Coconut

Grab some naan and cozy up to a bowl of this hearty and warming coconut curry chicken with vegetables.

All the giddy deliciousness of crispy chicken tenders, all the convenience of air frying in one easy, crowd-pleasing recipe.

Crispy, bite-sized green beans and coconutty tofu are a match made in heaven in this quick weeknight meal. 

You know it’s fall when all you want to cook is a stick-to-your-ribs braise. Might we suggest these fork-tender short ribs with jammy spiced onions and fresh curry leaves?

The Filipino dessert layers shaved ice and condensed milk on top of all sorts of texturally contrasting ingredients for a deliciously chewy, crunchy, creamy, sticky, and refreshing result.

We stopped running after ice cream trucks ever since we started dipping chewy, coconut cookie ice cream sandwiches in chocolate.

It only takes a few minutes to turn ripe, in-season berries into a syrupy topping for a not-so-typical summer sundae.

Packed with oats, coconut, and rich golden syrup, this recipe for the beloved Australian “bikkies” lets you choose your own adventure: chewy or crunchy.

Make it for the Sinhala and Tamil New Year, a special occasion, or just because it's delicious.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.

This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.

The high notes of these umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms.

In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.

These recipes are an ode to Mazatlán, my time there alone, and my wonderful neighbor who cared for me through food.

To make chitranna, which translates to “mixed rice" in Kannada, bright yellow rice, colored with turmeric, is sautéed in oil that's been seasoned with black mustard seeds, curry leaves, chile, the umami-rich spice asafetida, and urad dal and chana dal, two lentils that add a nutty taste and crunchy texture. The dish is finally garnished with fried peanuts, grated coconut, cilantro, and a generous amount of lemon juice, resulting in a symphony of savory, sour, sweet, spicy, and herbaceous notes.

Palya is a classic South Indian recipe usually composed of a single vegetable chopped into bite-size pieces and sautéed in oil that has been seasoned with black mustard seeds, asafetida, chile, and curry leaves. The dish is then finished with lemon juice, grated coconut, and cilantro. This same preparation is referred to by different names such as thoran or poriyal depending on which state in South India you are in. Seasonal produce is preferred, but the combination makes even the saddest of vegetables at the back of your fridge sing. 

This sweet-and-sour glaze is good on fish, chicken, ribs—you name it. 

The coconut crisp brings texture and heat to this simple stewy dish. 

The traditional South American cookie gets a twist in this shortbread sandwich filled with coconut dulce de leche.

These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

One bite of this piña colada–inspired tres leches cake and you’ll understand why it earned the moniker “three sheets to the wind.”

We nearly lost our minds over palapa. It's an insanely flavorful condiment made from toasted grated fresh coconut and tons of aromatics that can be a topping for any grilled or roasted protein. 

Mixing toasted coconut into your coffee grounds before brewing means extra flavor without any added syrups.