'coconut' on Serious Eats

One Brand of Coconut Water Destroys All Others

Ever since giving up soda a couple months back, I've been drinking a lot of iced tea and coconut water. A lot of coconut water. After having drunk, tasted, and meticulously note-taken my way through every brand of coconut water I could find, I consider myself a sort of expert on the subject, and I've got some opinions on what makes great coconut water, and who does it the best. More

Coconut Curry Dipping Sauce

South Asian flavors come together harmoniously in this easy dipping sauce, made by warming red curry paste with coconut milk, then rounding out and boosting their flavors with honey, soy sauce, fish sauce, ginger, and lime. It's perfect as a dip for dumplings, or with poached chicken. More

Thai Red Coconut Curry Popcorn

Inspired by the flavors of a spicy red Thai coconut curry, this homemade popcorn is flavored with a fragrant mix of coconut, chili power, lemongrass, makrut lime leaves, garlic, and ginger. A little sugar rounds out the assertive flavors into an addictive little package. More

Salmon in a Sea of Coconut From 'Marcus Off Duty'

Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl. More

Singapore-Style Soft Cooked Eggs With Kaya Jam and Toast

For years, one of my favorite late night snacks has been a soft-cooked egg which I break into a bowl, drizzle with soy sauce and pepper, stir up, and slurp down as silently as possible in the dim light of the kitchen, trying not to wake my wife. I always thought I was a little weird in loving it so much. But then I found vindication in one of Singapore's staple breakfasts: kaya toast served with soft boiled eggs and strong coffee sweetened with sugar and evaporated milk (the soy sauce and pepper are added at your own discretion). More

Ideas in Food vs. Rote Grütze (German Red Fruit and Groats Dessert)

In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with milk or cream. In this wildly re-imagined version, a red fruit puree is layered on top of a toasted coconut pudding, then topped with an aerated cultured coconut cream. While the number of components may make it seem like a restaurant dessert, each step is easy and the indulgence is worth the effort. More

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