Still hungry? Check out more recipes below!
Sunset Gulha are Maldivian-style, deep-fried tuna and coconut dumplings scented with curry leaves, chili, turmeric, cumin, ginger, and lime. Crispy outside with a fragrant, savory filling—perfect for teatime or party snacking.
A Samoan-inspired taro dish simmered in coconut water and cream with aromatics, finished with lime, scallions, and coriander. Creamy, fragrant, and naturally plant-based, it’s comforting yet bright with a gentle heat.
Dulce de Ajonjolí is a traditional sesame candy cooked with piloncillo and sugar in creamy coconut milk, perfumed with cinnamon, vanilla, and lemon zest. It sets into chewy, aromatic bites with a gentle nutty crunch and buttery finish.
A classic Hungarian dessert of sweetened chestnut purée scented with vanilla and dark rum, pressed into delicate strands and topped with billowy whipped cream and shaved chocolate. Rich, creamy, and elegant yet comforting.
Silky-smooth Jamaican Orchid Custard infused with vanilla bean, dark rum, warm allspice and nutmeg, brightened by lime zest and finished with a crunchy toasted coconut topping.
Crisp, golden Solomon Islands–style banana fritters scented with vanilla, cinnamon, and nutmeg, finished with a honey–lime drizzle and toasted coconut.
Cuscuz de Arroz is a Northeast Brazilian steamed rice cake enriched with coconut, milk, sugar, butter, and cheese. It’s lightly sweet, tender, and perfect warm with a pat of butter or a sprinkle of grated cheese. Comforting and simple for a morning meal or snack.
Kokoda is Fiji’s coconut-and-lime cured fish salad featuring mahi-mahi tossed with silky coconut cream, crisp vegetables, and fresh herbs for a bright, creamy, and gently spicy bite.
Spice-crusted wahoo seared until golden and finished with a silky coconut-lime soy pan sauce, brightened by ginger, garlic, and cilantro. A vibrant island-style main with warmth from coriander, cumin, turmeric, and smoked paprika.
A beloved Togolese street‑food doughnut: crisp and golden outside, soft and airy within, scented with nutmeg, vanilla, ginger, and lime. Finished with powdered sugar and a warm honey‑lime drizzle with a whisper of chili.
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