This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Author: Janet McCracken
"Batido." This pretty little word is well known all over Latin America and to many in South Florida as well. A sweet and frothy fruit milkshake, it's as varied as the currently available fruits in season....
Author: Norman Van Aken
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. At Wessel family Christmases at Grandmother...
Author: Kris Wessel
Created in San Juan, Puerto Rico, in the 1950s, this is a longstanding classic. While it can be made with a variety of rums-dark, aged, spiced, white, coconut-I like using a combination, but feel free...
Author: Kim Haasarud
Author: Janos Wilder
Author: Abigail Johnson Dodge
Author: Maricel Presilla
Author: Lourdes Castro
Serve baked, coconut-crusted shrimp with a bright dipping sauce for an appetizer that'll please a whole host of palates.
Author: Stacey Antine
Store-bought coconut ice cream gets a sunny, boozy kick from a pineapple and rum swirl in this easy ice cream inspired by our favorite beach-side cocktail.
Author: Rhoda Boone
Author: Kendall Conrad
Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.
Author: Sarah Kirnon
Author: Gina Marie Miraglia Eriquez
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Author: Anna Stockwell
Author: Zakary Pelaccio
Author: Julie Richardson
Author: Rozanne Gold
Author: Jessica B. Harris
Author: Ardie A. Davis
This twist on the piña colada uses frozen mango instead of pineapple for a delightfully smooth and indulgent cocktail. For optimal tiki fun, garnish the drinks with a classic tiki decoration.
Author: Kat Boytsova
Author: Marcela Valladolid
This salad is a wonderful mix of flavors and textures. Serve it with warm flatbread, such as naan. Make a simply beautiful dessert by tossing together chopped honeydew, cantaloupe, and watermelon.
Author: Jill Dupleix
This lobster curry is doubly rich from the coconut milk and the deep red curry, but the pineapple keeps it from being too heavy and gives a beautiful freshness to the dish.
Author: Curtis Stone
Author: Mollie Katzen
Author: Libbie Summers
Author: Ed Kenny
Author: Marge Perry
Author: Lillian Chou
Author: Myra Goodman
Author: Martin Webb
Use plátanos manzanos-a short, fat, and incredibly sweet plantain variety-if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy...
Author: Rick Martinez
Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of...
Author: Chris Morocco
Author: Jenny Rosenstrach
This is a light, refreshing take on the Jungle Bird using rum, Aperol, and pineapple. A summer cocktail that's perfect for day-drinking.
Author: Alex Holder
Author: Lourdes Castro
Author: Kris Wessel
Author: Sarma Melngailis
Author: Lori Longbotham
Author: Jean Georges Vongerichten