We love seeing the creations our Instagram community are cooking up!
Let your kitchen be your canvas, your culinary creations are only limited by your imagination!
If you’d like to be featured in our Top 5 Instagram Cocobella Recipes, remember to tag us over on Instagram with your favourite Cocobella recipe.
@Healthiforhappy – Double Chocolate Bowl
Double Chocolate Bowl
Ingredients
Smoothie Bowl:
300g frozen banana
¾ cup Cocobella Straight Up coconut water
2tsp raw cacao
Cacao Drizzle:
2tsp raw cacao
2tsp rice malt syrup
1/2tsp liquid coconut oil
Method
Blend smoothie bowl ingredients in a blender until smooth and creamy. Pour into a bowl.
Stir cacao drizzle ingredients together until combined and sprinkle over the bowl creating a pattern.
Top with your favourite seasonal fruits.
@WholesomePatisserie – Chocolate Tea Poached Pears
Chocolate Tea Poached Pears
Prep time 10 mins
Cook time 40 mins
Total time 50 mins
Serves: 2 serves
Ingredients
1½ cups boiling water
2-3 chocolate-flavoured tea bags
¼ cup honey (or any natural sweetener of your choice)
2 ripe pears, peeled
3 – 3½ cups Cocobella Straight Up coconut water
¾ cup chocolate sauce
150ml almond milk
150g dark cooking chocolate
Method
Pour 1½ cups boiling water into a large pot and place tea bags in to steep for 10 minutes.
Remove tea bags, squeezing them to release extra liquid.
Stir in honey.
Add pears, pour coconut water over pears to barely cover. Bring to a boil.
Once boiling, turn heat down and bring water to a simmer.
Poach pears, covered, for 20-25 minutes or until tender.
Meanwhile, begin chocolate sauce.
In a double boiler over medium heat, melt together milk and chocolate until smooth and shiny.
Pour into serving jug, set aside.
Once pears are tender, remove them with a slotted spoon.
Place them in serving bowls.
Drizzle a little of the poaching liquid over pears.
Pour chocolate sauce over pears and serve immediately.
You can store unserved poached pears in an airtight container, refrigerated, for 2 days.
@AnnieTarasova – Raspberry Banana ‘Art’ Bowl
Raspberry Banana ‘Art’ Bowl
Ingredients
Raspberry smoothie:
1 cup frozen raspberries
1 1/2 fresh bananas
1 cup Cocobella Straight Up coconut water
Banana smoothie:
1 frozen banana
1 fresh banana
1 cup Cocobella Straight Up coconut water
Toppings:
Frozen raspberries
Fresh blueberries
Passionfruit
Vegan dark chocolate
Shaved coconut
Method
Blend all the ingredients of the raspberry smoothie together until smooth and transfer to a spare bowl. Repeat with all the ingredients for the banana smoothie. Pour into different sides of a bowl and using a thin utensil (like the point of a knife or a skewer) make swirly patterns between the two flavours, taking care not to over-mix. Add your favourite garnishes to the top of the mixture, and enjoy!
@NomadicFitFoodie – Orange Syrup and Vanilla Porridge Bowl
Orange Syrup and Vanilla Porridge Bowl
Ingredients
Orange syrup:
1/2 cup freshly squeezed orange juice
1 tsp vanilla extract
Zest of 1 orange
2 tbs honey (or any natural sweetener of your choice)
1/2 tsp cornflour
Vanilla porridge
1/2 cup oats
1 1/2 cup coconut water
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
Method
For the syrup:
Add in the ingredients to a saucepan on low heat and mix til the cornflour has dissolved. Bring to the boil, and cook til it thickens up. Allow to cool.
For the vanilla porridge:
Add all the ingredients to a small saucepan and cook on a low heat stirring constantly. Once the porridge thickens, transfer to bowls and spoon over the orange syrup. Serve with your favourite toppings, pictured here with raspberries and caramelised banana.
Feeling Nourished – Pineapple, Mint and Coconut Popsicles
Pineapple, Mint and Coconut Popsicles
Ingredients
1 cup of fresh or frozen pineapple
5 mint leaves
250ml Cocobella Straight Up coconut water
1/2 cup Cocobella Coconut Yoghurt
1/2 cup shredded coconut
Method
Blend together the pineapple, mint and coconut water until smooth.
Pour this mixture into popsicle moulds, then top the last 1.5cm with Cocobella Coconut Yoghurt.
Place in freezer overnight.
Remove the popsicles from the moulds, and spread coconut yoghurt over the top half and sprinkle with coconut.
