I've got a lovely bunch ...

I remember when coconuts were found in fairgrounds, in Bounty bars and in my mum's baking; melting moments, coconut macaroons and sprinkled over the icing on buns and cakes. To be honest, I was never a lover but now find myself using it in its many forms.

- Coconut milk is a favourite in overnight oats, especially teamed with vanilla and raspberries

- Coconut water is a refreshing drink containing potassium, manganese, magnesium, folate, calcium and selenium and is low in calories

- Coconut rice is a combination which seems to go hand in hand

- Coconut oil used in baking and cooking has many benefits and can also be used as a moisturiser for hair and skin

- Coconut flour is gluten free, contains protein and less is used than conventional flour as it absorbs 3 X its weight in liquid.

- Dessicated coconut in veggie chillis and curries adds flavour and texture

- Tinned Coconut milk adds a creaminess to curries.  

My top tip is to use tinned coconut milk when making butternut squash lasagne. Again, a delicious pairing giving a silky smooth texture.

So don't be too shy shy - have a go at using coconuts.