Coconut

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

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.

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.

A staple in Singaporean and Malaysian coffee shops, this coconut spread lends an extra dimension to sweet breakfasts and desserts.

These frosty fruit pops hit all the right tropical notes.