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A lovely cake for mother's day or any special occasion.
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Adding coconut to hot chocolate makes it rich and smooth, with just a hint of coconut flavor.
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This recipe is by Mark Bittman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe makes two glorious pies of exquisite coconut custard with lightly sweetened clouds of meringue floating over.
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A thick sweet coconut-flavored pudding with sweet kernels of corn and topped with toasted coconut, maja blanca is a favorite dessert of the Philippines. It's so thick and firm that it's served in slices.
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A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut.
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Cold brew coffee concentrate and coconut milk are blended together, poured over ice, and topped with cardamom-scented toasted coconut.
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A coconut candy is cooked on the stovetop, rolled into balls and dipped in chocolate. Each ball is then topped off with a whole almond.
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Traditional frosting and filling for German Chocolate cake.
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Cauliflower and chicken are cooked in coconut milk and seasoned with curry in this rich, creamy dish.
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Tofu and potatoes are cooked in an exotic blend of herbs, spices, and coconut milk.
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A delicious chess pie with the tropical flavors of pineapple and coconut.