From baked confections to silken cream pies, coconut desserts run the gamut of sweet treats. While toasted coconut flakes easily add texture to buttery rolled cookies, German-layer cake fillings, and ...

Heat oven to 325 degrees. Grate the rind from the lemon; juice the lemon. Combine water, 1 cup sugar, egg yolks, lemon juice and rind, and cornstarch. Beat hard for 1 minute. Pour mixture into pie ...

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 ...

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 ...

As a Catholic girl, I have always loved Easter — a time of renewal. When I was a kid, my mom would make a mega ordeal out of the holiday. After Sunday mass, she’d bake a honeyed ham, sweet potatoes, ...

If you are looking for the perfect union between coconut cream and chocolate pie, you have come to the right place. This rich and decadent Chocolate coconut cream pie is filled with a decadent ...

When it comes to dessert, it is hard to go wrong with coconut and custard. Whether combined with cake, put in a pie or given simply baked together, the two C’s come together to create an elegant ...