Top 5 Recipes from May

Time to cook up a storm! This month we’ve been hunting for delicious and nutritious recipes from our community and we think you’ll be pleased with what we found. There’s a recipe for everyone; from wholesome cinnamon donuts that will satisfy your sweet tooth to a vegan pineapple green curry you can whip up for dinner. 


As a thank you for sharing their #cocobellarecipe, each recipe creator for May’s Top 5 will receive a month’s worth of Cocobella – perfect for continuing the creativity in the kitchen.


@beccraig – Vegan Pineapple Green Curry


  • 1 brown onion
  • 1/2 fresh pineapple
  • 105gm (1/2 jar) of Thai green curry paste (Rebecca used Five Tastes Thai Green Curry)
  • 1/2 packet of frozen Thai vegetables (Rebecca used McCains)
  • Coconut oil
  • 250g Cocobella Natural coconut yoghurt plus extra to serve


  1. Heat pan and add one diced brown onion, and cook until brown. 
  2. Add 1/2 diced fresh pineapple and cook until caramelised.
  3. Add curry paste and cook for a further 5 minutes. 
  4. Add 1/2 packet of frozen vegetables and stir. 
  5. Add 250g, or 1/2 500g tub of Cocobella Natural coconut yoghurt.
  6. Cook until vegetables are just cooked through. 
  7. Serve on top of cauliflower rice (or if preferred cauliflower/ broccoli rice or cauliflower/kale rice), and top with extra Cocobella coconut yoghurt.


@ noashealthyeats – Banana and Peanut Butter Swirl Blondies

Wet ingredients:

  • 3 over-ripe large bananas
  • 1 egg or flax egg
  • 1/4 cup coconut sugar
  • 1/4 cup natural sweetener
  • 3 tbs olive or coconut oil (or oil of choice)
  • 3/4-1 cup plant-based milk
  • 1/2 cup Cocobella Natural coconut yoghurt


Dry ingredients:

  • 50g @macr0mike vanilla/banana protein
  • 1 cup of flour (wholemeal or all purpose)
  • 1tsp baking powder
  • 1/2 tsp baking soda
  • 80g chocolate
  • 2 tbsp peanut butter (optional for swirl)



  1. Preheat oven to 180 degrees Celcius.
  2. Mash bananas, then add in remaining wet ingredients and mix well.
  3. Sift in dry ingredients.
  4. Mix and then fold through choc chunks reserving a few for sprinkling on the top.
  5. Place in lined square pan.
  6. Top with 2 tbs of peanut butter or more and using a fork swirl through, add a few extra choc chunks for deco.
  7. Bake for 25-30 minutes until slightly golden.


*Also delicious to reheat up in the microwave

@littlevegantime – Afternoon Fruit Parfait


  • 200g Cocobella Strawberry coconut yoghurt
  • 50g bircher muesli of your choice
  • 10g almond butter
  • 20g fresh raspberries



  1. Scoop 100g of Cocobella Strawberry coconut yoghurt into a small mason jar.
  2. Place half of your bircher muesli mix and few raspberries on top of the yoghurt.
  3. Fill in the remainder of the jar with the remaining Cocobella Strawberry coconut yoghurt.
  4. Place the rest of the bircher muesli on top of the yoghurt as well as a few raspberries as a finishing touch.
  5. Scoop one tablespoon or 10g of almond butter on top.


@k8s_kitchen – Cacao Hazelnut Pancakes

Makes 8-10 pancakes

Serves 2



  • 1 mashed banana
  • ⅓ cup of Cocobella Natural coconut yoghurt
  • 1 cup of buckwheat flour
  • 1 tsp of baking powder
  • 2 tbsp protein powder
  • Coconut oil to grease pan

To serve:

  • Peanut butter
  • Maple syrup
  • Loving Earth chocolate buckinis
  • Raspberries



  1. In a bowl mash banana and combine with protein powder until mixed thoroughly.
  2. In a separate bowl combine the buckwheat flour and baking soda. Add the coconut yoghurt and mix until you form a thick sticky batter. Once you have reached the desired consistency add the banana/ protein mix and stir until combined.
  3. Spoon the batter onto the pan to form each pancake and repeat until the batter has been used. Use coconut oil to grease pan as required.


@awholesomenourishedlife – Wholesome Cinnamon Donuts

Makes 18 small donuts




  • 1 1/4 cups banana flour
  • 1 cup coconut cream
  • 2 eggs or egg replacement of choice
  • 3/4 cup coconut sugar, extra for dusting
  • 1/4 cup coconut oil
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 1 tbsp cinnamon, extra for dusting


  • 1 cup natural Cocobella Natural coconut yoghurt
  • 1/4 cup coconut sugar
  • 1 tsp vanilla



  1. Preheat oven to 180 degrees Celcius.
  2. Place all ingredients into a food processor and mix until well combined (alternatively, you can whisk all ingredients together in a bowl).
  3. Place one heaped tablespoon of mixture into each mould and bake for approximately 15 minutes or until cooked through.
  4. Meanwhile mix Cocobella Natural coconut yoghurt, coconut sugar and vanilla together.
  5. Once donuts have cooled, cover in Cocobella Natural Coconut Yoghurt frosting and dust with extra coconut sugar and cinnamon.
  6. Donuts best eaten warm or at room temperature (if you store them in the fridge they can become a little dry, so leave to come to room temperature before consuming).

If you decide to recreate any of these delicious recipes be sure to tag us @purecocobella so we can keep up with all the kitchen action!

If you want to see more recipes from our Cocobella community check out our Top 5 Recipes from April.

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