Mussels are the easiest choose-your-own-adventure one-pot meal around, and I intend to prove it to you. This version uses my standard steamed mussel technique and combines it with flavors from Central Thailand to create a dish whose basic process is pretty much identical to the French version, but whose end results are entirely different.
'coconut' on Serious Eats
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.
A lightly-spiked take on the classic Almond Joy candy bar in milkshake form. Toasted coconut flakes and rich coconut cream add tropical flavor, while amaretto liqueur adds sweetness and a little bit of booze.
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).
Until now, tiramisu has always felt like a wintertime dessert. Witness this Seriously Delish creation, which uses whipped coconut milk and coconut rum to add a undeniably tropical note to a normally coffee-heavy dessert. It's just as rich and inviting as the original.
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.
Coconut flakes and dried cherries add sweetness and texture to this warm kale salad. Mixed with shredded curry chicken, it makes for an easy weeknight meal.
Pie that's ready to serve in less than thirty minutes is unheard of. That is, unless you're making mini coconut cream pies from Mother Daughter Dishes. The no-fuss crust is made of vanilla wafers, with a coconut pudding and meringue topping. Toasted coconut is scattered on top, for a double dose of flavor.
The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Spooned into this tropical take are layers of juicy mango, pineapple, and toasted coconut.
Macaroons are sticky and sweet by nature, even when they haven't been dipped in chocolate. A Lighter Way to Bake swaps sweetened coconut for plain, adds a sprinkling of sugar and a kiss of lime to make these chewy, summery sweets.
Clams are a great way to get into seafood stews and curries if you aren't quite ready to take the plunge into fish, and this stew, made with chilies, ginger, turmeric, tomatoes, and coconut, is a particularly good way to enjoy them.
This moist oatmeal snack cake is topped with a brown sugar and coconut icing that's broiled right on top.
These moist cupcakes get their coconut flavor from coconut milk and chopped coconut. Just spoon the easy coconut glaze over the top.
Why I don't cook everything in coconut milk is beyond me. It adds a rich flavor, creamy texture, and a sweetness that is perfectly at home in savory dishes. This particular one-pot recipe, made with tender chicken thighs, fresh, crunchy snow peas, and lightly spiced rice cooked in coconut milk is not from any particular tradition, but it sure is a tasty way to make a quick, weeknight meal.
Whole limes give deep lime flavor to this moist coconut and almond cake. Billows of sweet white chocolate whipped cream float on top.
These oversized macaroons are flavored with lemon zest and dipped in white chocolate.
Super chewy, nutty, and with no added fat, these tasty and healthy cookies are also gluten-free.
This recipe for panna cotta takes a bit of advance planning in order to set the layer of hibiscus gelee and pomegranate over the top of the coconut custard, but is well worth the extra time.