Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Who loves coconut? We do, and we’re here to pay tribute to this dessert staple for National Coconut Day on June 26! Our weekend recipe guide has picks that incorporate this ingredient ranging from savory (Thai roasted chicken thighs, anyone?) to sweet (buttery coconut bars, yum!).

  • Buttery Coconut Bars (courtesy of tasteofhome.com)

Ingredients

  • 2 cups all-purpose flour

  • 1 cup packed brown sugar

  • 1/2 teaspoon salt

  • 1 cup butter, melted

  • FILLING:

  • 3 large eggs

  • 1 can (14 ounces) sweetened condensed milk

  • 1/2 cup all-purpose flour

  • 1/4 cup packed brown sugar

  • 1/4 cup butter, melted

  • 3 teaspoons vanilla extract

  • 1/2 teaspoon salt

  • 4 cups sweetened shredded coconut, divided

Directions

  1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.

  2. In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.

  3. In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

  • Pina Colada Rings (courtesy of delish.com)

Ingredients

  • 8 pineapple rings 

  • 1 c. dark rum

  • 1 c. coconut rum

  • 1 1/2 c. all-purpose flour

  • 1 (10-oz.) bag sweetened coconut

  • 2 large eggs

  • 1/2 c. coconut milk

  • Vegetable oil, for frying

  • 4 oz. cream cheese, softened

  • 1/2 c. powdered sugar

Directions

  1. Place pineapple rings in a medium bowl. Cover with rum and let soak for at least 1 hour. Drain and reserve rum. Pat pineapple dry.

  2. Place flour and coconut in 2 shallow bowls. In a third shallow bowl, whisk eggs and coconut milk together. Working one at a time, dip pineapple in flour, then egg mixture, then in coconut, pressing to coat.

  3. In a deep, heavy bottom pot, add enough oil to come 1-inch up sides. In batches, add pineapple and fry until golden, 1 minute per side. Remove using a slotted spoon and place on paper towel-lined plate.

  4. In a medium bowl, combine cream cheese and powdered sugar until no lumps remain. Add 2 tablespoons reserved rum and mix to combine. Add more rum as necessary to thin.

  5. Serve fried pineapple rings with sauce for dipping.

  • Thai Roast Chicken Thighs with Coconut Rice (courtesy of bonappetit.com)

Ingredients

  • Zest and juice of 1 lime

  • 1" piece ginger, peeled, finely grated, plus 3 peeled slices

  • 2 garlic cloves, finely chopped

  • ⅓ cup coconut palm sugar or (packed) light brown sugar

  • ¼ cup fish sauce

  • 13.5-oz. can unsweetened coconut milk, divided

  • 2 tsp. freshly ground black pepper, plus more

  • 2 lb. skin-on, bone-in chicken thighs (4–6)

  • ½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges

  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

  • 1 cup white jasmine rice, rinsed until water runs clear

  • Cilantro leaves with tender stems and lime wedges (for serving)

Directions

  1. Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.

  2. Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.

  3. Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve. 

  4. Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.

Enjoy!