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Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.
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I know this recipe sounds different but it was a favorite growing up. They were always one of this first kinds gone when we went to visit grandma.
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Coconut milk enriches and flavors this custard. We suggest using fragrant pandan juice (from the palm-like pandan tree) instead of vanilla for a more Malaysian flavor.
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Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!
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Flaked coconut adds a tropical flavor to this sweet and lemony bread. Serve it with a cup of hot tea for a simple breakfast or snack.
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A creamy, thick and delicious coconut custard is cooked up and poured into a baked pie shell and smothered with meringue. Only a few minutes in a hot oven turns the meringue golden brown.
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Peanut butter cake topped with rich peanut butter icing will become a crowd-pleaser among your friends and family who love peanut butter.
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This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine, and deep-red pomegranate juice.
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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This delicious cinnamon-spiced zucchini bread is moist and chewy with coconut.
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Enjoy this hot chocolate made with coconut water, dark chocolate, and cocoa topped with marshmallows.
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Kabocha squash and onion are cooked in a curried coconut milk sauce with ginger and fish sauce in this quick and easy vegetarian side dish.