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This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
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This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!
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An Indian-inspired riff on the classic holiday treat that’s sweet, spicy, and savory all at once.
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Lemon meringue pie gets an upgrade in this recipe featuring coconut cream in the filling and coconut oil in the shortbread-like crust.
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Get Coconut and Oatmeal Drop Cookies Recipe from Food Network
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These are chewy moist coconut bars. This was a special treat during the 1930s and 40s which my mother served often to our farming community by popular demand.
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This pie is a chocolate coconut lover's dream, very rich and delicious.
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Get Easy Joe's Coconut Mousse Cake Recipe from Food Network
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Get Coconut Rice Pudding with Mango Recipe from Food Network
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Corn flakes folded into the batter give these coconut macaroons an interesting and crunchy twist.
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Just stir up a simple chocolate syrup and pour it over rolled oats and coconut for quick chocolate cookies you don't need to bake.
Ingredients: oats, coconut, sugar, cocoa, milk, margarine