Since we can’t fly away to the islands, I’ve been going crazy for these coconut desserts instead!
Sweet and nutty with just a hint of vanilla, there’s just something about coconut that always makes me dream of the beach.
And there are so many amazing recipes to choose from!
With the flavor being so mild, coconut compliments anything. Though my need for a vacation has me leaning towards mango.
Come with me on my make-believe trip to the tropics and try out one of these 32 cool coconut desserts.
This fudgy Indian treat is a little like a truffle.
Once combined, the ingredients get rolled into a ball and coated with desiccated coconut for the perfect mouthful.
This recipe calls for cashew powder, but you could use almond flour as a nice substitute.
I love the double batch you get out of this by simply mixing cocoa and chocolate into half of the dough.
Although, I would be tempted to add something to the other half, too. Orange zest, maybe?
If you love blondies, this one is for you.
Chewy, sweet, and with a hint of caramel, these bars are the perfect mid-day snack.
The brown butter used here will add an intense nutty flavor that will make you want to use it for everything.
Just keep an eye on the pot, and don’t be tempted to turn up the heat.
Not to be confused with the macaron – Emmanuel Macron, the current president of France – macaroons are chewy, sweet, and so easy to make.
It’s as simple as whipping up some egg whites and folding through honey, vanilla, coconut, and salt.
Once baked, let these sticky mounds cool before drizzling with dark chocolate.
As much as I love a rich dark chocolate truffle, there’s something so elegant about these all-white coconut truffles.
Needing just four ingredients, you will be making a white chocolate ganache.
The trick to getting truffle you can roll and handle is the ratio of cream to chocolate. More cream will make them soft, and more chocolate will allow them to set.
I would be tempted to substitute some of the cream for passion fruit puree and roll in toasted coconut.
Here, we have brownies (or a flourless chocolate cake if you choose to substitute the flour) topped with a layer of something similar to macaroons.
And they are so, so delicious!
I love the idea of making these gluten-free by using almond flour instead of all-purpose.
Another great option that would be fitting here is coconut flour, if you can find it.
The flavor is unmistakable in these delicate and fluffy coconut cupcakes.
By using both coconut cream and coconut in the crumb, the cake will come out super moist.
The added coconut on top will help with texture and extra flavor, but I can’t help but think these would be to die for with a mango cream cheese frosting.
This is one of my favorite Christmas cakes.
Though it’s not spiced or dark and has no booze poured over the top, it makes the perfect base for a winter wonderland.
With a lighter than air sponge made with sweet coconut cream and a healthy coating of cream cheese frosting and coconut, it’s perfect for a fun holiday themed cake.
Never have three little words brought me such joy.
I am a little obsessed with cheesecake but don’t always have the time to hover over a water bath.
This recipe has a thick graham cracker base topped with a sour cream cheesecake that is ready in under an hour.
Cooking low will prevent cracks, but this baby gets topped with decadent whipped coconut cream and toasted coconut, to boot!
I love the edge that these cookies get after baking, making them more crisp than chewy.
It works so well with the toasted coconut, and the middle will stay a little chewy.
Of course, you can always pull these early if you like them softer.
I think these would benefit from a few dark chocolate chunks scattered throughout.
Chess pie is a sweet, southern classic that is creamy and addictive.
Adding coconut to the custard will create an excellent filling that is subtle and has a great texture.
If you want even more flavor, try using some coconut extract and serve warm.
I have to admit that I often find lemon bars too sour, and honestly, I prefer lime anyway.
These bars have a buttery shortbread crust with coconut mixed in.
The lime filling is zesty, fresh, and super flavorful.
These cookies make such a great change from the norm.
Yes, I still think chocolate chip cookies are perfect, but it’s nice to have a different option sometimes!
And with the amount of coconut and almond in these, they might even pass for breakfast cookies.
Made using just dates, almonds, and coconut, these are beyond easy to throw together in a pinch.
The natural sweetness in the dates is all you need, and the almonds pair just right with the coconut.
Another option would be to incorporate some dried mango or raisins and roll it into a log to make no-bake sliced cookies.
If you’re looking for a treat that will make an excellent addition to your holiday platter, try this recipe!
Using an Oreo crumb base, the coconut and condensed milk filling with be sticky but will set up perfectly.
Just be sure to refrigerate before cutting to get nice clean slices.
I couldn’t resist. I might be wrapped in a blanket with a hot tea in my hand, but my mind is enjoying a sea breeze and a warm sunset.
I don’t know why we save cocktails for vacation. They’re fruity, tasty, and often pretty easy to replicate.
I would guess that you already have orange juice and rum in the house. Maybe even pineapple juice unopened in the cupboard?
The only thing you might need to buy is the grenadine, which you really shouldn’t skip if you want the authentic feeling.
For that wonderfully rich and creamy rice pudding we all know and love, you must be sure to get cream of coconut and not coconut milk.
It will still taste amazing, but will be thin without the cream.
I love that you can make this in the crockpot. Just set the timer and walk away.
When it’s done, the house will smell amazing, and you’ll want to eat right out of the pot!
I have a deep love for poke cakes.
When I moved and stupidly baked a cake without testing my new oven (and subsequently overbaked said cake because the oven temperature was way off), the poke technique saved the day!
Even if your cake is perfectly moist, there’s nothing wrong with adding something extra.
So maybe it’s too cold for a Bahama mama?
How about a naughty little hot chocolate with coconut rum and coconut topping?
To be extra special, why not try adding one of these coconut marshmallows on top?
Is the third cookie recipe on the list? Yes.
Are they each special and delicious in their own way? Yes.
Will you regret making all three to see if I’m right? No way!
These cookies are more like the chewy chocolate chip cookies we all crave from the bakery.
Thinner, with chunks of dark chocolate, the only thing missing is a sprinkle of sea salt over the top.
These gooey bars are everything you want out of a coconut cream pie, without all the hassle.
The base is a genius mixture of white cake mix, butter, egg, and coconut instant pudding (the dry kind).
This will make a wonderfully light and buttery coconut shortbread that will hold in all that fantastic coconut filling.
The faux-cheesecake filling needs cream cheese, butter, powdered sugar, eggs, and coconut.
When baked and cooled, you’ll have the perfect coconut cheesecake bar.
Pronounced, co-kee-to, once you’ve tried this recipe, you’ll never go back to ordinary egg nog again.
This lightened-up version needs no eggs and comes together in just 10 minutes.
All you need is to mix the evaporated and condensed milks with cream of coconut, spices, and white rum.
Serve chilled with cinnamon sticks for garnish.
The trick to making these inverted flans is to work fast. Once the sugar is ready, you’ll have to get it off the heat before it burns.
You’ll be surprised at how fast it can go from perfectly golden to stinking up the kitchen.
But if you can handle that, the rest is a breeze.
Blitz the ingredients in a blender to smooth and pour into the dish.
Just be sure to let it cool for at least four hours before trying to turn the flan out.
There’s so much to love about these pudding pops.
Not only are they creamy and full of coconut flavor with pops of raspberry, but they have such a nice texture from the chia seeds.
And you can change these up so easily. You know I’m going to suggest adding mango, but what about some banana?
This silky smooth, jiggly pudding is fun and delectable.
I would highly suggest buying some pretty molds to make this dessert in. It will taste just as good from a bowl but lose its magic.
When dusted with cinnamon, I often find that the coconut flavor can be a little lost. I actually like it without, so the coconut is prominent.
This little pudding feels more like a tropical parfait than a sensible breakfast.
With layers of coconut and mango chia pudding along with some pure mango puree, it is packed with flavor and a great way to start your day.
Top with toasted coconut for a little crunch.
When I was a kid, we used to make chocolate clusters using corn flakes.
These are essentially the same thing, only they use coconut instead.
I think a combination of shredded and flaked would make for better texture, and the darker the chocolate, the better.
Have you put that ice cream maker on your Christmas list yet? I promise it’s more than worth it!
It might not be as easy as frozen banana ice cream, but it’s not difficult either.
Once everything is blitzed together, you’ll need to heat it up to dissolve the gelatin.
Then just let the ice cream maker do all the work!
I have to admit that adding cheese to this is a little too far for me.
But the concept of a coconut and corn pudding with toasted coconut on top? Sign me up!
I love corn. The sweetness and crisp texture pairs perfectly with the smooth coconut.
With just five ingredients and 15 minutes of prep, it’s definitely one to try.
Bread pudding has been a staple in my house since I was a kid.
Not only is it delicious, but it uses up leftover bread and is so simple to make.
The inclusion of a coconut faux-cheesecake piped into the middle is both indulgent and incredible!
The bread will soak in the coconut custard but leave the thicker cheesecake filling that will bake into creamy pockets.
When it comes to scones, I can be a bit picky. Traditional is best in my mind.
But these coconut lime scones are well worth ignoring tradition!
With both lime zest and coconut in the scone dough, you get incredible flavor with every bite.
Be careful not to over-mix the dough, stopping before it fully comes together. You’ll finish working it as you roll it out and cut.
Homemade peanut butter cups are just five minutes away!
Ok, so they’re not exactly like you get in that magical orange wrapper.
For one thing, you’re making a peanut butter ganache rather than a separate peanut butter filling.
But all the flavor is there, with the added bonus of coconut!
The only reason this is last is because I knew as soon as you saw it, you’d be too busy singing about getting caught in the rain to finish the list.
The good news is, it only needs four ingredients (five if you include ice).
Again, be sure to get cream of coconut so that it is thick and creamy. Though coconut milk will still taste good.
Serve with a wedge of pineapple and a little umbrella.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?