, like sweet potatoes, cranberries, coconut and chocolate chips. Everyone will enjoy this delicious dessert! —Amie Valpone, New York, New York

My granddaughter shared these baked turkey strips with me. With a plum dipping sauce, they’re just the thing for a light supper. —Agnes Ward, Stratford, Ontario

I love my slow cooker because it’s so easy to make dinner with one! This flavorful curry was first created for a potluck and since then, the recipe has been requested often.—Jess Apfe, Berkeley, California

Help yourself to a plate full—generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. —Keri Whitney, Castro Valley, California

These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband’s favorites—whenever I make them to give away, he always asks me for some, too! I especially like that this macaroon recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin

Like a lot of people here in the beautiful Pacific Northwest, my boyfriend, Michael, loves to fish. When we have an abundance of fresh salmon on hand, this is one way we cook it. —Amy Paul Maynard, Albany, Oregon

This is one of my favorite vegetarian dishes that packs a lot of flavor and nutrition. Curry can be served over rice or on its own. —Aubrei Weigand, Harrisburg, Pennsylvania

The best time for this dessert is mid-summer, when the blueberries are thick in our northern woods. Red raspberries can be added to the mixed berries, too, to brighten up the patriotic colors.—Anne Theriault, Wellesley, Massachusetts

I came up with this recipe for a luau-themed party and served it with sliced papaya, mango and avocado. Delish! If you don’t care for coconut, sprinkle with chopped macadamia nuts instead. —Trisha Kruse, Eagle, Idaho

I created this chicken recipe to replicate the flavors of my favorite curry dish—slightly sweet with just the right amount of spicy heat. When served with a garnish of green onions and toasted coconut, the soup makes the perfect cold-weather meal. —Lisa Renshaw, Kansas City, Missouri

My guests are never satisfied with just one of these, but that’s OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. —Bernice Janowski, Stevens Point, Wisconsin

The key to this curry chicken is getting complex flavors without a heavy feel. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California

Our three children all love the spicy flavors found in this dish. Add more or less curry depending on your taste preferences. —Helen Toulantis, Wantagh, New York

Everyone needs a fun, friendly way for kids to play with food. These “bites” are nutty and yummy when you coat bananas in chocolate and dip them into peanuts, sprinkles or coconut. —Susan Hein, Burlington, Wisconsin

When I’m in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. —Elizabeth DeHart, West Jordan, Utah

When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin

My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California

It takes me just minutes to prepare this recipe and the slow cooker does the rest of the work! It’s a one-dish meal that’s real comfort food for my family. —Roxanne Chan, Albany, California

I love preparing dinner in a slow cooker because it’s “carefree cooking.” This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. —Roxanne Chan, Albany, California

Our favorite rice deserves a bit of color and sweetness. We add cherries, peanuts, orange peel and coconut. That does the trick. —Joy Zacharia, Clearwater, Florida

I love the fuss-free nature of the slow cooker, but I don’t want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. —Susan Smith, Mead, Washington

My youngest son has been out of the country for several years teaching English. When he returned to the United States, I made this home-cooked meal for him that combined Asian and American cuisine. He loved it! —Sheila Suhan, Scottdale, Pennsylvania

These chewy cookies are my husband’s favorites, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long!—Peggy Key, Grant, Alabama

When she was in college, my daughter introduced me to curry dishes. Now we love the aroma of apples simmering with chicken, curry and coconut milk. —Dawn Elliott, Greenville, Michigan

When I have guests with dietary restrictions, tilapia coated in pecans and coconut makes everyone happy. It’s gluten free and loaded with flavor. —Caitlin Roth, Chicago, Illinois

This is great to eat with milk or yogurt—or to snack on by the handful. —Rachel Preus, Marshall, Michigan

You may not be able to see the coconut milk, but it’s such a treat in this dish. Add a bit of lime and you’ve got a smart entree that’s company worthy. —Charla Arnold, North Branch, Michigan

For an anniversary with my boyfriend, I cooked pork Asian style with peanut, coconut and curry flavors. Bonus: The butcher cubed the pork for me to save time. —Angela Robinson, Findlay, Ohio

Have the urge to splurge? Try Deborah Protzman’s moist and mouthwatering cake. “No one who’s ever eaten a piece can believe it’s lower in fat”—Deborah Protzman, Bloomington, Illinois.

I’ve been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, Washington DC

This is a fragrant and flavorful dish that’s packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, Ontario

Looking for a new way to fix chicken breasts? This five-ingredient recipe is a nice change of pace. It’s sweet, savory and a little exotic. Serve it over rice or couscous. —Becky Walch, Manteca, California

Frequent trips to New York City and its diverse food scene got me hooked on spicy Thai food. I know most people don’t have a heat-proof tongue like I do, so I kept this version pretty mild—you can always amp up the heat if you like! —Corey Rupp, Dunmore, Pennsylvania

One of my favorite things about this recipe is how incredible it makes my home smell. Everyone who comes by asks, “What are you cooking?” And anyone who tastes it goes home with the recipe. —Ann Smart, North Logan, Utah

Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida