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cooking.nytimes.com
Carrots don’t have to be boring or lackluster Roasting, which captures the carrots’ natural sweetness, is emphasized here with the aromatic sweetness of coconut oil Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all
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A blueberry and banana smoothie is topped with coconut and almonds in this quick and easy blueberry smoothie bowl recipe.
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These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
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This rum cocktail gets its sweet from coconut-flavored syrup and it's sour from lime juice.
Ingredients: rum, sour mix, lime juice, coconut
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This is very rich and custard-like with coconut and pecans
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A light spongy cake with the taste and aroma of coconut.
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Put the lime in the coconut and eat it all up.
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Lots of coconut and sugar make these cookies chewy and delicious.
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This Coconut Flan recipe features the fruit twice-first, with splashes of GOYA® Coconut Milk and, again, with smooth GOYA® Cream of Coconut. Our Coconut Flan is so cool and silky, you'll think you're in the tropics.
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Fresh watermelon, coconut water, and stevia are blended together and poured over ice in this refreshing summer mocktail.
Ingredients: coconut water, watermelon, ice
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Enjoy this hot chocolate made with coconut water, dark chocolate, and cocoa topped with marshmallows.
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You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut.