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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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These coconut macaroons are dipped in chocolate and taste like they came from the bakery.
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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.
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A light spongy cake with the taste and aroma of coconut.
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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.
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You will need a pastry bag with a large star tip to form these cookies.
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Enjoy this coconut version of flan cake with a hint of cinnamon for a delicious dessert.
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Coconut milk, curry, and mango chutney really put a new set of flavors in this spin on turkey chili.