This Coconut Ricotta Cream Cake is everything you want in a spring or summer dessert: rich but light, delicate yet flavor-packed, and beautifully topped with a luscious whipped coconut ricotta ...

Coconut is one of my favorite ingredients to add to a dessert, because it balances the sweetness. Mom showed me a very simple recipe today that requires very little time. I must say the ...

Preheat oven to 325°F. In a large bowl stir together oats, almonds, coconut, pumpkin seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter-honey mixture ...

In a bowl, combine the ricotta, coconut flour, sugar and vanilla and refrigerate for half an hour. Meanwhile, grease a 20cm cake tin with the butter and dust with the 15g of coconut flour.

Place in blender or food processor with remainder of ingredients except coconut. Quickly pulse only a couple times to reduce pineapple to bits that resemble canned, crushed pineapple. Transfer to ...

Doris Beaver, Delray Beach The Coconut-crusted Corvina is one of nine signature fish dishes on Bonk’s menu. The fish is served with a Pineapple pepper jam, which Bonk provided for today’s recipe.

Ciao Bella has a line of tropical sorbetto flavors and I have been eyeing the coconut for quite awhile. I'm glad I picked up this pint, because it's what a tropical flavored frozen treat should ...

Thickly slice coconut bread, then toast 2 slices per serve. Top with ricotta cheese and honey (see Note). Coconut bread can be stored in an airtight container for up to 4 days.