Type what you have

Ingredients

• ✓ salt
• banana
• coconut milk
• sugar
• coconut cream

Instructions

1. 1 Bring coconut milk to a boil in a pot. Add bananas and cook until tender, about 15 minutes. Stir in sugar and salt until dissolved, then stir in coconut cream. Remove from the heat and serve hot.

By wiley

Ingredients

• ✓ salt
• water
• black rice
• coconut milk
• white sugar

Instructions

1. 1 Combine water, black rice, and salt in a saucepan; bring to a boil. Reduce heat; cover and simmer for 40 minutes.
2. 2 Stir in coconut milk and sugar; bring to a boil. Reduce heat; simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
3. 3 Cool. Stir and serve.

By lizzyum

Ingredients

• ✓ salt
• egg white
• white sugar
• lime juice
• flake coconut
• cocoa powder

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C).
2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
3. 3 Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.

By wiley

Ingredients

• ✓ salt
• sweet rice
• coconut milk
• white sugar
• mango

Instructions

1. 1 Rinse sweet rice until water runs clear. Soak rice in warm water, 2 to 4 hours. Drain.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line the steamer with cheesecloth and spoon rice into cheesecloth; steam until thoroughly cooked, about 20 minutes. Remove the steamer from heat and transfer rice to a serving bowl.
3. 3 Mix together coconut milk, sugar, and salt in a large saucepan; bring to a simmer. Pour 3/4 of the coconut milk mixture over rice; cover the bowl and let sit for 5 minutes.
4. 4 Pour remaining coconut milk mixture over rice and top with mango slices.

By Lacey Olsen

Ingredients

• ✓ salt
• coconut milk
• taro root
• white sugar
• palm sugar
• coconut cream

Instructions

1. 1 Bring coconut milk to a boil in a saucepan; reduce heat to medium-low to maintain a simmer. Add taro root; simmer until tender, 15 to 20 minutes.
2. 2 Stir white sugar, palm sugar, and salt into taro root mixture until sugars entirely dissolved. Stir in coconut cream; continue cooking until just hot.

By wiley

Ingredients

• ✓ salt
• water
• sweet rice
• coconut milk
• white sugar
• mango

Instructions

1. 1 Combine 6 cups water and rice in a large bowl and soak 8 hours to overnight.
2. 2 Drain rice and rinse with fresh water. Combine 2 cups water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. Transfer cooked rice to a bowl.
3. 3 Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. Serve warm with sliced mango.

By kerry

Ingredients

• ✓ salt
• glutinous white rice
• coconut milk
• sugar
• sugar
• cornstarch
• mango

Instructions

1. 1 Cover rice with several inches of fresh water in a microwave-safe bowl; let stand for 30 minutes. Drain off water so rice is covered by 1/4 inch of water.
2. 2 Microwave rice, covered, on High until water is mostly absorbed but rice is still wet, about 10 minutes; stir and cook until almost dry, 4 minutes more.
3. 3 Combine 1/2 coconut milk and 1 cup sugar in a bowl, stirring until sugar dissolved. Pour over rice; stir until rice coated. Cover and let rice stand at room temperature for 20 minutes.
4. 4 Pour remaining 1/2 can coconut milk into a saucepan; whisk in remaining 1 tablespoon sugar, cornstarch, and salt until smooth. Bring mixture to a simmer over medium heat, whisking constantly; simmer until thickened, about 2 minutes. Remove from heat; cool.
5. 5 Scoop rice into individual serving bowls; top each serving with about 2 tablespoons coconut sauce and several mango pieces.

By u812gosh

Ingredients

• ✓ salt
• ✓ salt
• coconut
• tapioca flour
• rice flour
• arrowroot starch
• coconut cream
• white sugar
• banana
• coconut milk

Instructions

1. 1 Toss coconut with ¼ teaspoon salt in a bowl; set aside.
2. 2 Sift tapioca flour, rice flour, and arrowroot starch together in a separate large bowl; stir in coconut cream until flours are incorporated into cream, at least 10 minutes. Stir in sugar until completely dissolved. Add mashed bananas; mix well. Stir in coconut milk and ⅛ teaspoon salt; mix well.
3. 3 Pour batter into a square baking pan or individual aluminum foil cups; top with reserved coconut.
4. 4 Place a large steamer basket into a saucepan; fill with 1 ½ inches water, no more than just below the bottom of the basket. Bring water to a boil. Add baking pan or foil cups to the basket, cover, and steam until cake is cooked through, 20 to 25 minutes.

By wiley

Ingredients

• ✓ salt
• coconut
• pandan leaf
• water
• water
• tapioca pearl
• white sugar
• tapioca flour

Instructions

1. 1 Toss the coconut and salt together in a small bowl; set aside.
2. 2 Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
3. 3 Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
4. 4 Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.

By wiley

Ingredients

• ✓ salt
• grapeseed oil
• sweet rice
• coconut milk
• water
• palm sugar
• coconut cream
• mango

Instructions

1. 1 Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.
2. 2 Scoop rice into a serving bowl and top with mango.

By Ms Tea

Ingredients

• ✓ salt
• water
• short-grain white rice
• coconut milk
• sugar
• sugar
• tapioca starch
• mango
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
3. 3 While the rice is cooking, combine 1 ½ cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.
4. 4 Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.
5. 5 Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.
6. 6 Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice.
7. 7 Sprinkle with sesame seeds.

By Michelle

Ingredients

• ✓ salt
• all-purpose flour
• water

Instructions

1. 1 Gather all your ingredients, and preheat the oven to 325 degrees F (165 degrees C).
2. 2 Whisk together flour and salt in a mixing bowl until well combined. Gradually stir in water, about 1/2 cup at a time, until a dough forms. When it gets too difficult to stir with a spoon, use your hands to mix it.
3. 3 Transfer dough to a floured work surface and knead until soft and pliable.
4. 4 Roll out to a thickness of 1/8 inch; cut desired shapes with cookie cutters.
5. 5 Transfer dough shapes to ungreased cookie sheets; use a toothpick to make a hole in each ornament for hanging.
6. 6 Bake in the preheated oven until hard, about 1 hour, switching racks halfway through.
7. 7 Remove from the oven and let cool to room temperature. Decorate as desired with acrylic paint and craft varnish to preserve. Thread a string through each hole.
8. 8 Decorate and enjoy!

By Phyllis

Ingredients

• ✓ salt
• all-purpose flour
• water

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine flour, water, and salt in a large bowl; mix well. Knead for 10 minutes until smooth.
3. 3 Transfer dough to a floured work surface; continue kneading until soft and pliable, adding more flour as needed if sticky.
4. 4 Roll out dough to ⅛-inch thickness; cut into desired shapes with cookie cutters.
5. 5 Place shapes on ungreased baking sheets. Use a toothpick or skewer to make a small hole in each ornament for hanging.
6. 6 Bake in the preheated oven until firm and dry, about 30 to 60 minutes depending on size and thickness. Cool completely on a wire rack before decorating.

By Darlene Coleman

Ingredients

• ✓ salt
• butter
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Cream butter and sugar together. Add flour and salt, stir until blended. Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters.
3. 3 Bake for 50 minutes. Sprinkle with sugar.

By Sally Box

Ingredients

• ✓ salt
• strawberry
• white sugar
• champagne

Instructions

1. 1 Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

By Tara Besares

Ingredients

• ✓ salt
• butter
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Combine the butter, flour and confectioners' sugar together. At first it will have a pie crust consistency. Roll into one large log and wrap in wax paper or plastic wrap. Chill for at least one hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Slice chilled log into 1/4 inch thick slices. Place cookies on a baking sheet. Bake in preheated oven until edges just begin to turn golden, about 10 minutes. Watch carefully so they don't burn.

By Linda K

Ingredients

• ✓ salt
• white rice
• white sugar
• milk
• butter

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.
3. 3 Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

By Kim

Ingredients

• ✓ salt
• all-purpose flour
• baking soda
• cream of tartar
• white sugar

Instructions

1. 1 In a large bowl, combine the flour, salt, baking soda, cream of tartar, and sugar. Stir with a whisk, then place into a one quart canning jar.
2. 2 Attach a tag with the following recipe to the jar: Snickerdoodles 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, cream 1 cup of butter and 2 eggs. Pour in the snickerdoodle mix, and stir until a dough forms. In a small bowl, combine 1/2 cup of sugar and 1 tablespoon of cinnamon. Roll the dough into 1 inch balls, roll the balls in the cinnamon-sugar mixture, and place 2 inches apart on an ungreased cookie sheet. 3. Bake for 10 to 15 minutes in the preheated oven. Cookies should be light brown. Cool on wire racks.

By Diane

Ingredients

• ✓ salt
• rhubarb
• sugar
• balsamic vinegar

Instructions

1. 1 Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt; stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.
2. 2 Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

By France Cevallos

Ingredients

• ✓ salt
• heavy cream
• vanilla pudding mix
• sour cream

Instructions

1. 1 Blend heavy cream, pudding mix, sour cream, and salt in a medium bowl using a whisk or a hand mixer set on medium speed until well-blended and smooth. Refrigerate for 5 to 10 minutes.

By Stacey Ballis

Ingredients

• ✓ salt
• white chocolate
• sweetened condensed milk
• chocolate creme-filled sandwich cookie

Instructions

1. 1 In a heavy saucepan over low heat, melt white chocolate squares, sweetened condensed milk, and salt. Remove from heat; stir in crushed cookies.
2. 2 Spread evenly into a wax paper-lined 8-inch square pan. Chill in the refrigerator until firm, about 2 hours.
3. 3 Turn chilled fudge onto a cutting board; peel off wax paper. Cut fudge into squares. Store leftovers covered in the refrigerator.

By Allrecipes Member

Ingredients

• ✓ salt
• egg white
• white sugar
• cream of tartar
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
2. 2 Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
3. 3 Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

By Leigh Cotter

Ingredients

• ✓ salt
• all-purpose flour
• lard
• ice water

Instructions

1. 1 Whisk flour and salt together in a large bowl. Cut in lard with a knife or pastry blender until the mixture resembles coarse crumbs.
2. 2 Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl.
3. 3 Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

By SandraJ

Ingredients

• ✓ salt
• white sugar
• cornstarch
• milk
• vanilla extract

Instructions

1. 1 In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
2. 2 Pour into individual molds rinsed with cold water; chill until firm and unmold.

By Sandra

Ingredients

• ✓ salt
• egg white
• vanilla extract
• semisweet chocolate chip
• white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (170 degrees C).
2. 2 Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks.
3. 3 Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven.
4. 4 After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel.

By Pat Kersteter

Ingredients

• ✓ salt
• egg white
• cream of tartar
• vanilla extract
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla; slowly beat in sugar until very stiff and glossy. Spread meringue mixture into a 9-inch pie plate to form a shell.
3. 3 Bake in the preheated oven for 50 minutes. Turn the oven off; leave meringue in oven for 1 hour. Let cool.

By Carol

Ingredients

• ✓ salt
• unsweetened chocolate
• butter
• sugar
• evaporated milk

Instructions

1. 1 Fill the lower pot of a double boiler halfway with water and bring to a boil. Melt chocolate, butter, and salt together in the upper pot. Add sugar, 1/2 cup at a time, stirring after each addition.
2. 2 Gradually add evaporated milk, a little at a time, and continue stirring until well mixed.
3. 3 Serve hot over ice cream. Extra sauce may be stored in the refrigerator and reheated in the microwave.

By Cathy

Ingredients

• ✓ salt
• all-purpose flour
• shortening
• egg
• white vinegar
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In large bowl mix flour and salt. Cut in shortening with two butter knives.
3. 3 In a separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
4. 4 Roll out dough, and fit into two 9-inch pie pans.
5. 5 Bake in the preheated oven for 12 minutes.

By Felicia Bass

Ingredients

• ✓ salt
• white sugar
• cocoa powder
• egg white
• chocolate chip

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
2. 2 In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
3. 3 Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.

By Lauren

Ingredients

• ✓ salt
• dark chocolate
• white sugar
• butter
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.

By lanicook