Coconut

This version of buko pie, a classic Filipino dessert, paints the flaky bottom crust with a coat of cherry jam, while a crunchy cinnamon-kissed crumble sits on top.

Adjacent to a piña colada, this tropical cocktail gets a splash of citrusy blue liqueur.

Cowboy cookies are like oatmeal ones, but packed with hearty mix-ins like coconut, pecans, and chocolate.

This Louisiana Crunch Cake recipe uses shredded coconut and granulated sugar to obtain its crunchy exterior—a tasty contrast to the pound-cake-like interior. 

Part chewy macaroon, part crispy shortbread, this big ol’ cookie has it all. The coconut extract is optional but adds lots of delicious flavor.

The combination of coconut, raspberry, and chocolate in these muffins tastes wonderful whether you’re using fresh raspberries in season or frozen raspberries.

A play on the familiar crispy rice treats, this sweet and chewy dessert with savory, nutty undertones was inspired by a cup of tahini-tinged hot chocolate.

In this pineapple crumble, the fruit works wonderfully with cinnamon and nutmeg, and the addition of sugar and butter creates a toffee-like base that’s delicious with a splash of rum.

This version of the classic Southern coconut cake keeps things simple with a fuss-free white cake enrobed in frosting with a layer of shredded coconut.

A toasted coconut infusion is the secret to this boldly flavored cream pie which offers a superior light texture.

The sourness of tamarind breathes new life into the classic millionaire’s shortbread.

In this Passover breakfast, crumbled matzo replaces the typical rolled oats and gets toasty and crisp in the oven before getting mixed with chopped walnuts, shredded coconut, and raisins.

Bourbon, toasted coconut, pecans, chocolate chips—these loaded blondies from Cheryl Day have pretty much everything.

The flavors of chana dal, okra, and fresh coconut work amazingly well together.

This glorious Morning Glory muffin recipe includes crushed pineapple, shredded carrot, shredded apple, toasted pecans, and coconut.

For the best version of this mussel curry, use fresh mussels, not frozen mussels on the half shell.

Also known as the hummingbird cake, this sweet and spiced cake originated in Jamaica.