It is a quick easy and tasty recipie for lunch or dinner

Kabocha and walnuts are my favorite autumn flavors. I remembered a red bean soup I had in a restaurant that combined adzuki and milk and thought it would go well with kabocha and coconut milk, so I came up with this simple dessert.The kabocha may or may not have a lot of moisture, so add as much water as necessary at Step 2. For 2-3 servings. Recipe by Usagi no Cima

Coconut milk is a very common ingredient in Asian cooking and I just love dishes made with it! It adds richness and creaminess to the food.

I was reading the book "What did you eat yesterday?" by Fumi Yoshinaga and I saw the matcha ice cream. I took the idea of using tubed condensed milk and applied it to my favorite coconut ice cream.While it's cooling, you can make a different version by stirring it, however the texture and flavor will be completely different. So, I decided to feature this recipe. When it's fully frozen it will be hard, but it soon becomes soft. Recipe by mama ma23

chia seeds are healthy! use less agave for less sweet dessert

Delicious

Awsome stuff :positive...thanks for giving it a try and remember next time to take a pic n post it [ok]

#5ing

This is a modification of a Cocada recipe from MARÍA DEL MAR SACASA of Serious Eats. The addition of chocolate was supposed to make it a chocolate chip cocada, but all the chips melted (you'd think I would've expected that). The result is a chewy, fudgy brownie like coconut bar thing. What a delicious mistake.