Coconut might not be the first ingredient some of us think of when it comes to Jewish food staples, but given its unique texture and consistency, its nutty and lightly sweet flavor, and the fact that it’s kosher for Passover, coconut is a tasty and nutritious addition to many dishes and snacks.
If you’re looking for a few Jewish dishes that incorporate this tasty ingredient to add a bit of a tropical taste to your palate, we have some delicious and easy recipes we know you’ll love.
While macaroons are a go-to Passover dessert because they don’t require flour, this treat is widely beloved year-round. Tina Wasserman’s recipe is perfect for anyone who loves coconut, and especially for anyone who loves chocolate!
When fall arrives, what better way to celebrate it than by literally eating out of a whole pumpkin? Wasserman’s Thai-inspired recipe provides a fun way to cook with the whole family and prepare a warm, cozy dish perfect for autumn nights.
If you want a simple, quick dessert to satisfy your coconut craving, Kim Kushner has you covered. Her easy easy-to-prepare chocolate-drizzled coconut macaroons are perfect for a fast, savory snack or a crowd-pleasing complement to any meal.
During Shavuot, many Jews celebrate by eating rich dairy foods. This South Indian recipe by Maunika Gowardhan embodies the spirit of this festival by honoring her Indian Jewish heritage, and is great for anyone who loves coconut, nuts, and raisins.
Tapioca pudding is a nostalgic recipe for so many people, and for those who are vegan or prefer milk alternatives, Kenden Alfond’s coconut-based recipe will be sure to satisfy your craving and even provide a great vegan dish to celebrate Shavuot or Passover.
Another coconut-inspired Indian dish originates in the Tamil region of southern India, the first Indian region inhabited by Jews. This easy, savory recipe by Tina Wasserman is a bold take on the widely-loved “Jewish penicillin” that is chicken soup.
Wasserman’s recipe for cazuela, a flavorful combination of pumpkin, sweet potatoes, and yes, even coconut, is a hearty dish perfect for the Thanksgiving table or eaten in the sukkah and can be easily made vegan by substituting pareve margarine for butter.
While poppy seeds are usually used when making Purim hamantaschen due to their symbolism of casting “lots” (or purim), Chef Katie Simmons created a quick and easy recipe rich with lemon and coconut that can be enjoyed all-year long, especially if you need an energy boost before your morning workout.
This delicious, creamy pudding, called sutlach by Turkish and Greek Sephardic Jews, is not only a traditional Shabbat meal, it’s even used to break Yom Kippur fast and another dairy dish perfect for Shavuot. Stella Cohen’s coconut-infused recipe, based out of Rhodes, Greece, is easy to prepare and sure to be a family favorite.
10. Passover Granola
Snacking during Passover might be tricky if you’re used to reaching for chameitz in the kitchen during the rest of the year. That’s why Tina Wasserman created this delicious matzah-based granola that’s kosher for Passover and full of spice and almondy, coconutty goodness.
If you like to cook, eat, and talk about food, try "The Jewish Dish!" Sign up for ReformJudaism.org’s monthly food email for recipes, fun food facts, holiday tidbits, and more – all with a Jewish twist. Delish!