Coconut

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.

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

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

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

A twist on the classic ceviche, this fish dish cooks in lime juice, mangoes and chilli.

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.

Fill the tins with this delectable, crunchy-topped blueberry slice.

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

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.

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.

Enjoy a slice of slice sweet coconut and pineapple slice with a mug of tea or coffee for an indulgent morning or afternoon treat.

Makes 6 large Texas muffins, or 12 standard muffins. Note

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.

Sweet and creamy Thai chicken, pumpkin and coconut curry from Australian Women's Weekly.

Sponge gems are sandwiched with cream, rolled in raspberry jelly and then coconut to make these adorable sweet treats. You will need a gem iron for this recipe.

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.

Coconut, lime and berries go together exquisitely in this beautiful, dense cake.

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

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

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

These chewy gluten-free treats are perfect with coffee.

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.

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.

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.

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

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.

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

Filled with raspberry jam and whipped cream, these lamington-style cakes make the perfect morning or afternoon treat.

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

storage 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.

Duck and lychee Thai curry with sweet coconut and and water chestnuts from Australian Women's Weekly.

Get the kids busy in the kitchen with these delicious coconut, lime and pineapple cookies.

This goes well with fish, prawns, pork and chicken. Note

To prevent icing from becoming too thick, keep it over a bowl of warm water. Prepared sponge cake can be used instead of the Madeira cake. Alternatively, you can use your favourite buttercake recipe ­ it is best made the day before making the lamingtons. Note

You can substitute the same weight of mandarins for the oranges. storage Cake will keep for up to 2 days in an airtight container in the refrigerator. Note

Silky smooth and well spiced, this curried pumpkin and coconut soup make a lovely lunch or an excellent starter.

You will need 3 large overripe bananas (690g) for this recipe. This banana bread is good sliced and toasted. This recipe is gluten-free, wheat-free, yeast-free, dairy-free and egg-free. Note

Fragrant coconut chicken with a fresh and colourful noodle sang choy bow.

A bubbling plum and berry filling is topped with golden rounds of sweet scone dough in this stunning, delicious cobbler.

Put the kettle on and enjoy a slice of this fluffy banana and pineapple cake with orange icing.

Try this easy baked chicken korma for a fast, tasty family meal.

Give your energy levels a boost with these refined sugar-free recipes+ boost balls. Nuts, dates and cocoa give you plenty of fuel, fibre and flavour along with guilt-free sweetness.

With its crispy base and creamy coconut filling studded with raspberries, this decadent slice makes a stunning sweet treat.

A light sponge is topped with raspberry jam and crispy coconut in this winning slice.

Make sure bowls and beaters are clean and dry to ensure maximum egg white volume. Note

Use a citrus zester to make fine, thin shreds of zest (the coloured outer skin of citrus fruit). Just pull the zester towards you across the skin. Note

These elegant sponges are light as air and simply delectable topped with sweet coffee icing and chopped almonds.

Enjoy this family favourite with a big scoop of melting vanilla ice-cream.

The stunning flavour combination of peanut, coconut and lime make this crunchy chicken dish a stand-out meal.

If Thai basil is unavailable, use regular Italian basil or coriander. We used skinless blue eye fish fillets, about 150g each. Note

When cutting slices, use a sharp knife and start in the middle of the long side of the pan. Cut each side into even-sized strips of choice. Rotate pan, find the mid-point of the short side and repeat. Note

A little cooled melted chocolate (white or milk) could be whisked into the cream. Melt 50g with 1/4 cup cream and cool. Slowly add remaining cream and beat to firm peaks. These cakes are best stored in an airtight container in the fridge. Note

Served on a bed of rice and sprinkled with fried curry leaves, this spicy curry is a fantastic way to enjoy fish.

These adorable lime and coconut friands are free of all gluten, perfect for those with allergies that still love their sweet treats!

Coconut-poached chicken on thai vermicelli salad sounds exotic, and tastes delicious, but mostly makes use of pantry staples. A great mid-week dinner.

Coconut crumbed fish with chunky hand-cut chips and lemon-coriander mayonnaise is a great way to update a firm family favourite.

Sweet, fruity and zesty, this pineapple, passionfruit and coconut dish is beautiful enjoyed on it's own or with a dollop of cream or ice-cream.

This recipe really couldn't be easier, it's a simple mix and cook tart that is seriously delicious.

This class Thai green chicken curry, made with freshly prepared green curry paste, is a revelation; fragrant, spicy, creamy and delicious. Serve with steamed rice and lime wedges.

Now an established classic in the honour roll of great cookie recipes, these white chocolate and macadamia cookies are crisp on the edges and deliciously chewy inside. The perfect mid-afternoon indulgence.

You can decorate these party patty cakes just like we have, or you can use your favourite lollies to make up your own designs. For a fun, if messy, party game place all the bits and pieces out on a long table, and let the kids decorate their own cupcake.

Fluffy, fragrant and full of spices, this beautiful yellow coconut rice goes beautifully alongside traditional Indian curries.

This recipe can be made a day ahead.

Fragrant and delicious Indian curry with soft pumpkin and spicy coconut.

Fun and colourful cakes that the children will love.

Fragrant with lemongrass and lime leaves, this chicken and galangal soup is traditionally known as tom ka gai.

The coconutty chocolate rough slice recipe is just what you need when you're called on to make goodies for the school fete or local fundraiser.

50cm-square prepared cake board. Most children love lamingtons. We’ve used a lot of them to make this spectacular pyramid ­ just watch it be devoured. Don’t forget a desert-sand coloured background. For an Egyptian-themed party have the guests come in fancy dress. Note

You need four passionfruit to get the required amount of pulp. Note

This slice can keep for 3 days. Note

This recipe is best made just before serving, and not suitable to freeze. Note