Coconut

Tom ka gai, a spicy and sour hot soup with coconut milk in Thai cuisine and Lao cuisine, from Australian Women's Weekly.

If tapioca pearls are unavailable, make the golf balls from fondant by rolling into small balls. Note

Store friands in an airtight container for up to three days. We used freeform paper cases made by pushing a 12cm square of paper (we used paper about the same thickness as printer paper) into ungreased pan holes, followed by a 12cm square of baking paper. variation peach and coconut friands Omit the glacé pineapple […]

If you're not a fan of coriander, try thai basil; it has a strong basil flavour and is an almost indispensible ingredient in Thai cooking. It is also said to bring good fortune.

Fresh and fragrant snake bean salad with desiccated coconut and lime juice.

Depending on size of the food processor, the apricots can be processed in two batches. Place saucepan over a small gas jet or element to prevent burning mixture on edge of pan. Note

Lightly perfumed with rose water, sprinkling long strips of lime zest over this baked coconut custard tart makes it even more aromatic.

The ingredients can be swapped: cinnamon for cardamom, peaches and almonds for mango and pistachios, and orange for lime. Flan is best made on the day of serving. Note

These sweet butterfly cookies are easier to make than they look and the kids will love them.

Drizzled in a hot lime syrup, this moist cake makes an excellent dessert served with cream and raspberries.

If you like your cakes with a little bit of tartness to them, then this surely is the cake for you. The deep red top presents beautifully, too.

This coconut noodle salad would be an excellent accompaniment to poached salmon.

These zesty, twice-baked biscotti make the perfect tea time treat.

To open fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool the coconut, then break it apart and grate the flesh. Note

You’ll need 3 lemons to make this recipe. Note

Indulge your sweet tooth with this gorgeous coconut and passionfruit pie. Enjoy a big slice with a dollop of ice-cream or fresh cream for a beautiful dessert.

Aromatic and delicious red Thai curry from Australian Women's Weekly.

There are many parts to this dish, so it pays to get yourself fully organised before you begin. Despite the work involved, coconut panna cotta with mango and wafers is worth the effort.

Creamy, spicy and nutty, this Thai-style sauce is a fabulous way to dress up firm, white fish.

A sweet, sour and delicious Asian-style sauce.

Light and refreshing entrée of Thai coconut scallops for sharing with friends and family.

A tasty side dish of beans with ginger, chilli and coconut milk from Australian Women's Weekly.

Vietnamese summer rolls with a coconut twist.

Brimming with herbs and a delicious coconut cream sauce, this pork and tofu noodle dish makes an easy week-night meal.

There is something oh so 70s about these familiar baby pink and white, sweet coconutty treats. They were as sure to please back then as they are now.

If you want to reduce the intensity of the chillies, remove the seeds and membranes. Note

If you have trouble stacking the truffles, secure them through the centre of the truffles with strong wooden toothpicks. Note

Crispy and spicy, lime and coconut prawns make a great share platter for parties or a starter for a dinner party.

Like a cocktail in a glass, this piña colada mousse is the perfect dessert to top off a special dinner party. You can leave the rum out if you like.

These muesli bars are the perfect after-school snack for kids on the go. They are packed full of the protein of peanut butter and energy-boosting honey.

These gluten-free coconut, almond and berry cupcakes make the perfect sweet treat with a cup of tea.

Use a hot wet palette knife to spread the frosting over cakes. Either run your palette knife under the hot water tap or stand it in a cup of hot water. Note

Walk into any French patisserie and you will be greeted by a feast for the eyes. Among the delights you will surely see the delicate galette, topped with any variety of fruit; we've chosen mango and coconut cream

If fresh coconut is unavailable, use 1 cup finely shredded dried coconut. The chutney is best if made with a firm (just underripe) honeydew melon. To open a fresh coconut, pierce one of the eyes then roast coconut briefly in a very hot oven only until cracks appear in the shell. Cool, then break the […]

These bite-sized morsels of trout and pomelo salad are mouth-watering with hits of flavour from roasted peanut nam jim, fresh ginger, coconut and lime.

With a crunchy coconut topping, these fluffy banana muffins go perfectly with that morning or afternoon cuppa.

This pudding is also great served topped with fresh mango slices, instead of the banana, if you like. Sago is a grain often used in puddings and desserts; it is available from some supermarkets and most health-food stores.

Topped with creamy coconut ganache, this white chocolate coconut citrus cake is a ripper of a recipe. Moist, dense and utterly delicious, the combination of coconut, lemon, lime and white chocolate is a winner.

Slathered with chocolate cream frosting, these divine little coconut chocolate cakes make an excellent afternoon tea treat.

Macaroons will keep in an airtight container for about a week. Note

Satay originated in Indonesia, and today features prominently in Indonesian, Malaysian, Thai, Vietnamese, Chinese and African cuisines. This satay recipe is quick and deceptively simple, requiring few ingredients and minimal preparation and cooking time.

Once filled, the choux will soften, so assemble 1-2 hours before eating. Note

Bring sago out of the nursery and into its own with this delicious coconut sago pudding with ginger and palm sugar.

This Indian spiced lamb dish goes beautifully alongside the fresh bean salad. Be sure to bamboo skewers for 30 minutes before use to prevent them scorching during cooking.

Using fresh coconut for sweet dishes like this will enhance the flavour immeasurably, and you'll find many greengrocers and supermarkets now sell plastic bags of shredded or grated fresh coconut in the Asian ingredient section.

This fragrant, nutritious meal is a beautiful way to enjoy fresh fish.

There's more yummy goodness packed into this tropical toasted muesli than one jar should be able to hold. Crunchy, nutty and sweet in all the right proportions.

Filled sponges are best eaten the day they are made. Note

Cake can be completed and frozen, except for the coconut and penguins, at least a week before the party. Use regular ice-cream, not one high or low in fat. Buy small plastic toy penguins or make your own (as pictured) by moulding coloured ready-made white icing. Note

Warmly spiced and studded with ginger and macadamia nuts, these coconut and lime puddings are lovely served warm with a dollop of cream or ice-cream.

These cupcakes are definitely the cutest way to eat a delicious lamington.

Equipment: 3 x 12-hole (1/3-cup/80ml) standard muffin pans, 30 standard paper cases. The icing will set quickly, so return it to the pan of water and reheat it gently until it’s runny again. Don’t overheat the icing or it will crystallise. A tiered cake plate is the perfect way to show off these ever-popular patty […]

A healthy and delicious snack; wholemeal fruit and coconut loaf from Australian Women's Weekly.

A banana and coconut relish from Australian Women's Weekly.

A quick, easy and spicy coconut and chicken curry that makes the perfect mid-week dinner, especially when you need something with a bit of kick.

If you're looking for a new twist on an old favourite, these little white chocolate lamingtons are the business. Bite-sized pieces of feather-light sponge, dipped in white chocolate and coated in moist shredded coconut.

Topped with flaky almonds, this cherry coconut slice makes a delicious afternoon tea treat.

Rich and fragrant Thai coconut and coriander pork from Australian Women's Weekly.

These chewy gluten-free treats are perfect with coffee.

The subtle flavour of this rich, savoury rice from the south of Thailand makes a good accompaniment to more highly spiced dishes. Serundeng is usually sprinkled over a hot dish just as it's served, much like a gremolata, to awaken the tastebuds.

You will need to cook about 1 cup of medium-grain white rice for this recipe. Note

Boris the clown is a fun and delicious cake for children's birthday parties.

Enjoy these sweet little cranberry and coconut treats with a cup of tea or coffee and good conversation.

Delicious chicken tenderloins with a tangy coconut and peanut sauce.

An exquisite main dish for special occasions; Thai coconut-poached chicken & herb salad.

Try this delightfully citrusy orange flavoured macaroon cake next time you're asked to 'bring a plate'. The unique combination and texture of coconut and orange will be a sure fire winner.

Rich and flavoursome duck red curry from Australian Women's Weekly.

Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.

Also known as turón, these popular Filipino deep-fried bananas make an excellent dessert with refreshing coconut ice-cream.

store cake pops in an airtight container at a cool room temperature until ready to serve. They will keep for up to a week. Note

Mango puree helps turn this classic coconut tea cake, and the coconut frosting, into a moist, fruity delight. Lovely served with a cup of tea or coffee.