Try these sweet and savory recipes, made with one of our favorite tropical ingredients.
It’s important to chill the battered shrimp so the batter doesn’t fall off while frying. It’s worth the effort—this is a fabulous-tasting
dish. Make more than you think you need, because your friends will be asking for seconds.
Toasting the coconut adds a rich, nutty taste to this simple yet delicious dessert.
This recipe is versatile—try it as a chilled rice salad the next day. Just add shrimp or chicken for a main dish meal.
Arborio rice is sometimes labeled “risotto” in stores. It’s a short-grain rice with lots of starch, giving it a creamy texture
Look for miso paste in the international or refrigerated sections of upscale markets. Miso paste, commonly made from soybeans,
is a Japanese condiment used in marinades, salad dressings, and sauces. It’s nutritious but salty.
The thickness of the sauce in this easy dish depends on whether you use regular or low-fat coconut milk. Both will work, but
low-fat versions make for thinner sauces.
Thai red curry paste gives this simple one-bowl meal spicy heat. You can substitute green curry paste and it’ll be just as
spicy. If you’re timid, just use less!
Coconut milk and coconut cream add flavor and richness to this tasty breakfast treat. If you can’t find unsweetened coconut
cream, substitute cream of coconut, which is often found in the cocktail mixers area of your market. Cream of coconut is sweetened,
so you may want to skip the sugar.
Toss the pineapple in the marinade just before grilling; otherwise the enzymes will thin the marinade and you might lose the
yummy caramelized surface. Extra marinade can be drizzled over after the pineapple grills.
This tasty cocktail is so delicious and simple, it’s almost dangerous. Try freezing it on extra-hot summer days.
Using lemon grass and kaffir lime leaves really boosts the flavor. But don’t skip this recipe if you can’t find them; just
substitute a teaspoon of lime zest.
Nuts add texture to this colorful side dish. We like pistachios, but you can also use cashews, macadamia nuts, or peanuts.
To toast coconut, spread it on a baking sheet in an even layer. Bake at 350° for 5 to 7 minutes, shaking the pan frequently.
Keep an eye on it; after toasting to a golden brown, it can burn quickly.