Top 5 recipes from February

We love seeing what our Cocobella community creates each month, and this February we saw summer fruits getting put to great use. There were also some inspiring recipes using Cocobella Coconut Yogurt for savoury meals, so we’ve got you covered from breakfast through to dinner. Enjoy!

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.

 

@NourishingNicola ­– V-Day Vanilla Coconut Yoghurt Icing
A sweet and guilt-free yoghurt icing that pairs perfectly with these Apple and Cinnamon, or Banana and Walnut muffins.

 

 

Apple and Cinnamon Muffin ingredients:

2 cups of almond meal
1/2 cup of oats
2 tsp baking power
2 tsp cinnamon
1/4 cup rice malt syrup
3 tbs coconut oil
2 tbs almond milk
2 apples peeled and diced in small squares

 

Method:

1. Sift the dry ingredients
2. Peel and dice the applies
3. Add the coconut oil, rice malt and almond milk to the dry ingredients and mix until well combined
4. Fold in the apples
5. Pour the batter into individually lined muffin tins
6. Bake at 180 degrees for approx. 20 – 30 min (keep an eye on them. Test every 5 minutes, the cupcakes are ready when the knife comes out clean!)

 

 

Banana and Walnut ingredients:

1 cup spelt flour
1 cup almond meal
1/4 cup coconut sugar
2 tsp baking powder
2 tsp cinnamon
3 small bananas mashed
1/4 cup soy milk
Handful of walnuts

 

Method:

1. Sift the dry ingredients
2. Add in the mashed bananas and soy milk and mix until well combined
3. Fold in the walnuts either whole or chopped
4. Pour the batter into individually lined muffin tins
5. Bake at 180 degrees for approx. 20 – 30 min (keep an eye on the them. Test every 5 minutes, the cupcakes are ready when the knife comes out clean!)

 

Yoghurt Icing ingredients:

3 tbs Pure Coco Bella coconut yoghurt
1/4 tsp beetroot powder (or pink food colouring)

 

Method:

1. Mix the beetroot powder into the coconut yoghurt
2. Spread over the muffins and top with fruit or cinnamon to garnish

 

@Mindful_Moose ­– Coconut Yoghurt and Tahini Salad Dressing
This tasty and creamy vegan dressing is perfect for any salad.

 


Ingredients:

1/4 cup tahini
2 tbsp @purecocobella coconut yogurt
1 tbsp apple cider vinegar
2.5 tbsp water
2 tsp maple syrup
Pinch of sea salt

 

Method:

Mix until combined. I added this over roasted sweet potato, cooked quinoa and mixed greens.

 

@feedmeichi ­­­– Pan Fried Figs on Toast
A simple, quick, and delicious breakfast that’s perfect for weekday mornings

 

 

Ingredients:

2 or 3 fresh figs
Butter
Balsamic Vinegar
Cocobella Coconut Yoghurt
Sourdough bread


Method:

Cut the figs into halves. Heat some butter in a pan, put the figs cut side down. Cook for two minutes, add balsamic vinegar on top, and then flip the figs to cook on the other side for 30 seconds. Spread Cocobella Coconut Yoghurt onto a slice of toasted sourdough, and finish with your choice of syrup drizzled on top.

 

@julz.gabrielle ­– Beef-less Stroganoff
Got a craving for comfort food? You can’t go passed mashed potato and a creamy veg stew!

 

 

Ingredients:

Coconut oil
Plain flour
1 cup of vegetable liquid stock
Tsp tomato paste
Soy sauce
Tbsp white wine vinegar
Tsp Dried thyme
Tsp Dried Sage
Black pepper to taste
1 cup sliced mushroom
1 cup tofu, in small cubes
1 cup of tinned chickpeas or borlotti beans
Cocobella Coconut Yoghurt (Natural)
Mashed potato or pasta to serve
Chopped parsley as garnish

 

Method:

Start by frying off the oil and flour, then add the stock and whisk it until there are no lumps of flour. Add a teaspoon of tomato paste, a dash of soy sauce, a dash of white wine vinegar, plenty of dry thyme and sage and black pepper. Next add the mushrooms, tofu, and chickpeas or borlotti beans. Let it simmer until it becomes thick in consistency. Mix through the Cocobella Coconut Yogurt. Serve with your choice of mashed potato or pasta, and top with fresh parsley.

 

@momentsofdi_ – Pineapple Coconut Yoghurt Cake (Gluten-free)
Not all cakes are made equal, and this one is a new favourite.

 

 

Ingredients:

1 cup of buckwheat flour
1 Tbsp tapioca flour
2 Tbsp flaxmeal
1 cup of chopped fresh pineapple
1 cup of Cocobella Coconut Yoghurt
125ml of Cocobella Coconut Water
Organic almonds, chopped
*add maple syrup/ coconut sugar/ organic raw honey if desired

 

Method:

Mix all the ingredients together before pouring in a lined slice tin.
Top with chopped organic almonds and bake at 180C for 45mins. Let it cool before slicing.

 

Getting busy in the kitchen with Cocobella? Don’t forget to tag @purecocobella and #cocobellarecipes, we love seeing what you’re up to!

 

 

Want to try some of our other favourite recipes like the delicious smoothie above? Check out Made by Fressko for some ideas!


Share this on: