I made this recipe to enjoy the golden combination of chickpeas, coconut, and mint leaves. This dish is a great source of protein for vegetarians.You can use coriander instead of mint leaves, and this dish will still taste amazing. For 4 servings. Recipe by A-yurukaori

This is also one of my own creation inspired by Gordon Ramsay branch ideas. It's a unique twist with a lot if bold flavors

It's based from a Filipino favorite family dish, Sinigang na Hipon.

I tried making Kaya jam at home, but I failed when I made it in a pot since the mixture didn't come together. The ingredients and cooking steps are similar between Kaya jam and custard cream, so I thought it might work if I made basic custard cream first, then add coconut milk using a microwave.I used a large egg. I wrote down the amount of coconut milk as 50-100 ml, but the more you use, the stronger the coconut flavor becomes so adjust the amount to your liking. Drain the yogurt really well. If the yogurt isn't drained properly, the cream will be runny and watery. Recipe by Rurian

Another way for Sticky Rice cake ( Palitaw ) is to top for whatever Syrup you Enjoy. For Palitaw recipe kindly view my page for ingredients.

Easy quick dessert yet healthy

This is a substitute and alternative to cream cheese. Depending on what you add to it you can make it into yogurt, icing, whipped cream, or use it as a filling. The base tastes like cream cheese with a touch of sweetness, complimented with coconut, when cultured for 36 hours. When cultured for a while longer it is much more tangy/sharper.With fall and winter holidays coming up I will post more/better quality cooksnaps of it being used as a filling or as icing on some of my favorite seasonal foods/snacks.

So refreshing. Tastes amazing and so easy to make.

Now that small packets of coconut cream are available, we can make fresh single serving soups with coconut cream base, dont have to open a large can of coconut cream anymore.Here is a delicious oyster mushroom coconut cream soup with a hint of panang curry and made tangy with fresh lemon grass.#GoldenApron23

When I first learned how to make meringue, this became my trademark pie.