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cooking.nytimes.com
If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off
www.allrecipes.com
Coconut milk, bananas, and mango are blended into a creamy tropical smoothie perfect for on-the-go breakfasts.
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Rich with coconut milk, this tangy, spicy, Thai-inspired soup is sure to liven up your taste buds.
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Cabbage is simmered with coconut milk and curry, making a wonderful side dish to serve with fried fish!
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These chocolate chip cupcakes with a hint of coconut make a delicious treat.
www.delish.com
Give this holiday favorite an island getaway vibe with toasted coconut and rum.
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Browned breast of chicken is sauteed with vegetables in a coconut curry paste, and gently sweetened with apples and raisins. Serve over rice.
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Coconut date bars are filled with almonds and cashews for an easy, on-the-go snack filled with protein giving you energy for hiking or a busy day.
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All the ingredients - milk, sugar, eggs, shredded coconut, Bisquick, vanilla and butter - are simply stirred up in one bowl and, amazingly, this mixture forms it 's own crust while baking.
cooking.nytimes.com
Fudge made from condensed milk is the base for brigadeiros, bite-size sweets served in paper frills and covered with sprinkles “Brigadeiros are like the cupcakes of Brazil,” the cooking teacher Leticia Moreinos Schwartz said “They are at every birthday party.” (They are named for a once-popular politician, Brigadier Eduardo Gomes, who ran for president in 1945 under the slogan “Vote no brigadeiro, que é bonito e é solteiro” — “Vote for the brigadier, who’s good-looking and single.”)
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These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Ingredients: egg, flour, beer, baking powder, coconut, oil