Time to cook up a storm! This month we’ve been hunting for delicious and nutritious recipes from our community and we think you’ll be pleased with what we found. There’s a recipe for everyone; from wholesome cinnamon donuts that will satisfy your sweet tooth to a vegan pineapple green curry you can whip up for dinner.
As a thank you for sharing their #cocobellarecipe, each recipe creator for May’s Top 5 will receive a month’s worth of Cocobella – perfect for continuing the creativity in the kitchen.
@beccraig – Vegan Pineapple Green Curry
Ingredients:
- 1 brown onion
- 1/2 fresh pineapple
- 105gm (1/2 jar) of Thai green curry paste (Rebecca used Five Tastes Thai Green Curry)
- 1/2 packet of frozen Thai vegetables (Rebecca used McCains)
- Coconut oil
- 250g Cocobella Natural coconut yoghurt plus extra to serve
Method:
- Heat pan and add one diced brown onion, and cook until brown.
- Add 1/2 diced fresh pineapple and cook until caramelised.
- Add curry paste and cook for a further 5 minutes.
- Add 1/2 packet of frozen vegetables and stir.
- Add 250g, or 1/2 500g tub of Cocobella Natural coconut yoghurt.
- Cook until vegetables are just cooked through.
- Serve on top of cauliflower rice (or if preferred cauliflower/ broccoli rice or cauliflower/kale rice), and top with extra Cocobella coconut yoghurt.
@ noashealthyeats – Banana and Peanut Butter Swirl Blondies
Wet ingredients:
- 3 over-ripe large bananas
- 1 egg or flax egg
- 1/4 cup coconut sugar
- 1/4 cup natural sweetener
- 3 tbs olive or coconut oil (or oil of choice)
- 3/4-1 cup plant-based milk
- 1/2 cup Cocobella Natural coconut yoghurt
Dry ingredients:
- 50g @macr0mike vanilla/banana protein
- 1 cup of flour (wholemeal or all purpose)
- 1tsp baking powder
- 1/2 tsp baking soda
- 80g chocolate
- 2 tbsp peanut butter (optional for swirl)
Method:
- Preheat oven to 180 degrees Celcius.
- Mash bananas, then add in remaining wet ingredients and mix well.
- Sift in dry ingredients.
- Mix and then fold through choc chunks reserving a few for sprinkling on the top.
- Place in lined square pan.
- Top with 2 tbs of peanut butter or more and using a fork swirl through, add a few extra choc chunks for deco.
- Bake for 25-30 minutes until slightly golden.
*Also delicious to reheat up in the microwave
@littlevegantime – Afternoon Fruit Parfait
Ingredients:
- 200g Cocobella Strawberry coconut yoghurt
- 50g bircher muesli of your choice
- 10g almond butter
- 20g fresh raspberries
Method:
- Scoop 100g of Cocobella Strawberry coconut yoghurt into a small mason jar.
- Place half of your bircher muesli mix and few raspberries on top of the yoghurt.
- Fill in the remainder of the jar with the remaining Cocobella Strawberry coconut yoghurt.
- Place the rest of the bircher muesli on top of the yoghurt as well as a few raspberries as a finishing touch.
- Scoop one tablespoon or 10g of almond butter on top.
@k8s_kitchen – Cacao Hazelnut Pancakes
Makes 8-10 pancakes
Serves 2
Ingredients:
- 1 mashed banana
- ⅓ cup of Cocobella Natural coconut yoghurt
- 1 cup of buckwheat flour
- 1 tsp of baking powder
- 2 tbsp protein powder
- Coconut oil to grease pan
To serve:
- Peanut butter
- Maple syrup
- Loving Earth chocolate buckinis
- Raspberries
Method:
- In a bowl mash banana and combine with protein powder until mixed thoroughly.
- In a separate bowl combine the buckwheat flour and baking soda. Add the coconut yoghurt and mix until you form a thick sticky batter. Once you have reached the desired consistency add the banana/ protein mix and stir until combined.
- Spoon the batter onto the pan to form each pancake and repeat until the batter has been used. Use coconut oil to grease pan as required.
@awholesomenourishedlife – Wholesome Cinnamon Donuts
Makes 18 small donuts
Ingredients:
Donuts:
- 1 1/4 cups banana flour
- 1 cup coconut cream
- 2 eggs or egg replacement of choice
- 3/4 cup coconut sugar, extra for dusting
- 1/4 cup coconut oil
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1 tbsp cinnamon, extra for dusting
Frosting:
- 1 cup natural Cocobella Natural coconut yoghurt
- 1/4 cup coconut sugar
- 1 tsp vanilla
Method:
- Preheat oven to 180 degrees Celcius.
- Place all ingredients into a food processor and mix until well combined (alternatively, you can whisk all ingredients together in a bowl).
- Place one heaped tablespoon of mixture into each mould and bake for approximately 15 minutes or until cooked through.
- Meanwhile mix Cocobella Natural coconut yoghurt, coconut sugar and vanilla together.
- Once donuts have cooled, cover in Cocobella Natural Coconut Yoghurt frosting and dust with extra coconut sugar and cinnamon.
- Donuts best eaten warm or at room temperature (if you store them in the fridge they can become a little dry, so leave to come to room temperature before consuming).
If you decide to recreate any of these delicious recipes be sure to tag us @purecocobella so we can keep up with all the kitchen action!
If you want to see more recipes from our Cocobella community check out our Top 5 Recipes from April.
