I have long enjoyed coconut soup in Indian restaurants, and I finally set about to make my own. Now I like mine best of all! :-) It's quick and easy, and it has a nice texture.
Author: Geri by the Sea
Learn to make Kiribath, Sri Lankan coconut milk rice. It's cooked by the Sinhalese to mark the new year in April.
Author: Prakash K. Sivanathan and Niranjala M. Ellawala
I was trying to create a creamy, spicy flavour in my mind and I came up with this recipe. However, if you don't like it hot, just eliminate the pepper flakes. You can also add a tablespoon of fresh chopped...
Author: Ranikabani
Author: Jeffrey Alford
its simple easy and yummy if you dont go wrong anywhere(i know you wont)...and i know you all will like it too...goes well with idli sambhar
Author: Nisha
These superfood-filled, protein-packed bites are perfect for a pre-workout boost or mid-day recharge.
Author: Rhoda Boone
Author: Julie Sahni
You read correctly: cabbage and coconut. This piquant Indian dish sounded so unusual that I had to try it, and I'm glad that I did. If you dare to try this, I think you'll be pleasantly surprised. The...
Author: FlemishMinx
I used Recipe #113203 and the standard substitution for coconut cream to come up with this. I tried this recipe out in Recipe #274534 and Recipe #274527 with good results.
Author: Nyteglori
I love coconut shrimp. I came across this recipe in my newspaper one day and though to try it. It is outstanding. The hot sauce gives it the right amount of spice to go with the sweet of the coconut. Prep...
Author: MelodyOHare
Make and share this Coconut Dip for Fruit recipe from Food.com.
Author: SweetySJD
From Mark's Daily Apple! You can use shrimp or fish too! When I made this I found out that you don't want to try this was partially frozen chicken - your meat has to be completely thawed. Also the coconut...
Author: ThatSouthernBelle
Make and share this Fish in Coconut Sauce (Samaki Wa Kupaka) recipe from Food.com.
Author: stormylee
Fresh cantaloupe + coconut make for the perfect summer cocktail.
Author: Claire Saffitz
Another great recipe from the 'Good Food' magazine (January 2003). This dish was created by Sara Buenfeld as part of a New Year's day buffet with a touch of Indian glamour. The recipe for this lightly...
Author: tigerduck
My MIL found this recipe in her Mother's handwriting in a recipe file. It isn't very sweet and I will add 1/2 cup sugar next time I make it. I made this for 8 people tonight and while everyone liked it,...
Author: Oolala
Author: Brandi Neuwirth
This dairy-free ice cream is infused with matcha and a touch of organic vanilla, and has a rich, sweet flavor.
Author: Candice Kumai
This is great as a nibble or use over a rice or noodle dish. This is only a small amount but I recommend that if you want larger amounts repeat this recipe several times it does not allow itself to triple...
Author: Bergy
An Indian-inspired version of the French classic, layered with eye-opening flavors (yes, it hurts so good), this is a great side dish with any of the meat offerings in this book. I love to serve it for...
Author: Raghavan Iyer
Make and share this Carrot-Coconut barfi recipe from Food.com.
Author: Charishma_Ramchanda
You can make one of the world's most exotic soups without having to worry about the calorie content if you follow this recipe.
Author: Late Night Gourmet
This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!
Author: THEA
I took a cooking class at a local Gourmet Market. This was absolutely scrumptious! I don't even care for Salmon and loved this soup. You will need to go to an Asian market for some of the ingredients....
Author: HelenG
The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.
Author: Andy Baraghani
Author: Laurent Gras
Author: Mary Laulis
Though widely accepted as the national dish of the Philippines, no two adobos are the same. This one calls for an unapologetic amount of turmeric, which has a somewhat bitter, definitely earthy flavor,...
Author: Clifford A. Wright