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All the standard ingredients are here, including cinnamon, raisins and nuts. But a scoop of coconut and a whisper of nutmeg impart a rich, delicious aspect to this special loaf.
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I live here in Budapest as a missionary and these coconut balls are so good they are in almost every little cake store in the city. If you'd rather, you can substitute rum for the rum extract.
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Lentils are blended with a coconut and rice milk blend, and seasoned with curry. Serve this yummy soup with rice!
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This delicious trifle consists of 4 layers: homemade chocolate custard, coconut custard, ladyfingers, and whipped cream and everything is made from scratch!
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Shredded coconut is folded into pecan pie filling for a sweet twist to the traditional pie. Serve during the holiday season.
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This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base.
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Fresh lemon, zucchini, spinach, and mango chunks are blended into this quick and easy smooth coconut cleanser with bright citrus flavor.
cooking.nytimes.com
This recipe is by Amanda Hesser. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: pineapple, juice, coconut, rum, ice
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Chicken breasts are pounded thin and simmered in a creamy curry-coconut sauce to make a light, fresh dinner for two.
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Bring a hint of tropical to your margarita with the addition of cream of coconut for a refreshing cocktail for Cinco de Mayo parties.
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Just curry powder and light coconut milk are all it takes to sauce this dish of chicken and vegetables over fragrant jasmine rice.
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Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite. Serve over hot rice, with yogurt on the side.