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This recipe is by Elaine Louie and takes 1 hour 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Dark Chocolate Cake with Coconut-Peanut Butter Italian Buttercream Recipe from Food Network
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This vegan coconut ice cream was inspired by my many trips to Thailand and is absolutely divine! One really important thing about making coconut ice cream – the...
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These turmeric chicken skewers are an easy way to incorporate some Indian flavors at your summer BBQ. The cilantro-coconut lime dip is sure to be a fan favorite...
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Coconut milk and lime are churned together for this refreshing and tangy ice cream. Serve with mango slices for a tropical twist.
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Skip the ice cream. Blackberries, raspberries, blueberries, and coconut make this yogurt parfait the perfect (and healthy!) summer treat.
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Make weeknight dinner fun again with these Asian lettuce wraps containing ground pork, fragrant coconut-lime rice, and crunchy sauteed vegetables.
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Don't think twice about the urge to skip takeout. This curry is too easy to pass up.
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Paleo banana bread with a swirl of chocolate and a hint of cinnamon will have you turning back for seconds and thirds!
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Sweet, juicy peaches are topped with a fresh blueberry muffin batter in this gluten-free cobbler that's a fun mashup of 2 classic desserts.
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This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.
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Get Healthy Red, White and Blue Frozen Pops Recipe from Food Network