A Trini take on sweetcorn soup, plus a tropical twist on peaches and cream
Tins of coconut milk are a store-cupboard staple that I always have ready to go. Adding them to a dish immediately gives it a hint of exoticism, so I’m sharing two tropical and rather less common ways in which to use coconut milk to create hassle-free, make-ahead dishes that will appeal to the whole family. Both recipes are versatile, too – the corn soup is perfect for adding seasonal veg to, while the peaches can be swapped for nectarines or other larger stone fruit.
