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 ...

This creamy and dreamy dessert comes together with just a few pantry staples that you likely already have on hand.

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 ...

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 ...

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 ...

Jean-Georges Vongerichten loves this tart from his friend Maya Gurley of Maya's Restaurant in St. Bart's. The soft custard filling and the caramelized shredded coconut topping have the creamy-crunchy ...

Lately, everybody seems to be on a coconut kick. What started as an obsession with coconut water has led to a market packed with coconut products, everything from milk and butter to flour and sugar.

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 ...