Blend coconut and 4 1/2 cups warm water in a blender until creamy, 2 to 3 minutes. Pour mixture through a fine-mesh sieve lined with cheesecloth and into a large bowl, squeezing the cheesecloth to ...

2 cups (260 grams) pecans 1 cup (75 grams) shredded, unsweetened coconut 2 large pitted Medjool dates (57 grams), torn into pieces 1/4 teaspoon (1 gram) fine sea salt Neutral oil, for greasing the pan ...

Backstory As a child, King’s military family was always on the move. But wherever they lived—Virginia, Missouri, Hawaii—her grandmother, Mildred King, came for extended visits, bringing the flavors of ...

This flan is best made the day before so it can be completely chilled when it comes time to slice it. The caramel and batter can be divided into 8 custard cups for a more refined presentation, if ...

This coconut custard pie recipe proves anyone can bake a pie. Simply mix the ingredients, pour it into a pie shell, and when it bakes it makes its own custard. The custard has a vanilla coconut flavor ...

This coconut cream pie is light, creamy, and filled with toasted coconut flavor. The crust bakes up golden and crisp, but the ...

This tart is a light and refreshing way to end a meal. The airy mousse-like matcha filling melts in your mouth and plays off the crisp dark chocolate crust beautifully. Be sure to use gluten-free ...

Coconut milk can provide essential vitamins and nutrients, including vitamin C and iron. It may also contains a lot of calories and saturated fats. Coconut milk has recently become very popular. It’s ...