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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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I invented this one day when I had leftover mango and pineapple juice. A spoonful of cream of coconut added the sweetness and special flavor with a tropical flare. You may use frozen pineapple juice ice cubes instead for more of a slush drink (about 8 pineapple ice cubes). Enjoy!
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Vegan almond butter balls made with dates and coconut are a quick and easy way to satisfy your sweet tooth, especially if you follow the paleo diet.
Ingredients: dates, coconut, almond butter
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This homemade eggnog, spiked with rum and Scotch, will fill you with glee. Perfect for the holiday season!
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Get Blueberries Foster Recipe from Food Network
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Get Tapioca Cake Recipe from Food Network
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Brownies made with almond flour instead of all-purpose flour are a tasty, gluten-free, and grain-free version of brownies that everyone will love.
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Mandarin oranges and maraschino cherries give this creamy Watergate salad a burst of color and flavor perfect for the holiday table.
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Snack bites of shredded carrots, old-fashioned oats, cinnamon, dates, and nuts are rolled in coconut flakes and chilled for a great mid-day boost.
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This sweet potato breakfast casserole is brunch at its best: sage-seasoned eggs thickened with coconut milk, draped over onion and sausages.
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Beans, coconut oil, and caramelized onions make a creamy, vegan-friendly dip for sliced veggies, pita chips, crackers, or crusty bread.