The Cocobella Community has smashed out some absolute winners in December and we know you will love trying these out over summer! Nothing beats a smoothie bowl to start a warm day and we have two epic ones for you to try. Looking for something sweet? Try out the Cardamom Bundt cake or Mango mousse. Finally, summer wouldn’t be complete without a perfect vegan Pav topped with Cocobella😋. As always be sure to always tag @purecocobella or #cocobellarecipe in your creations for your chance to win each month!
Cardamom Bundt Cake by @congeeandsesame
- 12 green cardamom pods
- 250 ml (1 cup) soy milk
- 140 g (2/3 cup) dark muscovado sugar
- 120 g (1/2 cup) Cocobella Natural Coconut Yoghurt
- 60 ml (1/4 cup) olive oil
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 300 g (2 cups) self-raising flour
- Preheat oven to 180°C. Use pestle and mortar to break open cardamom pods. Remove skin and grind seeds into powder.
- Use spatula to mix everything except self-raising flour. Fold in flour till combined.
- Bake in non-stick Bundt pan till golden, 35–40 minutes. Drizzle with icing, if desired, and store at room temperature.
Mango Mousse with Apricot Coulis by @dairyless_diary
- 200g mango purée (cubed and puréed or canned)
- 1 can of Aquafaba (drained from 400g chickpea can)
- 1tsp cream of tartar
- 60ml/ 4tbsp caster sugar/ 2 tbsp monk fruit for no sugar option
- 300ml non-dairy whipped cream @locodairy
- 1 sachet (12g) vegetarian gelatine or pectin
- 150g Cocobella coconut yogurt
- 10ml /2tsp vanilla essence
- 225g apricot deseeded
- 50g sugar
- 15ml cornflour
- Juice of 1 orange
- Pour the mango purée in a big bowl and keep aside.
- Heat 45ml of water and to it sprinkle, 1 sachet of gelatine.
- Stir briskly till dissolved.
- Heat cream in a small pan until boiling.
- Add the gelatine liquid to the cream and stir.
- Pour this cream & gelatine mix to the bowl of mango purée and whisk till smooth.
- Whisk yogurt in a bowl and add vanilla essence to it. Add this to the mango bowl and whisk.
- In a clean bowl whisk aquafaba until stiff peaks are formed.
- Add 1 tsp cream of tartar and 4tbsp sugar and whisk till stiff.
- Then add the aquafaba scooping by ladle to the mango purée and lightly fold it in. It will remain light and airy if you don’t over mix it.
- Pour in moulds or seal the existing bowl a cover or clingfilm and allow to set for 4 hours.
Note: If you are using pectin use 15g it takes longer to set, so leave overnight in fridge for best results.
- Place apricots in a blender with sugar and purée till smooth.
- Press the mixture through a sieve.
- Blend the cornflour with orange juice and stir into apricot purée.
- Transfer to a pan and bring to boil stirring continuously cook for 1-2 minutes.
- Leave it to cool down.
- Use on mango mousse once it is set.
- Always add the gelatine to the hot water not the other way round.
- If the gelatine thickens pop it in the microwave for 20 seconds and stir till transparent.
Mango Berry Smoothie by @poojaa.anand
- 1 frozen banana
- 1/2 cup frozen pineapple
- 1 cup frozen mixed berries
- 3tbsp Cocobella coconut yogurt
- 1 tbsp pink spirulina powder
- A splash of nut milk
- Blackberries Strawberries
- Raspberries almonds
- Pumpkin seeds
- Add all ingredients in a blender and blitz until well combined and smooth.
- Add desired toppings and enjoy 😊
Chocolate mango smoothie bowl by @czar_anon
- Frozen bananas
- Frozen mangoes
- Soy milk
- Maca powder
- 1 tsp fermented chlorella
- Cocobella vanilla coconut yoghurt
- A little bit of water
- Crushed biscoff
- Chopped mangoes
- Coconut yogurt🥥
- With a blender combine frozen bananas, frozen mangoes, soy milk, maca powder, fermented chlorella and vanilla coconut yogurt and a little bit of water to achieve that nice cream consistency.
- I topped it with some granola, crushed biscoff, chopped mangoes, and more coconut yogurt🥥
Vegan Pavlova by @the_healthyish_housewife_life
- 1 can chickpeas, undrained
- 1/2 tsp cream of tartar
- 1 cup white sugar
- 1 tsp vanilla extract
- Cocobella Coconut Yoghurt
- Fresh fruit
- Preheat oven to 100 degrees. Line a baking tray with baking paper.
- Drain chickpeas, reserving liquid from the can. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using a hand mixer until soft peaks form.
- Gradually add sugar, 1 tbs at a time, as you beat until glossy peaks form; beat in vanilla extract until well combined.
- Spoon mixture into nests onto the prepared baking tray.
- Bake until meringues are firm and come away easily from bake paper, about 90 minutes. Remove from the oven and allow to cool completely.
- Top with coconut yogurt & fresh fruit.