Quindim, a Brazilian dessert, features a rich eggy custard atop a chewy coconut crust. The ingredient list is short, but the technique is the defining element when making this sweet treat.

I adore coconut and am forever looking for ways to use it in recipes both sweet and savory. This recipe was a bit of a revelation — it came together in about 10 minutes, has a velvety texture, a ...

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 ...

Vanilla, plain vanilla--it’s the flavor Americans just can’t object to. We smell it and we think of comfortable home cooking. Rosewater, though, is strange and exotic. Many even find it oddly ...

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 rich dessert features a coconut-scented egg custard gently baked in a water bath, along with chunks of shredded coconut that form a macaroon-like crust. Preheat oven to 350°F. Grease a 12-cup ...