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Kay Cabrera

  • Recipe

    Piña Colada Sorbet

    Freezing dulls flavor, so the coconut syrup should have an intense taste.

  • Recipe

    Sour Cream Chocolate Cake with Coconut Frosting

    Baking the layers at 300°F keeps the cake exceptionally moist. Serve it at room temperature; the coconut softens when refrigerated.

  • How-To

    Coconut Desserts

    Add the distinctive flavor of coconut with crunchy toasted shreds or a rich, creamy milk

  • Recipe

    Coconut Macaroons

    Bake the cookies right away once they’re scooped onto the baking sheet to preserve their nice rounded shape.

  • Recipe

    Coconut Crème Brûlée

    Cornstarch keeps the crème brûlée from separating, allowing you to make the custard up to two days before serving it. This dessert is wonderful served with a compote of starfruit,…