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Recipe E-Book RECIPE E-BOOK www.purecocobella.com20+ recipes from around the world | 1 A healthy dose of passion and positivity go into making every pack of Cocobella. The Cocobella coconut water story started with a relentless search for the purest form of coconut water – 100% natural and chemical free. Hand-harvested and packaged right where our coconuts are grown, some might say it’s straight from paradise. From Australia’s favourite coconut water brand then came Cocobella coconut yoghurt- made with delicious coconut milk creating a naturally dairy free and vegan friendly snack or ingredient for wholesome recipes. Here at Cocobella, making a positive impact is intrinsic to everything that we do. We believe it all starts with living a healthy, balanced life-style. Get inspired and join us and our inspiring community! Team Cocobella www.purecocobella.com | 2 20 dairy-free recipes These recipes are inspired by the travels or cultural experiences of our ambassadors. They’ve been given a plant-based twist to create modern inspiring dishes and we hope you enjoy!! Tropical Coconut Mango Pancakes 4 Peach Coconut Bircher Muesli 6 Tropical Bali Smoothie Bowl 8 Thai Coconut Chia Rice Pudding 10 Hawaiian Banana & Pineapple Muffins 12 Easy Middle Eastern Shakshuka 14 Italian Vegan Fritatta 16 Fully Loaded Vegan Nachos 18 Holiday Vegan Smokey Cheese 21 Middle Eastern Lentil Nourish Plate with Coconut Tzatziki 23 Italian Creamy Polenta with Blackened tomatoes 26 Sticky Coconut & Caramel Malva Pudding 29 Mini Raspberry & Coconut Cheesecakes 31 Scandinavian Cinnamon Rolls 33 Coconut Blackberry Magnums 36 Aussie Monte Carlo Biscuits 39 European Chocolate Ganache Tart 42 Canadian Maple Apple Spice Raw Slices 45 Coconut, Lime and Mango Cheesecake 47 Cocobella Piña Colada 50 www.purecocobella.com | 3 www.purecocobella.com | 4 Tropical Coconut Mango Pancakes by Tess @tessbegg This fluffy stack of gluten-free vegan pancakes is summery and sweet! Made with coconut flour, which is rich in fibre and protein, and buckwheat flour to help provide a tender texture. Enjoy for breakfast and top with ripe mangoes, creamy coconut yoghurt, coconut flakes and a drizzle of maple syrup. Prep Time: 30 mins Serves: 2 (6-8 pancakes) Ingredients Method ½ cup coconut flour 1. In a large mixing bowl sift together the ¾ cup buckwheat flour coconut flour, buckwheat flour, baking 2½ tsp baking powder powder, and salt. ¼ tsp salt 2. In a separate bowl whisk together the 1 tsp vanilla extract yoghurt, vanilla, milk, and maple syrup. ¼ cup Cocobella mango coconut Add the wet ingredients to the dry and yoghurt, including some of the combine well. mango syrup 11/3 cup dairy-free milk 3. Heat a non-stick pan over low-medium 3 tbsp maple syrup heat, greasing if necessary. Pour a Diced mangoes, to serve quarter cup of the batter in the centre Coconut flakes, to serve of the pan and cook until bubbles appear. Flip the pancakes and cook for an additional 1-2 minutes. 4. Stack pancakes and serve with diced mangoes, coconut yoghurt, coconut flakes and maple syrup. www.purecocobella.com | 5 www.purecocobella.com | 6 Peach Coconut Bircher Muesli by Nina @naturally_nina This recipe was inspired by a mix of my two homes: Switzerland (where Bircher muesli is such a tradition) and Australia (peaches and coconut both remind me of Aussie summers). Enjoy!! Prep Time: Overnight Serves: 1 Ingredients Method ½ cup rolled oats 1. Combine oats, chia, flax, lemon juice, 1 tbsp chia seeds syrup, Cocobella coconut water and 1 tbsp flaxmeal coconut yoghurt in a bowl and mix well. 1 tsp lemon juice 2. Finely dice ½ of the peach and stir ½ cup Cocobella straight up through oat mix. Leave to soak coconut water overnight. Cocobella vanilla coconut yoghurt 150g 3. In the morning, top with sliced banana 1 tbsp date syrup or maple syrup and remaining ½ of peach. Optional, 1 ripe peach add another dollop of coconut yoghurt! ½ banana www.purecocobella.com | 7 www.purecocobella.com | 8 Tropical Bali Smoothie Bowl by Lara @lalasplate This super refreshing, colourful bowl is so delicious and will have you dreaming of my favourite tropical travel destination - Bali. It’s super thick and creamy, just like ice cream and makes the perfect breakfast or dessert! Honestly, who doesn’t love blended tropical fruits and coconut? Prep Time: 5-10 mins Serves: 1 Ingredients Method 1 banana 1. Add all ingredients to a high ½ cup frozen mango performance blender and blend on high ½ cup frozen pineapple for 1-3 minutes, or until thick, creamy and ½ cup frozen strawberries smooth. ¼ cup Cocobella coconut yoghurt 2. If necessary - to assist your blender, add 1 tsp maca powder a drizzle more coconut water, to allow it ½ tsp pink pitaya powder to blend until completely smooth. splash of cocobella coconut water Toppings to your liking 3. Pour into your favourite bowl and top with summery fruits, granola, coconut flakes, peanut butter and any other desired toppings! Enjoy x www.purecocobella.com | 9 www.purecocobella.com | 10 Thai Coconut Chia Rice Pudding by Melissa @onefullbelly This recipe is inspired by Thailand and it reminds me of my travels there. The sweet taste of coconut pairs so well with rice as seen in Thailand with their sticky Thai coconut rice pudding. By adding Cocobella yoghurt you pare it back and get a perfect balance. Prep Time: 20 mins Serves: 1 Cook time: 60 mins Ingredients Method 2 tbsp chia seeds 1. Stir chia seeds, rice, coconut yoghurt 1 500g Cocobella vanilla coconut and the coconut milk together in a small yoghurt bowl and place in the fridge for 30 mins 2 tbsp coconut milk - or can be left overnight (if the mix is ¼ tsp maple syrup too dry add more coconut yoghurt). ½ cup cooked basmati rice, cooled 2. Take out of fridge and add favourite Favourite muesli/granola muesli/granola and top with fruit and 1 mango, sliced or cubed coconut shavings. In season berries Shaved coconut 3. Serve and enjoy! www.purecocobella.com | 11 www.purecocobella.com | 12 Hawaiian Banana & Pineapple Muffins by Noa @noashealthyeats These deliciously natural & dairy-free muffins are a tropical treat you can’t resist. The combination of banana and pineapple takes me back to my holiday at Waikiki beach Hawaii, where just about every little cafe served a fresh fruit smoothie with this flavour combo. I’ve been obsessed ever since. Prep Time: 15 mins Cook time: 18-22 mins Ingredients Method Muffins 1. Blend your pineapple & banana until 1 medium ripe banana smooth. Add to a bowl with yoghurt, 150g fresh or canned pineapple vanilla and oil. Sift in flours and fold 80g Cocobella coconut yoghurt through with a spatula. 1 tsp vanilla extract 2. Bake at 180°C for 18-22 minutes or until ½ cup of Natvia/ sugar slightly golden and domed. Let them 1 tbsp coconut oil cool completely before icing. 2 cups self-raising flour 1 tbsp cornstarch 3. With an electric whisk, whip icing 1 tbsp baking powder ingredients together until smooth, top on muffins and decorate with crushed Icing nuts and dried pineapple pieces. 100g vegan cream cheese 4. Serve and enjoy! ¼ Natvia/icing sugar 3 tbsp Cocobella vanilla coconut yoghurt www.purecocobella.com | 13 www.purecocobella.com | 14 Easy Middle Eastern Shakshuka By Anthea @rainbownourishments Shakshuka is traditionally a Middle Eastern or African dish which I had the pleasure of enjoying when I travelled to Tel Aviv recently. It is hearty, customisable and can be super easy to make! Prep time: 10 minutes Serves: 4-6 Cook time: 30 minutes Ingredients Method Olive oil, as needed 1. Add a dash of olive oil to a heavy-based 1 onion, peeled and diced finely saucepan over high heat. Sauté the 3 cloves garlic, peeled and diced onion until the edges are translucent. finely Sauté the garlic until fragrant. 1 red capsicum, core removed and 2. Add the capsicum and spices to the sliced saucepan and sauté until the capsicum 2 tsp smoked paprika starts to brown. 2 tsp cumin 400g can diced tomatoes 3. Add the tomatoes and butter beans then 400g can butter beans, drained reduce the stove to medium heat. Allow 1 cup baby spinach leaves to cook for at least 10 minutes or until Dash of maple syrup or coconut the vegetables and beans are your sugar, to taste desired texture. Salt and pepper, to taste 4. Stir in the baby spinach leaves. Add 1 cup Cocobella natural coconut some maple syrup if your shakshuka yoghurt is too acidic and season with salt and Toasted bread, to serve pepper to taste. 5. Remove the saucepan from the heat and dollop coconut yoghurt yoghurt on top. Serve hot with bread. www.purecocobella.com | 15 www.purecocobella.com | 16 Italian Vegan Fritatta By Michelle @run2food This veggie frittata is a super easy, gluten-free, high protein and nourishing meal/snack that you can prep ahead to take on the go or have handy in the fridge or freezer. It’s also a great way to use up leftover vegetables too. Prep time: 10 minutes Makes: 9 slices Cook time: 25 minutes Ingredients Method 2 cups of vegetables, diced I used 1. Preheat the oven to 175°C and line a 1 small zucchini, 1 small onion, 1 square baking tin with non-stick paper. cup roast pumpkin, 1 small red 2. Add the chickpea flour, water, coconut capsicum yoghurt, nutritional yeast and salts into a 1 tomato, sliced for the topping blender and blend until smooth. 2 cups of vegetables, diced 3 cups chickpea flour 3. Add the vegetables into a large bowl. 1 1/2 cups water **Optional: you can quickly sautee & 1/2 cup Cocobella natural coconut season your vegetables beforehand to yoghurt enhance the flavour even more.
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