Easy Recipes Using Coconut

If you’ve joined the coconut craze, read on! Coconut has numerous benefits, including increasing calorie burning in the body, a quick energy boost, and a feeling of satiety. Coconuts have a great taste, providing richness and a nutty flavor to numerous dishes from appetizers to desserts. They also make great substitutes for those preferring to use coconut or for those with dietary restrictions.

Without further ado, here are the coconut recipes for a variety of dishes and occasions to suit your liking.

Thai Coconut Fish Soup

Thai coconut soup is an excellent alternative to chicken noodle soup for cold winters, but with a slight kick to it. The rich coconut, coupled with other strong Thai flavors, lends a flavor like no other. Instead of adding chicken pieces, this soup uses fish to add a softer texture that almost melts in your mouth. You can also substitute in different vegetables to your liking, and adjust the flavors. Fish sauce adds a strong flavor that brings out other flavors, and can be found at your local Asian food store.

Makes 4 servings.


  • 1 pound boneless white fish, such as sole or haddock, cut into biteable chunks
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 5 cups chicken stock or fish stock
  • 2 stalks fresh lemongrass, washed and cut into chunks
  • 1 inch ginger cut into slices
  • 1.5 cups coconut milk, unsweetened
  • 2 chile peppers, sliced
  • 3 tablespoons cilantro, chopped
  • ¼ cup carrots, grated


  1. In a pot over medium heat, combine coconut milk, stock, ginger and lemongrass. Bring to a boil, then set to low heat and simmer for 15 minutes.
  2. Add fish chunks, fish sauce, lime juice and carrots. Cook until fish are fully cooked.
  3. Stir in chile peppers and cilantro.

Blue Hawaii

The Blue Hawaii was invented by Harry Yee, a famous bartender in Waikiki, Hawaii. A sales representative of Bols, a Dutch distiller, had asked him to design a drink featuring the Curacao’s blue color. Harry delivered, and the Blue Hawaii was born. Please enjoy responsibly.

Makes 1 serving.


  • ¾ ounce rum
  • 3 ounces pineapple juice
  • ¾ ounce coconut cream
  • ¾ ounce Blue Curacao


  1. Combine ingredients with ice cubes and shake or stir.
  2. Pour into Hurricane glass.
  3. Garnish with slice of orange, pineapple, and/or cherry. A small umbrella can also be used as a garnish.

Coconut Curry Stir Fry

Coconut acts as an enhancer in this recipe, enriching the curry texture and creating a slightly creamy, nutty flavor that is subtle. Italian spaghetti noodles are used in this recipe for a twist. You can find sesame oil at your local Asian food store. If not, you can toss a tablespoon of sesame seeds near the end. Coconut oil can also be substituted with a different cooking oil if you do not have coconut oil.

Makes 4 servings.


  • 1 cup chicken, sliced
  • 1 tablespoon coconut oil
  • ½ cup shiitake mushrooms, sliced
  • 1 inch ginger, grated
  • 1 cup carrots, grated
  • 2 green onions, sliced
  • 1 cup coconut milk, unsweetened
  • 1 tablespoon red curry paste
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 tablespoon lime juice
  • 3 tablespoons cilantro, chopped
  • Salt and pepper
  • 1 pound spaghetti noodles


  1. Cook spaghetti noodles according to directions, until noodles are al dente.
  2. Heat coconut oil in a saucepan over medium-high heat. Cook chicken slices until well-cooked, and set aside in a bowl.
  3. Place mushrooms and ginger into pan and cook until soft, scraping up leftover brown chicken bits. Stir in the red curry paste and cook for another minute.
  4. Stir in the coconut milk, followed by the carrots and green onions until carrots have softened.
  5. Return chicken slices to pan and add sesame oil, soy sauce and lime juice. Stir mixture.
  6. Remove pan from heat and add cilantro. Add salt and pepper for taste.
  7. Toss mixture with noodles.

Coconut Meringue Pie

This recipe is an old favorite and a crowd-pleaser. The coconut adds a tropical flavor that has just a touch of heaven. This recipe calls for milk, but if you like, you can use coconut milk in place. Do note, though, that the coconut milk will not carry much coconut flavor in the final product. Not to worry, though, there’s lots of coconut flakes to make up for it!

Makes 1 pie.


  • 1.5 cup sugar
  • 4.5 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 2/3 cup milk
  • 4 egg yolks
  • 4 tablespoons butter
  • 1.5 teaspoons vanilla extract
  • 1  ¼ cup coconut flakes
  • 1 single 9-inch pie crust
  • 4 egg whites
  • ½ teaspoon cream of tartar


  1. Bake pie crust according to directions and let cool afterward. Place oven setting at 350°.
  2. In a small sauce pan, combine cornstarch, salt and 1 cup of sugar. Slowly add milk, mixing it into the rest of the mixture. Once mixture is thickened, reduce heat to low and cook while stirring for 2 more minutes. Remove from heat.
  3. In a bowl, beat egg yolks slightly. Pour a small amount of mixture onto the egg yolks. Return all to pan while whisking. Bring to a gentle boil for 2 minutes, then remove from heat.
  4. Mix in butter, 1 teaspoon of vanilla extract and 1 cup coconut flakes.
  5. To make the meringue, beat egg whites and cream of tartar using an electric mixer until foam foams.
  6. Add remaining sugar and remaining vanilla extract while mixing. Continue until glossy peaks form.
  7. Pour filling into pie shell and spread evenly. Top filling with meringue, spreading to crust edge. Top meringue with remaining coconut flakes.
  8. Bake pie for about 10 to 12 minutes, or until peaks turn golden.

A Closing Note

I hope you’ve enjoyed reading through the recipes and are inspired to make your own coconut dishes. Coconut can be used for sweet and savory meals, and even used as a beverage in and of itself.

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Why not try out more coconut recipes?

If you enjoyed learning about different ways to use coconut ingredients, you may also wish to learn more about the health benefits of coconut oil.