Recipes for "coconut"

In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.

Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

Preheat oven to 350 degrees F (175 degrees C).

Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.

In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.

Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.

To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.

Combine sugar, flour, milk and cream in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.

In a medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell.

Chill for several hours or overnight before serving.

1. Preheat oven to 350° F.  Line a 9×13 inch baking dish with parchment paper.

2. In a large bowl, beat together the coconut oil, yogurt, eggs, honey, brown sugar, lemon zest, and vanilla. Add the flour, almond flour, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the coconut milk until fully combined. Stir in the shredded coconut.

3. Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.

4. To make the frosting. In a large bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla. Beat until combined.

5. Frost the cake all over. Top with shredded coconut. Slice, eat and enjoy!

1. In a large skillet, combine the chicken, butter/oil, curry powder, and the onions. Set over medium-high heat, then cook for 3 minutes. Add the garlic and jalapeños. Cook another 2 minutes.

2. Pour over the coconut milk, tamari/soy sauce, and the honey. Now, mix in the kale/spinach, and season with salt and pepper. Cook 5-10 minutes until the chicken is cooked through and the greens are wilted down.

3. Stir in the basil, lime juice, and cashews. Serve the chicken and sauce over rice, with fresh basil and additional lime juice.

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.

In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.

Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Mix in the coconut and chocolate.

4. Roll the dough into rounded tablespoon-size balls and place 2 inches apart on the prepared baking sheet. I like to gently flatten the dough down for a thinner cookie. Bake for 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

Place a rack in the middle of the oven. Line two baking sheets with silicone baking mats or parchment.

In a small mixing bowl, stir together the flour, baking powder, and salt. Set aside.

With an electric mixer or in a stand mixer with a paddle attachment, beat together the granulated sugar and butter on medium speed until combined, 30 to 60 seconds. Scrape down the sides of the bowl and the beaters.

Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 20 to 30 seconds. Scrape down the sides of the bowl and the beaters.

Add the flour mixture and beat on low speed just until almost all of the flour has been incorporated, 20 to 40 seconds.

Add in the shredded coconut and chocolate chips and beat on low speed until the shredded coconut and chocolate chips are evenly incorporated.

If your dough feels very soft or warm at this point, chill the dough for at least 30 minutes before scooping and baking. This will help the cookies keep their domed shapes better.

It's also fine to use the dough right away, but the cookies will spread a little more than pictured.

Use a large cookie scoop (about 4 tablespoons) to scoop the dough out onto one of the baking sheets. Space the cookies about 1 1/2 inches apart. Leave as is for domed cookies, or flatten slightly with the bottom of a water glass for flat cookies.

Bake the cookies, one sheet at a time, for about 15 minutes. Rotate your cookie sheet halfway through cooking, so the cookies bake evenly. While the first batch bakes, scoop the cookies for the next batch.

The cookies are done when the bottoms are golden brown (which you can just start to see around the bottom edge) and the tops feel dry. The cookies will be soft when first out of the oven but will firm up as they cool.

Cool the cookies on the baking sheet for about 5 minutes. Transfer to a wire rack to cool completely.

Cookies will keep in an airtight container for about a week, or in the freeze for 3 months. (Microwave frozen cookies for about a minute to warm.) You can also freeze the balls of unbaked cookie dough; bake straight from the freezer and add a few extra minutes onto the bake time.

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1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

2. Line a baking sheet with parchment paper and place the whole bananas on the baking sheet. Transfer to the oven and roast for 20-25 minutes or until the tops of the bananas are blackened on the outside. Remove from the oven and let cool. Once cool enough to handle, remove the peel, and mash the bananas.

3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the oil, yogurt, eggs, sugar, brown sugar, vanilla, and lemon juice. Beat in the bananas, mixing until combined. Add the flour, baking soda, baking powder, and salt and mix until just combined. Stir in the shredded coconut.

4. Pour the batter among the 3 cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

5. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined.

To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined.

6. Place one cake layer on a serving plate or cake stand. Spread with frosting. Repeat with the remaining 2 cake layers. Frost the cake sides. Serve or store in the fridge for up to 2 days. Bring to room temp. before serving.

Tofu: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.

Chopping: While tofu bakes, chop the veggies.

Vegetables: Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant.

Noodles: Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice.

Finish: Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions… you get the idea. Grab your chopsticks and Go. To. Town.

Combine farro, coconut milk, almond milk, maple syrup, vanilla, cinnamon, nutmeg, and salt in a large pot. Bring mixture to a simmer over medium heat, stirring occasionally. Cover, reduce heat to low, and continue to cook until liquid is mostly absorbed and farro has reached desired doneness, 20 to 25 minutes.

Serve warm, topped with toasted coconut and almonds.

1. In the bowl of the crockpot, toss the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook on low for 4-6 hours or on high for 2-4 hours.

2. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the cilantro. Season to taste with salt.

3. To make the shallot oil. In a skillet, cook the sesame oil and shallots over medium heat until they begin turning golden and crisp, 5 minutes. Using a fork, remove the shallots from the oil. Set aside.

4. Turn the heat off, stir in the red curry paste, basil, and chili flakes. Season with salt.

5. Serve the chicken and sauce over rice. Drizzle with oil and top with shallots.

1. In the bowl of the instant pot, toss the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook on high pressure for 8-10 minutes.

2. Release the steam, switch the instant pot to sauté, and cook 10 minutes to thicken the sauce. Stir in the cilantro. Season to taste with salt.

3. Finish as directed above.

1. In a Dutch oven, combine the chicken with the turmeric, ground ginger, cayenne, and sesame oil. Add the shallots, garlic, ginger, coconut milk, sweet potatoes, and fish sauce. Cover and cook over medium heat for 15-25 minutes, stirring occasionally, until the chicken is tender and falling apart.

2. Remove the lid, and simmer over medium-high heat for 10-15 minutes to thicken the sauce. Stir in the cilantro. Season to taste with salt.

3. Finish as directed above.

1. In a bowl, combine the chicken, 1 shallot, 1 tablespoon ginger, tamari, and a pinch of pepper, Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

2. Heat the olive oil over medium heat in a medium pot. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Transfer to a plate.

3. To the same pot, add the curry paste, curry powder, 1 shallot, 1 tablespoon ginger, and the garlic. Cook until fragrant, about 2 minutes. Stir in the chicken broth and sweet potatoes. Cover and cook over medium heat until the potato is tender about 10 minutes. Add the coconut milk and spinach. Simmer, uncovered another 5-10 minutes, until thickened slightly. Slide the meatballs back into the soup. Stir in the cilantro. Season with salt.

5. Divide the rice among bowls and ladle the soup and meatballs overtop. Drizzle with chili oil. Serve with Naan on the side. Enjoy!

1. Add the chicken, green onions, Worcestershire sauce, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs).

2. Heat the sesame oil in a large skillet over medium-high heat. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Transfer everything to a plate.

3. To the skillet, add the onions and bell peppers. Cook until softened, 5 minutes. Season with salt and pepper. Stir in the garlic, ginger, and curry paste. Cook until fragrant, about 1 minute. Add the broth, coconut milk, tamari, honey, and peanut butter. Stir to combine. Add the corn and meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro and basil.

4. Meanwhile, cook the noodles according to package directions.

5. Divide the noodles between bowls and ladle the curry over. Top each bowl as desired with basil, cilantro, lime juice, and sesame seeds.

1. In a large skillet, combine the oil, chicken, curry powder, and a pinch of salt. Set over medium-high heat, then cook 3 minutes. Add the curry paste, tomato paste, butter, garlic, and ginger. Cook another 2 minutes.

2. Add the broccoli, then pour in the coconut milk. Season with salt. Cook 5-10 minutes until the chicken is cooked through and the sauce has thickened.

3. Stir in the cilantro. Serve the chicken and sauce over rice and with mango topping on the side (recipe below).

1. In a bowl, mix 1 diced mango, 1 cup chopped cilantro, 2 tablespoons toasted sesame seeds, 2 tablespoons lemon juice, and a pinch of chili flakes. Serve with the chicken.

1. In the bowl of your crockpot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and 1/3 cup water. Cover and cook on low for 5-6 hours or on high for 3-4 hours.

2. Crank the heat to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro.

3. Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat.

4. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!

1. In the bowl of your instant pot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and 1/3 cup water. Seal the lid and cook on high pressure for 8-10 minutes.

2.  Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the coconut milk and cook, uncovered, 5- 10 minutes, until warmed. Stir in the cilantro.

3. Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat.

4. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!

1. Preheat the oven to 450° F.

2. In a square baking dish, mix the sesame oil, miso paste, tamari/soy sauce, ginger, garlic, honey, chili flakes, and green onions. Add the chicken and toss to fully coat. Sprinkle the chicken with sesame seeds. Bake 20 minutes, until cooked through. If desired, you can broil the chicken for 1-2 minutes to help it caramelize on top.

3. During the same time, rub a baking sheet with oil. Add the sweet potatoes and asparagus. Toss with olive oil, salt, and pepper. Bake 15 minutes, toss and cook another 5 minutes until the potatoes are crisp.

4. Serve the chicken, sweet potatoes, and asparagus over bowls of rice (see recipe in notes).

1. In the bowl of the crockpot, season the short ribs with pepper. Add the shallots, ginger, and Chinese 5 spice. Pour over the pomegranate juice, tamari, and chili sauce. Cover and cook on low for 6-8 hours or on high for 4-6 hours.

2. Shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the ribs into the sauce. Keep warm.

3. In a bowl, mix the cilantro, green onions, peanuts, and sesame seeds. Add the pomegranate arils, if using.

4. Serve the ribs and sauce over rice. Top with herbs/peanuts.

1. Preheat the oven to 325° F.

2. In a large, oven-safe brasier, season the short ribs with pepper. Add the shallots, ginger, and Chinese 5 spice. Pour over the pomegranate juice, tamari, and chili sauce. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.

2. Shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the ribs in the sauce. Keep warm.

3. In a bowl, mix the cilantro, green onions, peanuts, and sesame seeds. Add the pomegranate arils, if using.

4. Serve the ribs and sauce over rice. Top with herbs/peanuts.

Heat coconut oil in a deep pot over medium-high heat. Cook and stir onions and garlic in hot oil until onions are translucent, about 5 minutes. Mix in vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until mixture comes to a gentle boil, about 10 minutes. Cover and boil for 15 to 20 more minutes, stirring occasionally. Whisk in pumpkin and coconut milk until incorporated; cook for 5 more minutes.

Working in batches, pour soup into a blender, filling only halfway; process until smooth. Return to the pot and reheat briefly over medium heat before serving.

1. Preheat the broiler to high.

2. In a large oven safe skillet, add 2 tablespoons butter, the chicken and onions. Set the skillet over medium-high heat. Add the garlic, ginger, chili powder, chipotle chili powder, turmeric, cumin, and season with salt and pepper. Cook until the chicken is seared and the spices are fragrant, 5-8 minutes.

3. Add 1 cup water, the sweet potatoes, tomatoes, and coconut milk. Stir to combine, bring the sauce to a simmer, and cook for 10-15 minutes until the sweet potato is soft and the sauce has thickened. Stir in 2 tablespoons of butter and half of the cilantro. If desired, broil for 3-5 minutes to crisp some of the chicken pieces.

4. Mix the remaining cilantro with the peanuts and lemon/lime juices and season with salt. Serve the chicken and sauce over bowls of rice with fresh naan. Top with peanuts and cilantro. Enjoy!

1. Preheat the oven to 425°.

2. In a baking dish, toss together the salmon, cream cheese, curry powder, curry paste, ginger, and shallot. Season with salt and pepper. Pour over the coconut milk. Add the tamari. Stir until creamy and well mixed. Arrange the butter slices over the salmon. Sprinkle with sesame seeds. Bake for 20-30 minutes until the sauce thickens and the salmon is cooked to your liking.

3. Meanwhile, make the salsa. Mix everything in a bowl.

4. Serve the salmon and sauce over bowls of rice. Top with lots of mango salsa.

1. To make the curry paste. Add the shallots, ginger, garlic, fresno/jalapeño, and tomato paste to a blender. Pulse until a paste forms.

2. Preheat the oven to 325° F. In a large, oven-safe brasier, season the short ribs with salt and pepper. Add the curry powder, paprika, turmeric, cayenne, and cinnamon. Add the curry paste. Toss the ribs in the seasonings and curry paste to coat. Pour over the crushed tomatoes and coconut milk. Add the butter, vinegar, and honey. Toss to lightly mix.

3.  Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.

5. Lightly shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the meat into the creamy curry sauce.

6. Serve the ribs and sauce over rice. Top with cilantro and green onion.

1. To make the curry paste. Add the shallots, ginger, garlic, fresno/jalapeño, and tomato paste to a blender. Pulse until a paste forms.

2. In the bowl of the crockpot, season the short ribs with salt and pepper. Add the curry powder, paprika, turmeric, cayenne, and cinnamon. Add the curry paste. Toss the ribs in the seasonings and curry paste to coat. Pour over the crushed tomatoes and coconut milk. Add the butter, vinegar, and honey. Toss to lightly mix.

3. Cover and cook on low for 6-8 hours or on high for 4-6 hours.

4. Lightly shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the meat into the creamy curry sauce.

5. Serve the ribs and sauce over rice. Top with cilantro and green onion.

1. Mix the spices. In a bowl mix the garam masala, ginger, curry powder, turmeric, and cayenne pepper.

2. Add the chicken, half of the spice mix, and the yogurt to a bowl. Season with salt. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs, onion, shallot, and garlic cloves in the crockpot. Add the tomato paste.

3. Pour over 1/3 cup water and sprinkle the remaining spices over the meatballs. Add garlic, then the acorn squash wedges. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

4. Preheat the broiler to high. Remove the squash and garlic from the slow cooker and place on a baking sheet. Add the butter. Broil 2-5 minutes, until charred. Peel away the garlic skin, then chop and mix with the butter, honey, and squash on the sheet pan.

5. Meanwhile, crank the heat on the crockpot to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro.

6. Serve the meatballs and sauce over bowls of rice with fresh naan and squash on the side. Enjoy!

1. Mix the spices. In a bowl mix the garam masala, ginger, curry powder, turmeric, and cayenne pepper.

2. Add the chicken, half of the spice mix, and the yogurt to a bowl. Season with salt. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Place the meatballs, onion, shallot, and garlic cloves in the instant pot. Add the tomato paste.

3. Pour 1/3 cup water overtop and sprinkle the remaining spices over the meatballs. Add the garlic, then the acorn squash wedges. Cover and cook on high pressure for 6 minutes.

4. Once done cooking, release the steam. Set the Instant pot to sauté. Preheat the broiler to high. Remove the squash and garlic from the instant pot and place on a baking sheet. Add the butter. Broil 2-5 minutes, until charred. Peel away the garlic skin, then chop and mix with the butter, honey, and squash on the sheet pan.

5. Meanwhile, stir the coconut milk into the meatballs and cook, uncovered, for 5 minutes until warmed. Stir in the cilantro.

6. Serve the meatballs and sauce over bowls of rice with fresh naan and squash on the side. Enjoy!

1. In a large skillet, combine the oil, chicken, paprika, cayenne, salt, and pepper. Set over medium-high heat, then cook for 3 minutes. Add the curry paste, cinnamon, butter, shallot, ginger, and thyme. Cook another 2 minutes.

2. Mix in the vegetables, let cook 5 minutes, then pour in the coconut milk and fish sauce. Season with salt. Cook 5-10 minutes until the chicken is cooked through and the sauce has thickened. Stir in the basil.

3. In a bowl, combine the mango, jalapeño, 1/4 cup freshly torn basil leaves, pickled ginger, and 1 tablespoon ginger juice.

4. Serve the chicken and sauce over rice and with spicy ginger mango and curry butter (below). Serve with naan for soaking up all that sauce.

1. In a small skillet, melt 6 tablespoons butter with a big pinch of Korean or regular chili flakes. Cook until lightly golden, then remove from the heat and add 1 tablespoon fresh thyme and season with salt. Spoon the sauce over the curry.

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

2. Add the chicken, curry powder, shallot, 1 tablespoon tamari/soy, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. Bake for 10 minutes, until the meatballs are crisp.

3. In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger. Cook, 2-3 minutes until fragrant. Add the peppers, coconut milk, 3 tablespoons tamari/soy sauce, and fish sauce. Slide the meatballs into the sauce and simmer 5 minutes, or until cooked through.

4. Meanwhile, melt 5 tablespoons butter, the garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.

5. Serve the meatballs and sauce over bowls of rice. Drizzle the butter over the meatballs and top with basil or cilantro.

1. In a large bowl, beat together the butter, brown sugar, and vanilla until combined. Beat in the eggs, one at a time, until combined. Add the flour, baking soda, and salt. Stir in the chocolate chips, oats, pecans, and coconut.

2. Optional: Cover the bowl and chill the dough overnight or up to 72 hours. This chill time allows the dough to develop even more flavor.

3. When ready to bake, preheat the oven to 350°F (175° Celsius). Sprinkle a 10-inch oven-safe skillet with sea salt.

4. Grab the dough from the fridge and scoop mounds of cookie dough into the skillet, arranging in an even layer. Don't worry too much about making it perfect.

4. Bake for 30-35 minutes. Remove from the oven, let cool 5 minutes-ish. Add ice cream and sprinkle with sea salt (if desired). DIG in!

1. In a baking dish, toss together the chicken, yogurt, garlic, ginger, garam masala, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit for 5 minutes.

2. Preheat the oven to 400° F.

3. To the chicken, add the onion, then pour over the coconut milk. Add the tomato paste. Stir until creamy and well mixed. Arrange the butter slices over the chicken. Sprinkle with sesame seeds. Bake for 30-40 minutes, until the chicken is cooked through. Top with cilantro.

4. Meanwhile, in a bowl, toss the cucumbers with the ginger and 1-2 tablespoons of the ginger juice from the jar. Add the cilantro, jalapeño, and lemon juice – season with salt.

5. For the golden butter, melt all ingredients together in a skillet over medium heat. Cook until the butter is browning.

6. Serve the chicken and sauce over bowls of rice with the cucumber salad, golden butter, and naan. Enjoy!

1. Preheat the oven to broil.

2. In a baking dish, add 3 tablespoons butter. Put the salmon on the butter, then drizzle with honey. Season with salt and pepper. Broil 5 minutes, until crispy. Reduce the oven to 400F°.

3. Pull the salmon out. Add the garlic, shallots, jalapeños, the ginger and thyme, if using. Pour over the coconut milk. Add the tamari and lime juice. Stir lightly to mix. Arrange 3 tablespoons of butter pats over the salmon. Bake for 10 minutes until the sauce thickens and the salmon cooks to your liking.

3. Meanwhile, make the salsa by mixing everything together in a bowl.

4. Serve the salmon and sauce over bowls of rice. Top with lots of salsa and fresh basil.

1. Preheat oven to 350°F. Line an 8×8 inch square baking dish with parchment paper.

2. In a bowl, beat together the butter, flour, maple, egg, and 2 teaspoons vanilla. This mix may seem dry but should pack nicely. Press evenly into the prepared baking dish. Bake 20 minutes until lightly golden. Let cool.

3. Meanwhile, in a medium pot, combine the maple syrup and coconut cream/heavy cream. Bring to a boil over high heat. Boil for 5-8 minutes or until thickened to a caramel-like sauce. Remove from the heat and stir in 1 tablespoon vanilla and a pinch of salt. Stir in the coconut. Spread the mixture over the shortbread cookie, packing it tightly in. Freeze until firm, 30 minutes.

4. Cut into 12 to 16 bars. If the coconut falls out of place, simply press the bar back together. Freeze for another 30 minutes.

5. Cover/dip each bar in chocolate and sprinkle with salt (if desired). Freeze for 10 minutes to set the chocolate. Eat right away or store in the fridge.

In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.

Place a strainer over a clean mixing bowl; set aside.

Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.

Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Whisk together milk and pudding mix in a large bowl until mixture starts to thicken, about 2 minutes. Fold in 1 cup coconut and 1/2 of the whipped topping until well combined. Pour filling into baked pie crust.

Spread remaining whipped topping over filling. Sprinkle with remaining 1/2 cup coconut. Refrigerate pie and serve chilled.

Gather all ingredients.

Combine cream of coconut and milk in a food processor or blender; mix thoroughly. Stir in cream and flaked coconut (if using) until combined.

Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 25 minutes. Transfer ice cream to an airtight container and freeze until firm or desired consistency.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan (see Cook's Note).

Mix flour, baking powder, and salt together in a large bowl; set aside.

Beat butter and sugar together in a separate large bowl with an electric mixer until noticeably lighter in color and fluffy. Add eggs, one at a time, allowing each egg to blend into the beaten butter mixture before adding the next. Mix in coconut extract.

Pour in flour mixture alternately with buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour cake batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour.

If desired, frost cooled cake with your favorite buttercream frosting and sprinkle with flaked coconut.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.

Blend cake mix, pudding mix, water, eggs, and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of coconut and chopped walnuts. Pour the batter into the prepared pans.

Bake in the preheated oven for 35 minutes. Let cakes cool in the pans for 15 minutes, then remove and finish cooling on a rack.

To Make Frosting: Melt 2 tablespoons butter in a skillet. Add 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.

Cream remaining 2 tablespoons butter with cream cheese. Add milk and confectioners' sugar alternately, beating well. Add vanilla and stir in 1 3/4 cups toasted coconut.

To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle cake with remaining toasted coconut.

Prepare and bake white cake mix in a 9x13-inch dish according to package directions.

While cake is still hot, poke holes with a fork all over the top.

Mix cream of coconut and sweetened condensed milk together in a bowl.

Pour over the top of hot cake. Let cake cool completely.

Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.

Enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Combine cake mix, water, eggs, oil, and coconut extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.

Poke holes in warm cake in even rows using a large fork or chopsticks. Pour milk mixture over cake and let it soak in. Refrigerate for at least 2 hours or overnight.

Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form; spread over cooled cake. Sprinkle top with flaked coconut.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

Beat butter and cream cheese together in a large bowl with an electric mixer until blended; add sugar and beat until light and fluffy. Blend in eggs one at a time, then stir in coconut extract. Mix in flour and baking powder until just moistened; stir in flaked coconut. Spoon batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes. Allow the cake to cool in the pan for 10 minutes; run a table knife around the edges to loosen, then invert carefully onto a serving plate or cooling rack. Let cool completely.

Preheat the oven to 375 degrees F (190 degrees C).

Cream together brown sugar, butter, and white sugar in a large bowl until smooth.

Beat in eggs one at a time, then stir in milk and vanilla.

Combine flour, baking soda, and salt; stir into sugar mixture until well blended.

Stir in oats, chocolate chips, walnuts, and coconut until evenly distributed.

Drop by rounded spoonfuls onto ungreased cookie sheets. Bake in the preheated oven for 10 to 12 minutes for a chewy cookie or 14 minutes for a firmer cookie.

Cool for 1 minute on the cookie sheets and then remove to wire rack. Cool completely and then store in a tightly sealed container.

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.

3. Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.

3. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.

4. To make the sauce: combine all ingredients in a bowl.

5. Serve the chicken with limes, green onions, and bang bang sauce for dipping. Add extra chili sauce mixed with a couple tablespoons of ketchup for a little double-dip action. Enjoy!

Gather all ingredients.

Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.

Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.

Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.

Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.

Enjoy!

Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.

In a small bowl combine cream of coconut and condensed milk.

Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.

Serve chilled.

In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.

In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.

Pies may be served chilled or frozen.

Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.

Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.

Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.

Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch pie plate.

Place milk, coconut, eggs, butter, sugar, flour, and vanilla in a blender; blend until well mixed. Pour into prepared pie plate. Sprinkle nutmeg on top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Line a baking sheet with waxed paper.

Mix oats and coconut in a large bowl until thoroughly combined.

Stir sugar, cocoa powder, milk, and butter together in a saucepan over medium heat until smooth. Bring to a boil and cook, stirring constantly, for 2 minutes. Pour over oats and coconut; mix quickly to coat.

Drop tablespoonfuls onto the prepared baking sheet. Let cookies cool and harden; store in an airtight container.

Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.

Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.

Combine milk, sugar, baking mix, butter, eggs, and vanilla in blender; blend on low speed for 3 minutes.

Pour into the prepared pie plate and let stand for 5 minutes. Sprinkle coconut over top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Serve warm.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, baking soda, and salt together in a medium bowl; set aside.

Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth. Add egg and vanilla; beat until light and fluffy.

Gradually blend in flour mixture, then stir in coconut until well combined.

Drop dough by teaspoonfuls onto ungreased cookie sheets, about 3 inches apart.

Bake in the preheated oven until golden brown, about 8 to 10 minutes. Allow cookies to cool briefly on the baking sheet before transferring them to a wire rack to cool completely.

Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Combine sugar and flour in a small bowl. Whisk eggs together in a large bowl; whisk in sugar mixture until smooth. Stir in buttermilk, coconut, pecans, and margarine; pour into unbaked pie crusts.

Bake in the preheated oven for 45 minutes.

1. Make the lime sugar. On a shallow plate, combine the lime zest, sugar, and a pinch of salt.

2. Make the mojito. Rub the rim of a tall glass with a lime wedge. Dip the glass into the lime sugar, pressing to adhere. Fill the glass with ice.In a cocktail shaker, combine 2 lime wedges, the mint, and sugar (if using). Muddle the ingredients together, squishing on them to release their aroma and juices. Add the white rum, coconut rum, and vanilla. Fill with ice and shake vigorously until combined, about 30 seconds.

3. Add the coconut cream and shake for another 30 seconds.

4. Strain into the prepared glass. Top with the beer, then gently stir to combine. Garnish with a mint sprig and the remaining lime sugar.

1. Place the jalapeños (chiles) over a gas flame, or in a dry skillet over high heat. Char the chiles all over, turning a few times until blackened. Remove and let cool, then halve the chiles and de-seed, if desired.

2. Combine the basil, tequila, orange liquor, lime juice, and charred jalapeños in a large pitcher. Stir to combine. Chill until ready to serve. The longer the jalapeños sit, the spicier the drink will be. Strain out the chiles and discard. Return the drink to the pitcher and chill until ready to serve.

3. To make the lime salt. Combine all ingredients on a shallow plate. Rim your glasses.

4. When ready to serve, fill the pitcher with ice. Stir well to incorporate the coconut milk. Pour into glasses and top off each glass with ginger beer (if using). Garnish with basil and lime zest.

4. To Make a Mocktail: omit the tequila and orange liquor and use 2 tablespoons of orange juice and an additional tablespoon of lime juice.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.

Bake coconut in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.

Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.

Remove the pan from heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.

Pour custard into pie shell and chill until firm, about 4 hours.

Top with whipped topping and reserved toasted coconut.

Enjoy!

Gather the ingredients.

Place rice in a fine mesh strainer, and rinse with cold water, stirring rice using your fingers to remove excess starch, until water from rice runs clear, about 1 minute.

Place rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar dissolves, about 1 minute.

Bring mixture in saucepan to a boil over medium heat. Cover, reduce heat to low, and simmer, undisturbed, for 11 minutes. Turn off heat; steam, covered, until rice is tender and liquid is absorbed, about 10 minutes. Uncover and gently stir in coconut oil.

Enjoy!

Pour rice into a fine-mesh sieve and thoroughly rinse it in the sink, moving your hands through the rice until the water appears mostly clear, about 1 minute. (It will never appear 100% clear, just do the best you can!)

Simply Recipes / Karishma Pradhan

In a large measuring cup, add coconut milk and water and stir to break up any large clumps of coconut fat (a few small clumps are okay).

Simply Recipes / Karishma Pradhan

In a medium-sized 3-quart pot, add the coconut-water mixture, rice, and salt. Set the pot on medium-high heat and bring it to a rolling boil.

Stir the rice with a wooden spoon, scraping any rice grains at the bottom of the pot. Reduce the heat to low, then simmer, covered, for 20 minutes.

Simply Recipes / Karishma Pradhan

Turn the heat off and let stand, covered, for 10 minutes. Use a fork to fluff the rice and stir in cilantro and lime juice to taste.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Enjoy hot or let cool to room temperature before serving with lime wedges on the side.

Store coconut rice in the fridge for up to 3 days in the fridge in an airtight container. To reheat, place rice in a microwave-safe bowl and break up any large chunks with a fork. Sprinkle with 1 teaspoon of water, then cover with a damp paper towel and microwave for 1 1/2 minutes to 2 minutes until warmed through.

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Simply Recipes / Karishma Pradhan

Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4 to 5 minutes, until they begin to brown on the edges.

Add the garlic and rice, stir well and cook for another 2 to 3 minutes, stirring often.

Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would.

Bring to a simmer, then turn the heat to low and cover. The rice should be done in about 15 to 20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes.

Once done, remove from heat and cover for 10 minutes.

Fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)

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Lightly grease with butter then line a 9 x 5-inch loaf pan with parchment paper.

Simply Recipes / Wanda Abraham

In a small microwave-safe bowl, add the butter. Microwave for 20 seconds, then in 10-second increments until melted, stirring after each time. Set it aside to cool a little.

In a blender or food processor, add the shredded coconut and sugar. Blend or process for 15 seconds until the coconut looks finely ground. You may need to blitz it a few more times.

Simply Recipes / Wanda Abraham

Simply Recipes / Wanda Abraham

In a large bowl, add the melted butter, blitzed coconut and sugar, sour cream, coconut milk, eggs, and 1/4 cup water, and whisk until fully combined.

Use a sifter or set a fine-mesh sieve over the bowl to sift the flour, baking powder, and salt right on top of the wet ingredients.

Gently whisk the batter until just combined, being careful not to overmix or stir too vigorously.

Simply Recipes / Wanda Abraham

Use a rubber spatula to scrape the batter into the prepared pan and bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Simply Recipes / Wanda Abraham

Transfer the pan onto a wire rack to cool for 10 minutes. Lower the oven temperature to 325°F to make the topping while the cake cools. Tip the coconut pound cake out of the pan, and carefully peel off the parchment paper. Allow it to fully cool on the wire rack.

On a foil-lined baking sheet, evenly spread 1/2 cup shredded coconut. Bake it for 3 minutes at 325°F, then stir it around and spread it out again. Bake it for 1 to 2 more minutes until toasted and golden brown. Remove it from the oven and let it cool a bit on the baking sheet.

Simply Recipes / Wanda Abraham

In a small bowl, mix the powdered sugar and 1/4 teaspoon water. The glaze should be a little runny, so add more water as needed. Use a pastry brush to brush the top of the cake with the glaze. Sprinkle the toasted coconut evenly over the cake. Dust the tops with more powdered sugar, if you’d like.

Store the pound cake at room temperature in an airtight container or tightly covered with foil. The cake with keep on your kitchen counter for 4 to 5 days.

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Simply Recipes / Wanda Abraham

Simply Recipes / Wanda Abraham

Heat olive oil in a medium sized sauté pan on medium heat. Add the chopped onion. Cook until translucent, about 5 minutes. Add the curry powder, cardamom, and salt. Cook for 2 more minutes.

Add the coconut milk and water, simmer for 5 to 10 minutes.

Add the shrimp to the curry sauce and spread out evenly in the pan. Simmer for 5 minutes, stirring occasionally, until the shrimp has turned from grey to pink and is just cooked through. Do not overcook or the shrimp will be rubbery.

Serve with cilantro for garnish. Serve with basmati rice or better yet, coconut basmati rice.

Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead.

Debeard the mussels, pulling out their byssal threads (aka: their "beards") and place them in a bowl of cold water until ready to use.

Heat the oil in a pot (large enough to hold all of the mussels) on medium high heat and add the onion and stir for a few minutes until they become soft and slightly translucent.

Add the chilies, ginger, and curry powder and stir for a minute until fragrant.

Simply Recipes / Elise Bauer

Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and makrut lime leaves if using and bring to a boil.

Simply Recipes / Elise Bauer

Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6 to 7 minutes until the mussels open.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it's good to eat or not, toss it.)

Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges.

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In a small bowl, add the glutinous rice and cover it with water by at least 2 inches. Allow the rice to soak for at least 30 minutes. Drain the rice well into a fine mesh sieve set over the sink.

Simply Recipes / Uyen Luu

In a medium saucepan over medium heat, add the drained rice, purple sweet potatoes, lotus root, 1 2/3 cups coconut water, and palm sugar.Use a wooden spoon to stir well and bring it to a boil. As soon as it comes up to a boil, put the lid on and reduce the heat to the lowest setting. Allow it to cook for 15 to 20 minutes, stirring occasionally to make sure the bottom does not burn. The rice will be fluffy, sticky, and double in size.

Add the remaining 1 1/3 cups coconut water, lotus seeds, and 1/3 cup coconut cream. Stir well, put the lid on, and cook for 5 minutes. Taste the rice. It should be soft.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Serve the rice pudding warm in bowls with extra coconut cream drizzled over the top.

Simply Recipes / Uyen Luu

Line a baking sheet with wax paper; set aside.

Whisk together 1/2 cup flour, beer, egg, and baking powder in a medium bowl until smooth. Place coconut and remaining 1/4 cup flour in 2 separate bowls.

One at a time, hold shrimp by the tail and dredge in flour, shaking off excess. Dip in beer batter; allow excess to drip off. Roll in coconut, then place on the prepared baking sheet. Refrigerate for 30 minutes.

Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).

Working in batches, fry shrimp in hot oil, turning once, until golden brown, 2 to 3 minutes. Use tongs to remove shrimp to paper towels to drain.

Line a baking sheet with parchment or silicone mat.

Pulse the coconut in a food processor until coarsely ground. Start with ten 1-seond pulses and do as many more pulses as it takes to get the coconut coarsely ground.

Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan.

Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F).

If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.

Simply Recipes / Eliezer Martinez

Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other.

Simply Recipes / Eliezer Martinez

Alternatively, form mounds with a 1 tablespoon-sized scoop.

Let the formed cookies dry out for about 15 minutes before baking.

Simply Recipes / Eliezer Martinez

Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes.

Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.

Store in a covered box for up to 5 days at room temperature.

Simply Recipes / Eliezer Martinez

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.

Stir coconut, flour, and salt together in a large bowl until combined. Mix in sweetened condensed milk and vanilla until mixture is evenly blended. Use your hands if needed to combine thoroughly.

Use a small ice cream scoop to drop coconut mixture onto the prepared cookie sheets, spacing about 1 inch apart.

Bake in the preheated oven until tops are golden and lightly toasted, 12 to 15 minutes.

Cool macaroons on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Enjoy!

Heat the oven to 400°F. Line a baking sheet with parchment.

Pulse the coconut in a food processor for ten 1-second pulses, until coarsely ground. (Skip this if you are shaping your macaroons by hand instead of piping in Step 4.)

Simply Recipes / Cindy Rahe

In a saucepan off the heat, whisk the egg whites, sugar, cocoa, and applesauce together. Stir in the coconut.

Place the pan over medium heat and cook, stirring constantly, until the mixture is pasty and hot to the touch.

Simply Recipes / Cindy Rahe

Remove the pan from the heat and scoop the macaroon batter into a piping bag fitted with a large star tip. Pipe mounds onto a parchmentined baking sheet roughly the size of walnuts in their shells.

To shape by hand without piping: Use a cookie scoop or a large soup spoon to portion out the batter.

Simply Recipes / Cindy Rahe

Sprinkle the tops with flaky sea salt and bake for about 12 minutes, until they feel dry to the touch and yield slightly to gentle pressure (they will still look glossy). Remove from the oven and cool on the sheet pan on a rack. Once cool, gently lift each macaroon off the sheet pan.

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Preheat the oven to 350°F (175°C). Use coconut oil or softened butter to grease a 9-inch round cake pan. Cover the bottom of the pan with a parchment or silicone circle.

Simply Recipes / Mark Beahm

Place 1/2 cup (42g) of the coconut flakes on a baking sheet (set aside the remaining coconut). Slide it into the oven and bake until toasted, 7 to 10 minutes. Keep an eye on it—it can go from white to burned in a flash—and stir it a couple of times so that it toasts evenly. Set aside to cool while you mix the batter.

If you’re planning to top the frosted cake with toasted coconut, you can toast all of the coconut at once.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Dissolve the instant espresso in the hot water.

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir in the melted coconut oil.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

One by one, mix in the cinnamon, cloves, baking soda, and salt. Stir in the sugar, beaten egg, dissolved espresso powder, and vanilla extract. Mix in the flour just until combined followed by the toasted and untoasted coconut.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Scrape the batter into the prepared pan and smooth the top.

Bake until a toothpick or wooden skewer inserted into the center comes out clean, 23 to 27 minutes at 350°F (175 C).

Remove from oven and let cool in the pan for 5 minutes. Turn the pan over onto a cooling rack, lift off the pan, remove the paper or silicone circle, and then invert the cake. Let cool completely before frosting.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Beat all of the frosting ingredients (softened cream cheese, softened butter, powdered sugar, espresso powder, vanilla, cinnamon, and salt) together with an electric mixer on low until combined, then on medium speed until smooth and velvety.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Spread the frosting over the cake using a small icing spatula, a butter knife, or a spoon. If you’d like, frost the sides—there’s plenty of frosting. Sprinkle the toasted coconut over top if you’re using it.

The banana bread cake will keep, covered,  at room temperature for 2 days. The texture is best at room temperature. It can be kept for 4 to 5 days in the refrigerator.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat the oven to 300 degrees F (150 degrees C).

Mix sugar and flour together in a large bowl. Beat in eggs and butter until well combined. Stir in milk and vanilla until incorporated. Fold in coconut. Pour into prepared pie crust.

Bake in the preheated oven for 1 hour. Cool completely before slicing.

On a clean cutting board, thoroughly pat both sides of fish dry. Sprinkle with salt on both sides.

Simply Recipes / Karishma Pradhan

In a small bowl combine 2 tablespoons lime juice and chilies. Set aside until you’re ready to serve.

Set a paper towel lined plate aside for the fried ginger.

In a Dutch oven or large, deep skillet set over medium-high heat, add the oil. Sauté the ginger in oil for 30 seconds to 1 minute until it appears golden brown. Err on the side of caution here, as there will be some residual carryover cooking, and the ginger will continue to darken in color (if the ginger burns, you will need to start over).

Immediately remove pan from the heat and pour the ginger and oil mixture into a fine-mesh sieve set over a bowl. Evenly scatter the strained ginger from the sieve to a paper towel lined plate and set aside. Reserve the ginger oil.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Wipe the pan clean, using a clean kitchen towel or paper towel, removing any residual browned bits of crisped ginger. Add strained ginger oil back into the pan and set to medium-low heat. Cook the garlic and lemongrass, until aromatic and lightly browned, about 2 minutes.

Simply Recipes / Karishma Pradhan

Stir in coconut milk, fish sauce, brown sugar, the lime zest, and the remaining 1 tablespoon of lime juice to the pan.

Bring to a boil at medium-high heat, then reduce the heat to medium and simmer at a gentle boil for 10 minutes, maintaining medium-sized bubbles at the surface of the liquid. Season the liquid with additional fish sauce, brown sugar, or lime juice as needed.

Simply Recipes / Karishma Pradhan

Simply Recipes / Karishma Pradhan

Reduce the heat to low and stir in the bok choy. Cook, until the greens are wilted, and stems are slightly softened but still crunchy, 1 to 2 minutes. Using a slotted spoon, remove the bok choy and divide among four serving bowls.

Simply Recipes / Karishma Pradhan

Carefully add the fish into the pan and cook, covered, on low heat, until the fish is cooked through, 6 to 9 minutes. When cooked, the fish will transform from translucent to opaque and gently flake when prodded with a fork. You can also use a thermometer to check the internal temperature, which should be between 140°F and 145°F.

Note that thinner pieces will cook faster than thicker ones. The liquid should be just barely simmering, with small bubbles so make sure to adjust the heat as needed. Gently remove the fish from the pan with a slotted spoon or fish spatula and divide among the serving bowls.

Simply Recipes / Karishma Pradhan

Simmer the coconut milk for an additional 3 to 5 minutes on medium heat until it thickens and reduces slightly. Liquid should not appear watery at all—it should coat the back of a spoon like a thick curry. Season with more fish sauce, brown sugar, or lime juice as needed.

Simply Recipes / Karishma Pradhan

Divide the hot poaching liquid into each bowl equally. Top with the fried ginger, pickled chilies, lime wedges, and chopped cilantro. Serve.

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Simply Recipes / Karishma Pradhan

Put 1 1/2 cups of long-grain rice, 2 1/2 cups of water, and 1 teaspoon of salt into a medium-sized, thick-bottomed pot and bring to a boil. Cover the pot and lower the heat to the lowest setting and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.

While the rice cooks, continue with the recipe.

Pulse garlic, water, and 1/2 teaspoon salt in a blender, just a few pulses, so you can still see chunks of garlic. Pour over shrimp to marinate. Marinate for 10 minutes.

Strain the water from the shrimp and garlic mixture. Add the lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt to the shrimp mixture.

Heat 1 tablespoon olive oil in high heat in large sauté pan. Add shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.

When the rice is done cooking, transfer it to a large bowl. Mix in the second can of coconut milk to the cooked rice. Taste and add additional salt if needed.

Serve shrimp on rice. Garnish with chopped fresh cilantro (optional).

Rinse rice until the water runs clear; drain.

Heat coconut oil and butter in a large skillet over medium-high heat. Add rice and coconut flakes; cook and stir for 3 to 4 minutes. Stir in lime juice, then add coconut milk, chicken broth, lime zest, and salt. Bring to a low boil.

Reduce the heat to low, cover, and cook for 20 minutes. Remove from the heat and keep covered for 5 minutes. Fluff with a fork and season with pepper before serving.

Heat 1 1/2 tablespoons of oil in a large (11 inches or larger), deep skillet over medium-high heat. Meanwhile, season the chicken on both sides with 1 teaspoon of kosher salt.

Gently swirl the oil in the pan to coat the bottom of the skillet, then add the chicken breasts in a single layer. If you have a splatter guard, use it. Let cook on one side, until golden brown and the chicken releases from the pan, 4 to 6 minutes. Use tongs to flip the chicken and cook until browned on the other side, about 4 minutes.

Transfer the chicken to a plate and cover with foil—it will not be cooked through. Lower the heat to medium; do not wipe out the pan.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Add the remaining 1/2 tablespoon of oil to the pan followed by the shallots and 3/4 teaspoon salt and sauté until beginning to turn translucent, 1 to 2 minutes.

Add the green beans and garlic and toss until fragrant, about 1 minute. Add the ginger and stir, then add the broth. Scrape the bottom of the pan to release any stuck-on bits.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Add the coconut cream and stir to combine. Add the chicken back to the pan, nestling it among the green beans so it is as submerged as possible. Bring to a simmer and cook, turning the chicken occasionally and stirring the sauce, until the chicken registers 165°F in the thickest parts, 7 to 10 minutes.

Simply Recipes / Ciara Kehoe

Turn off the heat. Add the lime zest and the lime juice and stir. Taste, adding more juice and/or salt as needed. Top with fresh cilantro and serve sprinkled with coconut and lime wedges on the side, if desired, along with rice.

Store leftovers in an airtight container in the fridge for up to 4 days.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In a small wide bowl, add dry yeast and 1 teaspoon sugar. Pour warm water over the yeast and sugar and stir until combined. Let it sit for 20 minutes—the yeast should become very foamy. As long as it foams, it’s good to use.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

In a large mixing bowl, combine flour, 4 tablespoons sugar, and salt using a whisk.

Make a well in the center of the dry ingredients. Pour in milk, melted butter, and bloomed yeast.

Using a rubber spatula, stir to combine until a tacky dough forms.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Sprinkle additional flour over the dough as needed and gently knead on your countertop until the dough is soft and no longer tacky or sticky. To knead, use your fingers to bring one edge of the dough into the center then press down with the end of your palm. Use your knuckles to massage as you go along. Do this for a couple of minutes.

Rub a little oil on your hands and drizzle over the dough. Gently knead again. Rub oil along the inside of the bowl and bottom of the bowl and place dough inside. Cover with plastic wrap and let it rest for 45 minutes until doubled in size.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

In a large mixing bowl, combine coconut, water, butter, vanilla extract, almond extract, brown sugar, cinnamon, nutmeg, and a few drops of food coloring. Your filling should be a deep red color.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Heat a large skillet over medium-low heat. Add the coconut filling and sauté until sugar is melted and filling smells fragrant, 5 to 6 minutes. Set aside to cool until room temperature, about 10 minutes.

Simply Recipes / Alica Ramkirpal-Senhouse

Remove plastic wrap from the bowl, using your hands, punch the dough down to remove large air bubbles. Knead gently for 3 to 4 minutes to remove smaller air bubbles until the dough is soft and pliable.

Simply Recipes / Alica Ramkirpal-Senhouse

Simply Recipes / Alica Ramkirpal-Senhouse

Sprinkle a little flour on a work surface—using a rolling pin, roll out dough into a rectangular shape around 16 inches by 14 inches and 1/4 to 3/4 inches in thickness. This measurement does not have to be exact or perfectly rectangular but get it as close to this as possible.

Simply Recipes / Alica Ramkirpal-Senhouse

Evenly spread filling on dough using a silicone spatula. I prefer a spatula because it doesn't tug at the dough when spreading. Leave about an inch around the edges without filling.

Simply Recipes / Alica Ramkirpal-Senhouse

From the longest side, roll the salara into a log. Pinch the edges to seal the dough closed so the filling doesn’t seep out during baking. Once it’s sealed gently tuck it under for a rounded edge. Fold each end under to seal.

Simply Recipes / Alica Ramkirpal-Senhouse

Line a baking sheet with parchment paper.

Lift the salara onto the parchment-lined baking sheet and place diagonally. You can use a silicone spatula to help with lifting one end.

Allow the salara to rest on the baking sheet for 25 minutes uncovered to allow the dough portion to rise for a second time.

Simply Recipes / Alica Ramkirpal-Senhouse

Bake salara for 25 to 26 minutes. You’ll know it’s done when it is evenly browned and your kitchen smells fragrant. Another way to test for doneness is if you press the salara with a spatula and the cooked dough springs back without a dent.

When salara is done, immediately brush melted butter all over the top and sides. Cover with plastic wrap and kitchen towel. Let it cool completely before slicing.

Simply Recipes / Alica Ramkirpal-Senhouse

Cut salara into 12 to 13 slices. Enjoy warm or cold for breakfast, a snack, or a teatime treat. Wrap remaining slices in wax paper or parchment paper and then in a sheet of aluminum foil paper. You can also store it in an airtight container lined with wax or parchment paper.

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Simply Recipes / Alica Ramkirpal-Senhouse

In a small saucepan over medium-low heat, warm the coconut milk until you see a little bit of steam, about 2 to 3 minutes.

Add the ginger, turmeric, cinnamon, sea salt, and black pepper, and gently whisk to combine. Add the vanilla extract, and whisk to combine. Take the milk off the heat, allow it to cool slightly, and add the maple syrup.

Taste the milk using a spoon, and adjust as needed. Does it need more spice? Add some ginger. Is it not sweet enough to your liking? Add a little more maple syrup. Do the flavors seem like they aren’t speaking loudly enough to you overall? Add another pinch of salt.

Let the golden milk come to a bare simmer—you might see some bubbles on the sides of the pot, you might see some frothy action on the surface—and then turn off the heat.

This step helps reintegrate the flavors after you’ve added the maple syrup and made any adjustments with spices. It also ensures you’ve got a hot beverage, not a lukewarm one.

Strain off any lingering fibrous bits of ginger through a fine mesh sieve. Pour it into your favorite mug, sprinkle it with a bit more of ground turmeric and/or cinnamon, and get cozy on the couch with a blanket and your mug.

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Place the sweetened condensed milk, cream of coconut, evaporated milk, coconut milk, vanilla, cinnamon sticks, and nutmeg (all the ingredients except the rum) in a large saucepan. Warm over medium-high heat until just starting to simmer.

Remove from heat, cover, and let infuse for 30 minutes.

Simply Recipes / Elise Bauer

Remove the cinnamon sticks and the vanilla bean (if using) and pour the mixture into a punch bowl or pitcher. (Note: I rinse and dry the vanilla bean and cinnamon sticks, and save them future infusions such as rice pudding.)

Add 1 cup of rum and taste; add more rum for a stronger punch. I usually stick to around 2 cups as I prefer it strong.

Chill this in the fridge for at least 2 hours or for up to 3 days.

Serve neat or over ice in small portions. Garnish with grated nutmeg or ground cinnamon as desired.

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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.

Beat sugar, butter, and egg yolks together in a bowl using an electric mixer until smooth and creamy; add shredded coconut.

Whisk flour, baking powder, and salt together in a bowl. Stir creamed butter mixture, alternating with coconut milk, into flour mixture until batter is just mixed.

Beat egg whites in a glass or metal bowl until until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into batter. Pour batter into the prepared cake pan.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Whisk together sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl; stir in chia seeds. Allow mixture to soak until thickened, at least 20 minutes, or cover the bowl with plastic wrap and refrigerate overnight.

Stir pudding and top with strawberries.

Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.

Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing! (Don’t have an Instant Pot? Alternative methods are in the notes section!)

Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.

Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.

Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.

Serve over coconut rice! SO simple but so good.

Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.

Make your rice: Cook rice according to package instructions.

Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). See notes and FAQs for potential broiling issues and alternative methods.

Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce, lime juice, and lime zest to taste. Add spinach; stir into the sauce until wilted.

Serve: Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

In a large, heavy-bottom pot (preferably one with sloping sides) whisk together the sugar, cornstarch, ground cinnamon, and salt. You are doing this in a cold pot off heat.

Gradually whisk one can of coconut milk and vanilla into the sugar. This will smooth out the sugar and cornstarch mixture and prevent any clumps. Once a thick, lump-free paste has been created, whisk in the remaining coconut milk.

Add the lime peel and cinnamon stick.

Place the pot over medium heat. Whisk frequently while bringing the mixture up to a simmer. Once small bubbles form on the edges of the pan, begin whisking constantly, but not vigorously. If you whisk too aggressively, it will cause too much air to incorporate into the tembleque, which will create bubbles in the final molded dessert.

Ultimately, you will cook the tembleque on medium for 5 to 10 minutes, or until the whisk leaves behind a ribbon when lifted from the pot.

Remove the pot from the heat. Fish out and discard the lime peel and cinnamon stick and allow the tembleque to cool slightly while you rinse the mold(s).

Pour cold water into your mold and swish it around, kind of like you’re washing dishes and rinsing the soap from it.

Shake any excess water out of the molds, but don’t dry them. Fill each mold using a ladle or spoon. If you’re using individual molds spoon a cup of the hot liquid into each mold. If you’re making dessert for a crowd, pour all of the custard into a large 10-inch mold.

Gently tap the bottom of the mold against the countertop to release any bubbles trapped in the custard.

Press a layer of plastic wrap onto the surface of the tembleque and refrigerate until completely chilled. This may take anywhere from two to four hours depending on the size of your molds.

Gently pull the custard from the mold with your fingertip or run a thin, sharp knife between the tembleque and the mold. Invert the mold over a plate and allow gravity to release the custard from the mold.

Sprinkle the tembleque with toasted coconut flakes and ground cinnamon. Store the unmolded tembleque in an air-tight container or covered in plastic wrap (touching the custard) in the fridge.

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Prep: Cook the rice according to package directions. (I do this in a pressure cooker)

Toast the Coconut: Preheat the oven to 325 degrees. Place panko and coconut on a baking sheet; toast for 10-15 minutes, stirring occasionally, until nice and golden brown. After your panko and coconut are toasted and out of the oven, bump up the oven temperature to 425 degrees.

Coat the Coconut Shrimp: Make three bowls: one for the flour, paprika, and salt; one for the egg, and one for the toasted coconut. Coat individual shrimp in flour / spice mix, then egg, then press into the panko until the mixture sticks to the shrimp. (I usually do all the shrimp in the flour / spice mix first, and then do the egg / panko dip so it’s a bit cleaner). Place coated shrimp back on the baking sheet. Spritz or drizzle with oil.

Bake the Coconut Shrimp: Bake shrimp at 425 for 10 minutes.

Finish the Rice: Add peas, lemon juice and zest, herbs, garlic, and butter into the hot rice and gently fluff with a fork to combine. The peas just need to get heated through.

Make the Sauce: Whisk the melted butter with the honey and Dijon mustard. (And add whatever else you like – red pepper flakes, chili paste, lemon, etc.)

Serve: Serve shrimp with a pile of rice and generously drizzle with the sauce. HELLO! So yummy.

Line 2 muffin tins with cupcake liners.

Beat the butter until light and fluffy, about 3 minutes. Add sugar and beat until light and fluffy again, another 3 minutes, scraping down the sides halfway through to ensure even mixing.

Add the eggs, one at a time, beating for 30 seconds each. Be sure to scrape down the sides after each egg to ensure even mixing.

Simply Recipes / Michelle Becker

Whisk together the flour, salt, and baking powder in a bowl.

Simply Recipes / Michelle Becker

Shake the can of coconut milk well. In a separate bowl, stir together 1 cup of coconut milk and the vanilla.

Add 1/3 of the dry ingredients to the butter sugar mixture and mix, then add 1/2 of the coconut milk mixture.

Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once the ingredients become incorporated; do not over-mix!

Fold in the sweetened desiccated coconut.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Scoop the batter into the cupcake liners about 2/3 to 3/4 of the way full.

Simply Recipes / Michelle Becker

Bake for 18 to 22 minutes, rotating the pan after the first 15 minutes to ensure even baking.

Check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.

Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Simply Recipes / Michelle Becker

While the cupcakes are cooling, make the cream cheese frosting.

Beat the cream cheese for a minute. Add the butter and beat an additional 3 minutes. Scraped down the sides and bottom of the bowl.

Slowly add the powdered sugar, tasting as you go. Add more sugar until you have reached the desired sweetness. Fold in the coconut.

Simply Recipes / Michelle Becker

Spread the frosting onto the cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top to serve.

Simply Recipes / Michelle Becker

Heat the oil in a soup pot over medium heat. Add the garlic, ginger, and lemongrass; sauté for 3-5 minutes (but don’t let the garlic brown – if it starts browning, remove from heat / turn the heat down).

When everything is soft-ish and smells really nice, add the roasted red chili paste and sauté for 1-2 minutes. Add the mushrooms and red pepper (and any other veggies you like). Sauté for 3-5 minutes to get them sweating a bit, and then add the tofu and broth and bring to a simmer. Simmer for 10-15 minutes.

Add coconut milk, fish sauce, brown sugar, lime juice and zest, and salt.  Stir in the cilantro. Taste and adjust till you get it just how you like it. Pull out the lemongrass chunks.

I like to ladle the soup over a shallow bowl filled halfway with rice – so the soup kind of goes on one side and the rice on the other, with the coconuty broth spilling over into the rice a bit. Top it off with extra cilantro and chili oil. SO, SO GOOD.

Sauce: Pulse all sauce ingredients together in a food processor until smooth.

Chicken: Pour about half of the sauce over the chicken and allow to marinade for 30 minutes. (This 30 minute wait time is a good time to make some rice!)

Chicken: Preheat a grill or grill pan to medium high heat. Cook the chicken on both sides until browned and fully cooked, about 4 minutes per side. Allow to rest for a few minutes.

To finish: Serve grilled chicken with rice and vegetables, and drizzle with remaining sauce.

Prep: Marinate the pork with 1/4 cup of the sauce for 2-3 hours, or a full day. This is low-key and low-stress. Just do it whenever you think of it.

Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (just let it sit there). Release the steam, fluff with a fork, season with a little salt, and attempt not to eat the whole thing.

Pork: Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium high heat. Add *just* the pork, discarding the excess sauce – if you add all the sauce with it, it will steam the pork instead of caramelizing it. Leave the pork undisturbed in the hot pan for a few minutes at a time to get better caramelization. Throw the pineapple in there and let it get saucy and caramelized, too. Add a few additional tablespoons of sauce AFTER you’ve gotten it nice and brown.

Serve: Top your luscious rice with a scoop of the saucy pineapple pork and finish with lime zest, cilantro, crunchy onions, and little slices of jalapeño.

Melt coconut oil, ghee, or clarified butter in a medium sauté pan (that has a cover) on medium low heat. Add the finely chopped onion and cook until golden, 8 to 10 minutes. Add the garlic, cayenne, and salt, and cook a minute more.

Stir the rice into the onion mixture to coat with the oil or butter and cook for 3 more minutes, stirring occasionally.

Add the grated coconut to the rice onion mixture and stir in the coconut water and the water.

Stir in the cardamom pods, cloves, and cinnamon. Increase heat to bring the rice mixture to a simmer.

Lower the heat the low, cover, and simmer gently for 15 minutes.

Let the rice steam in the residual heat, covered, for 10 more minutes.

Fluff with a fork.

Preheat the oven to 300 degrees.

Mix everything (except the golden raisins) in a large bowl. Spread the mixture on a large baking sheet in a thin layer.

Bake for 30 minutes. Stir in the golden raisins, and bake for another 15 minutes.

Let the granola sit on the baking sheet for another 10-15 minutes so that clusters can form. YUMMM.

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.

2. Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.

3. Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.

3. Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.

4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!

1. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.

2. Add the broth and lentils. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.

2. Add the broth and lentils. Season generously with salt.

3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and spinach, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.

Set the Instant pot to sauté. Stir in the coconut milk and spinach, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.

4. To serve, divide the rice among bowls and ladle the soup overtop. Garnish with cilantro. Serve with Naan on the side. Enjoy!

Preheat the oven to 350 degrees. Grease a 9×13 baking dish. Toss the apples with the almond meal and cinnamon and spread in a single layer in the baking dish.

Whisk the coconut oil and honey together until smooth. Place the rolled oats, pecans, almond meal, cinnamon, and salt in a large bowl. Add the coconut oil and honey mixture; stir until combined.

Pour the oat mixture over the apples to cover them evenly. Bake for 30-40 minutes until the topping is browning slightly. Let stand for 15-20 minutes.

Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.

Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.

Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.

Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.

Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Combine flour, baking powder, and baking soda together in a bowl. Mix ginger and lemon juice together in a separate bowl.

Beat butter and sugar together in a bowl until smooth and creamy; add egg and beat until light and creamy. Stir oats, coconut, raisins, and ginger mixture into creamed butter mixture until well mixed. Add flour mixture to butter-oats mixture and stir until dough is well mixed. Spoon dough onto the prepared baking sheet about 2 inches apart.

Bake in the preheated oven until cookies are lightly golden brown, about 10 minutes. Cool cookies in a wire rack.

Preheat the oven to 325 degrees F (165 degrees C).

Combine flour, sugar, baking powder, and salt in a mixing bowl. Make a well in the center of the flour mixture and add egg yolks, water, oil, vanilla extract, and almond extract. Beat until smooth.

Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Pour egg yolk mixture gradually over beaten egg whites and fold until just blended. Fold in flaked coconut. Pour batter into an ungreased 10-inch tube pan.

Bake in the preheated oven for 55 minutes. Increase the oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn the pan upside down until cake is cool before removing from the pan. Remove cooled cake from pan and frost if desired.

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.

Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.

Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Beat together sugar, butter, and eggs in a large bowl with an electric mixer on low speed.

Blend in flour. Mix in milk, 1/2 cup at a time. Add 1 cup coconut flakes and vanilla; mix well.

Pour filling into unbaked pie crust. Sprinkle top with 1 tablespoon coconut flakes.

Bake in the preheated oven until filling is set and coconut is toasted, 40 to 50 minutes.

Bring tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low and simmer for 5 minutes. Stir in sugar until dissolved.

Beat egg in a medium bowl until smooth. Whisk in about 1/2 cup hot tapioca mixture, 1 tablespoon at a time, then scrape egg mixture into tapioca mixture; stir. Simmer gently until pudding is thickened, 3 to 5 minutes. Remove from heat and allow to cool for 10 minutes.

Stir in vanilla until incorporated. Serve warm or chilled.

Preheat oven to 350 degrees F (180 degrees C).

In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.

Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.

In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.

Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.

Bake for 18 minutes in the preheated oven, or until coconut is golden.

1. To make the pudding. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add the brown sugar, coconut milk, and salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and is creamy and pudding like, about 8-10 minutes.  Remove from the heat. Stir in the vanilla and butter. Transfer to a bowl, cover with plastic wrap and let cool completely until set, about 20-30 minutes..

To make the pudding. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add the brown sugar, coconut milk, and salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and is creamy and pudding like, about 8-10 minutes.  Remove from the heat. Stir in the vanilla and butter. Transfer to a

, cover with plastic wrap and let cool completely until set, about 20-30 minutes..

2. To make the crust. Preheat the oven to 350 degrees F. In a small bowl, mix together the cracker crumbs, coconut, melted butter, and 1 tablespoon honey. Spread the mix out on a baking sheet and transfer to the oven. Bake 10 minutes, until light golden and toasted. Remove and let cool.

3. To make the cream. Whip the cream together until stiff peaks form. Fold in the 2 tablespoons honey.

4. Assemble. In the bottom of 6-8 glass jars or cups, layer the crust, bananas, pudding, and about 1 tablespoon whipped cream. Repeat the layer 1 more time. Chill 30 minutes or up to 1 day. Serve topped with shaved chocolate.

Preheat oven to 350 degrees F (175 degrees C).

Line a baking sheet with parchment paper.

Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.

Beat egg whites in a bowl until soft peaks form.

Fold coconut mixture into egg whites until just combined.

Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.

Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.

Line baking sheet with new piece of parchment paper.

Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Line a baking sheet with waxed paper.

Heat butter in a large saucepan over medium heat; stir in sugar, milk, cocoa powder, and salt. Bring mixture to a boil until sugar dissolves, 7 to 8 minutes. Do not stir while boiling. Remove saucepan from heat; stir in oats, coconut, and vanilla extract.

Drop coconut mixture by spoonfuls onto prepared baking sheet. Refrigerate until set, at least 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Pour boiling water over oats in a small bowl. Mix well, and set aside to cool.

Beat brown sugar, white sugar, butter, and eggs in a large bowl until creamy. Mix in flour, baking soda, cinnamon, nutmeg, and salt. Stir in cooled oatmeal until combined. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

While the cake is baking, make the topping: Combine coconut, white sugar, and brown sugar in a mixing bowl. Add melted butter, heavy cream, and vanilla; stir until well combined.

Remove cake from the oven; turn on the broiler.

Drop small spoonfuls of topping mixture over the cake, then carefully spread topping into an even layer to cover the surface.

Place under the preheated broiler until topping is bubbly and lightly browned, 2 to 5 minutes.

Cook oats (I did about 2 minutes in the microwave) with the coconut milk, regular milk/water, and salt.

Stir in the brown sugar. Let it stand until it thickens up a little bit.

Stir in the coconut and flaxseed meal. Sprinkle with extra coconut and top with peanut butter. A few minutes in the oven (or microwave) will make the peanut butter perfectly melty.