As the sun shines bright and warm this summer, there’s no better way to beat the heat than with refreshing tropical flavors. And what’s more tropical than the humble coconut? With its creamy white flesh and nutty flavor, fresh coconut is the perfect addition to many a summer recipe. From smoothies and soups to desserts and main courses, we’ve got 20 delicious ways to incorporate fresh coconut into your meals this summer.
From classic combinations like mango and shrimp curry, to innovative twists like chia pudding with berries and toasted almonds, these recipes will transport you straight to the islands. So whether you’re looking for a light and refreshing snack or a satisfying dinner, these tropical fresh coconut recipes are sure to hit the spot.
Fresh Coconut and Mango Smoothie
This tropical blend combines the creaminess of fresh coconut with the sweetness of ripe mango, making for a refreshing and healthy treat.
Ingredients:
– 1 cup frozen mango chunks
– 1/2 cup fresh coconut meat (coconut flakes or shredded coconut also work)
– 1/2 banana, sliced
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Ice cubes (optional)
Instructions:
1. Add all the ingredients to a blender and blend until smooth.
2. Taste and adjust sweetness as needed by adding more honey or mango.
3. Add ice cubes if you want a thicker, colder smoothie.
4. Blend again until the ice is crushed and the smoothie is your desired consistency.
Cooking Time: 5-7 minutes (depending on blender speed)
Coconut Lime Shrimp Curry
Elevate your mealtime with this vibrant and flavorful Coconut Lime Shrimp Curry, perfect for a quick and delicious dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 2 tablespoons curry powder
– 1 teaspoon grated lime zest
– 2 tablespoons freshly squeezed lime juice
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add shrimp and cook until pink, about 2-3 minutes per side.
5. In a separate bowl, whisk together coconut milk, curry powder, lime zest, and lime juice.
6. Pour the mixture over the shrimp and onions; stir to combine.
7. Reduce heat to low and simmer for 5-7 minutes or until sauce has thickened slightly.
8. Season with cumin, salt, and pepper to taste.
9. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Toasted Coconut Pancakes with Fresh Coconut Syrup
Start your day with a tropical twist on the classic pancake recipe, featuring toasted coconut flakes and a sweet, creamy fresh coconut syrup.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 1/4 cup unsweetened shredded coconut, toasted
– Fresh coconut syrup (recipe below)
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in toasted coconut flakes.
5. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side.
6. Serve with Fresh Coconut Syrup (recipe below).
Fresh Coconut Syrup:
– 1 cup heavy cream
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons granulated sugar
Combine ingredients in a small saucepan and cook over medium heat, stirring constantly, until the mixture thickens slightly. Strain and serve warm.
Cooking Time: 15-20 minutes
Thai Fresh Coconut Soup (Tom Kha Gai)
This creamy and flavorful soup is a staple of Thai cuisine, perfect for warm weather or any time you need a comforting meal. With the sweetness of coconut milk and the spiciness of chilies, this dish is sure to become a favorite.
Ingredients:
– 2 cups chicken or vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 2 kaffir lime leaves
– 2 lemongrass stalks, bruised
– 1/2 teaspoon grated galangal
– 1/4 teaspoon Thai red curry paste
– 1/4 cup chopped fresh cilantro
– Salt and pepper, to taste
– Chopped chilies or chili flakes, for serving (optional)
Instructions:
1. In a large pot, combine broth, coconut milk, kaffir lime leaves, lemongrass, galangal, and curry paste.
2. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
3. Stir in cilantro and season with salt and pepper to taste.
4. Serve hot, garnished with chopped chilies or chili flakes if desired.
Cooking Time: 20-25 minutes
Fresh Coconut Chia Pudding with Berries
This refreshing dessert combines the creamy texture of chia pudding with the sweetness of fresh berries and the tropical flavor of coconut.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1/4 cup shredded coconut
– 2 tablespoons honey
– 1/4 teaspoon salt
– 1/2 cup mixed berries (such as blueberries, strawberries, and raspberries)
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a small bowl, mix together chia seeds, almond milk, shredded coconut, honey, and salt. Stir until well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the mixture to thicken.
3. Just before serving, stir in the mixed berries.
4. Spoon the pudding into individual serving cups or glasses.
5. Garnish with fresh mint leaves, if desired.
Cooking Time: None (prepare ahead of time)
Enjoy your delicious and healthy Fresh Coconut Chia Pudding with Berries!
Coconut-Crusted Mahi-Mahi with Pineapple Salsa
A tropical twist on a classic dish, this recipe combines the flaky goodness of mahi-mahi with the sweetness of coconut and pineapple.
Ingredients:
– 4 mahi-mahi fillets (6 oz each)
– 1 cup unsweetened shredded coconut
– 2 tbsp olive oil
– 2 tsp lime juice
– Salt and pepper to taste
– Pineapple Salsa ingredients:
+ 1 ripe pineapple, diced
+ 1/4 cup red onion, diced
+ 1 jalapeño pepper, seeded and finely chopped
+ 1 tbsp cilantro, chopped
+ Juice of 1 lime
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together coconut, olive oil, lime juice, salt, and pepper.
3. Dip each mahi-mahi fillet into the coconut mixture, pressing gently to adhere.
4. Place coated fish on a baking sheet lined with parchment paper. Drizzle with remaining coconut mixture.
5. Bake for 12-15 minutes or until cooked through.
6. Meanwhile, combine pineapple salsa ingredients in a bowl. Stir to combine.
7. Serve mahi-mahi with Pineapple Salsa spooned over the top.
Cooking Time: 12-15 minutes
Fresh Coconut Ice Cream with Toasted Almonds
A creamy and refreshing dessert that combines the sweetness of coconuts with the crunch of toasted almonds.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon honey
– 1/4 teaspoon kosher salt
– 1/2 cup granulated sugar
– 1/2 cup chopped toasted almonds
Instructions:
1. In a medium saucepan, combine cream, milk, unsweetened shredded coconut, and honey. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F.
2. Remove from heat and stir in granulated sugar until dissolved. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Once chilled, pour into an ice cream maker and churn according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add chopped toasted almonds.
6. Transfer to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 2-3 hours (including chill time)
Grilled Coconut Chicken Skewers with Peanut Sauce
A flavorful and exotic twist on traditional chicken skewers, these grilled coconut chicken skewers are smothered in a creamy peanut sauce that will leave you wanting more.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– 8 wooden skewers
– Peanut Sauce (see below)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, soy sauce, honey, cumin, salt, and pepper. Add chicken pieces and toss to coat.
3. Thread chicken onto skewers, leaving a small space between each piece.
4. Sprinkle shredded coconut over the top of each skewer.
5. Grill for 8-10 minutes or until cooked through.
6. Serve with Peanut Sauce (see below).
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut cream
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon lime juice
Mix all ingredients together in a bowl until smooth.
Fresh Coconut and Banana Bread
Start your day with a deliciously moist and flavorful loaf packed with the sweetness of ripe bananas and the creaminess of fresh coconut.
Ingredients:
• 3 large ripe bananas, mashed
• 1 cup fresh shredded coconut
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine flour, baking powder, and salt.
3. In a separate bowl, mix mashed bananas, melted butter, sugar, eggs, and vanilla extract until smooth.
4. Add the coconut to the banana mixture and stir until well combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Coconut Rice with Fresh Coconut and Herbs
This recipe combines the creamy richness of fresh coconut with the warmth of aromatic herbs, creating a unique and flavorful side dish perfect for accompanying grilled meats or seafood.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup shredded fresh coconut
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Rinse the rice and combine with water in a medium saucepan.
2. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes or until water is absorbed.
3. In a small skillet, heat olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger; cook until fragrant, about 1 minute.
4. Stir in shredded coconut and cook for an additional minute.
5. Once rice is cooked, fluff with a fork and stir in the coconut mixture.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 25-30 minutes
Fresh Coconut Tres Leches Cake
Moist and creamy, this Fresh Coconut Tres Leches Cake is a tropical twist on the classic Latin American dessert.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 cup (120g) unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (115ml) whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/4 cup (60ml) freshly squeezed coconut milk
– 2 tablespoons unsalted butter, melted
– Fresh lime zest and whipped cream for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Whisk together flour, sugar, coconut, baking powder, and salt.
3. In a separate bowl, whisk milk, eggs, and melted butter. Add coconut milk and whisk until combined.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 25-30 minutes or until toothpick inserted comes out clean.
7. Remove from oven and let cool completely.
8. Once cooled, poke holes all over the cake with a skewer or fork.
9. Pour Tres Leches mixture (1 cup milk, 1/2 cup heavy cream, and 1 tablespoon sweetened condensed milk) evenly over the cake.
10. Refrigerate for at least 2 hours before serving.
Cooking Time: 25-30 minutes
Coconut and Avocado Salad with Lime Dressing
This refreshing salad combines the creaminess of avocado, the richness of coconut, and the brightness of lime juice, making it perfect for a light and satisfying meal or snack.
Ingredients:
– 2 ripe avocados, diced
– 1 cup shredded young coconut (or flaked mature coconut)
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Lime Dressing (see below)
Lime Dressing:
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced avocado, shredded coconut, red onion, and chopped jalapeño.
2. Drizzle Lime Dressing over the salad and toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: None, as this is a no-cook recipe!
Fresh Coconut Panna Cotta with Passionfruit Glaze
A creamy and refreshing dessert that combines the sweetness of fresh coconut with the tanginess of passionfruit.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 cup shredded fresh coconut
– 1 tablespoon unsalted butter, melted
– Passionfruit glaze (see below)
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in shredded coconut and melted butter.
3. Pour mixture into small individual serving cups or ramekins.
4. Refrigerate for at least 4 hours or overnight until set.
Passionfruit Glaze:
– 1 cup passionfruit puree
– 2 tablespoons honey
– 1 tablespoon fresh lime juice
Mix all ingredients together until well combined. Spoon over chilled panna cotta before serving.
Cooking Time: None, as this is a refrigerated dessert. Refrigerate for at least 4 hours or overnight.
Coconut-Crusted Fried Shrimp with Sweet Chili Sauce
A tropical twist on classic fried shrimp, this recipe combines the crunch of coconut flakes with the sweetness of chili sauce for a flavorful and addictive appetizer or main course.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup panko breadcrumbs
– 2 tablespoons unsweetened shredded coconut
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
– Vegetable oil for frying
– Sweet Chili Sauce (recipe below)
Instructions:
1. In a shallow dish, mix together panko breadcrumbs, unsweetened shredded coconut, paprika, garlic powder, salt, and pepper.
2. Dip each shrimp into the breadcrumb mixture, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the coated shrimp for 2-3 minutes on each side, or until golden brown and crispy.
5. Drain shrimp on paper towels and serve with Sweet Chili Sauce.
Sweet Chili Sauce:
– 1 cup chili sauce
– 2 tablespoons honey
Mix together chili sauce and honey in a small bowl. Serve warm or at room temperature alongside the coconut-crusted shrimp.
Cooking Time: 10-12 minutes (depending on shrimp size)
Fresh Coconut and Pineapple Sorbet
This refreshing sorbet is perfect for warm weather, combining the sweetness of pineapple with the creaminess of coconut.
Ingredients:
– 1 cup pineapple juice
– 1/2 cup shredded fresh coconut
– 1/4 cup granulated sugar
– 1 cup water
– 1 tablespoon lime juice
Instructions:
1. In a blender or food processor, combine pineapple juice, shredded coconut, and sugar. Blend until smooth.
2. Add water and lime juice to the mixture and blend until well combined.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once the sorbet has finished churning, transfer it to an airtight container and place it in the freezer for at least 2 hours to set.
Cooking Time: None needed! This recipe is perfect for hot summer days when you don’t want to heat up your kitchen.
Spicy Coconut Noodle Soup with Fresh Coconut
Spicy Coconut Noodle Soup with Fresh Coconut Recipe
Warm up on a chilly day with this creamy and aromatic soup, infused with the richness of fresh coconut and a kick of heat from Thai red curry paste.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup fresh coconut meat (shredded or flaked)
– 2 cups chicken broth
– 1 can (14 oz) coconut milk
– 2 tablespoons Thai red curry paste
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 8 oz rice noodles
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in coconut meat, chicken broth, coconut milk, curry paste, cumin, turmeric, and cayenne pepper. Bring to a simmer.
4. Cook noodles according to package instructions. Drain and set aside.
5. Reduce soup heat to low and let simmer for 10-15 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves and accompanied by cooked noodles.
Cooking Time: 20-25 minutes
Fresh Coconut Macaroons with Dark Chocolate Drizzle
Experience the tropical taste of fresh coconut and rich dark chocolate in these bite-sized treats.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 3 large egg whites
– 1 tablespoon vanilla extract
– Dark chocolate chips or shavings (for drizzling)
Instructions:
1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, flour, and salt.
3. In a separate large bowl, beat egg whites until stiff peaks form. Gradually add vanilla extract and whisk until combined.
4. Fold the dry ingredients into the egg mixture until well incorporated.
5. Spoon mounds of the mixture onto the prepared baking sheet, leaving about 1 inch between each macaroon.
6. Bake for 20-25 minutes or until lightly golden brown on the edges.
7. Allow to cool completely before drizzling with dark chocolate.
Cooking Time: 20-25 minutes
Coconut and Lemongrass Braised Pork
A flavorful twist on traditional braised pork, this recipe combines the rich flavors of coconut milk with the bright, citrusy notes of lemongrass. The result is a tender, juicy pork shoulder with a deliciously aromatic sauce.
Ingredients:
– 2 lbs pork shoulder
– 1/4 cup coconut oil
– 2 stalks fresh lemongrass, bruised
– 1 can (14 oz) coconut milk
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or heavy pot, heat the coconut oil over medium-high heat. Sear the pork shoulder until browned on all sides, about 5 minutes.
3. Add the bruised lemongrass, onion, garlic, and cumin to the pot. Cook for an additional 2-3 minutes.
4. Pour in the coconut milk and bring the mixture to a simmer.
5. Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 hours, or until the pork is tender and falls apart easily.
6. Season with salt and pepper to taste. Garnish with fresh cilantro leaves before serving.
Cooking Time: 2 1/2 hours
Fresh Coconut and Turmeric Golden Milk Latte
This creamy latte combines the soothing properties of turmeric with the richness of fresh coconut milk, perfect for a relaxing evening or morning pick-me-up.
Ingredients:
– 1 cup non-dairy milk (almond or soy work well)
– 1/2 teaspoon turmeric powder
– 1 tablespoon honey
– 1/4 teaspoon black pepper
– 1/2 cup fresh coconut milk
– Ice cubes (optional)
Instructions:
1. In a small saucepan, warm the non-dairy milk over low heat.
2. Add the turmeric powder and whisk until dissolved.
3. Remove from heat and stir in honey and black pepper.
4. Allow the mixture to cool slightly.
5. Blend the fresh coconut milk with the cooled turmeric mixture until smooth.
6. Taste and adjust sweetness as needed.
7. Pour into a mug and serve immediately, or chill in the refrigerator for up to 24 hours.
Cooking Time: None
Grilled Coconut Corn on the Cob with Chili Lime Butter
Elevate your corn game with this tropical twist! Grilled coconut corn on the cob smothered in a zesty chili lime butter is the perfect side dish for your next backyard bash.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon chili powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together coconut, butter, garlic, lime juice, and chili powder until well combined.
3. Brush the mixture evenly onto each ear of corn.
4. Grill corn for 10-12 minutes, turning every 2-3 minutes, or until slightly charred.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 10-12 minutes
Summary
Beat the heat this summer with these refreshing and delicious tropical coconut recipes! From sweet treats like Fresh Coconut Ice Cream with Toasted Almonds and Tres Leches Cake, to savory dishes like Coconut Lime Shrimp Curry and Thai Fresh Coconut Soup, there’s something for everyone. Plus, get creative with breakfast options like Toasted Coconut Pancakes with Fresh Coconut Syrup and snacks like Grilled Coconut Chicken Skewers with Peanut Sauce. Whether you’re in the mood for a cool treat or a flavorful meal, these 20 tropical fresh coconut recipes are sure to satisfy your cravings!