From breakfast to dessert, here are our picks for Top 5 Recipes from July, all created by our Instagram community. Whether you’re a baker, a smoothie bowl whiz, or looking for family dinner inspiration, these delicious meals will have you covered.
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.
@ameliasbalancedkitchen – Bean and Avocado Tacos with Zingy Coconut Yoghurt Sauce
A colourful meal that’s perfect for sharing with friends.
Time: 40 mins
4 corn tortillas
4 tbsp beetroot hummus
1 tbsp coconut oil
400g mixed beans
1 tsp cumin
1/4 tsp smoked paprika
1 tsp chilli flakes (optional)
1/2 cup peas
1/2 cup corn kernels
1/2 avocado, sliced
1/2 cup cherry tomatoes, halved
1 cup rocket leaves
1 red onion, sliced
1/2 tsp salt
1/2 tsp sugar
1 cup apple cider vinegar
Fresh coriander leaves, to serve
Lime wedges, to serve
4 tbsp Cocobella Natural coconut yoghurt
1/2 lime, juiced
1 tbsp coriander leaves, finely chopped
- To make the quick pickled onions place red onions into an airtight glass jar, with the salt, sugar and apple cider vinegar to cover. Stir, and refrigerate for an hour.
- Heat coconut oil in a pan over medium heat and place cumin, smoked paprika and chilli flakes in pan and cook until fragrant.
- Add the beans, corn and peas to pan. Stir to coat with spices and cook for 1-2 minutes.
- Heat tortillas as directed on package.
- Spread tortillas with beetroot hummus, top with spiced bean mixture, tomatoes, rocket, avocado and slices of pickled onion (reserve remaining onions for other uses).
- To make dressing combine Cocobella coconut yoghurt, lime juice and coriander. Season to taste.
- Drizzle dressing over tacos and top with fresh coriander leaves and lime juice. Enjoy!
@myfamilysfooddiary – Coconut Rice Pudding with Rosewater
A delicious and cosy dessert for winter nights.
Time: 55 mins
6 tbs arborio rice, washed and strained (95g)
400ml Cocobella Straight Up coconut water
2 tbs corn flour (20g)
330ml coconut milk, separated in 100mL and 230mL
1 can coconut cream (400mL)
½ cup caster sugar (100g)
2 ½ tbs desiccated coconut (18g) see notes
1 tbs rosewater
1 tsp vanilla essence
- Add the coconut water and rice in a small pot (I used a 2.8L pot). Bring it to a boil then simmer for 15min.
- Add the cornflour in 100ml of the coconut milk and whisk it together. Pour the remaining milk and coconut cream in the pot, bring to a gentle boil (increasing the heat slowly) and then simmer for 20min on a low heat. Take out any foam that may form using a slotted spoon.
- After that time add the sugar, desiccated coconut and cornflour mixture. Continue stirring for a further 5min, until it all thickens and is well combined. Take the pot off the heat and stir in the rosewater and vanilla.
- Use a ladle to pour the pudding into bowls or ramekins (see notes). Allow the pudding to cool down and then place it in the fridge or you can enjoy it warm as well. I toasted some coconut flakes to add on top but on its own is fine as well.
I have also used shredded coconut and flakes instead of desiccated and it worked well.
I use a measuring jug as it is easier to pour the pudding in the bowls without as much mess.
To avoid too many water droplets forming (especially if you are using a tall glass for presentation) place a piece of paper towel over the top and then cling wrap to secure it tightly.
I separated the coconut rice pudding into 5 glasses to produce 5 servings and there is a sufficient amount in each glass. So depending on the size of your bowls you could even have 6 servings.
@momentsofdi_ – Passionfruit and Banana Cake
A plant based cake for your morning tea.
Time: 1 hr 15 mins
1 cup wholemeal spelt flour
1 tsp baking powder
1 tbs flaxmeal
1 tbs rice malt syrup
1/4 cup coconut oil, melted
2 medium bananas – ripe as ripe can be, mashed
1/2 cup organic soy milk
1 tbs apple cider vinegar
1/3 cup Cocobella Passionfruit coconut yoghurt
1/4 cup activated pecans
- In a mixing bowl, add the soy milk and apple cider vinegar and set aside for five minutes.
- Add the mashed banana, rice malt syrup and coconut oil before mixing briefly.
- Line a Bundt cake tin with unbleached baking paper. Add the cake batter evenly.
- Dollop the coconut yoghurt on top of the cake and using a skewer or chopstick, gently swirl it through the cake.
- Top the cake with crushed pecans before baking at 180C for 45 minutes.
- Cool in pan for five minutes before slicing and enjoying!
@the_smallseed_ – Maple and Pecan Granola Tart
The perfect brunch to share!
Time: 1 hour
2 cups of oats
2/3 cup chopped pecans
1/3 cup slivered Almonds
1/4 cup pepitas
1/4 cup LSA mix
3 tbs coconut oil melted (I use a tasteless one)
1/3 cup maple syrup
1 tsp pure vanilla extract
Pinch Himalayan salt
170g tub Cocobella Natural coconut yogurt
1 1/2 tsp pure vanilla extract
Drizzle of pure maple syrup
Zest of 1 lemon
1. Throw all dry ingredients into a bowl and combine.
2. Melt coconut oil, add maple syrup and vanilla extract, whisk to combine.
3. Pour over dry ingredients. Combine well.
4. Place baking paper onto a tray and pour mixture onto it, spread out evenly and place in oven 150deg C (fan) for 40 mins.
5. Take out and cool completely.
6. Place all topping ingredients into a bowl and mix.
7. Pour onto the granola base and add the fresh berries on top
8. Serve immediately, and enjoy!
@meliaamakes – Bounty Smoothie Bowl
Like the chocolate bar, but healthy!
2 frozen bananas
1/4 cup of shredded coconut
2 tablespoons cacao powder
1 cup of Cocobella Vanilla coconut yogurt
2 tbsp of chia seeds
2 teaspoons maca powder
A handful of ice blocks
A splash of coconut milk if you’re having trouble blending
Kez’s Kitchen Free and Naked Gluten Free Lamington Bar cut into pieces
In a blender, mix bananas, cacao, coconut yoghurt, shredded coconut, chia seeds, maca power, and ice. Blend until creamy and well combined. Pour into bowl and top with cacao nibs, coconut flakes, and lamington bar pieces. Enjoy!