Shredded coconut toasts into the cooking rice, turning it golden and fragrant while soaking up the coconut milk. This is the move for finishing a half-empty bag before it goes stale.

Serves 2. 25 minutes, 8 at the stove.

About 1320 calories a serving, 25 g protein, 114 g carbohydrate, 89 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large pot over medium-high heat. Toast 1 cup shredded coconut, stirring often, until it turns golden and fragrant, about 4 minutes; tip it onto a plate.4 min
2. In the same pot, cook 1 small chopped onion and 2 minced garlic cloves in the remaining oil until soft, about 2 minutes. Add 1 tablespoon grated ginger and stir for 30 seconds. Pour in 1 cup rice and stir to coat, then add one 400ml can coconut milk plus 1 cup water and 1/2 teaspoon salt; bring to a simmer.
3. Cover, lower heat, and simmer until the rice is tender and liquid is absorbed, about 15 minutes. While the rice cooks, juice the lime.15 min
4. Fluff the rice with a fork. Stir in the reserved toasted coconut and squeeze of lime juice just before serving. Taste and adjust salt.

Note Swap ginger with a pinch of dried ginger if needed. Leftovers keep refrigerated for three days; reheat gently with a splash of water. Serve with a squeeze of lime and a salad of bitter greens, or stir in cooked shrimp or chicken to stretch it.

Coconut cream turns rice and chicken into something that tastes finished in twenty minutes. A weeknight dinner that uses up the jar and needs only what you have on hand.

Serves 2. 25 minutes, 12 at the stove.

About 960 calories a serving, 43 g protein, 101 g carbohydrate, 45 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cut 10 oz chicken into bite-sized pieces, season with salt and pepper, and cook in the hot oil until golden on the outside, about 4 minutes, stirring often. While the chicken cooks, dice 1 medium onion and mince 2 cloves garlic.4 min
2. Push the chicken to the side of the pan and add the onion and garlic to the empty space. Cook for 2 minutes, stirring, until fragrant. Add 1 cup rice and stir to coat with oil and cook for 1 minute more.1 min
3. Pour in 1 jar coconut cream and 1 cup water, scraping up any browned bits from the pan. Bring to a simmer, then cover, reduce heat to low, and cook without stirring for 12 minutes, until the rice is tender and most liquid is absorbed.12 min
4. Remove from heat and let sit covered for 2 minutes. Squeeze juice from 1 lime over the rice, fluff with a fork, taste, and adjust salt and pepper.

Note Swap the chicken for canned chickpeas or firm tofu if you prefer. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with a simple green salad or sliced cucumber on the side.

A warm, milky soup built from fresh coconut meat and its water, thickened with rice and brightened with garlic. One cracked coconut feeds two well, turning a single shelf item into a complete dinner that tastes like you planned ahead.

Serves 2. 35 minutes, 20 at the stove.

About 1660 calories a serving, 17 g protein, 102 g carbohydrate, 140 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Scoop the meat from the cracked coconut half and chop it into small chunks; you should have about two cups. Reserve any coconut water that poured out. Mince three garlic cloves.
2. Heat one tablespoon oil in a pot over medium heat and add the minced garlic, stirring until fragrant, about one minute.
3. Add one quarter cup rice to the pot and stir to coat, cooking for two minutes until the grains are toasted. Pour in the reserved coconut water plus three cups water and bring to a boil, then lower the heat to a simmer.15 min
4. Once the rice is tender, about twelve to fifteen minutes, add the chopped coconut meat and one can coconut milk. Stir well and simmer for five more minutes to meld the flavors.5 min
5. Taste and season with salt and pepper. Divide between two bowls and serve hot.

Note Swap the coconut milk for chicken or vegetable broth if you like a lighter soup. Leftovers keep in the fridge for three days; reheat gently with a splash of water. Serve with fresh lime wedges and crusty bread on the side.