Coconut

The killer combination of coconut, almonds, and milk chocolate makes for a delectable candy bar. One of the most iconic of American candies, the Almond Joy, is famous for its creamy coconut filling topped with almonds and covered in milk chocolate. Its sibling, the Mounds bar, has the same coconut center but no almonds. Although the recipes for these two candies are top secret, it's possible to make wonderfully coconutty chocolate candies in your own home. History: The Almond Joy was invented in 1946 by the Peter Paul Candy Manufacturing Company in Connecticut. The Mounds bar was the original version of the candy, premiering in 1921. Peter Paul used the unusual strategy of creating two very similar candies and advertising them as competing versions, encouraging consumers to pick a favorite. This tactic worked: Almond Joy and Mounds became two of the best-selling candies in the 1920s. Serving Suggestions: Trick-or-treaters will be delighted to find these candies in the Halloween candy bag. Wrap them in foil or place them in candy cups. Candy-Making Notes: You can eliminate the almonds and cover the coconut centers with dark chocolate. Better yet, make both versions and give your guests a pleasant dilemna of which to choose.

Coconut milk, coconut extract, and rum give the soufflés a slightly tropical note. The vivid crimson sauce looks beautiful with the white soufflés.

Wrap the piloncillo, Mexican brown sugar cones, in a kitchen towel and crush with a hammer to fine crumbs. If you can't find piloncillo, feel free to substitute packed dark brown sugar. Because coconut milk is not a dairy product, this delicious dessert is pareve.

Rava dosas—savory, crisp-edged crêpes popular in South India—are typically made from semolina and rice flours. Stuff them with hearty vegetables cooked in a blend of spices, chile, garlic, and ginger.

When it comes to dessert, I am a chocoholic first and fruit-pie lover second; but after several test batches to perfect this cake, I am completely won over, and so is everyone who has tasted it. This is simply a spectacular cake—moist and light with spiced pumpkin flavor and sweet bites of coconut and pineapple. In addition, it is a snap to make. It requires two 9-inch cake pans to make the layers, but the cake itself can be mixed together with a rubber spatula and bowl. If all the cake ingredients are pre-measured and the cake pans prepared, this can be a fun kitchen project to do with children, especially since it can be made ahead and frozen.

You can bake the cookies to order, straight from the freezer.

My biggest challenge to date has been making cupcakes for a six-year-old's birthday party. This recipe, the result of many trials and taste My biggest challenge to date has been making cupcakes for a six-year-old’s birthday party. This recipe, the result of many trials and taste tests, was a huge hit with the kids, who are always our toughest fans. Packed with coconut for electrolytes, lemon juice for vitamin C, and bananas for potassium, these little gems keep us feeling great.

If you're making these sweets for your kids, remember that chocolate (raw chocolate in particular) can be somewhat stimulating. To avoid turning bedtime into party time, it's safer to make these a daytime snack. For truffles with a completely smooth texture, a high-speed blender is preferable. Any other blender most likely won't puree the shredded coconut, so the truffles might be a little grainy (though still completely yummy).

My son's teachers beg me to make this cake for his snack day at school. It isn't too sweet, and it has a moist, dense texture from the carrots and pineapple. It's also one of my most popular cakes at weddings and parties. When I make it at home, I throw more things into the batter—for example, a handful of pumpkin seeds or toasted pecans if I have them lying around. The beauty of this recipe is that you can increase the spices or omit the nuts, and it will still taste great.

A sprinkling of sweetened coconut tempers the tangy lime filling.

If your grill is already fired up, why not give it a quick brushing and throw dessert on there, too? A balanced tropical marinade brings depth to caramelized pineapple.

Purchased ice cream becomes a party-worthy dessert with the addition of homemade caramel sauce and a little toasted coconut.

Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

The secret to these moist cupcakes? Reduced coconut milk.

Use your favorite nuts, candies, or cookies to coat the bananas.

This delicacy only tastes decadent—the cake is so low in fat, you can afford to splurge by adding coconut and a luxurious sauce.

An upscale hybrid of antipodean ANZAC biscuits and chocolate digestives from Britain, these crisp cookies are positively elegant. They were an unexpected favorite in our test kitchen, with cooks and editors descending in droves when the cookies’ warm, nutty aroma filled the air.

We dressed up this chewy classic for the holidays with a festive, to-die-for drizzle of chocolate. Oats replace part of the coconut to make this a lowfat yet still satisfying goody.