Coconut

Erisheris are thick curries traditionally made with yams or pumpkin, toasted coconut, and whole kidney beans. They are hearty and earthy, with a tropical twist of coconut and curry leaves. My variation, made with sweet potatoes, crosses over beautifully to a fall or winter menu; I've even served it for Thanksgiving. This recipe is part of our menu for Sadhya, a South Indian feast.

I grew up on green beans thoren, and while I'll never tire of its crunchy deliciousness, I think adding corn makes it even better. And even though people don't often associate stir-fries with Indian cooking, this dish is a favorite in Kerala. It's a combination of diced vegetables and coconut, but the key is moistening the coconut so it can soak up the ground spices first. This recipe is part of our menu for Sadhya, a South Indian feast.

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons and poached in a spiced yogurt-coconut sauce. This recipe is part of our menu for Sadhya, a South Indian feast.

The recipe for this was a gift to me from Fred Chino, one of the members of the Chino Farm family. Fred loves to bake—and he’s really good at it. The first time I tried his coconut cookies, they were so good I couldn’t stop eating them. Now we make a slight variation at Mozza2Go to make them feel more Italian. Even though I see the cookies every day, I still have a hard time resisting them. You will need a 2-inch round cookie cutter to make these.

Dried apricots and dates are mixed with honey, shaped into balls, and rolled in coconut to make a chewy, delectable confection.

The idea for this fudge came to me while I was eating coconut on the beach in Hawaii. If you like the taste of coconut and vanilla, you will love this all-white confection.

These candy bars are loaded with the best that California has to offer. Toasted almonds, candied orange peel, and raisins are combined to make a delicious chunky candy bar.

Rocher is the name of a classic French candy made with almonds that has an irregular shape. I’ve added coconut to the mix, a variation often found in French chocolate shops.

Toasted coconut covered with chocolate makes this delicious candy. I love the contrast of texture that the crisp toasted coconut provides.

The flavors of milk chocolate, rum, and coconut in these truffles complement each other perfectly.

Lime zest, cream of coconut, and white chocolate are blended together to create a scrumptious flavor in these truffles. Cream of coconut is sold in cans, and is available in the baking or specialty foods section of most supermarkets, or in large liquor stores. Be sure to stir the cream of coconut thoroughly before using.

This salsa can also be spooned over grilled shrimp, fish, chicken, or lamb.

The custard-filled crust can be refrigerated for up to 2 days. Wait until just before serving to cut the dessert into bars; if crumbs and filling stick to the knife, wipe the blade clean between slices. Then decorate each bar with whipped cream. If you don’t have a pastry bag, use a resealable plastic bag with a corner cut off.

Store the granola in an airtight container at room temperature up to 1 week.