This flan is best made the day before so it can be completely chilled when it comes time to slice it. The caramel and batter can be divided into 8 custard cups for a more refined presentation, if ...

Quindim, a Brazilian dessert, features a rich eggy custard atop a chewy coconut crust. The ingredient list is short, but the technique is the defining element when making this sweet treat.

2 cups (260 grams) pecans 1 cup (75 grams) shredded, unsweetened coconut 2 large pitted Medjool dates (57 grams), torn into pieces 1/4 teaspoon (1 gram) fine sea salt Neutral oil, for greasing the pan ...

In this episode of In The Kitchen With Matt, I will show you how to make an impossible pie. This easy homemade crustless ...

Add Yahoo as a preferred source to see more of our stories on Google. coconut tarts - Yulia-bogdanova/Getty Images Coconuts bring a uniquely tropical and toasty flavor to desserts. The subtly sweet ...

Vanilla, plain vanilla--it’s the flavor Americans just can’t object to. We smell it and we think of comfortable home cooking. Rosewater, though, is strange and exotic. Many even find it oddly ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. The love of coconut runs deep in my family.

Heat oven to 325 degrees. Grate the rind from the lemon; juice the lemon. Combine water, 1 cup sugar, egg yolks, lemon juice and rind, and cornstarch. Beat hard for 1 minute. Pour mixture into pie ...

When it comes to dessert, it is hard to go wrong with coconut and custard. Whether combined with cake, put in a pie or given simply baked together, the two C’s come together to create an elegant ...

Everyone is looking for pie recipes at the holidays. Heat oven to 425 degrees. Toast ½ cup of coconut; set aside. Bake pastry shell 8 minutes; cool slightly. In medium bowl, beat eggs. Beat in ...