6 savory coconut chicken recipes, shrimp sauce and veggie dish

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Image: Lecic/Shutterstock

Coconut may be one of the most underrated and polarizing foods available to use in most recipes. Most people either love it or they glare at it when they see it in the grocery store. Some just have an aversion to the feeling of having stringy food caught between their teeth and the procedure of removing the high texture ingredient. But at Wably, we want your cooking and eating experience to be a pleasant one, which is why most of the recipes here utilize coconut milk for spicy and savory sauces and marinades. We can probably all agree that coconuts milk tastes a lot better than its meat. The highlights below include Indian-inspired mango coconut chicken, vegetarian quinoa soup and tomato-based coconut milk shrimp sauce.

Coconut Mango Baked Chicken from Cooking on the Weekends


Image: Cooking on the Weekends

Coconut Mango Baked Chicken ingredients

We’re a little obsessed with this mango chicken recipe, or really any kind of Indian food for that matter. The addition of coconut milk makes the sauce for this coconut chicken smooth, creamy and absolutely TDF. You’ll thank us, and you’ll get a nice introduction to Indian food if you’ve never tried it.

  • 4 tablespoons olive oil, divided
  • 1 tablespoon annato seeds
  • 1 (14-ounce) can coconut milk
  • 1/2 cup roughly chopped mango
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon and 1 teaspoon honey, divided
  • 1 (approximately 3 and 1/4 pound) whole cut up chicken, bone-in, skin-on
  • Sea salt and freshly ground black pepper

Get the entire recipe from Cooking on the Weekends.

Crispy Coconut Chicken with Spicy Honey Orange Sauce


Image: Sally’s Baking Addiction

Crispy Coconut Chicken ingredients

Crispy coconut chicken recipes often involve the poultry battered in a heavy amount of shredded coconut, which may not be everyone’s cup ‘o tea. If that’s the case, then this coconut chicken recipe should make you happy. And if it doesn’t, then the spicy honey and orange dipping sauce will make you very happy. If neither of these things put a smile on your face, then maybe you should try happy hour.


  • 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
  • 1 cup sweetened shredded coconut1
  • 3/4 cup Panko2
  • 1/2 cup whole wheat flour (or all-purpose) (measured correctly)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large Eggland’s Best eggs
  • 1/4 cup coconut oil
  • Optional garnish: chopped cilantro or parsley


  • 1/2 cup orange preserves/marmalade
  • 1/4 cup honey
  • 3 Tablespoons dijon mustard
  • 1 teaspoon crushed red pepper flakes
  • Salt, to taste

Get the entire recipe from Sally’s Baking Addiction.

Spicy Shrimp in Coconut Milk from Kitch Me

Image: Kitch Me

Image: Kitch Me

Spicy Shrimp in Coconut Milk ingredients

Tomato-based sauces tend to taste very similar, and it’s something that many cultures use in their own unique recipes. Some even borrow recipes from others and put their own spin on it—although, we will admit that we’d prefer Indian Chicken Tikka Masala to the Syrian tomato-heavy version. This sauce, however, has a killer Indian-influenced spice palate.

  • 1/4 cup oil
  • 1 cup onion, chopped
  • 1 tablespoon garlic, minced
  • 2 teaspoon fresh ginger, minced
  • 2 tablespoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon turmeric
  • 1 cup canned tomatoes, drained
  • 2 and 1/2 cup unsweetened coconut milk
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 and 1/2 pound shrimp, peeled and deveined
  • 3/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges for serving

Get the entire recipe from Kitch Me.

Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice from iowa girl eats

Image: iowa girl eats

Image: iowa girl eats

Sweet Chili Coconut-Lime Grilled Chicken ingredients

We’ll make a confession now, the dry texture of shredded coconut isn’t all that appealing to us—BUT, it makes perfect sense in the form of rice. And even if the idea still doesn’t sound delicious, you can always skip it and go straight to the main coconut chicken dish. Because who could ever resist the combination of chili sauce and lime juice? Not us.

  • 3/4 cup unsweetened light coconut milk, divided
  • 1/2 cup sweet chili sauce, plus more for dipping
  • 1 lime
  • Salt and pepper
  • 1 and 1/2 pound chicken breasts
  • 1 medium-sized head cauliflower, grated (6-8 cups)
  • 1 and 1/2 tablespoons coconut oil
  • 1/4 cup fresh cilantro, chopped

Get the entire recipe from iowa girl eats.

Slow Cooker Coconut Quinoa Curry from Simply Quinoa

Image: Simply Quinoa

Image: Simply Quinoa

Slow Cooker Coconut Quinoa Curry ingredients

If quinoa (not pronounced qui-NO-ahh) isn’t already a part of your weekly or monthly diet, there’s a really delicious reason for it to be now. Being gluten-free, high in protein, and containing all nine amino acids are just some of the rock star qualities it has in addition to being rich in vitamins, minerals and antioxidants. Not to mention this recipe includes a whole lot of ingredients that are both good for you and WILL make you plump because you’ll want to have several servings.

  • 1 medium sweet potato, peeled, chopped (about 3 cups)
  • 1 large broccoli crown, cut into florets (about 2 cups)
  • 1/2 white onion, diced (about 1 cup)
  • 1 (15 ounce) can organic chickpeas, drained and rinsed
  • 1 (28 ounce) can diced tomatoes
  • 2 (14.5 ounce) cans coconut milk
  • 1/4 cup quinoa
  • 2 garlic cloves, minced (about 1 tablespoon)
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon freshly grated turmeric (or 1 teaspoon ground)
  • 2 teaspoon wheat free tamari sauce
  • 1 teaspoon miso (or additional tamari)
  • 1/2 to 1 teaspoon chili flakes
  • 1 to 1 and 1/2 cup water

Get the entire recipe from Simply Quinoa.

Baked Coconut Chicken from high heels and GRILLS

coconut chicken

Image: high heels & GRILLS

Baked Coconut Chicken ingredients

You know those little chicken nugget things you get at Asian places in the food court? Yeah, these coconut chicken nuggets won’t taste like that. Partly because of the power of coconut to make everything taste better, but mostly because you’ll actually know the quality of what you’re putting in you mouth. However, we do recommend adding a spice like turmeric (which you should be using already) or another favorite seasoning because this recipe can get a little bland otherwise.


  • 1 and 1/2 pounds chicken breast, cut into 1-inch pieces
  • Salt and pepper
  • 1 and 1/2 cups cornstarch
  • 4 egg whites
  • 1/4 cup canola oil


  • 1 (14 ounce) can coconut milk
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon apple cider vinegar

Get the entire recipe from high heels and GRILLS.