Why You're Seeing Coconut Everything These Days
Coconut Milk
Use this rich stuff in Thai-style curries, or whisk the thick cream that rises to the top with a little sugar for a dairy-free whipped cream.
Try this: Thai Chicken Breasts with Coconut Milk & Lemongrass
This Thai Chicken Breasts with Coconut Milk & Lemongrass recipe calls for for 1 can (13.5 oz.) unsweetened coconut milk.
Photography by Joseph De Leo
Cream of Coconut
A sweet blend that includes coconut, water and sugar, it’s a key ingredient in piña coladas and a delicious addition to pancake batter.
Try this: Coconut Daiquiris
This Coconut Daiquiri recipe calls for 8 ounces cream of coconut (such as Coco López).
Coconut Sugar
Made from the sap of coconut-tree flower buds, coconut sugar tastes like brown sugar and can be used like it. Try it in muffins, or sprinkle on oatmeal.
Try this: Vegan Chocolate Chip & Ancho Chile Cookies
You'll use 1 3/4 cups coconut sugar in the Vegan Chocolate Chip & Ancho Chile Cookie recipe.
Photography by Tara Donne
Coconut Oil
Use unrefined oil where a coconut taste is OK (stir-fries, roasted sweet potatoes). Choose refined when you need a neutral flavor.
Try this: Coconut-Crunch Shrimp
You'll cook Coconut-Crunch Shrimp in coconut oil, but this recipe gets most of its island flavor from shredded coconut.
Coconut Chips
These wide strips are shredded coconut’s cooler cousin. Add them to cakes and cookies, toast them for a pretty garnish, or eat them as a snack.
Try this: Grilled Watermelon "Pizza"
Our Grilled Watermelon "Pizza" calls for toasted coconut chips.
Photography by Christopher Testani
Coconut Flour
Made from dried, ground coconut meat, use this g-free flour where you don’t mind a tropical taste. (We’re looking at you, pineapple cake.)
Try this: Coconut Cheesecake Pie
Up your coconut game by swapping regular flour for coconut flour in this Coconut Cheesecake Pie recipe.
More Coconut Recipes to Try:
