Coconut

The coconut-pecan filling stays inside this take on classic German chocolate cake. On the outside? A rich, silky chocolate glaze.

A classic Australian sandwich cookie made with two oaty, golden syrup biscuits and a milk chocolate center.

Rendang is a slow-cooked dish that requires hours of stovetop nursing. It was only when I bought an Instant Pot that I even entertained the idea of making it myself.

Bar cookies are always brilliant, but these bars are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.

Made with coconut sugar, these cookie sandwiches—filled with a whipped white chocolate, coconut, and rum ganache—have deep caramel and molasses notes.

The Nanaimo bar is an iconic Canadian confection that is remarkably easy to make and perfect for potlucks and holiday parties. 

The defining characteristic of this chile sauce is the crispness, and in my version I’ve included old-fashioned rolled oats and coconut flakes for extra crunch. You will find me adding it to pasta, eggs, jook, pizza and, of course, roasted vegetables. 

These cookies resemble a chewier, soft cookie version of a Nutter Butter, made a little more glam with a peanut butter coconut cream filling.

Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.

Make coconut sticky rice in the microwave for creamy, perfectly tender results in under 10 minutes. Serve it with shredded coconut, toasted sesame seeds, and of course, ripe mango slices.

My parents lived in Florida for decades and they vacationed there for decades before that. I don’t think there was ever a time when we kids were young that they didn’t come back with boxes of chocolate-coated coconut patties. I’m sure the coconut filling was supposed to be soft and chewy, as in a Mounds bar, but it was always a little dry (sorry to tell you now, Mom). Yet the candies still hold a sweet spot in my memory, and I thought of them when I started to make a Key lime pie.

Layered with a rich coconut filling, soaked in velvety custard, and topped with a raspberry and rhubarb compote, this French toast is perfect for any celebration.

Enough cannot be said of the Sri Lankan delicacy black pork curry. It is a delicious and truly flavorful dish—every family has their own generational recipe. 

This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing.

This recipe has one of the most un-pie pie fillings you’ll ever come across. There’s nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together. If you can imagine something like a coarse graham cracker–coconut cake, that would begin to describe it. You have to try this one to appreciate it. It begs for ice cream and a drizzle of caramel sauce.

Bisibelabath is kitcheree’s spicier cousin. The name means “hot lentil rice,” so consider yourself warned—this is a spicy dish of vegetables, rice, and lentils straight out of South India. I like to serve it with raita to cool things off.

Grated cassava takes the place of flour in this classic Filipino cake, which soaks up the rich coconut milk, and lends a sweet, nutty flavor and a sticky, chewy texture.

Take a classic coconut cake, add fresh strawberries to the mix, and what do you get? Pink layers that burst against a bright, white cream cheese frosting.

This one-pot dish, called khichdi in some regions, is made from rice, yellow lentils called moong dal, which are split mung beans without skin, and black pepper and cumin seeds fried in ghee or butter. The lentils and rice cook together, making a creamy, rich dish resembling risotto. 

We strongly endorse eating this dish with your hands, discarding shrimp tails and pepper stems as you go. Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.

Sweet rice flour makes this super-adaptable cake gooey-bouncy on the inside and crispy-chewy on the outside. Even better, this particular recipe can go in any flavor direction you want: Add cocoa, matcha, or malt powder; throw in some cinnamon, cardamom, or turmeric.

This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.

Although very simple to make, its flavor complexity is unbelievable, especially for how light it is. Although whole cacao beans are ideal—you can find them at a local spice store or specialty chocolate shop—cacao nibs work too.

These energy bites not only hit the spot for something sweet, they’re also nutrient-dense and hit all your macros.