Seems we're not the only ones with coconuts on the brain.
Hugh Fearnley-Whittingstall's coconut milk recipes
This sounds good...
Cambodian wedding day dip
My version of a delicious, easy dish shown to me by David Bailey, founder chef of the lovely vegetarian restaurant Saf. As well as serving it up as part of a spread, you can make a meal of it by serving it hot with rice and maybe some garlicky greens. Serves eight.
500g cup or chestnut mushrooms (or a mix of both)
1 tbsp sunflower oil
½ small hot chilli, such as bird's eye, finely chopped, including the seeds
3 cloves garlic, peeled and crushed
1 tbsp curry powder or mild curry paste
2 tbsp crunchy peanut butter
400ml tin coconut milk
Juice of ½ lime
Finely chopped coriander (optional)
Finely dice the mushrooms into 3-4mm pieces. (Alternatively, chop them in a food processor, but don't blitz them too fine.) Heat the oil in a wok or large frying pan over a high heat. Add the mushrooms and cook briskly, stirring often, until all the liquid they release has evaporated. Add the chilli and garlic, and fry for one minute more. Add the curry powder/paste and peanut butter, stir in thoroughly, then add the coconut milk. Let it all bubble rapidly, stirring occasionally to make sure it doesn't burn, until thick and reduced – up to half an hour – then add soy sauce and lime juice to taste.
Tip into a bowl, scatter with coriander (if using) and serve warm or at room temperature. Flatbreads – or, in fact, any decent bread – and fresh veg crudités make the perfect accompaniment.
Also some nice Ottolenghi California recipes