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This is a foolproof vegan lemon scone recipe, using chia seeds for texture.
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A slice of this zucchini oatmeal bread studded with fresh blueberries, coconut, and walnuts makes a super moist and delicious treat.
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The seven-layer cookie bar gets an Asian twist with the addition of candied ginger and sesame seeds.
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Get Caramel Popcorn Bowl Recipe from Food Network
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This Indian Queso with Jalapeño Chutney brings unsweetened coconut and a little ginger into the fold for a uniquely delicious cheese dip.
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A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, best if made the day ahead.
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These cookies were created by the owners of Wilderness Place Lodge, in Lake Creek, Alaska. The owners are very good friends of mine, and the culinary creations at this fishing lodge are out of this world! I promise, one of these cookies will fill you as much as a cheeseburger and fries would!
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Inspired by Caribbean callaloo, this tropical, coconut-milk-spiked soup can be mildly or wildly spicy, according to your taste. If you like it hot, add some or all of the jalapeño seeds or a splash of Tabasco sauce.
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Get Zucchini Bread Recipe from Food Network
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Crunchy toasted almonds and coconut flakes top this pumpkin pie with loads of sweet spices and a graham cracker crust.
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A lovely three layer cake made with white chocolate, with coconut and pecans mixed in.