Top 5 Recipes from April

The temperature is continuing to drop as winter creeps up on us. Luckily, our Instagram community are here to brighten things up with a selection of delicious Cocobella inspired recipes that look amazing! Thank you to our Instagram community for sharing and keeping us inspired into the cooler months.

Getting creative with Cocobella in the kitchen? Please don’t forget to tag @purecocobella and #cocobellarecipe, we love seeing what you’re up to!


@wholesomepatisserie – Marble Yoghurt Popsicles

A guilt-free sweet treat that also looks incredible!

@wholesomepatisserie - Marble Yoghurt Popsicles


2 cups (500g) Cocobella Coconut Yoghurt – Natural

Optional flavourings: 1 Tbsp. vanilla bean extract

2 drops black food gel colouring**



4-hole popsicle mould

Wooden popsicle sticks



Add yoghurt to a large mixing bowl. If adding any flavourings and stir them through now, before the colouring.

Drop 2 drops of the black gel food colouring on top of the yoghurt.

Take a wooden skewer or a butter knife and gently swirl colouring into the yoghurt creating a marble effect, ensuring not to completely mix them together. NOTE: It will look like the colouring has just swirled on top of the yoghurt and not through the entire yoghurt, this is ok because you want more white than black.

Gently spoon yoghurt and divide yoghurt evenly into a 4-hole popsicle mould.

Place in freezer and freeze for 4-6 hours or ideally, overnight.

To remove, sit each popsicle mould in a jug of warm water until the popsicles slowly release from the moulds. Alternatively, place each one under running warm water until they release. Enjoy!


@violetsandvegan – Green Smoothie Bowl

Cheer up your morning with a bright smoothie bowl and some edible flowers!

@violetsandvegan - Green Smoothie Bowl


 Smoothie bowl

1/2 cup Cocobella Straight Up coconut water

1/2 cup coconut milk

1 frozen banana

1/2 avocado

Handful spinach

1 tbsp. almond butter

1/4 tsp spirulina

1 tbsp. chia seeds

1 date



Fresh blueberries

Dried pomegranate


Buckwheat grouts

Edible flowers



Combine smoothie bowl ingredients and blend until smooth. Scoop mixture into a bowl and decorate with your choice of colourful toppings. See above for our suggestions, enjoy!



@blueberrybite – Blueberry Cake

This irresistible winter warmer is berry good!

@blueberrybite - Blueberry Cake


3 Bananas
1 Cup Oats
2 Tbs Almond Butter
2 Tbs Coconut Oil
1/3 Cup Maple Syrup
1/3 Cocobella Straight Up Coconut Water
2 Tbs Chia Seeds
2 tsp Cinnamon
Pinch of Salt
2 Cups of Frozen Blueberries
2 Tbs Baking Powder



1/2 cup Cocobella Coconut Yoghurt – Natural


Blueberry Sauce
1/2 Cup Frozen Blueberries

Pre-heat your oven to 200’c. Line a rectangular slice tray with baking paper and set aside.

Place the bananas, oats, almond Butter, coconut oil, cinnamon, chia seeds, coconut milk and maple syrup into a blender and blitz until smooth. Pour mixture into a medium sized bowl and add in the baking powder, give a light stir before adding the frozen blueberries, leaving a few blueberries aside to top. Pour the cake batter into your lined slice tray and top with remaining Blueberries. Bake for 45 – 50 minutes. One cooked through, let it cool out of the oven for 10 minutes while you prepare the blueberry sauce. Place blueberries into a bowl and cook on a medium heat for 1-2 minutes (in a pan or your microwave) until its juices release and start to thicken. Serve a slice of the cake with Cocobella Coconut Yoghurt and a generous spoon of the blueberry sauce.

This cake will last around a week in the fridge – perfect for a cheeky bite when you need a sweet fix!


@jinxdahlia – Caramel Nice-Cream With Salted Caramel Sauce

 The most delicious Salted Caramel duo!

@jinxdahlia - Caramel Nice-Cream With Salted Caramel Sauce



2 frozen bananas

1 handful of pitted dates (soaked slightly)

1 dash of pure vanilla extract

1 pinch of pink salt

1 dash of Cocobella Straight Up coconut water


Vegan cream-filled chocolate egg from @treat.dreams



2 scoops of almond butter

1 tbsp. of coconut oil

1 dash of pure vanilla extract

1 dash of pure maple syrup

A few sprinkles of pink salt



To make the nice-cream: Blend all the ingredients and place in a snap seal reusable bag and freeze for a few hours. So easy!

For the salted caramel sauce: Whisk all ingredients together until smooth. Serve warm for extra indulgence, any extra can be saved for later!


@thrivingonplants – Vanilla Overnight Oats

Start the day with this layered vegan delight!

@thrivingonplants - Vanilla Overnight Oats


1/2 cup rolled oats

1/4 cup shredded coconut

1 tbsp. chia seeds

1/2 cup Cocobella Straight Up coconut water

1/3 cup Cocobella Coconut Yoghurt – vanilla

1/2 cup almond milk

1/4 tsp cinnamon

1 tbsp. rice malt syrup

1/4 tsp vanilla extract

Toppings of your choice


Add the oats, chia seeds, shredded coconut, almond milk, cinnamon, rice malt syrup and vanilla extract into a bowl. Whisk well, then cover and place in the fridge to set overnight.

The next morning, layer with a handful of your favourite fruit, nuts, muesli, granola or whatever toppings you desire and serve. Easy!


Want to try some of our other favourite recipes? Check out our March roundup here.



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