Creamed coconut, on the other hand, is concentrated coconut extract, without water. It is hard at room temperature and sold in small blocks that look like bars of soap. You can reconstitute it into coconut cream or milk using different amounts of liquid. If you want ready-made coconut cream, look for the Coco Lopez brand.

1 HOME-MADE COCONUT CREAMTake 75g of fresh, grated coconut, or one coconut, the shell removed and flesh grated. To any reserved coconut water, add milk to make a litre of liquid (or just use a litre of milk).

In a heavy saucepan, cover the shredded coconut with the liquid and bring slowly to the boil, stirring often, until the mixture is frothy. Cover the pan and leave to cool to room temperature.

Place a sieve over a large bowl and line with a double thickness of muslin. Pour the coconut mixture through the cloth, then gather up the edges of the cloth and twist all the liquid out. The remaining flesh can be air-dried and/or toasted for other dishes. Refrigerate the coconut cream and use within five days. If it separates slightly, the bit on top is pure cream. Mix together again or use as milk and cream.

2 PINA COLADA60ml coconut cream; 60ml fresh pineapple juice; 45ml rum (white or dark)

handful of ice

Put the ingredients in a blender and mix until smooth – umbrellas optional!

3 COCONUT AND LYCHEE SORBET450g lychees in syrup; 200g coconut cream; 3 tbsp fresh lime juice

Drain the lychees and reserve the syrup. Put the lychees, coconut milk, lime juice and 70ml of the syrup into a liquidiser and blend until smooth. Freeze in an ice-cream maker or plastic container, and then whizz in a food processor to frozen slush. Re-freeze until you have a smooth sorbet – probably two or three times.

4 THAI PORK CURRY If possible, substitute authentic Thai ingredients for the Western equivalents listed here.

200g pork fillet; 400ml coconut cream, thinned with 400ml water; 6 tbsp Thai green curry paste; 1 tsp sugar; 50g mange tout (pea eggplants), sliced length wise; 2 spring onions (Thai egg plants), sliced diagonally; 2 chillis (Thai long chillies), 1 red and 1 green; 4 kaffir lime leaves; 2 tbsp basil (Thai basil)

Slice the pork thinly (chilling the meat first helps). Over a medium flame, heat a wok or sauté pan and add a quarter of the coconut cream mix. Wait until it boils and the oils separate.

Add the green curry paste, and stir and turn so that it doesn't burn. Add more of the coconut cream if it gets too dry. Cook for two to three minutes, then add the pork and another 200ml of coconut cream. Cook for another 15 minutes, stirring all the time. Add more liquid if it gets too dry.

Add the sugar, the remaining cream, the vegetables and chilli, and bring to the boil. Switch off the heat and add the lime leaves and basil. Serve with fragrant rice.

5 ULTIMATE COCO-COCOA 50g quality drinking chocolate (Green & Black's or Charbonnel); 400ml coconut cream; 1.5 litres milk; 1 vanilla pod, split

In a saucepan, stir the chocolate and coconut cream until well mixed. Add the milk and stir until blended. Scrape the seeds from the vanilla pod and put into the mixture. Heat through gently, stirring occasionally. Do not allow to boil. Serve in a comforting mug topped with whipped cream and a dusting of cocoa powder.