Coconut

There's nothing quite like a home-made Anzac biscuit, still warm from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin - and that's how we like it.

This dessert is coconut, spice and all things nice.

Make this vibrant, aromatic saffron and coconut prawn curry recipe for dinner tonight.

A fast, everyday salad recipe that doesn't skimp on flavour.

Hailing from Sri Lanka, this vibrant and versatile condiment delivers a spicy-sour kick of coconut

A quick, easy and aromatic chickpea dish to have on rotation.

A sweet treat to make the most of cherry season.

Inspired by the nostalgic Viennetta ice-cream cake, this fun dessert is sure to delight at any party.

Inspired by a traditional Chilean cake, this rich dessert from chef Alex Munoz Labart is a real showstopper.

These fragrant little fritters are guaranteed to delight - packed with moist coconut flakes and topped with green chilli, these will challenge and delight your tastebuds in equal measure.

Some of the most memorable dishes are whipped up out of nothing, using whatever's in the cupboard and a bit of invention. The idea of a sausage curry was surely born in such circumstances. But that doesn't mean it can't be spruced up into something special.

This smoothie makes getting your daily five serves of fruit and vegetables a whole lot easier.

The New Zealand cake-slice hybrid, reimagined with soft baked rhubarb.

Drop that takeaway menu. Once you've tried making curry paste from scratch, you'll never look back.

Like getting caught in the rain? You'd likely appreciate one of these.

Talk about a showstopper cake.

Bite-sized mouthfuls of sweet heaven.

The classic yum cha dessert, with a twist.

When it comes to making the ever-popular rendang, patience is indeed a virtue. Persevere and you’ll be richly rewarded with a dish of delicious complexity.

The superstar of South East Asian street food, satay is an ideal dish for the barbecue.

A sambal that hits all the right sour and spicy notes.

Have a few hours up your sleeve? There are worse ways to spend them than cooking a big pot of this curry.

When coconut, spices and noodles combine...

Comfort in a bowl.

This mild yellow curry is incredibly easy to whip up when you've got a good-quality curry powder on hand. Add a generous squeeze of lime to enhance the flavour.

Just the afternoon tea pick-me-up you need.

A yoghurt marinade for the chicken produces super juicy results. Here we've served it with a fragrant pilaf for a complete meal.

Time to fire up your fish dinner.

Don't knock it 'til you try it. The creaminess of avocado flesh works beautifully in ice-cream.

Spread that frosting on nice and thick.

The classic biscuits you know and love, with a twist.

This creamy coconut and lemongrass curry is pure home-cooked comfort.

O Tama Carey, of Lankan Filling Station, explains how to add layers of flavour to this South Asian staple.

Part-soup, part-curry, all flavour.

When it comes to making this creamy vegan dessert, it's aquafaba to the rescue.

A deeply flavoured dish that maxes out the flavour of chicken wings, with greens and lemon for freshness.

A diet-inclusive take on the much-loved Australian treat.

Fruit and jelly – a combo that can't be beat.

One-bite wonders.

A cool spin on the traditional yuletide pud.

A modern take on the Bengali favourite by a talented Firedoor chef.

This south Indian curry sings with coconut, fragrant spices, and the freshest of fresh prawns.

It's all about that tang and texture.

"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey.

Make honey the hero.

Add a little luxury to your weeknight dinner.

Dhal is the ultimate comfort food and, in this version, coconut milk adds richness to the dish.

The Australian classic receives a glow-up.

As far as all-time Australian classics go, these choc-coconut sponge squares take the cake.

A whole chicken, slathered in yellow curry paste, and grilled over coals. Prepare for the flavour onslaught.

A simple soup that will restore your spirits.

It's everything you could want in a pav.

A twist on a classic in which warm, uplifting spices meld subtly with a coconut milk base.

It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.

When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.

Part soup, part gentle curry, this brothy-y recipe is best served with rice and noodles. Add curry leaves and fish sauce for extra dimension.

This dessert is popular in Malaysia and Singapore, and we can why – it's pretty, simple and sweet with palm-sugar syrup.

These frosty fruit pops hit all the right tropical notes.

This light, grain-free granola pairs tropical flavours with a boost of turmeric.

A bundt cake recipe that makes the most of the summer fruit season: a sprinkle of coconut, the tang of passionfruit and lime, and the sweet fleshy goodness of mango.

Unwrap this steamed fish curry, and you'll be hit with the irresitible fragrance of banana leaves, coconut and spices.

Fragrant pandan, chewy tapioca and sweet young coconut combine in a more-ish Thai dessert.

Looks like an ice-cream sandwich, tastes like an Anzac biscuit.

With tropical pineapple and coconut flavours, a silky sponge and vanilla cream-cheese frosting, this tray cake is the perfect sweet finish for your outdoor feast.

Mangoes and coconut are a dreamy summer pair. Here we've used them as the base for a granita that then gets a kick from makrut lime leaves and plenty of lime juice.

If you love bubble tea, you're in for a treat with this chilled pudding dotted with pearls of tapioca.

Kaya paste adds an unusual coconut note to these pretty madeleines. Time to put the kettle on.

Harley & Rose's banana sundae is a mix of tropical notes and familiar flavours: think coconut sorbet, Brazil nuts and a dark chocolate sauce.

Proof that dairy-free doesn't mean taste-free.

No passionfruit? These easy chocolate puddings work just as well topped with fresh berries or a dollop of your favourite jam.

This recipe is a perfect summer dessert, featuring coconut soaked tapioca and a hint of salt to balance the sweetness of the mango and papaya.

These pineapple-lime icy poles are offset by a creamy coconut base. The addition of a lemon myrtle and mint dip is the finishing touch you never knew you needed - until now.

"Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer's day," says Dave Verheul.

The sweet flesh of Moreton bay bugs steal the show in this vibrant curry that makes the most of summer produce.

This dense lime and coconut cake is perfect for picnics: it travels well and can be made ahead.

This pavlova recipe is a pure taste of the tropics, with a coconut yoghurt taking the place of the usual whipped cream. Be creative with your toppings, whether that means lychee, mangosteen or another summer favourite.

Spicy prawn and pineapple poke recipe - Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Dosas with coconut lentil curry recipe - For dosas, rinse and drain dhal and rice, then soak together in a bowl of water overnight.

Chocolate sponge cake soaked in chocolate panna cotta and spread with a dark chocolate glaze: this is one serious chocolate cake.

"The flavours in this cleansing dessert combine to give a taste that's greater than its simple parts would have you imagine," says Carey.

"This is a delicately spiced curry dish with lots of green flavours - bay leaves, green chilli - and a light curry powder," says Carey. "This dish uses some of my favourite flavours from both Italy and Sri Lanka."

Fresh coconut and warm spices feature in O Tama Carey's cabbage mallung, a common dish in Sri Lankan meals. Serve it alongside her black braised brisket.

Tangy apricots, coconut, and a rich caramel-like batter is an excellent combination, especially with a crunchy crumble topping.

This soup's combination of spices, chicken and crispy noodles is sure to pack a punch.

The ultimate make-ahead, no-guilt sweet treat.

Any good café worth its salt is serving matcha lattes these days. Here's our popsicle version, with a crunchy puffed-rice base.

This gluten-free coconut slice has a macadamia and cashew crust, matched with a passionfruit for a tasty and crunchy tropical dessert.

Salted maple almond balls- Simmer maple syrup in a saucepan over medium-high heat until caramelised. Remove from heat and stir in coconut oil.

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

For an even easier banana sundae, pick up the coconut ice-cream from your favourite gelateria.

"My pit-smoked sweet potato is inspired by the hangi dinners I used to enjoy with my family in New Zealand," says Pontoon chef Lance Cameron. "It's served with sheep's milk yoghurt or goat's curd and lots of interesting textures, including toasted buckwheat, puffed wild rice, sunflower seeds, pepitas and crisp coconut. Feel free to add nuts, too - almonds, cashews and walnuts all work really well."

Try Canberra restaurant XO's innovative recipe for a silky pandan-flavoured panna cotta topped with a crunchy sesame tuile.

Salty, sweet and sour, these grilled prawns with tamarind make a perfect match for the coconut rice and juicy watermelon in this recipe.

A granita is your best friend when it comes to easy summer entertaining. This lime version is spiked with coconut rum; spiced rum would also work well. Look for papaya that's ripe, but not too soft - the flavour becomes a bit strong for this dish.

This coconut-muscovado cake is bursting with flavour and the freshness of watermelon.

Dig in – that frosty layer of coconut sorbet gives way to herby sorrel jelly and sweet mini-spheres of piel de sapo melon.

Christine Manfield's coconut crab and green mango salad- Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle.

If you're after a light cake, this one's for you. A lightly boozy, tangy icing adds a little lusciousness.