Summer may be over, but that shouldn’t stop you from enjoying the bountiful offerings of this tropical fruit. Relish the coconut’s goodness all year round with these ideas.

1. G a t a love it

There is comfort in a classic bowl of ginataang mais. But to give this old-school m e r i e n d a an upbeat twist, generously add coconut strips to the mix! Choose the slightly mature (thicker but still moist) type of coconut meat, making sure that the strips provide a good contrast to the softness of the glutinous rice, tapioca pearls, and corn.

2. On a roll

Add young coconut meat to Vietnamese spring rolls for a sweet surprise! In a bowl, combine ground pork, vermicelli noodles, coconut strips, carrots, green onions, garlic, peanuts, fish sauce, pepper, egg, and sesame oil. Place a spoonful of the filling on a moist rice paper sheet, seal the sides, and roll. Deep-fry until golden; serve hot with sweet chili sauce.

3. Coco butter

Dried coconut is the only ingredient you’ll need to make delicious coconut butter. Take 4 cups dried coconut and process in a blender. The result should be 1 to 2 cups of smooth and thick butter. Spread on toast, mix with rice, or add to coffee!

4. Noodle sub

There’s a type of noodle you won’t see in the same grocery aisle as u d o n, m i k i, or spaghetti. It’s coconut—and it’s a great substitute for noodles, too! Coconut strips or ribbons are perfect in Asian noodle dishes like curried soups.

5 Cold busters

Cleanse your palate with a refreshing cold avocado-coconut soup. In a blender, combine avocados, coconut meat, chillies, and c i l a n t r o leaves; pulse until chopped. Chill for about 5 hours before serving.

6. Paletas de coco

Stock your freezer with these creamy Latin American ice pops! Blend together coconut milk, condensed milk, cream, vanilla extract, salt, and cinnamon until smooth. Stir in shredded coconut, pour into p o p s i c l e molds, and freeze.

7. Upper crust

Your t i l a p i a fillets deserve more than an ordinary flour breading. Use desiccated coconut to give it a light, crisp, nutty crust instead. Get the tasty recipe from Yummy.p h! Try it with calamari and shrimp, too.

8. Soup’s on

A good bowl of chicken tinola is an easy favorite during the rainy season. For an easy upgrade on chicken binakol, replace the broth in the recipe with fresh coconut juice and add big chunks of coconut meat to the soup right when you add the greens.

9. Puffed love

Bake until golden. Spoon mango jam onto the tart and top with sweet coconut sport (macapuno) and diced mangoes.

10.Toast to perfection

Got extra coconut lying around after trying out all these ideas? Simply shred or shave coconut meat, then place them in a skillet and cook over medium heat until brown and fragrant. Alternatively, you can bake them in a 325°F oven for 5 to 8 minutes. For a quick snack, sprinkle toasted coconut over caramel apples, rice balls, or frozen bananas.

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