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These buttery-rich, crisp shortbread cookies are a great wheat-free alternative to classic shortbread. Without the additional coconut flavor, they have the faint aroma and taste of coconut thanks to coconut flour. With the flavor, you'll have a cookie with robust coconut taste, perfect for dunking into a pot of chocolate fondue or glass of milk.
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Almond pulp, left over from making almond milk, can be made into these tasty gluten-free, sugar-free cookies drizzled with dark chocolate.
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I'm not sure whether this is correctly called Sago pudding since I have my mom's recipe with the title in Chinese (which I can't read unfortunately). If you have...
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Get Unicorn Ice Cream Cake Recipe from Food Network
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When there is a street-play in Burma, the reason to go see it is the myriad of street stalls-each with its specialty. This is one of my favorites-crispy/chewy...
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Get Coconut Toffee Recipe from Food Network
Ingredients: sugar, water, desiccated coconut
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This moist, easy-to-make cake is sweetened with banana, coconut, and nutmeg and topped with a scrumptious vegan-friendly vanilla glaze.
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Awesome cake if you like the flavors of coffee and coconut.
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Instant coffee powder adds intrigue to these rich, chewy bars.
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A festive coconut candy with two colors. A chewy and delicious treat.
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Kale and banana smoothie made with chilled coconut water and avocado is a filling, on-the-go breakfast.
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This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.