Creativity must increase with the temperature! October saw a very tasty array of dishes from our Cocobella community. It was a hard task to choose just five, but we managed to narrow it down to a sumptuous slice, some breakky ideas that will make you excited to get out of bed, and a nutritious curry pilaf perfect for meal planning. You’ll be racing to the kitchen to try them all!
Getting busy in the kitchen with Cocobella? Don’t forget to tag @purecocobella and #cocobellarecipes, we love seeing what you’re up to!
@fitandhealthys – Raspberry and Almond Slice
Impress your guests with this fruity vegan slice.
1/4 cup rice malt syrup
1 cup Cocobella Coconut Yoghurt – natural
1 1/2 cups almonds
1/2 cup dessicated coconut
2 tbsp coconut oil, melted
1/4 cup dates, softened
1 tsp vanilla essence.
To make the filling, heat the raspberries and rice malt syrup until it thickens to a syrup consistency. Allow to cool slightly, then stir through the coconut yoghurt.
Process your layer ingredients until everything is well combined. Press half of the mixture into a lined tin, add the filing, and allow to set in the freezer for 2 hours. Once solid, press the remaining almond mixture on top and allow to set.
@emmafabre – Waffles with Coconut Choc and Peanut Toppings
Treat yourself to these healthy waffles for a weekend brunch. Don’t have a waffle iron? This mixture also makes perfect pancakes.
100g blended oats
40g your favourite protein powder
100mL plant based mylk or coconut water
1 ripe banana
Optional: maca, cinnamon, chia seeds, cacao nibs
3 tbsp powdered cacao
1 1/2 tbsp of Cocobella Straight Up coconut water
3 tbsp powdered peanut butter
1 1/2 tbsp of Cocobella Straight Up coconut water
Seasonal fruit of your choice, prepared
Place oats, banana protein and milk in a blender and whizz on medium to high speed until smooth.
Pour your mixture into a bowl and stir through any optional add-ons.
Let it sit for 5-10 minutes so the batter can thicken. If you’re making pancakes, add a touch of mylk or coconut water to achieve a pourable consistency.
Heat your waffle iron and coat evenly with coconut oil. Pour in your batter, and cook until golden brown.
For pancakes, heat a frying pat to medium heat, and coat evenly with coconut oil. Pour on batter and cook on each side of your pancake for about 2-3 minutes until golden. Re-grease the pan when required, to make sure the pancakes don’t stick. While your waffles or pancakes are cooking use a blender to combine the ingredients for either the choc or peanut toppings.
Serve the waffles/pancakes hot with your choice of topping and seasonal fruit. Enoy!
@busy_bees_kitchen – Green Smoothie
This little green number is packed full of nutrients and the perfect start to a big day.
3/4-1 cup unsweetened Cocobella Straight Up coconut water
1 frozen banana
1/2 frozen zucchini
1/2 small avocado
1 kiwi fruit
2 handfuls baby spinach
1 serve protein powder
1 tablespoon chia seeds
1 teaspoon matcha (optional)
Blend all the ingredients until they reach a smooth and drinkable consistency. If your smoothie is too thick, simply add more coconut water slowly until it reaches the desired consistency. Top with fresh fruit, nuts or seeds of your choice and enjoy!
@feedmeichi – Curry Pilaf
This simple and nourishing rice dish, is the perfect sharing meal for those cooler summer nights.
1 cup basmati rice
½ onion, diced
1 carrot, peeled and grated
2 tsp curry powder
Salt and pepper to taste
1 – 1 ½ tbsp Extra Virgin Olive oil
2 cups Cocobella Straight Up coconut water
1 cup sultanas
½ cup toasted almonds
Cocobella Coconut Yoghurt – natural
Heat oil in a cast iron pot or any pan that has a lid. Cook onions over low heat until softened, then add the rice and sauté until combined. Next add the coconut water and curry powder stirring well, and season with salt and pepper. Bring to a gentle boil, then put lid the on the pot and reduce the heat to low. Cook rice for a further 10 minutes, before adding the carrots and give the rice a stir to make sure there’s still a little liquid. If it it is looking too dry, add a little more coconut water. Place the lid back on and cook for another 5 minutes or until the rice has cooked through. Remove from the heat, take off the lid and place a tea towel over the pot, then put the lid back on and allow to sit for 10 minutes. Season with salt and pepper before mixing through sultanas, chopped parsley and chopped toasted almonds. Serve with a dollop of Cocobella Coconut Yoghurt in Natural.
@angeladjaliman – Homemade Vegan Ice-Creams
These stunning little pops are sure to satisfy your sweet cravings on a hot summer afternoon.
½ – 2 medium bananas, frozen
1 Cocobella Coconut Yoghurt – natural
1 tsp vanilla powder
1 cup raw cacao powder
1 cup cacao butter
½ cup natural sweetener (agave or coconut nectar)
1 teaspoon Himalayan pink salt
Chopped nuts, seeds, coconuts, dried fruits, whatever takes your fancy!
You also need:
Ice cream or popsicle mold / sticks
In a food processor, blend bananas, coconut yoghurt and vanilla powder until smooth.
Pour your mixture into the moulds and freeze for 1 hour or until fully set.
For chocolate coating, melt cacao and cacao butter over a gentle heat. Stir well and add sweetener and salt to taste.
Once the chocolate coating is ready, very quickly remove the pops from the freezer and dip each into the chocolate mixture. Sprinkle with desired toppings and return to the freezer to set. Best served with a bit of sunshine!
Have you tried a Cocobella infusion? #cocobellamyway
Want to try some of our other favourite recipes? Check out our October roundup here.