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The tropical flavors of coconut and lime team well in a number of dishes, both sweet and savory. They are good together in a marinade, especially for chicken, and sublime in desserts such as a cream pie. In fact, the combination worked so well for Amy Freeze, of Avon Park, Florida, that she was awarded a $5,000 check for her “Sittin’ on the Sandbar Key Lime Pie,” the Best of Show and first place citrus pie winner in the 2013 American Pie Council® (APC)/Crisco® National Pie Championships. With its creamy texture and refreshingly tangy taste, the pie is a delight this time of the year. Garnished with white chocolate seashells, it’s a bit of cool summer whimsy, too. Using coconut water in recipes is another way to get the flavor of coconut into a meal and rice, for instance, is delectable prepared with coconut water instead of regular water. Not to be confused with coconut milk, which is made from simmering one part shredded coconut in one part water, coconut water is the clear, natural liquid contained inside a coconut and is readily available at the market in cans and other types of containers. When shopping for ingredients for the recipes here, take note of what you are buying. For the marinade for the main course, look for coconut milk. And, for the dessert, be sure to select sweetened condensed milk (not evaporated milk) and sweetened cream of coconut (not coconut cream), such as Coco Lopez.

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