Coconut desserts

Cendol, also known as lot chong (), mont let saung (), nom lut (), lod song () and bánh lọt, is a traditional Southeast Asian dessert characterised by soft, green, worm-like jelly strands made from rice flour or mung bean starch, coconut milk and palm sugar syrup, typically served over shaved ice. The jelly is flavoured with pandan and combined with a creamy coconut milk base and the caramel-like sweetness of palm sugar. It is widely consumed in Brunei, Cambodia, Indonesia, Malaysia, Laos, Myanmar, Singapore, Thailand and Vietnam, and forms an established component of Southeast Asian food cult

alt=A plate of coconut and chocolate coconut macaroons served on Passover|thumb|A plate of coconut and [[chocolate coconut macaroons served on Passover]] A macaroon ( ) is a small cake or cookie, originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings.

thumb|upright=0.6|Haluhalo made in Spring Valley, San Diego County, California|Spring Valley, California Halo-halo, more properly or formally spelled haluhalo, is a popular cold dessert in the Philippines made with crushed ice, evaporated milk or sometimes coconut milk, and flavoring such as ube jam (ube halaya), sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves, and other root crop preserves. The dessert is often topped with a scoop of ube ice cream and sometimes other fruit-b

Modak (), modakam (), kolukattai or modaka (), also referred to as jilledukayalu in Telugu () is an Indian sweet dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is one of the favourite dishes of Ganesha and the Buddha and is therefore used in prayers. The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour.

sweet pastry with cocoa

sweet biscuit popular in Australia and New Zealand

Klepon, also known as Onde-onde or Buah Melaka, is a traditional Southeast Asian confection made from glutinous rice flour filled with palm sugar and coated in grated coconut. Typically green in colour due to the use of pandan or suji leaf extract, the dough balls are boiled until the centre melts, producing a burst of sweetness when eaten. The confection is widely consumed in Indonesia, Malaysia, Brunei and Singapore, where it is commonly sold in traditional markets and classified as kue or kuih, terms for local confections often prepared for ceremonial or festive occasions. In Thailand, a si

glutinous rice pastry with coconut powder and mungo cream

white, chilled, gelatinous southern Chinese dessert

Quindim () is a popular Brazilian baked dessert of Portuguese heritage, made chiefly from sugar, egg yolks and ground coconut. It is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color. The mixture can also be made in a large ring mold (like a savarin mold) in which case it is called a "quindão" and served in slices.

multi layered custard cream based pie

Indonesian dessert

type of sweet rice cake from the Philippines

Brazilian sweet porridge

Haupia is the Hawaiian name for a traditional coconut pudding found throughout Polynesia.

Klappertaart is a Dutch-influenced Indonesian cake originating from Manado, North Sulawesi. Klappertaart is "coconut cake" or "coconut tart" and it is made from flour, sugar, milk, butter, and the flesh and juice of coconuts.

a coconut custard steam-baked in a pumpkin or kabocha

Philippine dessert

Indonesian dessert

Filipino coconut custard pie

Angola Dish

ancient Thai dessert

Watalappam (also called watalappan or vattilappam) (, , Sri Lankan Malay: serikaya) is a Sri Lankan coconut custard pudding made of coconut milk or condensed milk, jaggery, cashew nuts, eggs, various spices, including cardamom, cloves, and nutmeg, and sometimes thick pandan juice or grated vanilla pods.

Puff pastry cookie

Southeast Asian dessert

thumb|Opened kalamay inside the coconut shell Kalamay (also spelled calamay, literally 'sugar') is a sticky sweet that is known in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone, but is usually used as a sweetener for a number of Filipino desserts and beverages. It is related to the Chamorro dessert called kalamai.

English baked tart

Sorbetes in the Philippines refers to a traditional ice cream originating in the country, uniquely characterized by the use of coconut milk and/or carabao milk. It is served on a wafer cone or sandwiched in a bread bun. It is distinct from the similarly named sorbet and sherbet. The term is borrowed from Spanish as the plural form of sorbete which refers to sorbet. It is often pejoratively called "dirty ice cream" in contrast to brand-product ice cream, such as those made by Magnolia or Nestlé. It is traditionally peddled in colorful wooden pushcarts by street vendors called "sorbeteros". It i

steamed layer cake from Vietnam

sweet banana cake

Thai dessert

Hong Kong dessert

Australian dessert

Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, flavoring, and coloring. It is usually sprinkled with latik or grated coconut among other toppings. The dessert is recognizable for its layers, each colored separately.

Indonesian dessert

Thai dessert

thumb|Roasted latík (made from pure coconut milk extracted from fresh mature grated coconut meat), a by-product of coconut oil|coconut oil production in the [[Philippines]] thumb|Sinukmani topped with latik coconut curds

Cucurucho is a sheet of paper, cardboard or wafer (cookie) rolled into a cone shape that contains different types of ice cream, sweets, candies, seeds, etc.

Filipino rice cake

Cantonese dessert soup

traditional Mon dish of Myanmar

Desert with semolina, condensed milk

Bukayo is a Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering strips or shredded bits of young, gelatinous coconut (buko) in water and sinuklob, which is sugarcane muscovado melted into a chewy caramel-like consistency. Dryer versions of bukayo with a crumbly texture are known as bocarillo. Bukayo can be eaten on its own, usually rolled into little balls. It can also be used as a garnish and filling for other desserts, most notably for pan de coco, moche, and sinudlan empanada.

sweet bean liquid dessert from the Dominican Republic

Filipino dessert

Indonesian iced coconut milk

A sweet dish of Kerala

Traditional Singaporean snack made from rice flour and stuffed with sweet fillings

cake associated with Odisha, India

Queijadinha is a custard tart which originated in Brazil. There are many types of "queijadinhas", but the traditional one is prepared with these main ingredients: grated coconut and cheese, sweetened condensed milk, sugar, butter and egg yolks. Queijadinhas are very common in bakeries and children's parties.

Burmese dessert dish

Po‘e or poke is a Polynesian pudding usually eaten as a dessert.

Type of doughnut in the United States and Canada

cantonese rice flour ball dessert

Pichi-pichi, also spelled pitsi-pitsi, is a Filipino dessert made from steamed cassava flour balls mixed with sugar and lye. It is also commonly flavored with pandan leaves. It is served rolled in freshly grated coconut, cheese, or latik (coconut caramel) before serving.

Binignit is a Visayan dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato, among other ingredients. It is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions, such as bilo-bilo. Among the Visayan people, the dish is traditionally served on Good Friday of Holy Week.

Conkies are a sweet cornmeal-based food item popular in the West Indies. The essential ingredients include cornmeal, coconut, sweet potato, raisins and pumpkin and the mixture is cooked by steaming in banana leaves.

Thai dessert

Cascaron is a Filipino doughnut made of deep-fried ground glutinous rice, grated coconut, and sugar. They are commonly ball-shaped and are sold on skewers, but they can also be elongated, pancake-shaped, or doughnut-shaped.

Thai dessert