Coconut Milk

Botanically a drupe rather than a true nut, the coconut has been pressed into milk across South and Southeast Asia, the Pacific and coastal Africa for many centuries — it's the creamy backbone of curries, laksas and countless puddings. Coconut milk comes in two guises: the rich, spoon-thick milk sold in tins by Thai stalwarts such as Chaokoh and Aroy-D, and the lighter coconut drinks popularised by brands like Alpro and Koko, blended with water for everyday pouring. The taste is unmistakable: sweet, tropical and faintly floral, silky from its natural oils. Reach for the tin when making curries, dals, rice puddings and vegan whipped cream; pour the drink over granola, into smoothies or a well-judged piña colada.