There’s something Japan’s favourite fermented foodstuffs have in common, and you may not have heard of it before.
An essential ingredient in kitchens across Asia, the versatile coconut has a range of health benefits; it also comes in a range of styles, including coconut milk, coconut water, coconut sugar and desiccated coconut. Go nuts for coconut in all its forms with our guide to six ways to cook with coconut.
Most pantries would have a can of coconut milk ready to go, adding creamy richness to soups and curries.
With a higher coconut content, coconut cream is a richer, thicker version of coconut milk. It’s ideal for fruit-based desserts.
Another kitchen staple, desiccated coconut is used in everything from cakes to curries. Once toasted, it adds texture and nutty flavour to dishes.
Not just great for rehydrating after the gym, coconut water is a popular cooking ingredient in Vietnam, where it adds a gentle sweetness to dishes.
Made from the sap of coconut buds, we love coconut sugar, used to add an earthy sweetness.
For a convenient hit of coconut milk, keep a box of coconut milk powder in your pantry, then use in your favourite curry or for coconut ice cream.