Keep the egg whites in the freezer for up to 12 months. It's no coincidence that the coconut custard is exactly the same ...

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).

A coconut and mango bombe Alaska is cool and creamy – and a light finish to the meal. Flames of white rum lick at the peaks ...

While most other recipes opt to use half-and-half and only egg yolks ... Finishing with a heap of billowy whipped cream and flourish of toasted coconut makes this undeniably coconutty treat ...

In a medium bowl, whisk together the flour and cream of tartar. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff but not dry, about 1 1/2 ...