I have a major sweet-tooth but try to eat healthy. Here, I compromise (sort of). This recipe contains no refined white sugar; instead, honey and prunes!
Author: animama
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut...
Author: Anna Stockwell
Author: Diana Yen
Here is a simple, BUT OH SO SATISFYING, recipe for Coconut Shrimp. The dipping sauce is easy and even kids love it. This takes a little time, but it is well worth it.
Author: R. Warren Meddoff
Author: Mark Bittman
This is a slightly spicey, slightly sweet combination of flavors that is sure to suit the pickiest of eaters. Adjust the cayenne to suit your personal taste.
Author: Bev I Am
Make coconut sticky rice in the microwave for perfectly tender results in under 10 minutes. Serve with shredded coconut, sesame seeds, and ripe mango.
Author: Pepper Teigen
Author: Alexis Touchet
This recipe has one of the most un-pie pie fillings you'll ever come across. There's nothing moist or juicy about it, and the name itself could very well scare you off, but somehow it all comes together....
Author: Ken Haedrich
This spring-themed dish works perfectly as an entrée or as a side dish.
Author: Alejandro Junger
Limonada is most often translated as "lemonade," but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie
Author: April White
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
A extremely wonderful soup from Simon Hopkinson's "roast chicken and other stories". Great on a cold day.
Author: KitchenManiac
Make and share this Baked Coconut Shrimp With Apricot Sauce - Ww recipe from Food.com.
Author: Audrey M
Author: Roxanne Klein
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Author: Leah Koenig
Try this amazing Piña Colada Smoothie from Delish.com
Author: Zoe Singer
The Egyptian spice blend known as dukka includes toasted ground cumin, coriander and sesame seeds; Sortun gives it a twist by adding toasted coconut. The carrot dish here is traditionally eaten by first...
Author: NcMysteryShopper
From Australian House and Garden. A wine suggestion: a white wine with tropical fruit flavours eg a Sauvignon Blanc Semillon. I've also posted the dipping sauces.Prep and cooking times are guestimates...
Author: Missy Wombat
I just love nuts, especially cashews! So, about 15 years ago I started experimenting with making a cashew cookie based on the Betty Crocker® peanut butter cookie recipe. Over time, I have become gluten-free,...
Author: smallbitesbigworld
A very tender recipe and very simple. I made this up myself and gave it a little decoration--you can use toothpicks, honey, and nuts. The recipe is doubled because I had made half the amount and that wasn't...
Author: BONBONBUNNY2
Author: Alice Medrich
These chocolate coconut date bars are a healthy snack idea.
Author: Dawn Perry
This is wonderfully tasty and quick, easy-to-make recipe. It is a great treat with steamed white rice. Try :)
Author: Midnightfall
It's way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
Author: Kopitiam, NYC
Author: Michael Laiskonis
Author: Laurie Schobelock
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the...
Author: Anna Stockwell
This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo. Get the recipe.
Author: Rhoda Boone