The best vanilla in the world comes from Tahiti, and Tahitian chefs are known for their fabulous creamy coconut and vanilla sauces. This rich recipe uses shrimp.
Tag: Coconut
Chevrettes à la Vanille et Coco
Bibingka Especial
(Filipino sweet coconut and rice flour cake)
Bibingka is a lightly sweet, moist cake traditionally cooked over charcoal in a banana-leaf-lined clay pot. This simpler version can be made in a cake pan in the oven.
Nanaimo Bars
(Canadian layered chocolate and custard bars)
Enjoy these easy Canadian no-bake bars with a layers of graham cracker crumbs, creamy custard and sweet chocolate. Great for birthdays and Canada Day!
Jhinga Goa Curry
(Indian shrimp in spicy coconut curry)
Goa curry, a fiery hot coconut curry with the sour punch of tamarind, is eaten in one form or another up and down the western coast of India.
Vatapá
(Brazilian seafood stew with coconut milk)
Vatapá is a scrumptious seafood stew and is one of the classic dishes of Brazilian cuisine, hailing from Bahia state on the northeast coast where many of the dishes have African origins.
Rendang Daging
(Indonesian beef simmered in coconut milk)
Rendang is a "dry" meat curry from west-central Sumatra in Indonesia. Intensely flavorful, many consider it to be one of the tastiest foods in the world.
Poulet Fafa
(Tahitian chicken with taro leaves)
Poulet fafa is a traditional part of a Tahitian ahima'a, or pit barbeque. If using taro leaves, make sure to follow the initial step to avoid a mouth on fire.
Pineapple Chicken Rundown
(Guadeloupe chicken and pineapple in a coconut cream sauce)
Rundown is a type of Caribbean dish that uses a coconut milk sauce that is cooked down (run down) to reduce its volume and thicken it.
Piña Coladas
(Puerto Rican pineapple-coconut cocktail)
This drink — whose name simply means “strained pineapple” — was invented in the 1950s or 1960s in San Juan, Puerto Rico.