Amazing Coconut Dessert Recipes

5 Amazing Coconut Dessert Recipes

Coconut is one of the more popular nuts that is heavily utilized in desserts. It adds a little extra punch as far as taste goes to your dessert. Keeping this in mind, we have 5 amazing coconut dessert recipes you should try. They are easy to make, don’t require a lot of preparation but pack a lot of flavor.

Coconut Cream Pie


  • Flaked coconut (sweetened) – 1 cup
  • Half and half – 3 cups
  • Eggs – 2 beaten
  • White sugar – 3/4 cup
  • All-purpose flour – 1/2 cup
  • Salt – 1/4 tsp
  • Vanilla extract – 1 tsp
  • Pie shell baked – 1 (9 inches)
  • Whipped topping (frozen) – 1 cup
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. You need to bake the coconut, spread it across a baking sheet for about 5 minutes. It should be golden brown, you may need to stir it occasionally.
  3. Combine the egg, half and half, flour, sugar, and salt in a saucepan and mix them well. You need to bring them to a boil but be sure to stir constantly. Remove the pan and you can now add in the vanilla extract and around 3/4th of the toasted coconut. The remaining will be used as topping on the pie.
  4. Put the mixture in the pie shell and chill it for about 4 hours, until it is firm.
  5. Once firm, top it off with the remaining coconut.

Coconut Fruit Dip


  • Sour cream – 1/2 cup
  • Milk – 1 cup
  • Instant vanilla pudding – 1 small package
  • Crushed pineapples – 1, 8 oz. can
  • Shredded coconut – 1/3 cup
  1. Add the milk, sour cream, and vanilla mixture in a bow and whisk it together until completely mixed.
  2. Add the coconut and pineapple when the mixture is complete and stir.
  3. Refrigerate the mixture for 30 minutes and serve.

Coconut Cream Cake

Ingredients (24 serving)

  • White cake mix – 1 package (18.25 ounces)
  • Eggs – 3
  • Vegetable oil – 1/3 cup
  • Water – 1 cup
  • Coconut extract – 1/2 tsp
  • Coconut cream – 14 oz.
  • Condensed milk – 14 oz.
  • Whipping cream – 1 cup
  • White sugar – 1 tbsp
  • Flaked coconut – 1 cup


  1. Preheat the oven to exactly 350 degrees Fahrenheit. You will need to use a 9X13 inch pan, greasing it and adding flour.
  2. Mix the cake mix, eggs, water, oil, and coconut extract in a large bowl. Whisk it for about 2 minutes then pouring it into the pan. Bake for 1/2 hour, to make sure it is done properly you can insert a toothpick and see if it comes out clean.
  3. Combine coconut cream and the condensed milk in a bowl and stir until the mixture is smooth. Once cake is done, take it out and poke holes in it evenly with a fork. Pour the coconut and milk mixture over it evenly and refrigerate for 4-5 hours.
  4. Once the cake is cooled you can mix sugar and whipping cream together until mixture is stiff and top the cake off with it.

Coconut Ice Cream


  • Milk – 1 cup
  • Cream coconut – 14 oz.
  • Heavy cream – 1.5 cup
  • Flaked coconut – 1.5 cup
  1. With the help of a food processor or blender, combine the cream coconut with milk until it is throughly mixed. Add the heavy cream, stiring it and flaked coconut.
  2. Add the mixture into an ice cream maker and freeze accordingly.

Lemon, Coconut Macaroons


  • Egg white – 1 large egg
  • Salt – 1/8 tsp
  • Condensed milk – 3/4 cup
  • Lemon zest – 1 tbsp
  • Lemon extract – 1/2 tsp
  • Vanilla extract – 1/2 tsp
  • Shredded coconut (sweetened and finely chopped) – 14 oz.


  1. Preheat oven to 300 degrees Fahrenheit. Spread parchment paper on 2 baking sheets.
  2. Whisk salt and egg white in a bowl for 2 minutes or until frothy. Add lemon zest, condensed milk, vanilla extract and lemon in the bowl.
  3. When mixture is properly mixed, add in coconut with a rubber spatula, folding it until completely mixed.
  4. Scoop out the mixture with your hands and shape the mixture into 1.5 inch mounds.
  5. Place the macaroons on the baking sheet, making sure to leave about an inch between them.
  6. Bake the macaroons for about 20 minutes, until they are brown.
  7. Take macaroons out and set them to cool.