Reduced fat coconut milk

Keep the curry at a gentle simmer rather than a rolling boil, and stir the coconut milk in towards the end. A little separation is harmless; stir it back together before serving.

Yes, in soups, curries and sauces, but the result will be thinner and less rich. For a creamier finish, simmer it gently to reduce, or stir in a spoonful of coconut cream.

Use it in Thai-style curries, laksa, lentil dhal, pumpkin soup or coconut rice. It also works in porridge and smoothies, though it gives them a lighter coconut flavour than full-fat coconut milk.

Pour leftovers into a clean, covered container and refrigerate promptly; use within three to four days. It may separate or set when chilled, so stir it well after warming gently.

Yes. Freeze it in small portions for up to a few months, then thaw in the fridge and whisk or shake well, as it can separate. Use thawed coconut milk in cooked dishes rather than expecting a perfectly smooth texture.

No. Coconut milk is made by mixing coconut flesh with water and straining it; coconut water is the naturally occurring liquid inside a young coconut. They have different flavours and are not interchangeable in most recipes.

You can in some soups or sauces, but the flavour will lose its coconut character and milk may curdle in acidic dishes. For a closer dairy-free swap, use an unsweetened plant drink with a little coconut cream.

Their nutrition can be very similar: light coconut milk has 72 kcal and 7.1 g fat per 100 g, while reduced fat coconut milk has 79 kcal and 7.7 g fat. The names are not standardised, so compare the products when choosing between them.