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cooking.nytimes.com
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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As is, this recipe makes a wonderfully rich meringue-topped pie. You can, however, quickly convert this recipe into one for a great chocolate coconut cream pie if you also use unsweetened coconut powder for the custard.
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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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Rich, creamy chocolate ice cream is made with coconut milk, so it's dairy-free. Use good dark chocolate and strong espresso for great flavor.
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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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Cream of coconut and sour cream help this cake recipe deliver a wonderfully moist coconut cake with a cream cheese icing.
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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 sweet and creamy coconut pie will please everybody in the family, and it's so easy to make.
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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.