Name: Strawberry Coconut Pineapple Shake
Yield: Makes about 3 1/4 cups.
Ingredients: 8 ounces strawberries, hulled and sliced (about 1 cup); 1/2 cup well-stirred canned cream of coconut; 1 pint vanilla frozen yogurt; 1 cup chilled unsweetened pineapple juice

Recipe information

Yield
Makes about 3 1/4 cups.

Ingredients

8 ounces strawberries, hulled and sliced (about 1 cup)

1/2 cup well-stirred canned cream of coconut

1 pint vanilla frozen yogurt

1 cup chilled unsweetened pineapple juice

Preparation

In a blender, blend the strawberries, the cream of coconut, the frozen yogurt, and the pineapple juice until the mixture is smooth and pour the mixture into chilled glasses.

Recipe notes

Luscious Banana Pudding

Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.

Black Sesame Tofu “Basque” Cheesecake

There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.

Mint Julep

A strip of lemon zest balances this refreshing spring classic.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Black Rice Pudding

Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.

Chocolate Pie

Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.

Cardamom Pancakes With Honey Lime Syrup

Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.

7UP Cake With Lemony Glaze

A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.