Her vegan coconut black bean soup gets a mellow sweetness from, you guessed it, unsweetened coconut milk.
Coconut cream adds body to the dressing in Yewande Komolafe's roasted vegetable salad; shredded coconut creates a crunchy exterior around Ali Slagle's crispy coconut tempeh, and adds its unmistakable aroma and texture to Hetty McKinnon's crispy coconut rice with tofu; and thicker toasted coconut flakes make the perfect garnish for Ali's one-pot turmeric coconut rice and her coconut creamed kale.
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