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Carrot slaw is a Southern favorite salad, made with grated carrots, raisins, pineapple, and coconut flakes. This one uses yogurt instead of mayonnaise for extra lightness.
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It's the same classic chocolate cake you love, but with more of that decadent, gooey coconut-pecan topping. Plus, it's way easier to make because you don't have all those layers to deal with. Win!
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This is a quintessential summer dish with corn, beans and chicken in a tangy coconut-curry sauce.
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Banana pieces and black beans are cooked in a sauce of coconut milk, lime juice, and honey in this quick and easy vegetarian dish.
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Pecans and coconut are mixed into a creamy topping over pumpkin pie in this quick and easy pumpkin crunch pie, a favorite at Thanksgiving.
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Vegan whole wheat apple pancakes, made with coconut oil and almond milk, are a delicious alternative when you are avoiding dairy products.
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Bursting with coconut, pecans, and chocolate chunks, this recipe for German chocolate cake cookies is a sure crowd-pleaser!
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When there is a street-play in Burma, the reason to go see it is the myriad of street stalls-each with its specialty. This is one of my favorites-crispy/chewy...
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This recipe is by Joan Nathan and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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