Top 5 Recipes from December

December—how we love you! You brought us sunshine, ocean swims, precious moments with friends and family PLUS a whole bunch of amazing Cocobella inspired recipes. We love our Instagram community, thanks so much for sharing guys!

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



@nomadicfitfoodie Coconut Chia Pudding with Maqui and Blackberry Smoothie

Because nothing celebrates summer more than a pudding AND a smoothie in one…

@nomadicfitfoodie – Coconut Chia Pudding with Maqui and Blackberry Smoothie


 Chia Pudding

1/4 cup chia seeds
3/4 cup coconut milk
1/4 cup Cocobella Straight Up coconut water
1 tbsp. maple syrup 

 Blackberry and Maqui Smoothie

1 cup Cocobella Straight Up coconut water
2 frozen bananas
1 cup fresh or frozen blackberries
2 tbsp. maqui powder
¼ cup blueberries
1 tbsp. maple syrup


½ cup fresh raspberries and blueberries


The day before serving, place chia pudding ingredients in a small bowl and combine thoroughly. Place in the fridge overnight to set.

The next day, add smoothie ingredients to a blender and blitz until well-combined and creamy. Remove set chia pudding from the fridge and spoon into a glass jar. Top with smoothie mixture and fresh fruit, such as raspberries and blueberries



@healthiforhappy – Coconut Yoghurt and Chia Parfait

A delicious morning dish or hot-day snack!

@healthiforhappy – Coconut Yoghurt and Chia Parfait


100g Cocobella Coconut Yoghurt – Natural
1/2 cup Cocobella Straight Up coconut water
2 tbsp. chia seeds
100g raspberries
100g blueberries
50g mango
1 tbsp. buckwheat
1 tbsp. coconut flakes
2 tsp. goji berries
2 tsp. dried blueberries


To make the chia pudding, combine chia seeds and coconut water in a small bowl. Leave for a few hours or overnight in the fridge to soak.

To assemble, layer ingredients in a middle-sized jar. Start with the coconut yoghurt, add the dry goods and fruit, then the chia pudding. Repeat this process until the jar in full. Top with more fruit.



@tessbegg – Acai Smoothie Bowl

The perfect balance of naughty & nice!

@tessbegg – Acai Smoothie Bowl



Smoothie Bowl

3 bananas
1 cup frozen açai
1/2 cup frozen blueberries
1/4 cup frozen raspberries
½-1 cup Cocobella Straight Up coconut water


Flaked coconut
Cacao nibs
Goji berries
Vegan raw chocolate


Add smoothie bowl ingredients into a blender and blitz until smooth. Scoop mixture into a bowl and top with blueberries, coconut, cacao nibs, goji berries and vegan raw chocolate.



@therawfeast – Coconut Granola and Orange Poached Pears

Impress your friends with this tasty brunch option!

@therawfeast – Coconut Granola and Orange Poached Pears

Coconut Granola
1½ cups granola
2 cups Cocobella Straight Up coconut water
1 apple, grated
4 tbsp. Cocobella Coconut Yoghurt – Natural
½ tsp cinnamon powder
½ cup coconut flakes
½ cup slivered almonds

Orange Poached Pears
2 pears, peeled and halved
3 cups Cocobella Straight Up coconut water
½ orange, juiced
1 tsp. orange zest
1 vanilla pod, scraped
2 star anise
1 cinnamon quill


To make Coconut Granola, combine all ingredients in a bowl, cover and place in the fridge for one hour or overnight.

To make the orange poached pears, place all ingredients in a small saucepan and bring to boil. Reduce heat to medium-low and cook, partially covered and turning occasionally for 15–20 minutes, or until pears are tender. Remove from heat and place on top of the coconut granola.



@eatlovecherish – Coco Latte Pancake

Take a moment to treat yourself to a healthy and delicious home-cooked brunch!

@eatlovecherish – Coco Latte Pancake


1 cup rolled oats
2 medjool dates
1 1/2 cups Cocobella Coco Latte Super Smoothie
1/3 cup brown rice flour
1 ripe banana
1/4 cup coconut oil melted


Add the rolled oats to a blender and process until ground into a fine powder. To this

this mix, add the dates, banana and Cocobella Coco Latte and process until combined. Pour this mix into a large bowl and stir in the brown rice flour and oil until smooth.

Next, place a frying pan on a medium heat with the extra coconut oil and spoon portions of batter onto the pan. Cook for roughly 2 minutes each side before flipping, or until small bubbles are visible on the surface. Scoop onto a plate and top with fresh banana, strawberries and nut-based spread of your choice.


Like what you see? Check out our November roundup here.

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