Ingredient focus... coconut milk

Consumed in moderation, this ingredient can benefit your health and fight infection...

How to select and store

If you are able to get fresh coconut milk be aware that it goes bad very quickly and should be used the same day as pressing. The canned variety is a useful store cupboard ingredient and can be stored at room temperature for a long time. Be careful to check the use by dates and look out for damage or dents in the cans. Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.

...DIY coconut milk (from desiccated coconut)
Try making your own with just water and unsweetened coconut flakes. Heat the water (make sure it doesn't boil), add the flakes and blend. Pour through a colander to filter out the coconut pulp, then squeeze through a cheese cloth to filter out the smaller pieces of coconut. Use immediately or store in the fridge for 3-4 days.

Recipe suggestions

Coconut milk has become a highlight of many cuisines in the tropical and subtropical countries where they are grown. Coconut milk is a fantastic dairy free alternative, popular in curry dishes.

Jersey potatoes and cauliflower make a great pairing so why not try this tempting curry:
Cauliflower, egg & potato curry

Try lamb as part of a pilau dish:
Lamb, coconut & mango pilau

One pan, five ingredients, 20 minutes, too good to be true:
Spicy prawn soup

Feeling the pinch? Try these soups, perfect for packed lunches or light suppers:
Spiced red lentil soup
Lightly spiced carrot soup

Coconut loves Caribbean, Thai and Indian cuisines:
Easy jerk chicken with rice & peas
Thai coconut & veg broth
Kerala prawn curry
Red Thai meatball curry

Sticky rice - a Thai classic:
Sticky rice & mango

A yummy dairy and gluten-free dessert:
Forest fruits clafoutis

A creamy and simple dessert:
Coconut & chocolate bananas

Jo Lewin holds a degree in nutritional therapy and works as a community health nutritionist and private consultant. She is an accredited member of BANT, covered by the association's code of ethics and practice.