Top 5 Recipes from May

It looks as though our coconut yoghurt was the star last month! These Top 5 recipes from May created by our community show the versatility of coconut yoghurt, from sweet to savoury, hot to cold creations. Perfect for the cooler months!


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.


@the_smallseed_Coconut, Blueberry and Passionfruit Nut Crumble Parfaits

Chloe’s impressive parfait’s are easy to whip up as dessert or breakfast; perfect opportunity to show off your decorating skills too.


Chloe of  @the_smallseed_


Serves: 2
Time: 15 min



3/4 cup roasted pecans

1/3 cup roasted almonds

1/3 cup Brazil nuts

2 tbsp Hemp seeds

1 and 1/2 cup Cocobella Natural coconut yogurt

1/2 cup frozen blueberries

1 tbs pure maple syrup

Squeeze of lemon juice

3-4 passionfruit



1. Place nuts and seeds into a food processor and pulse for a few seconds.

2. Place blueberries into a saucepan, add the maple syrup and lemon juice on low heat for a few minutes until blueberries have softened. Take off heat. Add to the yogurt and stir through.

3. To layer the jars, first add the nut crumble, then add a little plain coconut yogurt, passionfruit, the blueberry yoghurt mixture, top with nut crumble, and a little more of the coconut/blueberry swirl. Enjoy!


@princesscrybvby – Thai Pumpkin Soup

A winter favourite! Try this creamy and nourishing pumpkin soup to get you through the colder months.


Thai Pumpkin Soup by @princesscrybvby


Serves: 2
Time: 1 hour



3 cloves of garlic, skin on

1/2 butternut pumpkin, peeled and roughly chopped

2 carrots, peeled and roughly chopped

1 medium potato (or equal amount of sweet potato) roughly chopped

1 medium brown onion

1/4 large red capsicum, roughly chopped

1 tsp dried coriander

1L vegetable stock

1 stick of lemongrass

2 kaffir lime leaves

Chilli flakes to taste

1 tbsp sweet soy sauce

1/4 cup Cocobella Natural coconut yoghurt

1/3 cup fresh coriander

Salt and pepper to taste



1. Preheat oven to 180, wrap the garlic in aluminium foil and place it in the oven for 30 minutes to roast.
2. In a large soup pot on a medium heat, add the pumpkin, carrot, onion, potato, capsicum, and dried coriander and sauté for one minute.
3. Deglaze the pot with the vegetable stock and add the lemongrass, kaffir lime leaves and chilli flakes.
4. Simmer the soup until the vegetables have softened through before removing the lemongrass and kaffir lime leaves and turning off the heat.
5. Once the garlic has cooled, squeeze the garlic out of each clove into the soup.
6. Using an immersion blender, blend the soup until there are no chunks of vegetables remaining, then add the soy sauce, fresh coriander and coconut yoghurt and blend through.
7. Taste test for salt and pepper before blending a final time, and serve.


@myfamilysfooddiaryVegan Persimmon Pancakes
Have you tried persimmon? Eleni’s delicious breakfast makes the most of the unusual seasonal fruit.


Persimmon Pancakes by @myfamilysfooddiary


Serves: 2

Time: 40 min



1 ½ cup rolled oats

1 large persimmon 200g after peeled

1 ½ cup Cocobella Straight Up coconut water

1 tbs chia seeds

1 tsp vanilla essence

Toasted almond flakes for garnish

½ cup Cocobella Natural coconut yoghurt


1. Blend all the ingredients together and allow the oats and chia seeds to soak for about 20 min before cooking.
2. Heat a pan on medium to low heat and add 2-3 tbs of batter to make a round shape. To cook I used ¼ tsp of coconut oil every third batch I made.
3. Whip the Natural coconut yoghurt and add toasted coconut flakes on top. Enjoy!


@ekuaannobil – Cinnamon overnight oats with apple, kiwi, and yoghurt

Take your overnight oats to the next level with this simple recipe; the addition of kiwi fruit makes for a tangy surprise.


Overnight oats by @ekuaannobil

Serves: 1

Time: 15min + overnight soak



½ tsp cinnamon

¾ cup soy milk

½ cup rolled oats

½ Kanzi apple, sliced

1 kiwi, sliced

¼ cup Cocobella Natural coconut yoghurt



1. Stir the cinnamon into the soy milk and pour over oats. Allow to soak overnight.
2. When ready, layer the thin slices of apple first, then the creamy coconut yoghurt, and then the kiwi for a tantalisingly tangy twist.

High in gut-friendly fibre, fat free, full of vitamin C and health boosting, disease fighting antioxidants, the deceptively cute looking fuzzy, brown kiwifruit is in fact incredibly nutrient dense and bursting with health benefits. Very much a case of small but mighty.


@the_wholesome_nutritionist – Coconut, Banana, and Almond Oat Bake

When in doubt, bake! All you need is a few ingredients to make Renae’s warming dessert.


Coconut, Banana, and Almond Oat Bake by @the_wholesome_nutritionist


Serves: 3-4

Time: 45 min


2 ripe bananas, mashed

2 cups of rolled oats

1 cup Cocobella Straight Up coconut water

2 tablespoons of almond butter

2 tablespoons of maple syrup (could use any sweetener you like but maple syrup is low FODMAP)

Pinch of salt

1tsp baking soda

1 tsp cinnamon

1 egg (could use a flax or chia egg instead to make this recipe vegan)

Handful of flaked almonds to top



1. Mix all ingredients in a bowl until well combined.
2. Top with flaked almonds, and bake in the oven at 160 degrees for 30 minutes or until golden. This makes it ‘bar’ like.  Cook for a bit less time if you want it a ‘looser’ consistency.
2. Serve warm with coconut yoghurt, berries & drizzle of maple syrup, or extra nut butter if you like.


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