Our wonderful Instagram community have produced some really special meals this past month: bright, nourishing meals to ring us into summer. This month we feature some wholesome afternoon snacks, and a few sweeter items fit for breakfast or dessert.
Getting creative with Cocobella in the kitchen? Please don’t forget to tag @purecocobella and #cocobellarecipes, we love seeing what you’re up to!
@the_smallseed_ – Sticky Coconut Rice
This gorgeous dish is the perfect after dinner treat, served warm or chilled with fresh seasonal fruits anytime of the year.
Ingredients:
1 cup jasmine rice – soaked in water overnight
1 cup coconut cream
1 ¾ cups of Cocobella Straight Up coconut water
2 ½ tbsp coconut sugar
¾ tsp pure vanilla extract
¾ cup Cocobella Coconut Yoghurt – natural
Toppings:
Diced mango
Strawberries
Blueberries
Mint
Method:
Soak the rice in water overnight, then rinse well and drain. Place the rice, coconut cream and ¾ cup of Cocobella Straight Up coconut water into a saucepan and cook on a low heat, stirring regularly. Once the rice has absorbed most of the liquid, add coconut sugar and vanilla extract then stir again. Now begin to add the rest of the coconut water by ¼ cup increments, making sure it doesn’t stick to the bottom of the pan. Cook and continuously stir until the rice has absorbed all liquid and is cooked through.
Remove from the heat and allow to cool. Once cooled, stir through the Cocobella Coconut Yoghurt – natural, but don’t fully combine, just give it a few stirs. Place in bowls or cups and serve with diced mango, strawberries, blueberries and mint, or your favourite toppings.
@emmafabre – Coconut Protein Treats
These nourishing treats are the perfect snack to pack for your bag for a busy day, to give you a scrumptious energy boost on the go.
Makes: 18 balls
Ingredients:
250gms soaked dates
1 cup blended oats/almond meal
¼ cup Cocobella Straight Up coconut water
3 tbsp chia seeds
½ cup desiccated coconut
Pinch of salt
1 protein bar of your choice
50gms Protein mix of your choice
Method:
Soak the dates overnight or until soft and full of liquid. Add to a bowl with all the other ingredients, and mix vigorously until well combined. Roll the mix into balls, and place onto baking paper. Store in the fridge, or freezer for extended shelf life.
@one_full_belly – Banana Coconut Smoothie Bowl
Start your day right with a delicious smoothie bowl full of fresh, seasonal fruit.
Ingredients
1 banana
1 tablespoon peanut butter
1 tsp chia seeds
1 tub Cocobella Coconut Yoghurt – vanilla
1/2 cup Cocobella Straight Up coconut water
Toppings:
Raspberries
Blueberries
Mango
Method
Place all the ingredients in your blender and blend till combined. Served topped with raspberries, mango and blueberries or your choice of toppings.
@breakinspiration – Raw Smoothie Tarts
These creamy tarts are the perfect afternoon delight for the warmer months.
Ingredients:
Base:
¼ cup coconut oil
1 cup walnuts
½ cup desiccated coconut
1/3 cup dates
Strawberry smoothie:
1 tbsp Cocobella Coconut Yoghurt – natural
¼ cup Cocobella Straight Up coconut water
1 handful of frozen banana
1 handful of frozen strawberries
Green smoothie:
1 handful spinach
1 handful kale
1 tbsp Cocobella Coconut Yoghurt – natural
1 handful of frozen banana
1 teaspoon matcha powder
Optional: Maple syrup (you may add your choice of sweetener if you would like the raw tarts to be sweeter)
Toppings:
Seasonal fruits
Sesame seeds
Desiccated coconut
Method
Grease your tart tins with coconut oil and set aside. Blend all ingredients for the base until well combined. Press mixture firmly in the tins and refrigerate for at least two hours.
For the filling mixture, blend all ingredients (strawberry & green separate) until it’s reached thick and smooth consistency. Pour mixture over the base and decorate with seasonal fruits and favourite toppings and serve. Bon appetit!
@the_wholesome_nutritionist – Raw Choc Coconut Slice
This gorgeous layered slice is the perfect picnic food for spring days spent with friends.
Ingredients
Base:
4 heaped tablespoons of oats (swap for almonds or buckwheat for gluten free option)
1 1/2 cups shredded coconut
1 tightly packed cup of pitted dates
1/4 cup raw cacao powder
1/2 cup Cocobella Straight Up coconut water
Filling:
Approx 200g of cashews (about 1.5 cups), soaked in water for 30 minutes to soften
1 cup coconut cream
1/3 cup coconut oil
1/3 cup rice malt syrup (could use honey or maple syrup if you like)
1 tsp vanilla extract
Method
To make the base, blitz all ingredients in food processor until mixture resembles fine “crumbs”. Line a square tray with baking paper, pour base mixture into prepared tray and press firmly down to form an even layer.
Drain the soaked cashews then blitz all filling ingredients in food processor until smooth and creamy. Pour over base mixture and place in freezer overnight to set.
Once set remove slice from tray, cut into squares and decorate however you like. Raspberries and cacao work well as a topping, as coconut, chocolate and raspberries are a classic combo. Folding through some berries into the filling mixture or adding lemon or lime zest before allowing to set are also delicious variations.
Have you tried a Cocobella infusion? #cocobellamyway
Want to try some of our other favourite recipes? Check out our September roundup here.
