Coconut

Try these sprinkled on peanut butter toast or stirred into plain yogurt that’s been seasoned with fresh lemon juice and salt.

The fennel seeds turn into an aromatic, crunchy crust on the skin.

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

Practice it with us: Make a batch of these seed-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often as necessary.

Your breakfast is about to get a whole lot better, thanks to that can of coconut milk lurking in your cabinet.

Like coconut? Try using coconut manna instead of butter on your toast.

When the temperature outside spikes, we start spiking everything we eat—sweet and savory—with a touch of coconut milk and a pinch of toasted flakes. These are the 31 recipes that have us going cuckoo for coconut.

Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

Chef Kris Yenbamroong’s cook–friendly take on a classic Bangkok street food staple.

Tandem Coffee + Bakery’s coconut cream pie recipe riffs on the classic in all the right ways. 

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

These cookies are both vegan and gluten-free, but you’d never know it. You can find most of these ingredients in health food stores, well-stocked specialty grocers, and online.

Use your favorite nut—or mixed nuts—in place of the cashews.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.

This homemade curry has it all: sweet coconut milk, spicy peppers, crispy chickpeas, and roasted cauliflower.

Want even more truffles? Right this way, please.

With their fruity astringency and pretty color, pink peppercorns go beautifully with pineapple. No need to run out and buy them, but if you’ve got them, give them a try.

If you don’t have each and every grain listed, don’t stress. Use what you’ve got—just bump up the quantity.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

Dates get even more Middle Eastern, dunked in tahini.

The toasted coconut in the crust lends flavor and texture and complements the curd filling.