Coconuts are actually a fruit, not a nut. With a tough outer husk, tender flesh on the inside, coconut seeds and coconut water, the liquid found inside of the fruit, coconuts have a multitude of uses and edible parts. Coconut water can be drank as is, or fermented into coconut vinegar. Coconut flesh can be blitzed with water to create coconut milk, which can be left to settle and thicken into coconut cream. The seeds of the coconut can be blended to create coconut oil – a yummy alternative to vegetable oil. We've got plenty of recipes below for you to make the best of this delicious fruit, including coconut cakes, coconut macaroons, coconut curry and coconut butter.

The most widely available form of coconut is desiccated coconut – coconut flesh that has been dried for portability. Although widely available, desiccated coconut can be a little bit dry and lacking in flavour – give it a boost by toasting in a dry frying pan until lightly brown before using in your recipes.

Fresh coconuts are also widely available, but they can be a little tricky to prepare. Tap the coconut around the middle using a small hammer until cracks appear, then pull both halves apart. Keep the coconut water if desired. Tap the hammer on either coconut half so that the coconut snaps into pieces, then remove the brown outer flesh using a knife. Either use in chunks, or grate.

Coconut cream isn't widely available, but you can easily make it at home using a tin of coconut milk. Simply stand the tin in the fridge for 1-2 days without moving or shaking. When you open the tin, the liquid should have separated into a thicker liquid and a thinner liquid – the thick liquid on top is the coconut cream.

Take a look at the coconut recipes above for some culinary inspiration.