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cooking.nytimes.com
While you can flambé pretty much any confection that’s soaked in a high-proof spirit, a baba au rhum is one of the booziest options It’s based on an airy but rich yeast dough, which can absorb more liquor than your average cake without falling apart And, unlike crepes, it’s easy to serve to a crowd
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cooking.nytimes.com
Chia seeds are nutritionally dense seeds that will thicken any liquid you add them to Mix them up with coconut and almond milks and you’ve got an almost instant pudding with a tapioca-like texture and gently sweet flavor This recipe is meant for breakfast, but if you add a little honey to the seeds as they swell, it will be sweet enough for dessert
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A strong rum and ginger beer cocktail with a dash of Cholula Hot Sauce.
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Fresh lemon zest, poppy seeds, and heavy whipping cream combine in these tasty almond and coconut flour muffins, which are keto-friendly.
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These almond flour waffles are gluten-free AND dairy-free! But more important than that, they're light, crispy, and delicious with maple syrup. Perfect for a big family brunch.
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You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.
cooking.nytimes.com
Lemon bars are all about contrast: sour lemon and sweet sugar, crumbly base and creamy topping, buttery crust and tart filling Two common ingredients lift this recipe above the pack: baking powder for a fluffy filling and shredded coconut for a rich, round-tasting crust (Once baked, the coconut flavor almost disappears.)  Bakers who avoid preservatives will find an easy version of homemade sweetened coconut in the tip below the recipe.) For thicker lemon squares, use the square baking pan; for thinner ones, the large rectangle
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These mini coconut cupcakes topped with passion fruit icing and edible flowers are a tropical addition to your dessert repertoire.
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These milk chocolate chip and oat cookies made with coconut oil instead of butter are a quick and easy afternoon snack or lunchbox treat.
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Made with the usual suspects, such as flour, sugar, and yeast, these soft, crowd-pleasing dinner rolls use coconut oil instead of butter.
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Hulled yellow mung beans make a very rustic, sweet, and hearty porridge served under salted coconut cream.