Next, add the coconut oil to the boiling water so it melts.

Place a frying pan on medium heat and add the coconut oil.

Next add the coconut water, pineapple juice and squeeze in the lime juice.

Toast the seeds in a pan and add the coconut oil.

Slowly add the coconut cream, stirring, followed by the ground cumin and chilli.

When combined, add the coconut cream and lime zest and refrigerate.

Stir, coating everything in curry paste, then add the coconut milk, water and stock.

Then add the coconut and give it another whizz to combine all the ingredients.

Whisk the egg whites to stiff peak stage and add the coconut and sugar.

Bring the soup to the boil over a medium heat then add the coconut cream.

With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste.

Then add the miso and mix it in and add the coconut milk, zest and lime juice.

Finally, add the coconut, stir-fry for a minute, then take off the heat and serve with rice and poppadoms.

When the lentils are ready, add the coconut milk and 1½ teaspoons of salt, cook for another 5 minutes, then take off the heat.

Add the coconut milk, water, and salt, if using; swirl to combine.

Add the coconut milk and mix for around three minutes until hot.