Coconut
42 recipes
Ducana: Antiguan Sweet Potato and Coconut Dumpling in Banana Leaf
Ducana, Antigua's boiled sweet potato and coconut dumpling in banana leaf, with the fist-squeeze test for flour, a gentle 35–45 minute simmer and the foil swap.
Boston Bun: Australian Spiced Potato Bun with Coconut Icing
Boston bun, the coconut-iced spiced bun of Australian and New Zealand morning tea, made with mashed potato, plus the gentle knead and skewer test.
Ulli Theeyal: Kerala Shallots in Roasted Coconut Tamarind Gravy
Ulli theeyal is Kerala's dark shallot curry in roasted coconut and tamarind gravy. Learn how far to roast the coconut, when oil separates, and what to swap.
Mokary au Coco: Malagasy Rice-Flour and Coconut Cakes
How to make mokary au coco, small round Malagasy cakes of rice flour, wheat flour and coconut milk. Covers the yeast batter and its 1 hour 30 minute rest, cooking in a multi-well pan, pan alternatives, and how it differs from mokary vary. The water and yeast amounts are openly explained estimates, and this formula has not been kitchen-tested.
Cherupayar Puzhukku: Kerala Whole Green Gram with Coconut
How to make cherupayar puzhukku, a dry Kerala dish of whole green gram with coarsely crushed chillies and small onions, coconut oil, curry leaves and grated coconut. Covers the water needed for pressure-cooking, opening the cooker safely, reaching a dry finish, and serving with kanji.
Idiyappam: Steamed Rice Strands with Coconut from Kerala (Nool Puttu)
How to make idiyappam, also called nool puttu, following Kerala Tourism's recipe: roasted rice powder dough pressed into fine strands, topped with grated coconut and steamed for 5–10 minutes. Includes guidance on choosing flour and equipment, fixing dough problems and telling regional versions apart.
Kichadi: Kerala Yellow Cucumber Side Dish with Coconut and Curd (Vellarikka Kichadi)
How to make vellarikka kichadi, a Kerala rice side dish of cooked yellow cucumber, ground coconut and mustard, curd and a coconut-oil tempering. It is not rice-and-lentil khichdi. The recipe makes 5 servings.
Pittu: Sri Lankan Rice Flour and Coconut Steamed in a Bamboo Tube
How to make Sri Lankan pittu from four ingredients: rice flour, fresh grated coconut, salt and water. Follow each step from dry-roasting the flour and rubbing in water to steaming the crumbs in a vertical bamboo tube, with guidance on choosing ingredients, reading the mixture and understanding the recipe's limits.
Lawar: Balinese Pork, Liver and Green Jackfruit with Coconut and Sambal Embe
How to make a bloodless Balinese lawar of pork belly, pork skin, liver and green jackfruit, with base genep, fried sambal embe and two coconut preparations. Covers careful chopping, center-temperature checks, separate raw-meat tools, the coconut's thin brown skin, and how this version fits among other types of lawar.
Mambazha Pulissery: Kerala-Style Ripe Mango Curry with Coconut and Yogurt
How to make mambazha pulissery, a Kerala curry that cooks ripe mango cubes with turmeric and chili, binds them with a coarse coconut-cumin paste, and finishes with thick yogurt stirred in off the heat. Covers the ingredients, each step, how to keep the yogurt smooth, honest substitutions, its place beside rice and at Onam Sadya, and how recipe versions differ.
Kodubale: Karnataka's Hand-Rolled Rings of Rice Flour, Coconut and Chilli
How to make kodubale, a fried ring-shaped snack from Karnataka, following one household recipe shared by N.S. Sridharan of Bengaluru with Pratibha Jain. Covers the hot-oil dough, the fistful test, the coconut and chilli paste, shaping rings by hand, frying in batches until golden brown, and how this recipe differs from other published versions.
Mangalorean Chicken Sukka: Bone-in Chicken with Roasted Spices and Golden Coconut (Kori Sukka)
How to make Mangalorean chicken sukka with bone-in chicken, ghee-roasted whole spices, a coarse tamarind masala and fresh coconut toasted separately and folded in at the end. Covers how the ghee, onions and curry leaves are divided across the steps, choosing chillies and coconut, regional versions of the dish, and checking chicken safely with a food thermometer.
Beans Poriyal: South Indian Green Beans with Coconut
How to make beans poriyal, a South Indian side dish of green beans tempered with mustard seeds and urad dal, simmered covered on low heat and finished with unsweetened desiccated coconut. Covers judging water and tenderness, fixing common problems, and serving with rice, sambar, rasam, roti or paratha.
Khanom Phra Phai: Thai Pandan Dumplings with Sweet Mung-Bean Filling (ขนมพระพาย)
How to make khanom phra phai (ขนมพระพาย), a Thai steamed sweet of pandan-green glutinous-rice dough wrapped around sweet peeled mung-bean filling and finished with a lightly salted coconut topping. Covers the single adopted formula, how to judge the filling and dough, steaming on banana leaf, the topping, other versions such as the three-color and pumpkin doughs, and the wedding symbolism attributed to the dish.
Leum Kleun: Thai Translucent Mung Bean Starch Bites with Salty-Sweet Coconut Topping (ขนมลืมกลืน)
How to make leum kleun (khanom leum kleun), a Thai sweet of clear, glossy mung bean starch dough topped with a dab of salted coconut milk thickened with rice flour. Covers the plain-water basic recipe, how to judge the dough by sight, the separate coconut topping, common problems, and how it differs from other Thai coconut sweets.
Katupa: Timorese Coconut and Turmeric Rice Cooked in Woven Leaf Pouches
How to make katupa, the rice cooked in small woven coconut-leaf pouches in Timor-Leste, following one family version from Viqueque. Covers grating and squeezing coconut and turmeric, seasoning and resting the rice, half-filling ready-woven food-use pouches, cooking them over the reserved coconut solids, cooling them quickly on a flat basket and serving them the same meal.
Banana Flower Stir Fry: Kerala Vazhakoombu Thoran with Green Gram and Coconut
How to make vazhakoombu thoran, the Kerala stir fry of finely chopped banana flower with green gram, coarsely ground coconut and a mustard-seed tempering. Covers which part of the flower to eat, handling the sticky sap, partly cooking the beans, covered cooking in stages, drying the pan at the end, substitutions and how it sits beside rice on a Kerala table.
Kerala Kozhukatta: Steamed Rice Dumplings with Jaggery and Coconut
How to make one sweet Kerala Kozhukatta (കൊഴുക്കട്ട): a toasted rice-flour and coconut-milk dough wrapped around jaggery, coconut, cardamom and cumin, then steamed. Follows Ann Ittoop's home recipe step by step, keeping the filling water, the three separate oils and the round sealed shape clear.
Cimpa Unung-Unung: Rice-Flour Parcels with Palm Sugar and Coconut, Steamed in Singkut Leaves
How to make one home version of Cimpa Unung-Unung (Khas Karo), shared on Cookpad by Elisabeth Ginting: a dough of glutinous rice flour and rice flour wrapped around a palm-sugar and grated-coconut filling, closed in Singkut leaves and steamed. The amounts follow the post, the dough water is kept separate from the filling water, and numbers the post does not give, such as the dough water and the yield, are not filled in.
Dadar Gulung: Indonesian Pandan Crepes Rolled Around Coconut and Gula Merah
How to make dadar gulung, the Indonesian rolled crepe with a pandan-green skin and a sweet filling of grated coconut and gula merah. Follows one Cookpad Indonesia recipe step by step: a pandan extract from fresh leaves, a thin crepe cooked until the surface is dry, and a filling cooked down but not dried out. Also explains which values the recipe leaves open, such as yield, cooking time, and fold shape.
Es Kelapa Muda: Indonesian Young Coconut Drink with Syrup and Ice
How to make es kelapa muda, the cold Indonesian drink of young coconut water and soft coconut flesh with a spoonful of simple syrup and shaved or crushed ice. Covers straining and chilling the coconut water, rinsing and trimming the flesh, how to shop for a young coconut you don't have to open yourself, the name Es Degan, and how other published versions differ.
Bánh Kẹp Lá Dứa: Vietnamese Pandan Coconut Waffles
How to make bánh kẹp lá dứa, the Southern Vietnamese-style pandan and coconut waffle, as three 20 cm waffles. Covers whisking the egg, coconut milk and pandan extract batter, the 15-minute rest, cooking to golden brown in a buttered waffle maker, choosing ingredients, and serving warm.
Chicken Kelaguen: Guam's Charcoal-Grilled Chicken with Lemon and Coconut (Kelaguen Månnok)
How to make CHamoru chicken kelaguen (kelaguen månnok) from Guam: chicken grilled over charcoal until fully cooked, then shredded and tossed with fresh lemon juice, scallions, red chiles and unsweetened grated coconut. Covers amounts, how to adjust the coconut, food safety, chilling, serving with white rice or titiyas, and variations.
Coconut Fish: The Fried Recipe Published by DBE as a Nauruan Dish
How to make coconut fish as published by DBE and introduced as a Nauruan dish: white fish marinated briefly in lime juice, salt and pepper, coated in flour, egg and coconut, then fried golden on both sides. Covers the full ingredient list, the coating order, judging doneness at 145°F (63°C), dried flakes versus fresh coconut, and why a raw-fish version of the same name is a different dish.
Chakka Puzhukku: Kerala Raw Jackfruit and Coconut Mash (ചക്കപ്പുഴുക്ക്)
How to make chakka puzhukku, a savory Kerala mash of raw, unripe jackfruit cooked with water and salt, then folded into a coarse coconut, green chile, shallot and garlic paste seasoned with coconut oil, mustard seeds and curry leaves. Follows Simi George's stovetop recipe as written, with guidance on choosing unripe fruit, reading the doneness cue, and why ripe jackfruit, breadfruit and canned young jackfruit fall outside this recipe.
Bánh Bò Nướng: Vietnamese Baked Honeycomb Cake with Coconut and Pandan (Bánh bò)
How to make bánh bò nướng, the baked Vietnamese honeycomb cake scented with coconut milk and pandan, in a 20cm round tin. Covers the Australian spoon measures in the source recipe, mixing the batter without whipping the eggs, straining it into a bowl, whisking again and pouring it into a preheated tin, judging when it is baked, cooling it upside down, and how it differs from steamed bánh bò and palm-sugar versions.
Bánh Lọt: Vietnamese Pandan Jelly Strands with Coconut Sauce and Syrup (Chè Bánh Lọt)
How to make bánh lọt (chè bánh lọt), the southern Vietnamese chilled dessert of pandan-green starch strands pressed into ice water and served with coconut sauce, clear sugar syrup and crushed ice. Follows one Vietnamese magazine recipe in its original cup and spoon measures, with notes on water chestnut starch versus tapioca starch, the press, other versions, and what the source leaves unstated.
Lamingtons: Australian Sponge Squares in Chocolate and Coconut
How to make classic Australian lamingtons from a light whisked-egg sponge, dipped in dark chocolate icing and rolled in desiccated coconut. Covers why the sponge must be fully cooled, how to keep the icing fluid over a water bath, what Australian cornflour and self-raising flour mean, jam-filled variations, and the fundraising and tea-time culture behind the cake.
Mas Huni: Maldivian Tuna and Coconut Breakfast with Warm Roshi
How to make mas huni (mashuni), the Maldivian breakfast of tuna, grated coconut, red onion, chilli and lime, with soft homemade roshi flatbread for 4. Covers the mixing order, kneading, rolling and cooking eight roshi, adjusting heat and acidity, frozen grated coconut, smoked tuna and vegetable variations, and how it differs from mas kurolhi.
Bhapa Pitha: Bangladeshi Steamed Rice Flour Cakes with Coconut and Jaggery
Bhapa pitha (ভাপা পিঠা), the winter steamed sweet of Bangladesh, made from rice flour, coconut and jaggery. How to moisten the flour, fill the molds, steam over strong heat, substitutes, common mistakes, storage, reheating and its place at tea time.
Koesisters: Cape Malay Spiced Fried Dough with Syrup and Coconut
A home-kitchen guide to Cape Malay koesisters from South Africa: spiced yeast dough, frying temperature, warm syrup, and the coconut finish. The quantities suit a weekend morning, with notes on how they are eaten locally, substitutions, storage, common failures, and how they differ from koeksisters.
Samaki wa Kupaka: Zanzibar-Style Grilled Fish in Coconut Sauce
How to make samaki wa kupaka, the Swahili coast fish dish: white fish seasoned with turmeric and cumin, pan-seared and finished in a lime-bright coconut cream sauce. Covers reducing the sauce, keeping the fish intact, and serving with ugali and kachumbari.
Pol Roti Recipe: Sri Lanka's Coconut-Scented Flatbread
A pol roti recipe from Sri Lanka made with unsweetened desiccated coconut and a frying pan. How to rehydrate dried coconut, how much water to add, and how to judge thickness and browning. Choosing curry leaves, serving with spicy curries or sweet breakfasts, household differences in the formula, fixing failed dough, and storage.
Klappertaart: Manado's Young Coconut Custard Dessert
Klappertaart is a custard dessert with young coconut from Manado, North Sulawesi. How rich to make the coconut milk, how to cook the egg, and how to brown the meringue, adjusted for small baking dishes, with ingredient substitutes, storage, how to recover when it goes wrong and how to choose coconut products.
Khanom Tan Recipe: Thai Steamed Palm Cakes
Khanom tan is a Thai steamed palm cake of rice-flour batter and ripe palmyra palm pulp. Covers pulp substitutes, batter resting, steaming time and storage.
Quindim: Brazilian Egg Yolk and Coconut Custards
How to make quindim, the Brazilian egg yolk and coconut sweet: straining the yolks to remove egg odor, baking in a water bath, unmolding, ingredient swaps, storage, fixes, serving with coffee, and how to bake the large-pan quindão at home.
Maskurolhi: Maldivian Tuna and Coconut Relish for Rice Porridge
Maskurolhi is a coarse Maldivian relish of tuna and coconut served with the rice porridge baiypen. Not to be confused with masroshi, this home-kitchen version uses canned tuna, unsweetened coconut and lime, with amounts, heat control, storage and fixes.
Bibikkan: Sri Lankan Jaggery and Coconut Cake
A home version of Sri Lankan bibikkan made with brown sugar and desiccated coconut. Covers substitutes for kithul jaggery and treacle, toasting the semolina, browning, storage, and serving it with tea.
Pol Sambol: Sri Lanka's Coconut Relish for Breakfast, Lunch and Dinner
Pol sambol, the coconut relish no Sri Lankan table is without, made with grated coconut, shallots, green chilies, chili powder, Maldive fish (smoked dried fish) and lime. Covers the stone mirisgala, the trick of rubbing by hand to bring out the color, choosing coconut and dried fish outside Sri Lanka, and what to serve it with.
Urap Recipe: Indonesian Vegetables With Fragrant Spiced Coconut
Urap is an Indonesian dish of blanched vegetables tossed with spiced coconut. Recipe with each vegetable blanched separately, plus substitutes and storage.
Khanom Chan: Thai Nine-Layer Steamed Coconut Pandan Dessert
A home recipe for khanom chan (ขนมชั้น), the auspicious Thai layered dessert, steamed in nine green and white layers in an 18 cm pan. Covers pandan substitutes, why tapioca starch matters, how to tell each layer is set, fixing cracks and drip marks, and storage.
Khanom Krok: Thai Street-Stall Coconut Rice Cakes
Thailand's street sweet khanom krok, reworked in amounts that also fit a takoyaki pan. Layers a rice flour base with a lightly salted coconut batter, with the heat for a thin, crisp edge, choosing toppings, when a dedicated pan is worth buying, storage and how to fix failures, organized for a home kitchen. Helps you decide what to buy and what to skip.