Coconut masquerades as a nut. It’s really the fruit of the coconut palm. This time of year, coconut tossed with food coloring also plays the part of Easter grass and nests for jelly bean eggs. In these recipes, though, the true nature of coconut comes out as sweet, bold and chewy. Enjoy these coconut-filled recipes, and stash whatever is left of this tropical fruit in the freezer.
Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at [email protected].