I cheated, and used a can of frosting because I'm too lazy to learn how to make real frosting. Remember to double the ingredients if you're making two cakes. The cake recipe calls for simple ingredients, and that's why I love it. :) Enjoy if you do try it!

Since I used some coconut milk in my cooking, I decided to try it in bread.This recipe uses shredded coconut. If you don't have any, you can use finely chopped/coarsely ground coconut.Don't substitute the coconut milk for anything else or the fragrance and the flavor will be completely different. Recipe by Setsumika

I like not to only drink coconut water but take benefits out of the rest of coconut as well. That’s how I make coconut milk and then coconut yoghurt at home ☺️

I went to Hawaii for my honeymoon and ate a really delicious coconut cake in the cafe of the hotel. I made it at home for my own 27th birthday!Since coconut milk is on the oily side, I wanted to try making this cake without adding any oil. When adding the coconut milk into the batter, feel free to add a tablespoon of vegetable oil, if you like. Recipe by Gakkoiburi

I used coconut milk to soak the bread for French toast and it was delicious. I topped it with finely grated coconut and sugar like a Filipino style dessert.I think the flavor of the coconut milk is enhanced if you use skimmed milk. I used finely grated coconut + sugar as topping, but you can also use maple syrup, honey, jam or whatever you like. Recipe by Hoink

My boyfriend challenged me to see if I could make a delicious cupcake. Challenge won!

This is a variation on my basic fruit and nut granola recipe (https://cookpad.wasmer.app/uk/recipes/16465889)I used both coconut chips (big coconut flakes) and shredded coconut, but if you can't find the chips just use more shredded coconut in its place.

I love the savory scent of coconut so I tried using it to make some bread.Use shredded coconut. If you don't have any, you can use coarsely ground coconut.Please don't substitute the coconut milk for anything else. The fragrance and the flavor will be completely different. Recipe by Setsumika

An easy main meal.I really like the curries with coconut milk, plus this just used regular old yellow curry powder (English curry I believe). I used some left over rice, and it's more wait for it to cook, than real work. Heat level is adjustable to your preference. Plus you can use other proteins like shrimp or tofu if you desire. Just adjust the cooking times for what you use. Just so you know, the pictures, I'm making a half recipe.As I made this, it wasn't really what I would consider spicy. The wife didn't complain, and had 2 helpings, unusual for her.

These Indian desserts have tons of calories packed into each piece. But just one is enough to completely satisfy! If you ever get a coconut, definitely give these a try.Patience is the key word in making Indian desserts. It's important to slowly boil to prevent scalding. The water content of the milk should be slowly boiled off; as long as this step is done right, these should have a long shelf life. Recipe by Guri

This is an adaptation of a #Thermomix classic.We added coconut because there is no better combination in the world! (well, maybe honey and shrimps, but that's a different story for another recipe)

I love shawarma this is the most popular food in middle east,that's why i try to make my own recipes with the twist of Filipino cuisine..