Buko Pandan (Filipino Dessert Salad With Coconut and Pandan)

A creamy and refreshing fruit salad made with pandan jelly and coconut cream.

Jamaican Cornmeal Porridge With Coconut and Condensed Milks

Smooth, creamy, and infused with nutmeg, vanilla, bay leaf, coconut, brown sugar, and condensed milk, this Jamaican cornmeal porridge is as filling as it is absolutely delicious.

Bibingka (Filipino Rice Cake)

A simple coconut-flavored, banana-leaf scented rice cake topped with caramelized coconut strips.

Thai-Inspired Coconut-Pandan Rice Pudding With Fresh Mango

[Photograph: Leela Punyaratabandhu] An easier, quicker, more stovetop-friendly version of the iconic Thai dessert, Khao Niao Ma-muang, this coconut rice pudding and mango retains all of the flavors found in the original dish by which it is inspired. Pandan leaves...

Biko (Filipino Sticky Rice Cake)

Sticky Filipino rice cake topped with a gooey caramel glaze and crispy coconut curds.

Haupia

This Hawaiian chilled coconut pudding is refreshing and simple.

Coconut Cream Pie

Filled with a rich custard and topped with lightly sweetened whipped cream and toasted flaked coconut, this coconut cream pie is fragrant, nutty, and a delight to eat.

Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook'

As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tast...

Vanilla Rice Pudding

Make the silkiest, smoothest rice pudding that actually tastes like rice with just milk, leftover rice, and sugar.

Arroz Con Coco (Colombian Coconut Rice)

At its core, arroz con coco is a pilaf—rice grains toasted in oil before being steamed, but in this case the oil comes directly from coconut milk. You start by dumping a can of coconut milk in a pot, and slowly boiling it off until all of the water content is removed, the coconut oil breaks out, and the solids begin to brown. From there, it's a slow process of stirring and toasting until they are a deep, crunchy golden brown before finally adding sugar, salt, and rice.