If you’re not in the regular practice of cooking with shredded coconut, the remaining scoops left in the bag will loom like Monday morning in your pantry. But coconut is a lot more versatile than we might give it credit for. Double-check to see if it’s sweetened or unsweetened, and then use it in these recipes:
- Add coconut to a batch of granola. The toasty, caramelized flakes make up some of the best bites.
- Or use it in fruit bars, like these toasted coconut-date bars and chocolate-cherry, Lamington-inspired ones.
- Or make actual Lamingtons, coating them in chocolate and then coconut shreds.
- Cook it with oatmeal, overnight oatmeal, or other porridges.
- Sprinkle away—onto pancakes, citrusy fruit salads, yogurt, smoothies, popcorn... Toasting is optional but very recommended.
- Go all-out: Coconut bars! Coconut cake! Coconut cream pie! Coconut tres leches cake!
- Or almost all-out, by stirring it into batters for carrot cake or hummingbird cake.
- Coconut cookies—like macaroons or buttery, delicate tuiles—use lots of coconut, come together quickly, and get eaten just as fast.
- Spike your homemade nut butter with it.
- Or just make your own coconut butter. All you need is shredded coconut!
- Infuse booze with it. Rum and vodka are both excellent choices. (Alternatively, infuse simple syrup with it by steeping coconut in the hot syrup and then straining the coconut out.)
- Make your own tea infusions: Fill a tea sachet or tea strainer with tea (black, green, or pu-erh would all work well) and add a pinch of shredded coconut, then pour the hot water over.
Are you pro-coconut, or against it? And how do you cook with it? Tell us in the comments.