Coconut is one versatile fruit. Young coconuts can be used to make vegan, dairy-free ice cream. Older coconuts can be eaten raw. Coconut shavings are found in most supermarkets now in toasted, sweetened, and the original unsweetened. Coconut oil is becoming a favorite amongst chefs, at-home moms, and beauty fanatics. Coconut butter is becoming more common and coconut water is a natural source of electrolytes. All in all, coconut can be used a number of ways. Here are 15 ways you can cook with coconut.

Gluten-Free Blueberry-Coconut Macaroons | DailyBurn

I love coconut macaroons and next month, I’ll be sharing my very own casein coconut macaroon (with pistachios and a cacao-coconut coating) recipe. This fruity macaroon comes to us courtesy of DailyBurn. The whole batch only uses ¼ cup sugar, but you can very well sub this for the sweetener of your choice. The rest of the sweetness comes from the coconut and blueberries. This recipe also calls for flaxseeds to add omega-3 fatty acids and antioxidant-rich fiber to the macaroon mix. You can also sub the blueberries for the berry or fruit of your choice! Yum!

Mocha Coconut Macadamia Truffles (Paleo/Grain-Free) | Stupid Easy Paleo

Here are two of my favorite pairings: coconut and chocolate and then coffee and chocolate. This recipe combines those two pairings for a perfect flavor profile. This recipe is also perfectly paleo. The recipe calls for a specific type of fudge, but you can sub it for your own blend of coconut oil, cocoa and coconut sugar. These are also no-bake so they are a perfect summertime treat that doesn’t require warming your home with a warm oven. Watching your caffeine consumption? Sub the ground coffee for decaf or leave it out.

Strawberry Peach Quinoa Crumble with Coconut Whipped Cream | Fit Foodie Finds

Fruity, flavorful, and full of flavor. Those are the best ways I can think to describe this crumble. It’s perfect for a summer BBQ or as a healthy dessert with your girlfriends. It’s low in sugar as this recipe uses only the natural sweetness from the fruit, plus 1 tablespoon maple syrup. The recipe is so simple, you can swap out the peaches and strawberries for fruits of your preference, like strawberry and pineapple or blueberry mango! If you’re like me, you may want to sub gluten-free rolled oats for the quinoa. Top the crumble off with mixed coconut cream!

Avocado Coconut Popsicles | Skinnytaste

Lately, I’ve been seeing avocado paired with chocolate to make a healthier version of the traditional chocolate mousse. It’s not really my thing and so when I came across these avocado coconut popsicles, I was elated! All you need is an avocado, coconut or almond milk, some sugar (which you can always omit or sub), and coconut shavings. You could also make pineapple coconut popsicles. If you want to add some more protein to the mix – as this recipe has hardly any – consider using a vanilla, coconut, or unflavored whey protein. You’ll likely need to add some more wet ingredients, but you’ll make these even more nutritionally dense.

Tilapia Tostadas with Pineapple Slaw | Smart Girls Lift

I remember making this and thinking I had never had such delicious tilapia. Coconut flour, coconut shavings, and coconut oil are all used in this paleo-friendly recipe. The tostadas are made from flaxseed so you’re getting some good healthy fats and fiber. The pineapple slaw is also incredibly easy to make and adds just enough sweetness to balance the lime, cilantro, and chili flakes. All around, this is a delicious way to cook up any fish this year.

Coconut-Lime Pork Tacos with Black Beans and Avocado | Food52

Tacos are one my most favorite things in the entire world. Have you ever seen Aziz Ansari talk Anyways, to make these tacos you’ll cook the pork in some spices and fresh ingredients. Once the pork is cooked through add the coconut milk for a bit before adding in black beans, pineapple juice, and some lime. This meal is great to make on a weeknight because it really doesn’t take too much time and is a delicious way to change up traditional tacos. Serve these pork tacos up with a margarita and you’ve got it made!

Almond Coconut Bites | Songbird Blog

This recipe only uses six ingredients. That’s right – six! Here’s what you do: mix the dry ingredients, mix the wet ingredients into the dry mixture and form bite-sized balls to refrigerate. Then, melt some chocolate and dunk the bites into the chocolate. Easy, right? If you’re watching how much sugar you’re consuming, omit the chocolate and you’re golden. Almonds, coconut, and cranberries are the base of these bites and aside from the chocolate, you’re only using 1 tbsp of sweetener such as coconut extract or honey, depending on what is in your cupboard. These would be great for the holidays!

Chocolate Chili Paleo Biscotti | What Runs Lori

Do you love coffee? I do. I’ve begun drinking a lot more tea, but on treat days (aka days where I have a cheat snack or meal), I add coffee to the mix. These chocolate chili paleo biscotti sound like the perfect way to dunk if you ask me. Coconut flour and coconut sugar are two of the ingredients used. You’ll also want to have some pumpkin puree, almond milk, and a few other things handy. Don’t like chili? Use ginger or or cinnamon instead to make these gluten- and dairy-free dunkers. These look a bit more moist than a traditional biscotti, but I definitely won’t mind.

Baked Coconut Shrimp with Pineapple Dipping Sauce | The Girl Who Ate Everything

All you really need to make baked coconut shrimp is the following ingredients: coconut flour, egg whites, and unsweetened coconut. This recipe calls for cornstarch, but I’d likely use coconut flour to get the full coconut flavor going. To make the pineapple dipping sauce, she uses fresh lime juice and chopped jalapeno pepper plus pineapple preserves. I suggest going with some fresh pineapple instead and mixing it all together in the food processor. It’s easy to make a recipe work with what you’ve got. You could use mango, a sweet and sour sauce, or another dipping sauce of your choice.

Toasted Coconut Peanut Butter Cups | Rooted Blessings

Growing up, my favorite Halloween treat was Reese’s. I would scrounge through my bag or bucket of goodies and separate out all the delicious PB cups from the lackluster flavors of Smarties and Laffy Taffys. Now, as an adult, I can eat all the Reese’s I want, but I know better… I go for the adult version. This recipe uses coconut, peanut butter, cocoa butter, honey and a few other ingredients. Get all the flavors of a classic without all the artificial flavors and sweeteners. What could be a better indulgence?

Tom Kha Gai (Thai Chicken Coconut Soup) | F For Food

This is a perfect soup to warm you up on a cool winter night. However, I love soup year-round and Thai soup and Pho are two of my favorites. Ready to make a big batch of soup? Grab some chicken, coconut milk, mushrooms and lemongrass to get started with this recipe. One of the best parts of making Asian-inspired foods is that many of them use the same ingredients, in different portions or combined differently so if you have to run out to purchase some new things, you can definitely find a way to use them again. This soup can be as mild or as spicy as you want!

Key Lime Coconut Energy Bites | Spoonful of Flavor

You will not believe how easy these are too make! Combine almonds, cashews, pitted Medjool dates, zest and juice from key limes, and unsweetened coconut in a food processor. Then roll the dough into balls, roll the balls in coconut, and you’re all done. These are a super quick bite packed with healthy fats. They’re a great pick me-up snack and are simple enough to whip up and throw in your lunch box before you head off to work. Plus, they embrace tropical flavors and are a great summer treat.

Paleo Coconut Bread | Paleolicious

This is SUPER easy to make and paleo-friendly, meaning it’s free of gluten and dairy. Huzzah! In fact, I may be making this bread myself this weekend! You’ll only be using eggs, vanilla, honey, coconut, coconut oil, and baking powder to make this bread. This recipe has you grind down the coconut flakes into a flour, but I am sure smart folks that already have coconut flour can figure out the appropriate substitution. This no-fuss, paleo coconut bread will be a hit among your friends. Get the recipe here.

Vanilla Toasted Coconut Cashew Butter | The Suburban Soapbox

UM, WHAT?! Since when is this a thing and how did I not know about it earlier? Here’s what you do: bake the coconut and cashews. Add them to a processor with some vanilla extract or vanilla bean paste. Blend it all together until you reach a peanut or almond butter consistency. Yep, that is all you have to do. Now… imagine this coconut and cashew butter spread atop your paleo coconut bread. Doesn’t that just so tropical and heavenly? It does to me and this may be what I whip up for a cookie exchange: coconut muffins topped with cashew butter. Yep, it’s happening.

Toasted Coconut Tilapia with Pomegranate Salsa | How Sweet It Is

This is actually a fairly easy recipe and you can make the fruity salsa ahead of time. I will say that tilapia cooked in coconut oil is probably my favorite way to make this flavorless fish. Tilapia is BORING, but a toasted coconut coating and a summer, fruit-filled salsa make this fish especially delicious and refreshing. This recipe uses no added sugar, with the sweet flavors coming from the coconut and the pomegranate. I can’t wait to try it out once poms are back in season.

What’s your favorite coconut recipe? Share it in the comments!