Seafood and Coconut Soup Thai-Inspired Coconut Seafood Soup with Lemongrass and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 garlic cloves, minced 1 tablespoon grated fresh ginger 1 stalk lemongrass, bruised and chopped 1 red chili, sliced (optional) 3 cups seafood stock or fish broth 1 (14 oz) can full-fat coconut milk 1 tablespoon fish sauce Juice of 1 lime 200g (7 oz) mixed seafood (shrimp, scallops, squid, mussels) 1/2 red bell pepper, thinly sliced 1/2 cup cherry tomatoes, halved 1/2 cup mushrooms, sliced Fresh cilantro and lime wedges for garnish Directions: In a large pot, heat coconut oil over medium heat. Sauté onion until translucent, about 3-4 minutes. Add garlic, ginger, lemongrass, and chili. Cook for 1-2 minutes until fragrant. Pour in seafood stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes to infuse the broth. Stir in coconut milk, fish sauce, and lime juice. Simmer for another 5 minutes. Add the seafood, bell pepper, tomatoes, and mushrooms. Cook gently for 4-5 minutes, or until the seafood is just cooked through. Remove lemongrass pieces. Taste and adjust seasoning with more lime juice or fish sauce if needed. Ladle into bowls, garnish with fresh cilantro and serve with lime wedges. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 295 kcal | Servings: 4 servings #seafoodsoup #coconutmilsoup #thaiinspired #seafoodrecipes #comfortsoup #easyweeknightmeals #cleaneating #soupseason #dairyfree #glutenfree #pescatarianrecipes #spicysoup #homemadesoups #southeastasianflavors #fishsoup #healthycomfortfood #tropicalflavors #coconutcurry #lowcarbsoups #easyrecipeideas Craving something cozy and exotic? This Thai-Inspired Coconut Seafood Soup is rich, creamy, and packed with coastal flavors!

Beef and Coconut Rice Spiced Beef Stir-Fry with Creamy Coconut Rice Ingredients: For the Coconut Rice: 1 cup jasmine rice, rinsed 1 cup coconut milk (full fat) 1 cup water 1/2 teaspoon salt Optional: 1 tablespoon shredded coconut, toasted For the Beef: 1 lb (450g) flank steak or sirloin, thinly sliced 2 tablespoons soy sauce 1 tablespoon lime juice 1 tablespoon brown sugar or coconut sugar 2 cloves garlic, minced 1 teaspoon grated ginger 1/2 teaspoon crushed red pepper flakes (optional) 1 tablespoon sesame oil or vegetable oil 1/2 onion, thinly sliced 1 red bell pepper, thinly sliced 2 green onions, chopped Optional garnish: cilantro, lime wedges, sesame seeds Directions: In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and cover to keep warm. In a bowl, mix sliced beef with soy sauce, lime juice, sugar, garlic, ginger, and red pepper flakes. Marinate for at least 15 minutes. Heat oil in a large skillet or wok over high heat. Add beef in batches and stir-fry for 2–3 minutes until browned. Remove and set aside. In the same pan, stir-fry onions and bell peppers for 2–3 minutes until just tender. Return beef to the pan and toss with vegetables to combine. Serve hot beef stir-fry over a bed of coconut rice. Garnish with green onions, cilantro, lime wedges, or sesame seeds as desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 480 kcal | Servings: 4 servings #beefandcoconutrice #asiandinner #coconutrice #stirfryrecipe #beefstirfry #glutenfreedinner #tropicalflavor #easyweeknightmeal #jasminecoconutrice #beefbowls #comfortfoodrecipes #sweetandsavory #coconutlover #easyasiandinner #limegingerbeef #quickdinnerideas #spicybeefrice #ricebowlrecipe #fusioncooking #homemadeflavor Sautéed spiced beef over fluffy coconut rice? YES PLEASE This bowl is full of bold flavor and comforting textures!

Shrimp and Pineapple Pasta Creamy Shrimp and Pineapple Pasta with Chili-Lime Zest Ingredients: 12 oz (340g) linguine or spaghetti 1 tablespoon olive oil 1 lb (450g) shrimp, peeled and deveined 2 garlic cloves, minced 1/2 teaspoon red chili flakes (optional) 1 cup fresh pineapple, chopped 1/2 cup coconut milk 1/4 cup grated Parmesan cheese Zest of 1 lime Juice of 1/2 lime Salt and pepper, to taste 2 tablespoons fresh basil or cilantro, chopped Directions: Cook pasta according to package directions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove shrimp and set aside. In the same skillet, add garlic and chili flakes; sauté for 30 seconds. Add pineapple and cook for 3–4 minutes, allowing it to caramelize slightly. Pour in coconut milk and bring to a simmer. Stir in lime zest, juice, and Parmesan. Season with salt and pepper. Return shrimp to the pan, followed by the cooked pasta. Toss everything together until well coated and heated through. Sprinkle with fresh herbs and serve hot. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 430 kcal | Servings: 4 servings #shrimpandpineapple #pastaideas #seafoodrecipes #tropicalflavors #creamyshrimp #prawnrecipes #pastaheaven #quickdinners #freshpineapple #easymeals #spicyshrimp #weeknightmeals #limezest #coconutmilkpasta #sweetandsavory #fusionflavors #shrimpdinner #seafoodpasta #pineapplepasta #flavorfuldishes Sweet, spicy, creamy, and tropical This Shrimp and Pineapple Pasta is a bold twist that brings the beach to your bowl!

Lúcuma Ice Cream Creamy Lúcuma Ice Cream with Tropical Caramel Notes Ingredients: 1 cup lúcuma powder 2 cups whole milk 1 1/2 cups heavy cream 3/4 cup sweetened condensed milk 1/2 cup granulated sugar (adjust to taste) 1 teaspoon vanilla extract Pinch of salt Optional Add-Ins: 1/4 cup chopped white chocolate Crushed pecans or macadamia nuts for topping Directions: In a blender, combine milk, cream, condensed milk, sugar, vanilla, salt, and lúcuma powder. Blend until completely smooth and thick. Taste and adjust sweetness if desired. Chill the mixture in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions (usually 20–25 minutes). Optional: Add chopped white chocolate or nuts during the last 5 minutes of churning. Transfer to a container and freeze for 4–6 hours until scoopable. Prep Time: 10 minutes | Chill + Churn + Freeze Time: 6 hours | Total Time: 6 hours 10 minutes Kcal: 300 kcal per 1/2 cup serving | Servings: 8 servings #lúcumaicecream #peruviandesserts #tropicalflavors #exoticfruit #homemadeicecream #icecreamaddict #latinamericandessert #frozentreats #icecreamszn #sweetandcreamy #diydesserts #condensedmilkicecream #lúcumalove #easyicecream #fruitydesserts #icecreamparlorvibes #noeggsicecream #naturalsweetness #southamericanflavors #icecreamflavorideas Taste the tropics in every scoop This Creamy Lúcuma Ice Cream has rich caramel-maple notes and is SO easy to make!

Spicy Mango BBQ Sauce Sweet and Spicy Mango Barbecue Sauce with a Kick Ingredients: 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1 large ripe mango, peeled and chopped 1/2 cup ketchup 1/4 cup apple cider vinegar 2 tablespoons brown sugar 1 tablespoon honey (optional for extra sweetness) 1 tablespoon soy sauce 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon cinnamon 1–2 teaspoons chili flakes or hot sauce (adjust to heat preference) Salt and pepper to taste Directions: In a saucepan, heat olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant. Add the chopped mango, ketchup, apple cider vinegar, brown sugar, honey, soy sauce, paprika, cumin, cinnamon, and chili flakes. Stir well to combine. Bring the mixture to a simmer and cook uncovered for 10–15 minutes, stirring occasionally, until the mango is soft and the sauce has thickened slightly. Remove from heat and blend the sauce using an immersion blender or in a blender until smooth. Return to the pan if needed and simmer for another 5 minutes to thicken. Season with salt and pepper to taste. Let cool before storing in an airtight jar in the fridge for up to 2 weeks. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 65 kcal per 2 tbsp | Servings: ~1.5 cups #bbqsauce #mangosauce #homemadebbq #spicymango #fruitbasedsauces #grillseason #tropicalflavors #spicysauce #saucerecipes #mangochili #sweetheat #easycondiments #flavorpacked #bbqessentials #bbqlovers #saucylife #homemadesauce #sweetandspicy #grillingideas #mangoobsession This Spicy Mango BBQ Sauce is the sweet + heat combo your grill has been craving! Perfect on chicken, ribs, or veggie skewers!