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cooking.nytimes.com
This recipe for bibingka, the celebratory rice cake traditionally eaten around Christmastime in the Philippines, comes from the New York restaurateur Nicole Ponseca It's a savory side dish with an edge of sweetness, and she always includes it on her Thanksgiving table Cooked in cast-iron for a deeply golden crust, and hiding slices of salty preserved eggs, the bibingka is topped with grated cheese that gets brown and crisp
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Packed with tropical flavors of mango, coconut, and banana, this simple oat pudding is healthy and substantial. Makes a yummy breakfast too!
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Cold coconut milk, cold beaters, and a cold mixing bowl are the tricks to making this fluffy vegan whipped cream substitute.
Ingredients: coconut milk, sugar, vanilla
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Get Coconut Panna Cotta with Tropical Fruit Recipe from Food Network
cooking.nytimes.com
This Sri Lankan curry goes together fairly quickly despite the long list of ingredients I used skinless, boneless thigh meat, because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic and spices To intensify the taste, the cashews and coconut are used two ways
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This curry dish uses fish sauce, curry paste, and light coconut milk.
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Thin, buttery cookies loaded with chocolate chips.
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Coconut is the special ingredient in this wonderfully sweet and fragrant sweet potato casserole.
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Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
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With only three ingredients - cream cheese, coconut oil, and pudding mix - this no-bake chocolate fat bomb is the easiest keto cookie ever!
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Get Scallops with Mango and Avocado Recipe from Food Network
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Easy no bake treats made from marshmallows, butterscotch chips and chow mein noodles.