4 Recipes from the Maui Neighborhood Oprah Calls Home

The author of Kale & Caramel, Lily Diamond, shares some of her favorite ways to prepare local ingredients from the stunning region.

By Lynn Andriani

A Dish That Redefines "Hawaiian Pizza"

Though pineapple and ham may be the most recognizable pizza toppings from the South Pacific, Lily Diamond offers up a couple of new contenders. In the Ulupalakua community, where she spent her childhood (it's just miles away from Oprah's home), Diamond's family grew fig trees in their yard. Those subtly sweet "fruits" unite with rosemary, an herb that grows in abundance in the local soil, in this unorthodox but completely indulgent pizza.

Get the recipe: Roasted-Fig Pizza with Rosemary Chèvre and Balsamic Caramelized Onion

A Salt Air and Sunshine Pick-Me-Up for Even the Gloomiest Days

Lazy afternoons on the beach in Maui spent eating fresh mango warmed by the sun, salt from the crashing waves infusing each bite—sounds like a pretty dreamy way to spend your days, doesn't it? Diamond created this dessert as a way to return to that mind-set, even when she's nowhere near the sand. The tapioca has the rich flavors of coconut and almond milks, along with honey, ginger, vanilla and salt; you garnish the chilled pudding with a sweet and salty mixture of mango tossed with lime juice, agave, cilantro and sea salt.

Get the recipe: Coconut-Ginger Tapioca with Cilantro-Scented Mango

A Cool Sipper with a Surprise Undertone

Lavender isn't native to Hawaii, but it flourishes there—Diamond's family planted it in their front yard, and there's even a 13-acre farm, Ali'i Kula, on Maui, that grows 45 different varieties of the aromatic plant. Just a few teaspoons of dried edible lavender is all you need to make this refreshing, floral twist on a classic, along with lemons and honey, or another sweetener.

Get the recipe: Lavender-Honey Lemonade

A Frozen, Island-y Treat Anyone Can Make

You don't have to have a coconut machete or an ice cream machine to enjoy this tropical delight, although Diamond proudly owns both. The ice cream's base is coconut milk—which you can make in the freezer, just stirring every now and again to keep it creamy—amped up with basil, lemongrass, honey and lime, as well as sesame brittle for a bit of texture.

Get the recipe: Lemongrass-Basil-Coconut Ice Cream with Black Sesame Brittle

Published 05/02/2017