This moist oatmeal snack cake is topped with a brown sugar and coconut icing that's broiled right on top.
'coconut' on Serious Eats
These moist cupcakes get their coconut flavor from coconut milk and chopped coconut. Just spoon the easy coconut glaze over the top.
Whole limes give a blast of flavor to this moist coconut and almond cake. Billows of sweet white chocolate whipped cream float on top.
These oversized macaroons are flavored with lemon zest and dipped in white chocolate.
This variation is one of the fanciest of my panna cotta recipes. It pairs the tropical flavor of coconut (which is my go-to at the end of winter when I'm so tired of apples, pears, and citrus fruits) with a bright fuschia-colored layer of hibiscus gelee and little gems of pomegranate seeds.
In attempt to banish the late-winter doldrums, we've rounded up 17 transportive desserts that make use of creamy coconut, tangy pineapple, and other tropical fruits and flavors. They're a little bit of sunshine you can taste, even when you've forgotten what the touch of warm summer rays feels like.
If you like Almond Joys, you're going to love this take on the classic magic bar. A chocolate wafer crust is filled with mountains of chocolate chips, coconut, and almonds.
In this hearty granola, coconut flakes and chopped cashews are used to give warm, toasty flavor to lightly sweetened oats.
It was the first few days of vegan month and Ed Levine was not doing well. Something had to be done, so I decided it was time to tackle the white whale of ice cream-making: totally vegan ice cream that doesn't suck.
This week the SE community indulged in some tropical thinking by baking with coconut.
These teeny macaroons are pretty adorable—and delicious to boot.
This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge for breakfast all week.
These coconut kisses from Seriously Bitter Sweet are a modernized version of Sarah Bernhardt cookies, made to honor the actress. Coconut macaroons are filled with a whipped ganache and coated with chocolate.
It's probably my southern Italian roots, but I'm a huge, huge sucker for rum-soaked sweets. (Southern Italian roots or nascent alcoholism. Eh. Wash.) This cake is a hybrid of my Christmas rum cake and a Caribbean rum cake, and I think it's one of the best boozy desserts around.
If you're already sick of pumpkin, but searching for a dessert that can feed a holiday crowd, look no further than The Gramercy Tavern Cookbook's German chocolate cake. Crunchy, chewy frosting is spread between sweet and simple chocolate cake. It's an intersection of coconut, chocolate, and toasted pecan that's deeply satisfying.
Here's a toasted coconut ice cream studded with dark chocolate and toasted almonds, crunchy and creamy in equal measure. In other words, like an Almond Joy, but better.
Juicy pineapple and sweet coconut add tropical flair to these tender as a cupcake scrumptious muffins. And oh so easy when whisked up in just one bowl.
Making taro ice cream in the home kitchen with real-deal taro is more than worth the small effort: the root's delicately sweet, vanilla-coconut flavor is brought out well by dairy, and the texture is as creamy as can be.
Call them Hello Dollys or Magic Cookies or Seven Layer Bars. Given that these chocolate-pecan-coconut bar cookies take about 5 minutes to throw together and 30 minutes to bake, I think we can all agree to call them our next afternoon snack.
Bake the mangos under the coconut batter, then flip it over to reveal one moist and juicy cake.