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This is a list of notable coconut dishes and foods that use coconut as a primary ingredient. The term coconut can refer to the entire coconut palm or the seed , or the fruit , which, botanically, is a drupe , not a nut .
Fish stew with coconut milk, garlic, red onions, tomatoes, fermented black beans, chilis, and sour fruits Maja blanca: Coconut–based blancmange, often with sweet maize kernels. Paelya: Filipino adaptation with glutinous rice of Spanish paella and related dishes. Filipino versions can sometimes use coconut milk, especially in the bringhe variant.
Unrefined coconut oil, which can be produced with either the wet or dry process, has a distinct nutty flavor and clean coconut aroma as well as a lower smoke point; it’s a good candidate for ...
Each 12 lb. cake is a towering treasure of 6 layers of coconut cake made with butter, coconut flakes, coconut oil, eggs, flour, sugar, and vanilla extract and 6 layers of buttery frosting.
Puto bao - a puto from the Bicol region traditionally cooked in halved coconut shells lined with a banana leaf. It distinctively has a filling of sweetened coconut meat . [9] Puto bumbong – traditionally made from a special variety of sticky or glutinous rice (called pirurutong) which has a distinctly purple colour.
Ultimate Coconut Cake. This layer cake gets its amazing flavor from vanilla and almond extracts and, of course, shredded coconut. Also in the batter: 5 eggs and buttermilk that contribute to an ...
Sai mai lou 西米捞 -- a cold tongsui with sago as the main ingredient, typically with a coconut-milk-based sweet soup and various sweet toppings. Shanzhagao 山楂糕 -- tangy cubes of curd made from hawthorns puree. Shuijing bao 水晶包 -- steamed buns with sweet fillings and clear-colored wheat starch wrappings
Oatmeal-Coconut Cookies with Cranberries & White Chocolate Our classic oatmeal cookie gets a flavor twist with coconut, white chocolate chips (which have a more delicate flavor than milk or dark ...