Top 5 Recipes from April

As the temperature is dropping, we have seen our Cocobella community be creative with warming cacao, spices, and vibrant fruits and vegetables. These Top 5 picks from April are quick and easy to make, and are perfect for a nourishing boost this season.


@mindful_mooseThick and Fudgy Chocolate Smoothie


Jess Ettridge – @mindful_moose

Power up at the start of your day with this energising and delicious cacao smoothie. Tastes so good, it could be dessert!


Serves: 1

Time: 15 mins



1 avocado, frozen in chunks

1/2 cup Cocobella Straight Up coconut water, more if needed

1/4 cup frozen berries of choice

2 tbsp Cocobella Natural coconut yoghurt

1 tbsp cacao powder

1-2 medjool dates

Dash of vanilla essence



First, slightly thaw the frozen avocado chunks. Add all ingredients to a blender or food processor, and blend until smooth.

Enjoy topped with your favourites!


@momentsofdi_Mung Bean and Pumpkin Kitchari


Diana – @momentsofdi

A hearty winter warmer packing some serious flavour and nutrients!


Serves: 6

Time: 1.5 hours



1 tsp turmeric

1 tsp black mustard seeds

1 tsp coriander seeds

1 tsp curry powder

1 tbsp coconut oil

Pinch of black pepper

1 carrot, sliced

1 large celery stalk, diced

1 thumb of ginger, julienned

½ Jap pumpkin, large chunks

250ml Cocobella Straight Up coconut water

2 cups vegetable broth

2 cups organic split mung beans, soaked and rinsed

200mg Cocobella Natural coconut yoghurt

Cooked brown rice to serve



Fry off the spices and black pepper (to activate the curcumin in the turmeric) in the coconut oil. Add the diced vegetables and ginger, cook until soft. Add in the pumpkin, coconut water, broth, and the mung beans. Mix and cover the pot with a lid. Let this simmer for 1 hour on moderate heat until the kitchari has thickened and the mung beans are cooked. Turn off the heat, add the coconut yoghurt and stir through. Serve with brown rice.


@themelbournelookBeet and Mango Smoothie


Chloe – @melbournelook

Get creative with beetroot powder and whizz up a bright and impressive smoothie bowl. Mother’s Day breakfast sorted!


Serves: 1

Time: 10mins



1 frozen banana

½ frozen mango

2 tbsp of beetroot powder

Dash of Cocobella Straight Up coconut water

2 fresh figs, halved

4 strawberries, halved

Your choice of granola (this uses a homemade beet-cacao granola)

Rose petals



Mix the banana, mango, beetroot powder, and coconut water until thick and creamy. Pour into bowl and top with fresh figs, strawberries, rose petals, and your choice of granola (I use my home made beet-cacao granola).


@jessicaannehGolden Smoothie Bowl


Jessica Anne – @jessicaanneh

Take in the goodness of sunshine hued fruits and veggies with this tropical smoothie bowl. It’s like summer never left!


Serves: 1
Time: 10mins



1/8 cup chopped frozen carrots

½ cup frozen mango

½ cup frozen pineapple

2 frozen bananas

¼ cup Cocobella Straight Up coconut water



Fresh banana, sliced

Bliss balls

Goji berries

Chia seeds


Almonds flakes

Shredded coconut

Hemp seeds

Sunflower seeds


Place all ingredients into a blender and blend on high speed until smooth. Pour into your coconut bowl, and garnish with toppings.


@juliearentzptVanilla Avocado Shake


Julie Arentz – juliearentzpt

This perfect pre-workout shake is light, tasty, and packed with superhero ingredients. You’ll be feeling your best, inside and out!


Serves: 1

Time: 10mins



¼ avocado

1 scoop vanilla protein

½ scoop collagen

1 tsp Chaga powder

250ml Cocobella Natural coconut yogurt

Dash of water

Several ice cubes



Add all ingredients into a blender and mix until well combined. Consistency should be smooth and creamy. Delicious!


Are you getting busy in the kitchen with Cocobella? Don’t forget to tag @purecocobella and #cocobellarecipes. We love seeing what you’re up to! For more Cocobella recipe inspiration, check out last month’s Top 5 Recipes here.

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