We love seeing the creations our Instagram community are cooking up!|
As autumn is settling in, here’s our March round-up with plenty of warming and healthy comfort food.
If you’d like to be featured remember to tag us over on Instagram with your favourite Cocobella recipe.
This delicious smoothie bowl by Monika incorporates turmeric for an anti-inflammatory kick to see you through the winter months without getting sick. She says “It’s the perfect power-up concoction for the cold and flu season ahead of us”.
1 cup Cocobella Coconut Water
1 cup frozen pineapple
1/2 cup frozen mango
1 tsp turmeric
2 tsp baobab powder
Place all ingredients into a blender and blend until smooth. Garnish with extra fruit and serve.
Samantha’s Coconut Lime Lemonade is a great party drink with a healthy twist, full of fresh citrus for a vitamin C boost.
Prep time: 5 mins
Serves: 2 serves
1 cup Cocobella Coconut Water
½ a small lime, the juice of
½ a small lemon, the juice of
⅓ tsp apple cider vinegar
Lime slices, to serve
In a large jug, combine all ingredients and mix well with a spoon.
Pour into serving glasses, place sliced limes into drink, serve and enjoy!
When you need a chocolate fix, this Banana Cacao Berry Parfait by Emily will do the trick! With raw cacao, banana, Cocobella and fresh berries this recipe is not only delicious but has loads of vital nutrients to keep you healthy and ward off colds.
2 frozen bananas
1 tbsp cacao powder
1/3 cup Cocobella coconut water
As many fresh berries as you would like (we recommend mix of raspberries, blueberries and blackberries)
Blend the bananas, cacao and Cocobella together on high speed until smooth
Layer in a jar/glass with berries
Top with shredded coconut and raw chocolate
Rebekka Claire’s recipe for Mixed Berry, Chia and Chocolate Strudel incorporates healthy foods into a warm and indulgent treat.
1 sheet of puff pastry
1 cup of Cocobella coconut water
1/4 cup of chia seeds
1/4 cup mixed berries
1/4 cup carob chips
Tablespoon of coconut oil
Tablespoon of rice syrup
Blend Cocobella, chia and mixed berries.
Place mixture in the centre of pastry sheet, on a lined baking sheet and sprinkle carob chips on top.
Cut flaps in the short ends of the pastry and folder over.
Slice diagonal strips down the long edge of the pastry and fold over to form a criss-cross type pattern.
Dribble coconut oil and rice syrup on top.
Bake at 180°C until golden brown on top, approximately 25 minutes.
Ella’s recipe for Banana and Berry Nice-cream not only packs an anti-oxidant punch but also tastes delicious and makes an excellent breakfast to get you up and going when it’s dark outside.
For the Nice-cream:
2-3 frozen bananas
3-5 fresh strawberries
Handful of frozen berries
A splash of Cocobella
Any toppings you’d like!
In a powerful blender mix the frozen bananas (chopped) with the Cocobella, frozen berries and fresh strawberries.
Blend until a creamy, thick ‘ice-cream’ is made.
Top with the toppings of your choice!