Mango Passionfruit Sauce Tropical Mango Passionfruit Drizzle – A Sweet & Tangy Sauce for All Occasions Ingredients: 1 large ripe mango, peeled and diced 1/2 cup passionfruit pulp (fresh or frozen, strained for seeds if preferred) 1/4 cup honey or agave syrup (adjust to taste) Juice of 1 lime 1/4 teaspoon sea salt 1/2 teaspoon grated ginger (optional) 2 tablespoons water (adjust for desired consistency) Directions: Add the diced mango, passionfruit pulp, honey (or agave), lime juice, salt, and ginger (if using) to a blender. Blend until smooth and creamy. Taste and adjust sweetness or tartness as needed by adding more honey or lime juice. For a thinner consistency, add 1–2 tablespoons of water and blend again. Store in an airtight container in the refrigerator for up to one week. Serve chilled or at room temperature over desserts, pancakes, yogurt, grilled meats, or tropical bowls. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 65 kcal per 2-tbsp serving | Servings: 6 #mangopassionfruit #tropicalsauce #fruitpuree #sweetandtangy #homemadesauce #mangosauce #passionfruitsauce #veganfriendly #naturalsweetener #fruitdrizzle #glutenfreesauce #easyrecipe #freshfruitrecipe #refinedsugarfree #pancaketopping #yogurtbowl #dessertsauce #healthycondiment #tropicalflavors #saucerecipe Whip up this bright & breezy Mango Passionfruit Sauce in just 10 minutes! Bursting with tropical flavor and perfect for drizzling on everything from pancakes to grilled shrimp!

Purple Yam Jam Creamy Homemade Ube Halaya (Purple Yam Jam) Ingredients: 2 lbs purple yam (ube), peeled, boiled, and mashed 1 can (14 oz) condensed milk 1 can (12 oz) evaporated milk 1 cup coconut milk 1/2 cup butter or margarine 1/2 cup sugar (adjust to taste) 1/2 teaspoon vanilla extract Directions: In a large nonstick pan over medium heat, melt the butter. Add mashed ube and stir until well incorporated. Gradually add the condensed milk, evaporated milk, coconut milk, and sugar. Stir continuously to prevent lumps or sticking. Cook the mixture, stirring constantly, for 30-40 minutes or until it becomes thick and pulls away from the sides of the pan. Add vanilla extract and continue stirring for another 2 minutes. Remove from heat and allow to cool slightly before transferring to sterilized jars or containers. Store in the refrigerator. Serve chilled or at room temperature. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour Kcal: 290 kcal per serving | Servings: 8 servings #ubehalaya #purpleyamjam #filipinodessert #uberecipes #halaya #pinoyrecipes #dessertideas #ube #homemadejam #sweetspread #filipinofood #asianrecipes #tropicalflavors #ubejam #easyfilipinodessert #coconutmilkrecipes #halayarecipe #ubeobsession #comfortdessert #sweettooth Craving something sweet and unique? This creamy homemade Purple Yam Jam (Ube Halaya) is the Filipino dessert you didn’t know you needed!

Coconut and Squash Soup Creamy Coconut-Infused Butternut Squash Soup Ingredients: 1 medium butternut squash, peeled and cubed (about 4 cups) 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 1 can (14 oz) coconut milk 3 cups vegetable broth 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon Salt and pepper to taste Fresh cilantro or parsley for garnish Directions: Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes. Add ginger, cumin, and cinnamon; cook for another minute until fragrant. Stir in cubed butternut squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender. Using an immersion blender (or regular blender in batches), puree the soup until smooth and creamy. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: Approximately 180 kcal per serving | Servings: 4 servings #coconutsoup #butternutsquash #souprecipes #veganrecipes #comfortfood #healthysoup #glutenfree #dairyfree #fallrecipes #plantbased #easyrecipes #squashsoup #creamysoup #warmmeals #souplovers #healthycomfortfood #vegancomfortfood #freshingredients #homemadesoup #delicious Cozy up with this creamy Coconut and Squash Soup—rich, flavorful, and perfect for chilly days! A tropical twist on fall favorites.

Shrimp and Coconut Rice Tropical Coconut-Infused Shrimp Rice Bowl Ingredients: 1 lb (450g) shrimp, peeled and deveined 1 cup jasmine rice 1 cup coconut milk 1 cup water 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 1/2 teaspoon turmeric powder 1/2 teaspoon chili flakes (optional) Juice of 1 lime Salt and pepper to taste Fresh cilantro, chopped (for garnish) Directions: Rinse the jasmine rice under cold water until water runs clear. In a saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. While the rice cooks, heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and softened, about 3-4 minutes. Add shrimp to the skillet, sprinkle turmeric powder, chili flakes (if using), salt, and pepper. Cook until shrimp turn pink and opaque, about 4-5 minutes. Fluff the coconut rice with a fork and gently stir in lime juice. Serve shrimp over the coconut rice and garnish with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 350 kcal per serving | Servings: 4 servings #shrimprecipes #coconutrice #seafoodmeals #tropicalfood #easyrecipes #weeknightdinner #asianinspired #jasmine #comfortfood #seafoodlover #freshflavors #mealprep #healthymeals #cilantro #limeflavor #spicyfood #proteinpacked #familymeals #simplecooking #ricebowl Dive into the tropical flavors of Shrimp and Coconut Rice—a creamy, fragrant dish that’s easy to make and perfect for any night!

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