Our community is a brilliant and growing resource for delicious and nourishing recipes. This month, we’ve assembled recipes that celebrate early mornings, fresh lunches and sunny afternoon treats as we feel summer creeping up. We hope you enjoy them!
Getting creative with Cocobella in the kitchen? Please don’t forget to tag @purecocobella and #cocobellarecipe, we love seeing what you’re up to!
@thrivingonplants – Vanilla Superfood Chia Pudding
This stunning layered chia pudding feels positively indulgent, but is made from only the good stuff.
Ingredients:
3 tbsp chia seeds
1/2 cup coconut milk
1/2 cup Cocobella Straight Up Coconut Water
1 tsp greens powder
1 tbsp vegan vanilla protein
1 tbsp maple syrup
1/2 tsp vanilla extract
Method:
Add all ingredients into a bowl and whisk well. Cover and place in the fridge overnight (or minimum 3-4 hours) until thickened. Whisk again before serving with fruit & granola!
@nomadicfitfoodie – Creamy Coconut and Vanilla Porridge
Kick off your morning on the right leg with this creamy aromatic porridge.
Ingredients:
1 cup rolled oats
2 cups Cocobella Straight Up Coconut Water
1 cup coconut milk
1/8 tsp salt
1/2 tsp vanilla bean paste.
Method:
Add all the ingredients in a saucepan and cook over a low heat for 5-7 minutes until the oats thicken up or to the consistency of your liking. Serve immediately with your favourite toppings. Throw in some poached pears in the colder months and blueberries, cinnamon and hemp seeds for some colour.
@healthyfrenchwife – Fattoush Salad, Hummus, Falafels and Cocobella Coconut Tzatziki
Claire is often using Cocobella products in new and exciting ways, and this Coconut Tzatziki is no exception. This is the perfect lunchtime treat for those busy week days; quick to assemble and packed with nourishing ingredient to fuel a productive afternoon.
Tzatziki Ingredients
200gm of Cocobella Natural Coconut Yoghurt
1 clove of garlic pureed
1 lemon, juiced
1 cucumber grated
salt and pepper
For the Salad
Tomatoes
Cucumbers
Lettuce
Parsley
Spices
Crispy pita chips
Hummus
Felafels of your choice
Method
To make the Tzatziki, grate the cucumber and drain the water slightly in a paper towel. Mix the cucumber with the yoghurt, lemon juice, garlic and salt and pepper. Add more lemon, garlic or pepper for a lighter flavour if desired.
Slice tomatoes, cucumbers, lettuce and parsley and toss with spices and lemon juice or olive oil if desired. Assemble the salad with pita chips, hummus, felafels and the coconut tzatziki and enjoy!
@holy_hummus – Banana Chocolate Ice Cream with Peanut Butter and Dates
This incredible icy-cold treat is loaded with energizing seeds and nuts, to keep you powering through the day.
Ingredients
2 frozen bananas
2 tbsp cacao
1/2 cup of Cocobella Choc Almond Super Smoothie
3 dates
1 tbsp peanut butter
1 tbsp chia seeds
1 tbsp flax meal
1 tbsp hemp seeds
1 tsp maple syrup
Seasonal sliced fruit
Sprinkling of trail mix (I use ‘Think Food Co’ Almond Trail from their Munch range)
Method
Blend ingredients together to achieve an even consistency. Serve up your ice cream with your choice of toppings; I like to use sliced seasonal fruit and trail mix. Enjoy!
@mindful_moose – Strawberry, Rose and Vanilla Chia Jam
Jess has come up with a gorgeous Chia Jam, that pairs perfectly with Cocobella Natural Coconut Yoghurt and atop treats such as vegan scones, granola and muffins.
Jam Ingredients
1 heaped cup strawberries
1 tbsp rosewater
1 tbsp maple syrup
1/2 tbsp chia seeds
2 tsp vanilla bean
Toppings
Cocobella Natural Coconut Yoghurt
Method
In a saucepan on low-med heat, melt down the strawberries for about 3-5 minutes before whisking in the rest of the ingredients. Set aside until thickened. Place in an airtight container and store in the fridge until ready to use.
Serve with a dollop of Cocobella Natural Coconut Yoghurt on your favourite afternoon treat.
Have you tried a Cocobella Infusion? #cocobellamyway
