If you're dairy-intolerant, coconut milk and cream are an excellent alternative to cows' milk in some cooked dishes (provided you like its quite strong coconut flavour).

Homemade ice cream is easier than you'd think with this 3-ingredient ice cream. It's simple, it's fast, and it's a no-churn recipe that doesn't require an ice cream maker. Prep: 15 min.

Step 1 Combine coconut flakes, vanilla extract and condensed milk in a large bowl. Line a baking sheet with parchment paper.

For the ice cream, heat the milk, coconut milk and two-thirds of the sugar in a heavy-based saucepan and slowly bring to the boil. Meanwhile, whisk the egg yolks and remaining sugar together in a ...

In this recipe, the dessert gets a Southeast Asian treatment, with ice cream made of coconut milk and fragrant pandan leaf, and rich, deeply flavoured caramel made with gula melaka. Gula melaka is ...