Three ways with coconut cream

Coconut cream flatbreads (makes 8)

1. In a bowl, combine the coconut cream, flour and salt. Use your hands or wooden spoon to bring together, adding water as needed to form a soft dough. 
2. Turn out onto a floured surface and knead just enough to bring the dough to a soft ball. Cut into 8 even sized pieces, then roll out to a 1-1.5cm thickness. Use your fingers to press some dips
3. into the dough, then transfer to a floured tray. Repeat with the remaining dough balls. 
4. To cook the flatbreads, bring a large frying pan to a medium high heat. Drizzle with oil, then cook the flatbreads for 3-4 minutes either side or until golden and fluffy. 

Serve with your favourite curries or stews. 

Breakfast parfaits (serves 2)

1. In a bowl, whip the coconut cream using a whisk or electric beater until light and fluffy.
2. Layer the muesli, whipped coconut, compote, and sliced banana in two glasses or jars. Garnish with toasted coconut flakes if desired and serve immediately. 

Thai inspired pumpkin soup 

1. In a large pot, sauté the onion in a drizzle of olive oil over a low medium heat for 2-3 minutes. Add the curry paste, and sauté for a further 1-2 minutes. Add the pumpkin pieces and vegetable
2. stock and bring to a simmer. Cook for 10-15 minutes or until the pumpkin pieces are tender when tested. 
3. Leave to cool slightly, then blend until smooth and return to the pot. Stir in the coconut cream, fish sauce and brown sugar. Cook for 4-5 minutes or until just bubbling. 
4. To serve, ladle the soup into bowls and drizzle with coconut cream, then garnish with chilli flakes and coriander leaves.