Coconut

Green onions make all the difference in this new take on a popular Thai soup.

Shaped in muffin cups, these cookies have a crisp pie-pastry bottom and a chewy jam-accented coconut filling.

Coconut and chocolate team up in the filling of this impressive cheesecake, which also has a chocolate cookie crust. Begin making the cake a day before serving.

We garnished this cake with Vanda orchids, an edible flower often used to decorate drinks in Hawaii.

Papaya, mango and banana slices would also work nicely on this pie.

Can be prepared in 45 minutes or less.

Start preparing this two days before you plan to serve it. Toast the coconut in a 350°F oven until light golden in spots, stirring frequently, about ten minutes.

Coconut, lemon rind, and raisins are a bright surprise. "A lot of people buy my cookbook just to get this recipe," says Mrs. Wilkes.

Unsweetened coconut can be found at natural foods stores.

This cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.