Thicker and richer in flavour than the milk, coconut cream is ideal in , dairy-free ice-creams and other indulgent desserts. Gina from likes to team the cream with chia seeds, seasonal fruit and chopped nuts for a very delicious . We think she’s onto a winner.
Extracted from the fruit’s dried flesh, coconut oil carries healing properties It’s brilliant in baked goods, like this , thanks to the high smoke point and appealing aroma. The oil, which solidifies at room temperature, also makes a mean moisturiser, says our columnist .
Photo credit: Alan Benson Source: Alan Benson
Known simply as ‘’, this from Kerala calls for the meat to be cooked twice. First, marinate and pop in a pressure cooker, then fry with curry leaves and coconut (both the oil and fresh shavings). Via 
Fried coconut beef
might be new to our lexicon, but the Bosnians are seasoned supporters. Sanda Vuckovic Pagaimo from remembers eating these as a child in the ‘80s. We feel a revival coming on.
Bananas, eggs, shredded coconut and berries form the base of these deceptively decadent-looking from . Light bulb moment, flour isn’t necessary! Serve yourself a stack this weekend and savour the sweet, natural goodness.
Source: Green Kitchen Stories
Some salads are best as sides, but this should be served front and centre. The recipe mixes raw banana blossoms – a South-East Asian specialty – with fresh herbs, spring onions, zesty and a heavenly dressing that ticks sweet, sour, spicy and salty boxes.
Source: Chris Chen
Keen to cook with aformentioned ? Hold your horses. It’s a super thirsty ingredient, so a simple substitution with plain flour just ain’t gonna work. Follow a few baking recipes, like ’s wickedly rich , before heading solo.
A culinary and cultural fusion, this combines the traditional coconut milk-based Hawaiian dessert () with shortcrust pastry and a layer of chocolate custard. The is so popular on the American islands that McDonald’s even serves their own (deep-fried) version. Via 
For a lighter alternative to creamy curries, try ’s . Simmered in young coconut juice, the fragrant Vietnamese dish is best served with a crisp baguette.
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With its earthy, caramel flavour, coconut sugar lends itself to baking (example A: ) and brulee-ing. In this tempting tropical number from , are paired with . Summer, here we come.
Still loco for coconuts? Start with Anneka Manning's column on , then check out the following recipe collections:
Bruleed fruit skewers with gingersnap crumb and coconut cream Source: Petrina Tinslay
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Keen for some more sweet reads?
