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If you've ever had corn chips with a "hint of lime," you know how well the two go together; add the fiery flavor from the grill, and the result is heaven.
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Make a clean version of ranch dressing with this quick and easy recipe using Greek yogurt, coconut milk, fresh chives, parsley, and dill.
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Coquito is a Puerto Rican take on eggnog, delivering a creamy, coconut-flavored rum beverage perfect for the holidays.
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a wholesome and satisfying make-ahead meal that kids will love: salami and cream cheese sandwiches.
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This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
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Canned whole kernel corn and cream-style corn mix with egg, sugar, and buttery round crackers in this quick and easy casserole dish.
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This easy dairy-free recipe makes light and moist cupcakes that smell and taste great thanks to coconut milk, coconut flour, and applesauce.
www.chowhound.com
This simple chocolate-drizzled coconut macaroon recipe makes chewy, addictive cookies.
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Use canned salmon, softened cream cheese, and sour cream to make this salmon dip seasoned with dill, parsley, garlic, and lemon.
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Master classic vanilla, then make it boozy with a splash of bourbon, take it to the next level with a drizzle of salted caramel, and more fun ideas.
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This is an old NYC classic from back in the days of soda and milkshake shops. This always reminds me of Sunday mornings with my father.