An unbeatable combination: this sheet pan chocolate coconut cake is wonderfully moist and easy to bake. Try it out!

In the bowl of a stand mixer fitted with the paddle attachment, beat together the condensed milk, vanilla, sugar and coconut until combined. This makes about 8 cups filling.

Candice Kumai is a celebrated clean-eating chef and author of 5 best-selling cookbooks, including Clean Green Eats. Find more of her recipes at candicekumai.com and follow her on Instagram. Haven ...

Once that’s done, you can dip your coconut balls into the chocolate and get rid of any excess. Then, put them on the paper and let them set. The entire process should take about 20 minutes.

Make the cake: Grease an 8-inch round cake pan, line the bottom with a round of parchment paper and grease the paper as well. In a small bowl, whisk together the coconut flour, baking powder and salt.

The dark cocoa powder in these martinis brings rich chocolate flavor, and the unsweetened coconut milk makes ‘em perfectly creamy. Mix up a couple on Oscars night —no matter who takes home a ...

For example, the dark chocolate-covered coconut bars use three main ingredients (keep in mind that ingredients are listed in order of most to least): organic coconut, organic cassava syrup and ...

1. In a blender, purée raspberries, coconut milk, maple syrup and vanilla until well combined, 1 to 2 minutes. Pour into 10 3-oz pop molds, insert sticks and freeze until solid, 2 to 3 hours.