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Nothing is more simple than this creamy coconut-filled pie. The cream filling is cooked, the coconut is stirred in, and then the wonderful concoction is poured into a baked pie shell and chilled for a few hours.
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Recipe created by Executive Chef Michael Englund, Firehouse American Eatery + Lounge, San Diego, California.
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Flaked coconut is mixed with sweetened condensed milk and pecans and baked over an easy graham cracker crust. A layer of chocolate and peanut butter tops this decadent, homemade candy bar.
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A very rich cake that tastes almost like a candy bar.
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A recipe for coconut panna cotta.
Ingredients: figs, honey, gelatin, water, coconut milk, salt
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Kokosmakronen, the German style macaroon. These are more of a meringue cookie. A must for the Holidays.
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Canned pineapple rings rest in a decadent caramel glaze in this upside-down coconut-flavored cake that's soft, moist, and not too sweet.
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Serve this rich mousse-like dessert in martini glasses or parfait dishes.
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Shrimp that are dipped in a scrumptious batter, rolled in coconut, fried, then baked. The dipping sauce is the clincher: marmalade, honey, hot sauce and mustard!
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This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own.
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Carrot and coconut cake with walnuts is topped with homemade walnut-cream cheese frosting that is a favorite of family and friends.