Coconut drink

Yes. Warm it gently and pour it into coffee slowly while stirring; very hot or acidic coffee can make some coconut drinks separate. Barista-style versions are usually designed to foam more easily.

You can, but it is much thinner and milder than coconut milk, so the sauce will be less rich. Add it near the end and simmer gently; for a thicker curry, use coconut milk instead.

Blend it into smoothies, pour it over porridge or cereal, or use it in pancakes and chia pudding. Its mild coconut flavour also works in rice pudding and fruit-based desserts.

Keep an opened carton in the fridge, close it tightly and use it within the time stated on its packaging. Shelf-stable cartons can be kept in a cool cupboard before opening; chilled products need refrigeration from the start.

Usually, yes: use the same amount in pancakes, muffins and cakes, bearing in mind that it adds a light coconut flavour and little protein. In savoury recipes, choose an unsweetened version.

No. Coconut drink is usually made with coconut extract and water, while coconut water is the clear liquid inside a young coconut. Coconut water has 4.2 g of carbohydrate per 100 g, compared with 2.8 g in coconut drink.

No; it contains only 0.2 g of protein per 100 g. It is not nutritionally equivalent to cow’s milk or many soya drinks, which generally provide much more protein.