Tropical countries are well-versed in the uses of coconut, incorporating it into a variety of sweet and savory food items. It wasn’t long before the rest of the world picked up on this, including coconut in various recipes. When used in its many forms — coconut water, coconut cream, grated coconut, coconut milk, coconut flour — coconut adds hydration, creaminess, lightness and even crunch to desserts. It is also quite adaptable, pairing well with most dessert ingredients. No wonder coconut has found favor all across the globe, so much so that 2 September is celebrated as World Coconut Day. If you’re also a coconut fanatic, you must try these five recipes.
Chococonut Chip Cookies
A coconut rendition of everybody’s favorite baked dessert, this recipe can be whipped up in 20 minutes.
Ingredients
- 215 gm butter
- 200 gm sugar
- 110 gm brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 281 gm all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 340 gm chocolate chips
- 142 gm flaked coconut
Instructions
- Preheat your oven to 190°C.
- In a large bowl, using an electric mixer, beat butter, white sugar and brown sugar until light and fluffy. Add one egg and beat. Then add the second egg along with vanilla extract and beat.
- In a separate bowl, combine flour, baking soda and salt. Add the butter mixture until just combined. Fold in chocolate chips and coconut flakes.
- Scoop spoonfuls of dough and arrange them on your cookie sheet. Bake for 8-10 minutes until the edges of the cookies are golden.
- Cool the cookies completely before serving.
Coconut Laddoo
One of the best Indian desserts, this recipe for coconut laddoos is a great addition to any festive occasion and takes only 15 minutes to make.
Ingredients
- 115 gm desiccated coconut or fresh coconut (extra for coating)
- 177 ml milk
- 66 gm sugar
- 2 tsp ghee
- ⅛ tsp cardamom powder
Instructions
- In a large pan, saute the desiccated coconut to get rid of excess moisture. Make sure that the coconut doesn’t turn brown.
- To this, add milk and sugar and mix well. Cook on medium-low heat, stirring at regular intervals until the mixture turns dry.
- Add ghee and give it a good mix. Then add cardamom powder and mix well. Cook until the mixture turns slightly sticky and starts to bind together. Turn off the heat and let the mixture cool.
- Once the mixture is cool enough to handle, grease your palms with ghee and roll the mixture into little balls. Then, roll the balls into the desiccated coconut.
- Let the laddoos cool completely before serving.
Lemon Coconut Pudding Cups
Lemon and coconut come together to form an unlikely but delicious pair in this pudding recipe.
Ingredients
For the pudding:
- 65 gm cane sugar
- 3 tbsp cornstarch
- 1 tbsp lemon zest
- ⅛ tsp sea salt
- 400 ml full-fat coconut milk
- 117 gm heavy cream
- 3 large egg yolks
- 2 tbsp salted butter
- ½ tsp pure vanilla extract
- 2 tbsp lemon juice
For the topping:
- 117 gm heavy cream
- 1 tsp cane sugar
- ⅛ tsp vanilla extract
- 28 gm shredded coconut
- ½ tsp pure maple syrup
Instructions
To make the pudding:
- Whisk sugar, cornstarch, lemon zest and salt in a saucepan. In a separate bowl, whisk coconut milk, cream and egg yolks. Slowly, whisk the wet ingredient mixture into the dry ingredient mixture. Over medium heat, bring the mixture to a boil while whisking constantly. Let it boil for a minute before turning off the heat.
- Strain the mixture through a fine-mesh sieve into a bowl. Add butter and vanilla extract and whisk. Cover the bowl and let it cool to room temperature; then pop it in the refrigerator to chill completely.
To make the topping:
- Whip heavy cream with sugar and vanilla till they form medium stiff peaks.
- In a skillet, over medium-low heat, toast coconut till it just begins to turn brown. Add maple syrup and stir until the coconut is toasted well. Transfer it to a plate and set it aside to cool.
- Before serving, whisk the lemon juice into the pudding and pour it into serving bowls. Top the dessert with whipped cream and toasted coconut.
Coconut Tembleque
Originally called Tembleque de Coco, this dessert is a traditional sweet treat served in Puerto Rico during the holiday season. If you love the texture of panna cotta, you’ll love this dessert.
Ingredients
- 946 ml coconut milk
- 270 gm coconut cream
- 375 gm evaporated milk
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 236 ml milk
- 120 gm cornstarch
- 133 gm sugar
- 1½ tsp vanilla extract
- 1 tsp orange blossom water
- ½ tsp salt
- ½ tsp lime zest
- A pinch of ground cinnamon
Instructions
- In a saucepan, combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg and ginger.
- In a bowl, mix milk and cornstarch until dissolved. Stir it into the coconut milk mixture. Then add sugar, vanilla extract, orange blossom water, lime zest and salt and cook over medium heat for about five minutes; the mixture should start to thicken. Lower the heat to medium-low and continue cooking for about 15 minutes until the mixture turns thick.
- Pour the mixture into a 9-inch deep cake pan and let it cool at room temperature for about 30 minutes. Then cover the pan and refrigerate for at least four hours or overnight.
- Before serving, let the tembleque sit at room temperature for about 10 minutes. Then dip the bottom of the pan in a bowl of warm water for about a minute. Using a thin knife around the edges, separate the tembleque from the pan. Place your serving plate over the pan and invert it. Garnish with cinnamon.
Coconut Ice Cream
If you’re looking for a heavy dose of coconut, this creamy ice cream recipe is it!
Ingredients
- 396 gm sweetened cream of coconut
- 236 ml milk
- 352 gm heavy cream
- 120 gm coconut flakes
Instructions
- In a food processor, combine cream of coconut and milk and blend thoroughly. Stir in the heavy cream and coconut flakes until well combined.
- Process the mixture in an ice cream maker and freeze.
- Your coconut cream is ready to be scooped up!
Don’t leave just yet! Here are five coconut dessert recipes from around the world that you should try too.