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cooking.nytimes.com
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk No nam pla
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Get Coconut-and-Lime Pork Kebabs Recipe from Food Network
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These chocolate-almond-coconut breakfast bars are quick and easy to prepare and will keep you full until lunch.
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These coconut macaroons are quick and easy to make and delicious to eat!
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Light meringue cookies get crispy flavor from corn flake cereal, coconut, and walnuts.
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Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. After the pie is chilled and set, it's covered with whipped topping and more toasted coconut.
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This Gluten Free Coconut Chicken Soup Recipe was inspired by Jaden's Lemongrass Chicken and Coconut Soup from her fabulous book, The Steamy Kitchen Cookbook.
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Coconut flavoring is the secret to the texture of a smooth, moist pound cake that doesn't contain shreds of coconut.
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Get Coffee-Coconut Ice Cream Bombe Recipe from Food Network
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This Coconut Flan recipe features the fruit twice-first, with splashes of GOYA® Coconut Milk and, again, with smooth GOYA® Cream of Coconut. Our Coconut Flan is so cool and silky, you'll think you're in the tropics.
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Kerry Simon tops creamy frozen yogurt with chunks of caramelized pineapple and slivers of fresh coconut, but toasted, shredded coconut is just as delicious.
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Here's how to make dairy-free whipped cream with a can of coconut milk! Great for topping vegan or Paleo desserts.
Ingredients: coconut milk, vanilla