Coconuts are practically synonymous with tropical living, and in Florida, they’re more than just a symbol of paradise — they’re a delicious, versatile ingredient! 

From smoothies to cocktails, shrimp dishes to desserts, Florida coconuts offer endless culinary opportunities. We’ll dive into the types of coconuts grown in Florida and, of course, give you five irresistible coconut-based recipes that are perfect for any occasion.

If you live in or near our luxury South Florida apartments, then you’ve got to make full use of the freshness right on your doorstep!

Types of coconuts in Florida

Not all palm trees produce coconuts, but out of the almost 40 species of palms that call Florida home, several of them do produce some stunning varieties of fruit.

Florida is home to several varieties of coconut palms, each bearing fruits with their fairly similar flavor, water content and uses. However, the most common types of coconut trees found in the state are the green Malayan coconut palm and the Maypan coconut palm.

The green Malayan coconut is the most popular type in South Florida and is usually harvested for its cool, refreshing water. You can find them growing in abundance in areas like Miami-Dade County and all along Florida’s east coast. The meat inside a green coconut is tender and sweet, making it perfect for snacking or using in raw recipes. Once dried, the coconut meat can be shredded and turned into garnishes and coconut oil.

The green Malayan palm is also referred to as a Malayan dwarf coconut palm, since it will start bearing fruit when the tree is still relatively small — when the trunk is just 2-3 feet tall! 

The Maypan palm also produces great fruit, but the tree will only produce fruit when the trunk is about 6-8 feet tall. Otherwise, the coconuts are roughly equal in size, taste and quality. 

Whichever kind the trees may be, coconut palms can be seen throughout South Florida, lining streets and adding to the tropical vibe, but they’re especially concentrated in areas like Key West, Palm Beach and the Everglades. The nutrient-rich meat and refreshing water harvested from these coconuts are perfect for a wide variety of recipes, and if you’ve got a tree in your neighborhood or at a friend’s place, consider yourself lucky!

If you can get your hands on a fresh coconut or locally-sourced processed coconut, then you’ve got a chance to make some truly spectacular recipes that will shine with tropical freshness. Here are just a few recipes you can use to get you started!

5 great recipes that use coconut

Coconut macaroons

These sweet, chewy coconut macaroons are a favorite for anyone who loves a light but indulgent treat.

Ingredients:

2 ½ cups shredded coconut

⅔ cup sweetened condensed milk

1 tsp vanilla extract

2 egg whites

Pinch of salt

Melted chocolate for drizzling (optional)

Instructions:

Preheat your oven to 325°F and line a baking sheet with parchment paper.

In a bowl, mix shredded coconut, sweetened condensed milk and vanilla extract.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the coconut mixture.

Drop spoonfuls of the mixture onto the baking sheet, spacing them about an inch apart.

Bake for 20-25 minutes until golden brown. Drizzle with melted chocolate if desired and let them cool before enjoying!

Coconut-crusted chicken

For a delicious, tropical twist on a weeknight favorite, try this coconut-crusted chicken. The crispy coconut exterior gives way to juicy, tender chicken, and it pairs perfectly with a side of mango salsa.

Ingredients:

2 boneless, skinless chicken breasts

1 cup shredded coconut (unsweetened)

½ cup panko breadcrumbs

1 tsp garlic powder

½ tsp paprika

Salt and pepper to taste

2 eggs, beaten

½ cup flour

Olive oil for frying

Instructions:

Cut the chicken breasts into strips or bite-sized pieces.

Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut, panko, garlic powder, paprika, salt and pepper.

Coat the chicken in flour, dip it in the eggs and then press it into the coconut mixture to coat.

Heat a few tablespoons of olive oil in a pan over medium heat. Fry the chicken until golden brown and cooked through, about 4-5 minutes per side.

Serve with a side of tropical salsa or a fresh salad.

Sri Lankan coconut curry

For those who crave spice, this rich and creamy Sri Lankan coconut curry reeeeally hits the spot. Sri Lankan recipes often feature coconut and coconut milk, so you know you’re going to get a tried-and-true stellar meal out of cooking with the fresh stuff.. 

Ingredients:

1 lb chicken, cubed

1 onion, diced

2 garlic cloves, minced

1-inch piece of ginger, grated

2 tbsp curry powder

1 tsp turmeric

1 can coconut milk

1 cup coconut water

1 tsp chili flakes (optional)

Salt to taste

Fresh cilantro for garnish

Instructions:

In a large pot, sauté the onion, garlic and ginger until fragrant.

Add the cubed chicken and cook until browned on all sides.

Stir in curry powder, turmeric and chili flakes, coating the chicken in the spices.

Pour in coconut milk and coconut water. Bring to a simmer and let it cook for 20 minutes, or until the chicken is fully cooked and the sauce thickens.

Serve over rice and garnish with fresh cilantro. 

*chef’s kiss*

Coconut shrimp

This crunchy, sweet coconut shrimp recipe is perfect for an appetizer or a light meal. The shrimp are fried to golden perfection, and they taste amazing dipped in a sweet chili sauce.

Ingredients:

1 lb large shrimp, peeled and deveined

½ cup flour

2 eggs, beaten

1 cup shredded coconut

½ cup panko breadcrumbs

Salt and pepper

Oil for frying

Instructions:

Set up three bowls: one with flour, one with beaten eggs and one with a mixture of shredded coconut and panko breadcrumbs.

Season the shrimp with salt and pepper. Dredge each shrimp in flour, dip in egg and then coat with the coconut-panko mixture.

Heat oil in a skillet over medium heat. Fry the shrimp for 2-3 minutes per side, until golden brown and crispy.

Serve with sweet chili sauce for dipping.

Coconut mojito

No Florida coconut roundup would be complete without a refreshing cocktail to finish it all off. This coconut mojito is a tropical twist on the classic drink, perfect for sipping poolside or while you’re cooking your other coconut-infused recipes.

Ingredients:

2 oz white rum

1 oz coconut cream

1 oz lime juice

8-10 fresh mint leaves

1 tsp sugar

Club soda

Ice

Instructions:

In a glass, muddle the mint leaves, lime juice and sugar until the mint is fragrant.

Add coconut cream and white rum and fill the glass with ice.

Top with club soda, stir and garnish with a sprig of mint and a lime wedge.

Now that you’ve got a solid range of coconut-based recipes, it’s time to get in the kitchen and start experimenting! Whether you’re sipping on a coconut mojito or biting into a crispy coconut shrimp, you’ll be embracing the tropical flavors of Florida in every bite. What better way to enjoy living right in the heart of paradise?

Enjoy!

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Featured photo by Corentin Largeron on Unsplash