March may have marked the end of everyone’s favourite sunny season, but certainly not the end of our fans’ ability to get seriously creative in the kitchen with Cocobella. This month’s round-up consists of tasty sweet treats, delicious savoury dishes and a very lovely-to-look-at cheesecake slice. Read on and enjoy!
Getting creative with Cocobella in the kitchen? Please don’t forget to tag @purecocobella, we love to see what you’re up to!
@thrivingonplants – Vanilla and Blueberry Acai Cheesecakes
Because two-tone often translates to double the deliciousness!
1/2 cup raw cashews, soaked
1/2 cup full-fat coconut cream
1/2 lemon, juiced
1/2 lemon, zested
1/3 cup rice malt syrup
1/4 cup coconut oil, melted
1/3 cup frozen blueberries
1 tbsp acai powder
1 tsp vanilla powder
1/2 cup Cocobella Straight Up coconut water
Add cashews, coconut water, coconut cream, lemon zest, lemon juice, rice malt syrup, coconut oil and vanilla powder into a blender and blitz until smooth and creamy. Pour a little over half of the mixture into your moulds of choice and place into the freezer to set. With the remaining mix, add in the acai powder and blueberries and blend until smooth.
Once the vanilla layer has set, pour the blueberry layer on top and place back into the freezer, preferably overnight. When both layers are set, remove from the mould and decorate however you wish. Leave at room temperature for 10-15 minutes before serving. Enjoy!
@wholesomepatisserie – Creamy Coconut Spiced Rice
A coconutty twist on an autumnal dinner time staple.
2 cups Cocobella Straight Up coconut water
1 cup basmati rice
1/4 cup coconut cream
Nut and Spices
1/2 cup raw almonds
1 tsp ground turmeric
1/2 tsp Chinese five spice
1/2 tsp garlic powder
1/2 tsp ground paprika
1/2 tsp chilli flakes
1/4 tsp ground nutmeg
1/8 tsp ground ginger
Fill a small/medium sized pot with the coconut water and bring to a boil. Once boiling, add rice, cooking on high and uncovered for 8-10 minutes, stirring occasionally. Meanwhile, add the almonds to a high-speed food processor, and pulse gently until they are lightly crushed, making sure to leave a few larger pieces for texture. Add the crushed almonds to a small pot, along with the remaining spices. Cook nut and spice mixture over high heat for 2-3 minutes, stirring gently until lightly toasted. Remove from heat. Once the rice has cooked, pour in coconut cream and stir through gently. At this point, the rice will look gluggy, but just continue to cook the rice until the desired consistency is achieved. Then, gently fold nut and spice mixture through the rice. Do this step gently to avoid rice sticking together too much. You may wish to use a fork for this step to fluff the rice. Serve immediately and enjoy!
@jessy.wallace – Curried Pumpkin Soup
Dreamy, creamy and good for you, the perfect soup!
2kg pumpkin, diced
1-litre Cocobella Straight Up coconut water
2 cloves fresh garlic
1 onion, diced
1 tbsp. curry powder
1 cup Cocobella Coconut Yoghurt – Natural
1 tsp. chilli flakes
In a large pot, gently sauté the onion in half a cup of coconut water until transparent. Add in the garlic and the curry powder. Mix well. Add the chopped pumpkin and the remaining coconut water. Bring to the boil and then leave to simmer until the pumpkin is soft. Allow to cool for 15 minutes, then blend in the cooking pot with a bar mix until smooth and creamy. To serve, transfer into a bowl and top with the desired amount of chilli flakes and coconut yoghurt. Enjoy!
@jinxdahlia – Peach Smoothie Bowl
Make your breakfast memorable with this fruity-flavoured bowl of goodness.
2 bananas, frozen
3 fresh peaches, sliced and frozen
2 tsp. vegan vanilla protein powder
1 cup Cocobella Straight Up coconut water
Slightly thaw frozen bananas and frozen peaches for 5 minutes for maximum creaminess. Add to a high-speed blender with the protein powder and coconut water and blend. Pour into a bowl and top with fresh peach slices, blackberries and a little granola for crunch. Delicious!
@eileenwilson_ – Chocolate Milk
A delish chocolate treat you can enjoy morning, day and night!
¼ cup coconut milk
2 tsp. cacao powder
1 tbsp. maple syrup
1/2 tsp. vanilla extract
1 1/2 cups Cocobella Straight Up coconut water
6 ice cubes
Add all ingredients to a blender and blitz until smooth. Pour into a glass or jar and, if you’re feeling indulgent, grab your favourite vegan chocolate as a side-dish. Enjoy!