Top 5 Recipes for February

Cocobella’s Instagram community really stepped it up a notch this month, producing so many unique tasty treats that are both healthy and oh-so-pretty to look at. From layered jars to creamy chia puddings, we’ve gathered a few of our favourites in this February roundup, especially for your viewing pleasure!

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

 

@nomadicfitfoodie Two-tone Matcha Cacao Smoothie Jar

Because two-tone often translates to double the deliciousness!

Ingredients

Matcha Layer

1/2 cup almond milk
2 frozen bananas
1 scoop raw vanilla protein
2 tsp. matcha
1 tsp. maple syrup

Cacao Layer

1/2 cup Cocobella Straight Up coconut water
2 tbsp. cacao powder
2 frozen bananas,
1 tbsp. maple syrup
1 scoop cacao coconut protein

To serve

Cacao nibs
Organic dark chocolate, melted

Method

Add the matcha layer ingredients to a blender and blitz until smooth. Remove and pour into the jar, filling to the half way point. Repeat process with the cacao layer ingredients. Top with cacao nibs and drizzle with some melted raw chocolate. Dig in!

@naturallyessie – Caramel Nice-cream

What’s not to love about dreamy, creamy, healthy Nice-cream?

Ingredients

Nice-cream

5 frozen bananas,
1 Medjool date
1/2 cup Cocobella Straight Up coconut water

Toppings

1 banana, sliced
1 white nectarine, sliced
½ cup raw granola
1/3 cup activated buckinis
1 tsp. hemp seeds.

Method

Add nice-cream ingredients to a blender and blitz until smooth. Scoop into a medium sized bowl and arrange topping ingredients, arranging as artistically as you please!

 

@wholelife.nutrition – Coconut Kiwi Icy Poles

We’re are yet to find an icy pole recipe as simple and delectable as this.

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Ingredients

2 kiwifruit
1 lime, juiced
300mL Cocobella Straight Up coconut water

Method 

Place all ingredients in a blender and lightly blitz until just combined. Pour mixture into icy pole moulds, add popsicle sticks and place in freezer overnight to set. Too easy!

 

@feedmeichi – Coconut Jelly Breakfast Jar

Impress your friends with this fancy triple layered dessert (it’s easier to make than it looks!)

 

Ingredients

Coconut Water Jelly

250mL Cocobella Straight Up coconut water
2g agar agar
1 white nectarine, sliced

Raspberry Chia Pudding

½ cup chia seeds
½ cup fresh raspberries, lightly chopped
¼ cup Cocobella Straight Up coconut water

Blackberry Almond Cream

½ cup raw almonds, soaked
½ cup fresh blackberries
¼ cup Cocobella Straight Up coconut water

Toppings

Fresh raspberries
Fresh blackberries

Method

*Note: Prepare the jelly and chia layers the night before consuming for best results.

To make the jelly, place the coconut water and agar agar in a small saucepan, stirring over a medium heat for 5-10 minutes. Pour into a jar and add nectarine slices. Leave to set in the fridge.

To make the chia pudding, combine ingredients in an airtight container, mixing well until combined. Secure the lid and place in the fridge overnight to set. Once set, remove chia pudding mixture from the fridge and scoop into the jar, on top of the set jelly layer.

To make the almond cream, place ingredients in a blender and whip into a smooth consistency. Scoop into the jar on top of the chia pudding. Top with fresh berries and serve immediately. Berry heaven!

 

 

@masterofsnacks – Cacao Chia Pudding

The perfect chocolate treat you can enjoy morning, day and night


Ingredients

Chia Pudding

2 tbsp. chia seeds
1/2 cup almond milk
½ cup Cocobella Straight Up coconut water
1.5 tbsp. cacao powder
1 tbsp. rice malt syrup

Toppings

Cocobella Coconut Yoghurt – Natural
Fresh figs
Berry compote
Organic granola

Method

Combine chia pudding ingredients in an airtight container, mixing well until combined. Secure the lid and place in the fridge overnight to set. Once set, remove chia pudding mixture from the fridge and scoop into a bowl. Top with fruit, coconut yoghurt, granola and compote. Delicious!

 


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