Bring the coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Cook the taro root in the simmering coconut milk until tender, 15 to 20 minutes. Add the white sugar, ...
In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth. ...
Combine the milk, coffee, banana, ice cream, chocolate syrup, and ice in a blender; blend until smooth. ...
Combine cucumbers, peaches, mint, and salt in a pitcher; stir gently. Refrigerate for 8 hours to overnight. ...
Preheat oven to 350 degrees F (175 degrees C).Mix oats, flour, 3/4 cup brown sugar, and butter together in a bowl until crumbly.Mix apples, pears, 3/4 cup brown sugar, and cinnamon together in a sep ...
Place 3 cups watermelon and 1 whole serrano chile pepper in a blender; blend on the liquefy setting until sauce is smooth.Mix remaining 3 cups watermelon, salsa verde, minced serrano chile pepper, a ...
Line a serving bowl with plastic wrap. Spoon lime sherbet into the bowl, smoothing it out to be 1/2 inch thick along the sides, making the watermelon rind. Place bowl in the freezer for 15 minutes.M ...
Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hou ...
Heat oven to 350 degrees F.Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan.Combine 1 tablespoon instant esp ...
Stir the mango, tomato, onion, jalapeno pepper, cilantro, and lime juice together in a bowl; season with salt and pepper. ...