Right now, if I were to nick my thumb in the kitchen, I would probably bleed coconut milk. I can’t remember the last time I didn’t have coconut milk, and I run through my mega pack of the canned milk in no time at all, making people think I drink the stuff straight from the tin.

That doesn’t sound like such a bad idea. There’s not much that coconut milk wouldn’t improve. It has found its way into my broccoli soup, creamed greens and smoothies.

I love a multipurpose workhorse ingredient.

My 6-year-old daughter asks, during dinner prep, "Does that have coconut milk?" When I say yes, she makes a gagging sound because she believes she hates coconut milk. She pinches her nose, swearing that she will go hungry. I look at her as though she didn’t emerge from my own womb.

Then during dinner, she asks for seconds on the Indian curry. "I thought you didn’t like coconut milk?" I tease. She doesn’t respond, just keeps eating her spice-laden coconut milk. I guess we’re related after all.

Coconut milk is a seamless transition from dinner to dessert. It pairs as easily with chocolate as it does cumin.

The following dark chocolate hot fudge isn’t guilt free. It’s full of fat and sugar, but it does taste like real food rather than the glossy stuff labeled "chocolate" and "syrup." When I make this, dutiful daughter asks to dip her spoon in the bowl, like it’s the main dish instead of a dessert topping.

I prefer mine with some dairy-free ice cream, made with frozen bananas and, yes, coconut milk. My 6-year-old doesn’t target the coconut milk this time. Instead I hear, "Ewww. Does that have bananas in it?"

COCONUT BANANA ‘ICE CREAM’

4 large frozen bananas, cut into 1-inch chunks
1/2 cup coconut milk

In a food processor, combine bananas and coconut milk about 2 minutes, or until bananas are completely pureed, with a soft-serve-like consistency. Serves 4 to 6.

Nutritional information unavailable.

COCONUT HOT FUDGE

1/4 cup cocoa powder
1/4 cup honey, or up to 1 cup sugar, if you prefer
1 tablespoon coconut oil
2/3 cup coconut milk
Pinch salt

Sift cocoa powder into small sauce pan with a heavy bottom. Add honey (or sugar) and coconut oil.

Heat pan over medium while stirring frequently. As it heats, cocoa powder should become completely incorporated with honey and oil. (If you are using sugar, add a little coconut milk at this point for proper mixing.)

Once fudge has barely started to simmer, slowly add coconut milk and stir often. Continue to cook to desired thickness, about 5 minutes. Serve. Makes about 1 cup, enough for 4 to 6 sundaes.

Nutritional information unavailable.

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Mariko Jackson blogs about family and food at www.thelittlefoodie.com.