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Coconut

Ingredients

Steps

Nutritional information

Coconut Flan

Preheat oven to 325°F. Bring large saucepan of water to a boil. Whisk 1 cup sugar and ¼ cup water in small saucepan until blended. Heat on medium 10–12 minutes, swirling pan occasionally (do not stir), until sugar is dissolved and amber syrup forms. Sprinkle with ⅛ teaspoon salt, pour caramel sauce into 9-inch round baking dish, and set aside.

Combine in medium saucepan: heavy cream, coconut milk, vanilla extract, coconut extract, and remaining ⅛ teaspoon salt until blended; bring to a simmer on medium. Separate 2 eggs for yolks (reserve whites for another use). Whisk egg yolks with remaining 3 eggs and ½ cup sugar in separate large bowl until smooth and combined. Whisk (temper) hot cream mixture slowly into egg mixture, ¼ cup at a time, until blended and smooth.

Set large roasting pan on oven rack; place baking dish with caramel sauce into roasting pan, then strain custard mixture into baking dish on top of caramel. Pour boiling water into roasting pan, coming halfway up baking dish sides. Bake 35–45 minutes until custard is just set and 160°F (center will still jiggle slightly). Remove baking dish from roasting pan and chill 1 hour (or overnight).

Run paring knife around edges of flan to loosen; invert baking dish onto serving platter. Cut and serve.

Guava

Pineapple, Orange, and Guava Punch

Halve guavas, scoop out flesh, and place in blender (or food processor bowl); pulse until smooth. Strain, discarding seeds (about ¼ cup pulp); return pulp to blender.

Zest orange (1 teaspoon), then juice (½ cup). Add orange zest, orange juice, pineapple, agave nectar, guava nectar, and ice to blender. Blend until smooth. Serve.

Pineapple-Coconut Slush

Peel banana. Place in blender in this order: banana, pineapples, coconut water, coconut milk, vanilla, and salt. Blend until smooth.

Divide pineapple mixture among serving glasses. Garnish with additional pineapple chunks, pineapple leaves, and toasted coconut flakes, if desired.

Dulce de leche

Churro-Style Cheesecake Bars

Set cream cheese out to soften. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Unroll 1 can crescent roll dough; place in bottom of dish and spread evenly to edges, then crimp perforations to seal. Combine cinnamon and ¼ cup sugar; set aside.

Place cream cheese and remaining 1 cup sugar in medium bowl; beat with electric mixer on HIGH 2 minutes or until smooth. Add eggs and vanilla; mix until blended. Spoon dollops over dough in dish and spread into even layer.

Unroll remaining 1 can crescent roll dough and place on top of cream cheese mixture; crimp perforations and edges to seal. Melt butter, then pour evenly over top of dough. Sprinkle with cinnamon sugar and bake 25–35 minutes until top has browned and center is 160°F. Let stand to cool 15 minutes. Cut into squares and serve warm with ice cream, if using.

Cocadas coconut macaroons on a cake stand

Simple Cocadas (Coconut Macaroons)

Preheat oven to 350°F. Line baking sheet with parchment. Juice limes (2 tablespoons).

Combine in large bowl: coconut, flour, cloves, and salt. Add condensed milk, lime juice, and vanilla; stir until well coated.

Scoop (or form) into 28 (1-inch) balls and arrange on baking sheet. Bake 15–17 minutes until golden. Let stand on baking sheet until completely cool; serve.

Coquito (Coconut Milk Mocktail)

Place all ingredients (except garnishes) in serving pitcher; mix until smooth. Cover and chill 2 hours (or overnight).

Stir well, then pour into serving glasses. Garnish with additional ground cinnamon and cinnamon sticks, if desired.

Alfajores (Argentine-Style Sandwich Cookies)

Place butter in large bowl to soften. Preheat oven to 350°F. Line baking sheet with parchment paper. Juice orange (¼ cup). Sift flour, baking powder, and salt into medium bowl.

Add sugar to butter; beat with electric mixer until pale yellow and fluffy. Beat in eggs, 1 at a time, until blended. Stir in flour mixture (in batches) until blended. Beat in milk, orange juice, and vanilla until dough forms.

Scoop (or form) dough into 48 (1-inch) balls (about 1 tablespoon each). Arrange on baking sheet about 1 inch apart. Bake 10–12 minutes until edges are lightly golden and centers are set. Let stand to cool on baking sheet 5 minutes before transferring to rack to cool completely.

Spread dulce de leche on flat sides of 24 cookies; top with remaining 24 cookies. Dust with powdered sugar, if using. Serve.

Lime juice

Other Preparation Methods

Mojito Refresher

Muddle mint leaves in the bottom of a Collins glass.

Add rum, simple syrup, lime juice, and ice; stir well.

Top with club soda. Garnish with lime slices and mint leaves, if desired.

Watermelon

Watermelon Ice Pops

Place strawberries, watermelon chunks and juice, and lemonade into blender (or food processor bowl); pulse until combined.

Divide mixture evenly among molds and insert sticks. Freeze 2 ½ hours (or overnight) or until firm. Serve.