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"Found this on line!"

Ingredients: cilantro leaves, serrano chilies...

"This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest :) Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable."

Ingredients: coconut, curry leaves...

"A healthier version of a fruit dip. You can substitute pudding or fruits! try it over pancakes or waffles! Toss in some cut up fruit and fill a crepe with this yummy dip."

Ingredients: coconut, crushed pineapple...

"You can substitute pudding or fruits! Try it over pancakes or waffles! Toss in some cut up fruit and fill a crepe with this yummy dip."

Ingredients: coconut, crushed pineapple...

Ingredients: low-fat cream cheese, orange rind...

"And one more pumpkin recipe for Charishma. You can substitute eggplant for the pumpkin, but you will then have to use dried yellow lentils (moong dal) instead of Urad dal. Another variation is using grated carrots instead of pumpkin, and here you'll have to add a little water while cooking it. Or, you can just stick to this recipe :-)"

Ingredients: coconut, tamarind paste...

"You'll need only a few items for this unique cheese ball. Coconut comes through in a cherry-flecked mixture that is coated in pecans."

Ingredients: confectioners' sugar, cream cheese...

"Serve with crackers or melba toast. -Gloria McCleary"

Ingredients: coconut, curry powder...

"From Southern Living.

When I make this, I use a bar of regular cream cheese and add about 1/3-1/2 can of drained crushed pineapple to it. I also use more coconut. Yummy stuff that I have been known to eat with a spoon...."

Ingredients: cream cheese with pineapple, flaked coconut...

"This recipe is from "Kona on My Plate: A Hawaii Community Cookbook. This recipe can be used as a salad serving 3 to 4, or as a pupu (hors d'oeuvres) serving 8 to 12."

Ingredients: coconut milk, ginger...

"From Food and Wine. Found in my quest to find some recipes to use my new ready-made harissa spice blend. The recipe can be prepared up to 2 days ahead. Refrigerate the carrots and store the spice mixture at room temperature. Tip: Adding all four teaspoons of harissa to this dip might make it too spicy for you, so mix it in gradually and taste as you..."

Ingredients: ground cumin, coriander seeds...