At summer cookouts, you come for classic dishes including BBQ ribs and potato salad — but you stay for the dessert. One favorite treat that's sure to fulfill your sugar cravings more than the rest is ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. The love of coconut runs deep in my family.

2 cups (260 grams) pecans 1 cup (75 grams) shredded, unsweetened coconut 2 large pitted Medjool dates (57 grams), torn into pieces 1/4 teaspoon (1 gram) fine sea salt Neutral oil, for greasing the pan ...

This flan is best made the day before so it can be completely chilled when it comes time to slice it. The caramel and batter can be divided into 8 custard cups for a more refined presentation, if ...

Vanilla, plain vanilla--it’s the flavor Americans just can’t object to. We smell it and we think of comfortable home cooking. Rosewater, though, is strange and exotic. Many even find it oddly ...

Paired with a robust spinach-miso salad and a matcha-coconut custard, this David Tanis menu is effortlessly sophisticated.

Homemade Coconut Cream Pie with a Vanilla Wafer Crust Coconut has always been my weakness when it comes to dessert. I’ll pick it over chocolate, over fruit, even over caramel most days. There’s just ...

When it comes to dessert, it is hard to go wrong with coconut and custard. Whether combined with cake, put in a pie or given simply baked together, the two C’s come together to create an elegant ...

Heat oven to 325 degrees. Grate the rind from the lemon; juice the lemon. Combine water, 1 cup sugar, egg yolks, lemon juice and rind, and cornstarch. Beat hard for 1 minute. Pour mixture into pie ...

The love of coconut runs deep in my family. Looking back, I can almost mark the seasons by the coconutty treats that we'd ...