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Cassava flour pita chips made with arrowroot starch are a quick and easy snack chip to prepare and they are gluten-free and paleo friendly.
cooking.nytimes.com
This is your grandma’s puddin’ pie, only it’s vegan — a smooth, cool and creamy pudding in a classic graham cracker shell To make life even easier, you can use a store-bought crust For added grandma love, serve with vegan whipped cream and shaved chocolate
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This Tres Leches Cake recipe, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes.
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Sweetened condensed milk and coconut cream are the key ingredients in this creamy and sweet coconut fudge that is always a hit.
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Microwave brittle candy with macadamia nuts and a coconut layer.
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A sweet and tangy cheese filling is rolled up in this rich babka dough, which is coiled into a fluted tube pan and baked.
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Get Coconut Cake Recipe from Food Network
cooking.nytimes.com
This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
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A blend of lime juice, sugar substitute, rum, and ice makes a slushy daiquiri that's perfect for people watching their sugar intake.
Ingredients: lime, white rum, ice
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Of all the stuff that's ever been served on a stick, the lollipop is the most iconic.
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Just like Mrs. Field's sugar cookies.