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Coconut date bars are filled with almonds and cashews for an easy, on-the-go snack filled with protein giving you energy for hiking or a busy day.
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This is very rich and custard-like with coconut and pecans
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Banana, berries, and almond butter are blended with coconut creating a colorful, vegan and paleo-friendly smoothie.
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These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Ingredients: egg, flour, beer, baking powder, coconut, oil
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Velvety shortbread cookies with coconut and raisins. Pecans also taste great in these cookies.
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All the standard ingredients are here, including cinnamon, raisins and nuts. But a scoop of coconut and a whisper of nutmeg impart a rich, delicious aspect to this special loaf.
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I live here in Budapest as a missionary and these coconut balls are so good they are in almost every little cake store in the city. If you'd rather, you can substitute rum for the rum extract.
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Shredded coconut is folded into pecan pie filling for a sweet twist to the traditional pie. Serve during the holiday season.
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These coconut macaroons are dipped in chocolate and taste like they came from the bakery.
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Fresh lemon, zucchini, spinach, and mango chunks are blended into this quick and easy smooth coconut cleanser with bright citrus flavor.
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A light spongy cake with the taste and aroma of coconut.
cooking.nytimes.com
This recipe is by Amanda Hesser. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: pineapple, juice, coconut, rum, ice