Here’s our April round-up of recipes to keep you inspired and healthy through the winter months ahead. We love seeing what you’re cooking up and how you use Cocobella in your favourite, everyday recipes.
If you’d like to be featured remember to tag us over on Instagram with your favourite Cocobella recipe.
Cocobella Top 5 Instagram Recipe
This Citrus Shortbread recipe from Samantha at Wholesome Patisserie uses Cocobella to give the icing a lovely flavour. You could try using one of our other flavours to give your baking some natural colour and tropical flavours.
Prep Time: 30 min
Cook Time: 12 min
Yield: 15-20 shortbread Cookies
Ingredients:
Shortbread
100g butter
60g icing sugar
1/2 the zest of 1 small lime
1/2 the zest of 1 small lemon
175g gluten free all purpose flour
1/2 tsp baking powder
Icing
1 1/4 cups icing sugar
1/2 juice of one small lime
1/2 juice of one small lemon
1 tbsp Cocobella Straight Up
Method:
Shortbread
Preheat oven to 180ºC (356ºF) and line a baking tray with parchment paper, set aside.
Beat butter until soft, add icing sugar and zests and beat together until light and fluffy.
Fold through flour and baking powder. Using your hands, gently bring the mixture into a soft dough. Do not overmix.
Move to a floured board.
Roll out to 1cm thick, using a medium sized scalloped round cookie cutter, cut into rounds and repeat with remaining scraps until all used up.
Place shortbreads on prepared tray and set in refrigerator for 15 minutes.
Remove from the fridge and bake for 9-12 minutes or until pale and crisp.
Allow shortbreads to cool on the tray for 5 minutes then transfer to a wire rack to cool completely.
Icing
In a mixing bowl, combine 1 cup of icing sugar, lime and lemon juice and coconut water. Mix well until smooth.
Add the extra 1/4 cup of icing sugar until thick and smooth. Add more icing sugar for desired consistency.
Spread icing on one half of each shortbread.
Optional: sprinkle lime and lemon zest on the icing for extra punch!
Serve and Enjoy!
Notes:
Store in an airtight container for 1 week – 10 days.
Cocobella Top 5 Instagram Recipe
If you can’t wait for summer to return, try this Tropical Storm Smoothie bowl by Monika to give you some holiday feels to get you through winter! Packed with anti-inflammatories it will also help fend off pesky winter colds.
Ingredients:
4 frozen bananas
1/2 cup frozen pineapple
2 heaped tsp baobab
1 tsp tumeric
1 inch of ginger, finely grated
lemon zest
juice of half orange
A splash of Cocobella Straight Up
Method:
Add all ingredients to a blender, and blend until smooth.
Serve in a bowl with fresh fruits, seeds and nuts to garnish.
Pictured here are pepitas, shredded coconut, buckinis and fresh berries.
Cocobella Top 5 Instagram Recipe
This Yum Bowl by Lily certainly lives up to its name! Packed with fruit and using Cocobella Choc Almond Super Smoothie, this is a delicious breakfast idea to get you up and going.
Ingredients:
1cup oats
2cups Cocobella Choc Almond Super Smoothie
2tsp chia seeds
1small banana
Topped with:
Kiwi, pomegranate, coconut flakes, more banana, caramel buckinis and puffed quinoa.
Method:
Add the oats and Cocobella Choc Almond Super Smoothie to a pan over a low heat and let it come to a simmer. Stir continuously once it’s simmering to make sure your porridge stays thick, creamy and lump free. After 2-3 minutes add chopped up banana, sultanas and chia seeds and continue to cook stirring continuously. Once the oats are cooked and it is at your desired consistency, transfer to a bowl and top with fresh fruit and anything else you fancy.
Cocobella Top 5 Instagram Recipe
Tegan created this Acai Berry Cup with a winning combination of healthy ingredients, making a delicious and virtuous snack to keep you going between meals or desert when you’re feeling indulgent.
Ingredients:
2 Acai berry smoothie packs
4 frozen bananas
500mls of Cocobella Straight Up
100mls of fresh organic apple juice
Method:
Blend all ingredients together until smooth. Top with shredded coconut, pecan nuts and pomegranate.
Tip:
Add a dash of maple syrup to make it nice and sweet.
Cocobella Top 5 Instagram Recipe
Annie’s layered Parfait looks like a perfect lazy Sunday morning to us!
Ingredients:
Bottom layer
1 1/2 frozen bananas
1/2 cup Cocobella Straight Up
1 tbsp oat bran
2-3 drops of vanilla extract (optional)
Top layer
1 frozen banana
1/2 cup strawberries
1/2 cup Cocobella Straight Up
Garnish:
3-4 fresh strawberries
2 passionfruit
2 tbsp chia seeds
Method:
Add all the ingredients for the bottom layer to a blender, and whizz until smooth. Spoon this mixture into the bottom of a glass or jar, and layer strawberries, passionfruit and chia seeds on top.
After rinsing the blender, add the ingredients for the second layer and blend until smooth. Add this to the glass, spooning in a thick layer on top of the first. Finish by topping with the remaining fruit and seeds. Enjoy!
