A pastel cake topped with lilac frosting peaks and rainbow sprinkles, paired with a tropical coconut cake adorned with ...

This Tropical Pineapple Coconut Cake is the perfect dessert to bring a taste of the tropics to your kitchen! With juicy ...

1 1/2 pounds fresh pineapple chunks, cut into 1/2-inch pieces (about 6 cups) 1 1/4 cups unsweetened coconut cream. 1/4 cup light agave nectar. Pinch of kosher salt ...

Wipe out the casserole. Add 1 cup of the coconut milk and simmer over moderate heat until reduced by half, about 5 minutes. Stir in the curry paste and peanut butter and cook for 1 minute more.

Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna ...

Stir in flour, pineapple and coconut until well blended. Fold in pecans. 5. Pour batter in a parchment paper lined 9 inch loaf pan which has been oiled and floured or sprayed with baking spray. 6.

Today it was 97 degrees F in Los Angeles, and I felt like I was melting. The whole day. Doing anything like walking the dog, taking the trash out, driving to the market, felt like an absolute chore.

Cooking with Rania: Charred Pineapple with Spicy Honey and Coconut Ice Cream 04:14. PITTSBURGH (KDKA) -- This recipe from Rania Harris' kitchen is full of summer flavors!. Charred Pineapple with ...

With an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 2 or 3 minutes. Scrape the bowl. On low speed, slowly pour the egg mixture into the mixing bowl.

In a blender, blend frozen pineapple, coconut milk, rum, and sweetened condensed milk. Pour blend into a Ziplock bag, seal it, and cut off a corner with scissors.

Trim the outside of a fresh Pineapple, quarter, cut the fibrous center out, and then cut it in half. Lightly coat with a neutral cooking oil, a light sprinkle of salt, and grill over medium-high ...