When it comes to this tropical flavor, I'm all about it. I love that the creamy, rich flavor of coconut works in both savory and sweet fare. I even enjoy the coconut meat as is and drink the coconut juice right out of the shell. But if you're not a fan of the taste, you're not alone. I have lots of friends who can't get into coconut desserts and avoid cooking with coconut milk at all costs. So, what's your take?
Photo courtesy of bionicteaching
To remedy the situation, I took matters into my own hands with a homemade variation of the Caramel DeLite, or Samoa, the Girl Scout cookie to end all other Girl Scout cookies.
This version, if I must say, is even better than the original. It starts out with a tartlet base of brown sugar, chocolate, butter, and toasted coconut, then gets the royal treatment with a scoop of coconut ice cream, dulce de leche, and more toasted coconut. The only drawback? They'll be gone in seconds. For the recipe, keep reading.
Last week my sister hosted a Summer cocktail party that doubled as a birthday celebration for two friends. Since I've been known to make birthday cakes in the past, she asked me if I could do two cakes for the party. Immediately I began to worry: baking and assembling two cakes requires a lot of time. Just as I was starting to panic, I remembered the ingenious invention that is the cupcake! Each birthday girl could get her own minicake topped with a candle.
Inspired by our slideshow of unconventional cupcake recipes, I decided to make hummingbird cupcakes. A native to the South, hummingbird cake is a cream cheese-frosted white cake with crushed pineapple, coconut, mashed bananas, and walnuts mixed into the batter. It's sweet, moist, fruity, crunchy, creamy, and divine — quite simply, it's everything you want in a cupcake. Although the pineapple topping is extra work, it's worth it. The cupcakes wouldn't be the same without the feathery juicy dried pineapple. To take a look at the recipe I used, read more
Once a beloved snack of mine, I was around the candies so much in a former life that I ate myself sick of them. But these could be a different story. "Coconut M&M's? That's crazy!" a co-worker said in passing. Indeed, it was. Upon glancing at the package, which featured the sultry Green M&M basking in the sun with a flower behind her ear, I immediately envisioned candy-covered morsels filled with flaky, sweet coconut, Mounds style. Did they live up to my expectations? Keep reading.
Key lime-coconut bars are ideal for a Saturday night bash. They must be made in advance, are bite-sized and easy to eat, and with their dusting of confectioners sugar and lime zest, look pretty delightful!
Sound scrumptious? Get the recipe.
This Summer, I won't be doing the tango off the coast of a tropical island, or setting sail in the Caribbean Sea. Instead, I'm enjoying the relaxing and budget-friendly staycation. But while kicking back at home, I'll be sure to incorporate tropical, Latin-tinged flavors, for a taste of the getaway I'll have someday. Case in point: a smooth, light coconut flan. In a pinch, I'll use condensed milk, or for a special weekend treat, I'll reduce the milk myself and add the solid white cream that tops coconut milk for an extra-sumptuous texture. Make either version of this exotic yet comforting dessert when you read more
I love coconut cake. With its moist pudding-like cake layers, thick fruity filling, smooth cream cheese frosting, and crunchy toasted coconut flakes, it's a wildly scrumptious dessert. A cake like this doesn't magically appear; it takes time to make, but the final result, a sublimely fluffy, crowd-pleasing confection, is worth the effort. While there are many variations, this one with a guava curd filling is my current favorite — I've made it twice within the past month! First for a birthday party and then for a barbecue, but on both occasions, the cake was quickly devoured. To impress your friends with this marvelous coconut cake, check out the recipe and read more
Since the cake is a huge part of your wedding day, when planning the engagement party, select a dessert that is not cake based and totally different from what you want to serve on the big day.
For Ronda and James's Latin-inspired affair, I'm making caramel-coconut shortbread. Cut into rectangles or squares, it's ideal because no utensils are necessary. Although this dessert has several components, it's far from intimidating and comes together quickly. Get the easy recipe when you, read more