Blend up a smoothie: Place 1/2 cup frozen mango cubes, 1/3 cup light coconut milk, 1/4 cup nonfat coconut-flavored yogurt, 1 tablespoon fresh lime juice, and 1 1/2 teaspoons sugar in a blender; process until smooth. Yield: 1 serving.
Make coconut ice: Freeze coconut milk in ice-cube trays. Use the coconut cubes for margaritas on the rocks, rum and colas, or in place of regular ice for daiquiris or other slushy blended drinks.
Jazz up your morning cereal: Use a combination of coconut milk and dairy or soy milk to enliven your everyday breakfast bowl. Try a ratio of roughly 2 parts dairy or soy milk to 1 part light coconut milk for a hint of sweetness and a surprisingly nice hit of nutty essence.