Browse recipes

Chunks of fresh coconut boiled in ginger sugar until the syrup thickens, then dropped in spoonfuls and left to set hard. Chewy, sticky and very Jamaican.

Chia seeds left to swell in vanilla-sweetened plant milk until thick and spoonable, layered with crushed berries. Five minutes of work the night before.

Chewy, dense squares of glutinous rice flour and coconut milk, baked rather than pounded, with a clean bitter edge from good matcha.

Five minutes, one blender, no cooking. Ripe avocado and cocoa whipped into a mousse so dark and silky nobody will guess the base. Chill it and it sets like the real thing.

Short-grain rice simmered slowly in coconut milk until it collapses into something thick, creamy and barely sweet, scented with cinnamon and vanilla.

Warm coconut-sweetened glutinous rice with cold ripe mango and a salty coconut sauce poured over. The salt is what makes it.

Bananas simmered in coconut milk with palm sugar and pandan until the syrup goes thick and caramel-brown. A bowlful of warm comfort.

Whole pears simmered in spiced red wine until stained crimson to the core, then served in their own reduced syrup. Almost no work and looks like a great deal of it.

Grated sweet potato baked slowly with coconut milk and warm spice into a dense, sliceable pudding with a dark, sticky top.

Split mung beans simmered soft, then finished with coconut milk and a little sugar until the whole pot turns creamy. A sweet, gentle breakfast eaten across Southeast Asia, warm or at room temperature.