Look out for brands that use only 100% pure coconut.

Keep in a cool, dark place away from heat. Once opened, keep refrigerated and use up quickly otherwise it may become rancid or mouldy. Store in an airtight container to prevent the block from drying out.

Add to South East Asian, South Indian or Caribbean curries, soups, and rice and fish dishes; it is also used to mellow the fieriness of spicy sauces. Grate or chop into small pieces and add gradually until you have reached the desired consistency; alternatively, reconstitute in boiling water to produce thinner, more liquid coconut milk.

More creamed coconut recipes

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More creamed coconut recipes

Pineapple frozen margarita

Thai roast chicken with sesame noodles and pak choi

Salmon tacos with grapefruit salsa and avocado crema

Travelling noodle soup

ion fruit ice cream cake with coconut-caramel sauce

Chicken korma with festival rice

Root vegetable Thai curry

Jamaican rice and peas

Lentil fritters with warm pineapple salsa

Coconut prawn curry with pea pilau

Tropical fruit cake with cream cheese icing

5-ingredient chickpea coconut curry

Carrot and sweet potato soup

Grilled prawns with yoghurt and mint

Calypso pepperpot chicken with rice and peas

Buyer's guide

Storage

Preparation

Other coconut

Coconut cream

Coconut milk

Coconut oil

Desiccated coconut

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