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cooking.nytimes.com
These tender and very buttery financiers have a deep coconut flavor and a slightly chewy, almost macaroon-like texture from the addition of shredded, unsweetened coconut When making the brown butter, be sure to let it get dark golden in color for the nuttiest flavor; you want it just shy of burnt This is the ideal way to use up all those egg whites in your freezer.
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Peanut butter balls coated in a chocolate-coconut shell are reminiscent of peanut butter cups with a hint of coconut and make the perfect holiday candy.
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These homemade mini Bundt cakes make great wedding favors when packaged in individual gift boxes.
cooking.nytimes.com
Don’t mistake this impressive layer cake for a modest banana bread It’s a billowing, head-turning dessert covered in white swirls of coconut frosting Roasting the bananas before mashing them into the batter for intensifies their flavor, while the toasted coconut adds sweetness and crunch
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This is a simple take on ceviche. Instead of letting the shrimp 'cook' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is simple and refreshing for a nice summer day.
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A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart.
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Get Coconut Shrimp with Peanut Sauce Recipe from Food Network
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A recipe for a nutty, coconut-lime cake
cooking.nytimes.com
Once you’ve got the squash baked, this soup comes together quickly The mellow flavors of squash, kale and red onions synergize delectably and look gorgeous together as well.
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Get Coconut-Chia Pudding Breakfast Bowl Recipe from Food Network
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Get Coconut Shrimp with Tropical Rice Recipe from Food Network
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Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights.