Coconut/9 recipes

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.

A delightful main dish that combines tender beef with the creamy richness of coconut milk. It's a perfect example of how versatile and delicious beef can be when paired with the right ingredients.

Cherry pie topped with a golden coconut-almond macaroon instead of a second crust. The two-stage bake gives you sweet cherry filling under a chewy, toasted almond-coconut layer.

Coconut fudge cake filling made with cream cheese, chocolate chips, and flaked coconut. A rich, no-bake filling that swirls into bundt or ring cakes before baking.

A brulée is a custard-type dessert, with this particular recipe made with coconut and Australian Lemon Myrtle.

German chocolate pie with a silky cocoa custard, flaked coconut and evaporated milk baked into a single crust. The flavors of the classic layer cake in a one-bowl pie.

Quick and easy recipe is always popular, try this coconut milk mashed sweet potatoes, coconut milk adds the rich and creamy taste into mashed sweet potatoes, a good side dish to serve with any main dish.

Coconut and linseed rice flour pancakes that are both gluten-free and dairy-free, with shredded coconut and flax meal folded into a rice flour batter. Light, wholesome pancakes for special diets.

Homemade coconut chocolate Irish cream liqueur with scotch whiskey, fresh eggs, and heavy cream. Blend and chill overnight for a tropical twist on the classic holiday liqueur.

These light, fluffy yet delicious almond and coconut meringue drops are perfect for potluck or parties. They are easy to pick up and pretty much nobody can resist these cute little drops.

Crispy coconut-breaded shrimp with curry and cayenne heat, double-dipped in honey egg wash, deep-fried golden, and served with a fresh pineapple-orange-jicama relish. Restaurant-quality appetizer at home.

Tom Kha Gai, the classic Thai chicken coconut soup with galangal, lemongrass, kaffir lime leaves, and fish sauce. Aromatic, creamy, and bright with fresh lime juice and serrano chiles.

Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

German chocolate pie with a fudgy cocoa-and-evaporated-milk custard loaded with toasted coconut and chopped pecans. The classic German chocolate cake flavors baked into two pie shells.

In a Cretan zacharoplasteion (sweet shop), we were so intrigued by these coconut pastries (among the newer breed) that I tried them at home. You can expect the potato pastry to be a bit difficult to manipulate, and you can also anticipate compliments on the results. Attractive and tasty, not excessively sweet.