This is no ordinary meatloaf, with a tender juicy gochujang-infused interior and a sweet and spicy glaze of coconut cream, ...

You can store Chinese coconut pudding in the refrigerator for 3-4 days. However, it's best to consume it within the first 2-3 ...

If you're dairy-intolerant, coconut milk and cream are an excellent alternative to cows' milk in some cooked dishes (provided you like its quite strong coconut flavour).

A quick and easy rice preparation, enhanced with the flavour of coconut. You can make this coconut milk rice for a wholesome lunch meal or even for dinner.

Here's how to extract fresh coconut milk at home. Put the leftover coconut back into the blender, add water, just enough to cover it and repeat the process for the second time.

Using coconut milk in both the dressing and the marinade makes for succulent chicken that’s ready in just 40 minutes.

Up your brunch game with these healthy brunch recipes as easy as Sunday (or any) morning. From fluffy vegan cinnamon […] ...

In a small saucepan just big enough to hold the chicken with an inch of space at the top, combine chicken stock, coconut milk, lime juice, ginger and shallots. Bring to a boil over high heat.

Stir in the coconut, turn off the heat ... This liquid is your milk, and it’s ready to be used in cooking. Recipe from Can It, Bottle It, Smoke It by Karen Solomon/Ten Speed Press, 2011.

Add the chicken drumsticks and thoroughly mix until all the flavours coat the chicken. Add salt, coconut milk, lime juice and coconut cream and mix, then cook until the chicken is tender.

Pan sear it until well done. Remove fish from pan and set aside. Blend onions, tomatoes and coconut milk; put the mixture in a pan and bring to a boil. Add tomato paste, raw mango, curry powder ...