Silky panna cotta starts with an easy, quick homemade coconut milk: Simply soak dried shredded coconut briefly in hot water, then blend and strain it.

Passion-fruit curd and grated coconut add some tropical magic to these chewy delights.

Food editor Ian Knauer demonstrates how to extract fresh coconut meat—all you need is a little heat and a hammer.

The clever technique of using both a seltzer charge and a cream charge gives you a foamy, snow-white dessert.

This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp....

A typical Dominican meal usually ends with nothing more than a cup of coffee and a simple dessert. That ethos is captured in this pudding.

Our honeydew melon in coconut milk cools things down for a sweet, silky finish.

In this variation on the Indonesian concoction chendol, we’ve replaced the traditional green pea flour “worms” with tapioca.

The secret to these macaroons’ texture is the Italian meringue, composed of egg whites and a boiling sugar syrup.