• Saturday, April 20, 2024
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9 creative coconut recipes

If you’ve ever been captivated by the delightful aroma of coconut oil or reminisced about the comforting flavors of coconut-infused childhood meals, you’re in for a treat.

Here are 9 creative coconut recipes to enjoy with the family this weekend.

Coconut buns

Ingredients needed for this recipe include plain flour, butter, powdered milk, baking powder, eggs, seasoning, coconut oil, coconut milk, and desiccated coconut.


Blend coconut meat with coconut water and drinking water. Strain the mixture into a bowl, then squeeze out the coconut milk.

Combine plain flour, sugar, powdered milk, desiccated coconut, baking powder, nutmeg, and sea salt in a bowl using a spatula.

In the middle of the dry ingredients, add eggs, butter, and the previously prepared coconut milk.

Mix the wet and dry ingredients together. Gradually add more coconut milk until you achieve a thick and stretchy texture.

Heat coconut oil in a pot or deep frying pan over medium heat.

Scoop out the batter and deep fry the buns until they turn golden brown.

Coconut ladoo

Coconut ladoo is a popular festive treat made across India. These traditional sweet balls are crafted with coconut and a sweetener. To make this recipe, you’ll need nuts, condensed milk or ordinary milk, desiccated or fresh coconut, and cardamom powder.


  • If using nuts, toast 8 to 10 cashews or pistachios until crunchy, then chop the nuts. If not, skip this step.
  • Pour condensed or fresh milk into a pan. The quantity of milk depends on the type of coconut; desiccated coconut requires a larger quantity. Add sugar as a sweetener if using ordinary milk.
  • Next, add desiccated or fresh coconut, ensuring it is in fine powder form. Mix thoroughly and add more condensed milk or sugar for added sweetness. Stir continuously to prevent burning.
  • Cook until the mixture turns moist but not soggy. Turn off the heat and add cardamom powder and chopped nuts while the mixture is still warm.
  • When the mixture is still warm, take small portions in your palm and roll gently to form balls.
  • To garnish, roll the ladoo in 2 to 3 tablespoons of coconut while it’s still moist.

Coconut flan

Coconut flan (flan de coco) is a popular Gabonese custard dessert, made from coconut, eggs, and sugar. To recreate this recipe, you will need, 2 cups coconut milk, 4 eggs, ½ cup light brown sugar, 1 teaspoon vanilla extract, 1 cup freshly grated coconut.


  • Preheat the oven to 325°F (170°C).
  • In a medium-sized mixing bowl, whisk together the coconut milk, eggs, 4 tablespoons of sugar, the vanilla extract, and half of the grated coconut.
  • Divide this mixture between four ramekins, then place into a deep baking dish). Pour in enough hot water to come halfway up the sides of the ramekins.
  • Bake in the center of the oven for around 20 minutes, until the custard is set at the sides, with the center retaining a slight wobble.
  • Turn off the heat, and leaving the door open, allow the custard to cool in the oven.
  • Mix the remaining sugar and grated coconut together, and spoon equal amounts over the top of each custard.
  • Leave under a hot oven for around 3 minutes, until the sugar has caramelized.
  • Serve immediately.

Coconut toasted candy

Nigerian toasted coconut candy is a widely enjoyed street snack. It is not only delightful on its own but also serves as a delicious topping for ice cream, yogurt, and even pairs well with garri. This recipe is quite simple, and you won’t need a kitchen full of ingredients. All you need is a coconut, a pinch of salt, and a bit of sugar.


  • Extract the meat from the coconut and shred it using the medium side of a box grater for smaller shreds.
  • Set a large, dry pan on the stove over medium heat. Add the shredded coconut flakes, half a cup of sugar, and a quarter teaspoon of salt. Stir continuously.
  • Once the coconut begins to brown at the tip, reduce the heat to low. Keep stirring and toasting until the coconut turns golden brown.
  • Once the shreds are no longer moist, your coconut candy is ready.
  • Allow the coconut candy to cool before serving or storing.


Haupia is a delicious traditional Hawaiian gelled dessert that is prepared with coconut milk and cornstarch. Ingredients include: 2 cups thick coconut milk, ½ cup cornstarch, 1 pinch salt, 5 tablespoons caster sugar, and ¾ cup water.


  • Pour the coconut milk into a saucepan and heat on medium heat.
  • Meanwhile, mix the sugar and cornstarch in a bowl and add the water. Whisk until everything is smooth and homogenous.
  • When the coconut milk starts to simmer, add the mixture from the bowl.
  • On low-medium heat, continue to whisk until the mixture thickens and begins to appear slightly translucent. It should take about 10 minutes.
  • Pour the mixture into an 8-inch (20 cm) square pan.
  • Allow to cool before refrigerating for at least 4 hours, or until obtaining a semi-solid consistency.
  • Cut the haupia into squares of about 2 inches (5 cm) and serve.

Coconut sweet (Baba dudu)

Coconut sweet, fondly known as Baba dudu, holds a special place in our childhood memories as our go-to candy. Ingredients needed to prepare this nostalgic treat include: 4 cups coconut milk or cream and 2 cups of sugar.


  • Pour 4 cups of coconut milk or cream into a clean pot and set it on medium heat.
  • Add 2 cups of sugar and let it cook, stirring occasionally until it becomes a dark brown color.
  • Turn off the heat once it reaches the desired dark brown color.
  • Allow the sticky brown sweet mixture to cool down until it’s manageable.
  • Scoop small bits into your palms and roll them into balls. Work quickly to prevent hardening.
  • If the mixture starts to harden, use the double boiler method. Place the pot into another pot of boiling water and stir until it loosens up.


Quindim is a succulent traditional Brazilian dessert originally from Portugal prepared with egg yolks, sugar and coconut. To make this dessert you will need, 8 egg yolks, ½ cup caster sugar, 3 tablespoons melted butter, ½ cup coconut milk and 1 cup grated or shredded coconut.


  • Place grated coconut in a large bowl, pour coconut milk on top, mix well, and let it stand for 5 minutes.
  • In a blender, combine sugar, melted butter, coconut mixture, and egg yolks. Blend for 2 minutes.
  • Preheat the oven to 350°F / 175°C.
  • Generously butter each mold, coat the bottom and edges with sugar, adding a little more sugar at the bottom.
  • Pour the mixture into the molds and let it stand for 10 minutes at room temperature.Cook in a water bath for 50 minutes.
  • Allow the quindim to cool before unmolding.

Nigerian chancacas

This easy-to-make and addictive snack is also a tasty reminder of good childhood memories. For Nigerian chancacas, you’ll need 250 grams of coconut meat (one medium coconut), 200 grams of white sugar, and 125 ml (half a cup) of water.


  • Break the coconut and extract the meat/flesh if using a whole coconut, grate and set it aside.
  • In a pot, mix 125 ml (half a cup) of water with 200 grams of sugar. Bring the mixture to a boil over medium heat without stirring. Once it thickens and takes on a very light brown color, reduce to low heat.
  • Add the grated coconut to the pot and mix it thoroughly with a spatula until well incorporated.
  • Keep stirring until the mixture turns a “browner” color and feels somewhat grainy on your spatula. Turn off the heat.
  • Transfer the coconut candy to a tray, spread, and cool. Let it cool completely and harden before cutting into squares or rectangles.

Our coconut creativity is incomplete without our traditional Nigerian coconut rice. Ingredients needed for this recipe include: 3 cups rice,)1 tablespooncoconut oil, 400ml coconut milk, 1.5 cups water, 1 small onion, 2-3 medium tomatoes, 2 bay leaves, 1 teaspoon white pepper, 1 teaspoon minced pepper, 4 sprigs fresh thyme (or 1 tspn dried),salt, 2 heaped tablespoons crayfish powder, 1-2 stock cubes.


Chop all vegetables and set aside.

Heat a cooking pot on medium heat, add 1 tbsp coconut oil, and cook the onion until translucent and it releases its fragrance. .

Add tomato, minced pepper, and spices. Stir, cover, and let it simmer on low-medium heat for 10 minutes.

Pour in coconut milk and 1.5 cups of water into the tomato mix. Stir, cover, and bring to a rolling boil.

Adjust seasoning to taste.Add washed rice, stir, and reduce heat to low-medium.

Cover the pot with foil, place the lid over it, and seal the edges with foil.

Avoid opening the pot until the cooking time is up.Serve the flavorful dish with your preferred protein. Enjoy!