Author: Admin

07 Jan Coconut Oil & Lemon Water

Trying to wean your body off coffee? Detox your way to health and happiness? Or reverse the damage of another deliciously overindulgent Christmas? Start your morning with a cup of hot water infused with fresh lemon juice and a spoonful of coconut oil! This simple but highly beneficial detoxifying drink is a great way to get on track with your health goals, whatever your motivations may be.

To detox!
This tangy concoction will help detox your precious body every day, and best of all, it doesn’t require you to make any ambitious changes to your usual diet. Lemons are citrus fruits but when lemon juice has been fully metabolised and digested by the body, its effect is alkalizing and therefore raises the pH of the body. As nutritionists have suggested, an alkaline body is a healthy body – and while the lemon is aiding pH balance, our delicious coconut oil will be on hand to help flush the body of toxins!

 To boost your immune system!
Squeezing the juice from one lemon will provide you with 18.6 milligrams of Vitamin C, helping to make sure that your body is fit to fight off colds and infections! The natural properties of coconut oil, including medium chain fatty acids and monolaurin are also believed to be excellent for boosting immunity.

To promote natural weight loss!
While the lemon juice helps fight off hunger pangs, our coconut friends could help to boost your metabolism and keep your energy levels up! Lemons contain pectin fibre, which is suggested to curb cravings and suppress your appetite! Coconut oil on the other hand, is composed of medium-chain fatty acids, which are transported directly to your liver to be used as energy, instead of being stored as fat. Researchers suggest that by recruiting fat cells and encouraging fat burning our body’s immune system is cranked up a notch and essentially turns into a fabulous fat burning machine!

To encourage healthy digestion!
Studies have shown that the lemon juice in your morning mug can aid digestion as well as gently flush toxins and waste in the digestive tract and help to reduce nasty signs of indigestion such as bloating and heartburn.

To achieve clear and radiant skin!
Coconut oil has been suggested to have both antibacterial and antifungal properties, which is key for maintaining clear skin. It’s also able to penetrate deep into the body tissue due to its small molecular structure, meaning your body will be moisturised from the inside out! Meanwhile the natural properties of lemon will help your skin look hydrated, radiant, and youthful – winning all around!


Find out more of the fantastic benefits of coconut here!

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06 Jan Coconut Milk, Pea and Basil Soup

Our wonderful contributing chef Hedi (@hedihearts) has generously supplied us with this deliciously refreshing and completely healthy soup – just what we need to get us back on track after the many festive feasts! This quick and simple recipe is filled with our coconutty goodness and, costs less than £2! Why not inject some excitement into your first week back at work by swapping your sandwiches for this scrumptious soup and start January the healthy way!

What you’ll need: 

- 1 tablespoon coconut oilAdd to cart
- ½ onion, diced
- 1 tin coconut milk Add to cart
- 3 cups frozen or fresh peas
- handful fresh basil leaves
- salt and pepper to taste

Let’s get started!

1. To begin, grab a pot and fry your onions in coconut oil over a medium heat, making sure to cover with a lid and stir until they are nicely softened.
2. Next throw in your peas, garlic, salt and pepper then fry for a further 2 minutes.
3. Time to add your coconut milk and basil leaves, then allow to cook until the peas are soft.
4. Next, empty the contents of your pot into a food processer and blitz until your mixture is smooth and creamy. (You can choose to add water if your soup is too thick for your liking!)
5. Finally, season to taste and enjoy!

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29 Dec Christmas Cinnamon Almonds

The Christmas party season is now upon us, and whether you’re hosting or visiting, a collection of pre-prepared, guest-pleasing Christmas nibbles will be a great time- saver! These delicious Christmas Cinnamon Almonds from Sophie and Gracie Tyrell (@Squirrel Sisters) are the perfect accompaniment to your festive drink of choice! Featuring coconut oil and coconut sugar, these tasty little nibbles are a great way to incorporate coconut products into your baking! Best of all: the cinnamon spices will leave the sweet smell of Christmas wafting through your home! Shall we get cooking?

What you’ll need:

- 1 cup almonds
- 3 tablespoons coconut oilAdd to cart
- 3 tablespoons coconut sugarAdd to cart
- 3 tablespoons ground cinnamon
- 1 level teaspoon maple syrup (optional depending on how sweet you like your treats!)

Lets get started!
1. Begin by heating your oven to 200 degrees Celsius (392 degrees Farenheit).
2. Next, pour your cup of almonds onto a baking tray and pop in the oven for approximately 7 minutes.
3. Whilst your almonds are heating in the oven, throw all your other ingredients in a mixing bowl.
4. When its time, remove your almonds from the oven and throw them into your mixing bowl (the heat from the almonds will melt your coconut oil nicely!), and mix until all your ingredients are well combined.
5. Finally, allow your almonds to cool slightly on your baking tray then pop the tray into the freezer for approximately 3-5 minutes to cool further.
6. Dish your almonds into a bowl and enjoy with your favourite festive tipple!


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21 Dec Gluten and Dairy Free Mince Pies

There’s nothing quite like a traditional mince pie to get you in the festive spirit! Delicious heated on the fire and accompanied by your favourite festive tipple, this gluten and dairy-free mince pie from the fantastic Vicki (@freefromfairyis a tasty treat for all to enjoy! These scrumptious little pies are filled with coconutty goodness, providing an excellent opportunity to get experimenting with nutritious coconut products! Let’s get cooking and spread the Christmas cheer!

What you’ll need: 

For the mincemeat
- 30g coconut oilAdd to cart
- 40ml water
- 300g clementines
- 100g dried cranberries
- 60g chopped walnuts
- 25g coconut sugar
- 20g chopped crystallised ginger
- 1 teaspoon mixed spice
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 cloves
- 1-2 tablespoon gin (optional!)

For the pastries
- 100g walnuts
- 1 tablespoon coconut flourAdd to cart
- 1 medium free-range egg
- 1 tablespoon ground flax seed
- 15g coconut oil, meltedAdd to cart
- ¼ teaspoon bicarbonate of soda
- 1 tablespoon cocoa powder (optional)
- 2 drops stevia (optional)

Let’s get started!

 For the mincemeat:
1. To begin, throw your chopped walnuts into a medium sized pan and lightly toast on a medium heat for approximately 10 minutes (or until they begin to change colour slightly!)
2. Whilst your walnuts are heating, grab a bowl and throw in the zest of one clementine.
3. Peel and chop the rest of your clementines and add them to the bowl!
4. Now, empty your bowl of clementine flesh and zest into the pan of walnuts along with all other ingredients, except the cranberries!
5. Next, remove the cloves, throw in your cranberries, and give it a good stir. Then pop the lid on and leave to simmer for 10 minutes!
6. Take your pot off the heat & stir in the gin (if you’ve chosen to include it!)
7. Once cooled, pop your festive mixture into vintage glass jars and store in the fridge until its mincemeat time!

For the pastries
1. Begin by blending all your ingredients in a food processor until you have a dough-like consistency. (If you have chosen to skip the stevia and cocoa powder, add some extra walnuts to make sure your mixture is well bound together! Alternatively, if you have opted for another sweetener, reduce the amount of walnuts – basically just aim for a pastry like dough!)
2. Remove the dough from your food processor and wrap it in clingfilm.
3. Next, pop your dough in the fridge for at least 30 minutes; this will make your dough less sticky and more workable.
4. Once your dough is nicely cooled, remove it from the fridge. Then take a small piece of dough (about the size of a walnut!), roll it into a ball and press into a hole in a muffin tray, ensuring it covers the entire hole!
5. Repeat to fill your muffin tray (approximately 10 small pastry pies!)
6. Bring in the mincemeat! Fill each pastry with your mincemeat mix and bake at 190 degrees Celsius (170 degrees Celsius for fan oven) for approximately 20 minutes, or until nicely cooked through!
7. Pair with ice cream & dig in!


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19 Dec Warming Winter Hot Chocolate

The amazing Rachel of Rawberry Fields has gifted us with what might be the most delicious, guilt-free, hot chocolate we have ever seen – just in time for Christmas! As always, this delightful recipe is packed with fabulous healthy ingredients. It’s sweetened with our coconut sugar and coconut syrup, which are packed with nutrients and natural health benefits, with no preservatives and a lower Glycemic Index (GI) than typical sugar, bee honeys and syrups. So wrap up warm and cosy and enjoy the cold winter nights with this deliciously indulgent treat!

What you’ll need:

- 1 cup (250ml) of Alpro Oat Original (or whichever milk you prefer!)
- ½ teaspoon vanilla bean paste (or vanilla extract)
- A pinch of cinnamon
- 1 heaped tablespoon of raw cacao powder
- 1-2 teaspoon of coconut sugar (depending on how sweet your tooth is!)Add to cart

For the topping (optional)
- Coconut SyrupAdd to cart
- Whipped cream (vegan if you like!) or whip your own coconut cream!
- Raw chocolate shavings

Let’s get started!
1. Pop your milk, vanilla, cinnamon and cacao into a small pot and heat on medium low temperature. Make sure you stir your concoction frequently to ensure all ingredients are nicely combined and not overheating!
2. Next throw in your coconut sugar and continue to stir over the heat for a further 1-2 minutes.
3. To finish, pour your mixture into your favourite mug and top with whipped cream or whipped coconut cream, coconut syrup and chocolate shavings!
4. Finally, lick your lips and tuck in!


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16 Dec 100% Natural Coconut Oil Lip Balm

You already know all about the beauty benefits of coconut oil for oral health, luscious locks, shaving, or as an all over body moisturiser, so this time we thought we’d show you how to use our little coconut friends to make a soothing lip balm! This DIY Coconut Oil & Lime Lip Balm from the lovely Harriet (@_harrietemily) is packed with coconut oil to keep your lips hydrated all winter long! Using just five ingredients, this recipe is quick and easy to whip up, and completely natural! Plus, once you’ve mastered this custom lip-balm you can modify the ingredients for various scents or even add a few drops of essential oil for enhanced therapeutic effects! One batch will fill up to six 15ml tins. So, shall we get mixing?

What you’ll need: 

- 3 tablespoons coconut oilAdd to cart
- 2 tablespoons carnauba wax
- 1 tablespoon mango butter
- 1 teaspoon Vitamin E oil
- 1 teaspoon lime oil

Let’s get started!

1. Begin by pouring some water into a large pan over a medium heat.
2. Pop a heatproof bowl on top, making sure it’s not touching the water!
3. Next, throw all your ingredients into the bowl and stir until all ingredients are melted and nicely combined. Then remove from the heat.
4. Leave your concoction to cool for around 1 minute, and then spoon the mixture into your awaiting tins!
5. Finally, pop your tins into the fridge and allow around 1 hour for your lip balms to set.
6. Remove from the fridge, apply to lips and await smooth, glossy lips! (Your lip balms will be happy stored at room temperature!)

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16 Dec christmas pudding truffles

Give the sweetest gift this Christmas with these decadently divine Christmas Pudding Truffles from our fantastic contributing chef Vicki (@Freefromfairy). The recipe is free-from gluten, dairy, egg, and soya; and they’re also deliciously paleo! Even if you’re not a huge fan of traditional Christmas pudding, we believe these bite-sized beauties – coated with chocolate and bursting with coconutty goodness – will leave you wanting more! These delectable little treats are just waiting to be wrapped up, ribboned and sent on their jolly way to your loved ones this Christmas! So, let’s get mixing!

What you’ll need:

For the Truffle Filling
- ¼ teaspoon ground cinnamon
- ¼ teaspoon gound ginger
- 100g dried, pitted prunes
- 32g raisins
- 70g almonds (flaked or whole!)
- A pinch of nutmeg
- Zest and juice of ½ a clementine

For the Chocolate Shell
- 10g Coconut OilAdd to cart
- 50g dark, dairy and sugar free chocolate

Let’s get started!
1. Begin by throwing all ingredients, except from the chocolate into a food processor and blitzing until you have a smooth paste. (You may need to pause now and again to scrape down the sides in order to get it lump-free.)
2. Now, pop your mixture in the freezer for 10 minutes, this will make it easier to work with.
3. After 10 minutes, remove your mixture and hand-roll it into approximately 20 bite-sized balls.
4. Pop your balls back into the freezer for a further 10 minutes whilst you prepare your chocolate coating.
5. Break your slab of dark chocolate into small pieces and place in heatproof container. Time to add the coconut oil!
6. Now, you can choose to either slowly melt your chocolate by microwave (15 seconds, then stir!) or place it over a pan of simmering water.
7. Remove your truffle balls from the freezer and roll them in your deliciously melted chocolate mixture until they are fully coated!
8. Carefully pop your truffles on a plate and refrigerate until the chocolate has hardened.
9. Time to enjoy your festive treats -try not to devour them all yourself!


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This wonderful #cococreation was submitted to us by Protein Chef (@Protein_Chef), a lovely protein packed food blogger, intent on creating healthy alternatives of all our favourite foods! Check out her website and twitter pages for lots of delicious meals with muscle!

This scrumptious recipe has been ingeniously adapted to replace all the typical nasties, like cream and butter, with our favourite superfood (coconut, of course!) and nutritious protein. Studies have that shown that a diet, low in carbs and high in protein can effectively burn fat and aid weight loss- so you can definitely feel good about these indulgent bites! This recipe should make around 10 nicely sized chunks of deliciousness, so why not pop a batch in a Christmas gift box for your keen fitness friends! Shall we get baking?

What you’ll need:

- 30g Vanilla whey protein
- 30g Chocolate whey protein
- 2½ tablespoons (40g) Coconut Oil Add to cart
- 20g White chocolate peanut butter
- 20g Chocolate peanut butter
- 15g Dark chocolate (if you want to add a little extra indulgence!)

Let’s get started!
1. Grab a small microwavable bowl and throw in 20g of your coconut oil and 20g white chocolate peanut butter.
2. Now pop the remaining 20g coconut oil and your 20g chocolate peanut butter in a second microwaveable dish
3. Microwave both bowls for 30 seconds each, until the coconut oil has melted and the peanut butter is soft.
4. Next, add your vanilla protein powder to your white chocolate mixture and your chocolate protein powder to your chocolate mixture.
5. Mix them both until you have a paste and refrigerate for 15 minutes.
6. When this time is up, grab one of your bowls and pour the mixture evenly onto a tray lined with non-stick baking parchment.
7. To create a nice even layer of chocolatey goodness, grab a knife and gently even out your first layer until it’s around 3cm thick.
8. Pour your second bowl of mixture ontop and spread it out evenly.
9. Time to pop it in the fridge and patiently wait for at least 30 minutes!
10. Whilst you wait, melt your dark chocolate in the microwave, ready to pour over your fudge once it’s refrigerated.
11. Finally, drizzle your melted chocolate over the top of your fudge and pop it back in the fridge to allow your chocolate to harden.
12. Divide your delicious fudge into nicely sized chunks and enjoy!

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10 Dec Coconut Oil Body Butter

As delicious as this sounds, we must clarify- it is meant for your body!

Unfortunately along with all the festive cheer, this cold and dry wintery weather puts brings great suffering to your precious skin. Luckily, we have the answer to keeping your skin soft all winter. This whipped coconut body butter is completely natural, richly moisturising and as an added bonus, it will leave you smelling like chocolate – what more could we ask for? Unlike, lotions and moisturisers, body butter contains no water, meaning it will take longer to sink into the skin (without being greasy), and moisturise to a deeper level.

The key ingredient is – you guessed it- coconut! Among the many benefits of coconuts, studies have shown its value in minimising water loss and increasing hydration in desperately dry skin. You’re skin will adore you for this, and so will your bank balance- with our step-by step instructions of how to make your own!

This blissful body butter also makes an excellent festive gift – just pop it in a vintage jar, with a ribbon on top and you have the perfect homemade gift to keep your friends and family winter-proof! Shall we get started?

What you’ll need:

- ¼ cup coconut oilAdd to cart
- ¼ cup cocoa butter
- 15 drops essential oil (pick your favourite scent or if you prefer - make it unscented!)
- ¼ cup shea butter
- ¼ cup sweet almond oil

Let’s get mixing! 

1. Begin by mixing the coconut oil, coconut butter, shea butter and sweet almond oil in a medium sized pot.
2. Gently heat on a low-medium temperature until your ingredients have melted.
3. Once your ingredients have turned to liquid, turn off the heat and leave your mixture to set slightly. To test – stick your finger/a utensil in and make sure it holds the space once removed.
4. Once your concoction is partly set, drop in your essential oils then either combine by hand or with your food processor until you have a velvety smooth mixture with stiff peaks.
5. Transfer your mixture into a dressed up recycled jar. Your delightful body butter can be stored at room temperature, however if you find it turning slightly liquidy again, just re-whisk!

Enjoy your silky, smooth skin!



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07 Dec Raw Cinnamon Caramel Apple Rolls

Christmas is coming and that means lots of unexpected visitors! Luckily, our wonderful contributing chef Rachel (@rawberryfields) has provided us with a scrumptious recipe that can be easily stored until those festive revellers come knocking! These tasty little swirls are oozing with a sweet date caramel filling and juicy apple pieces, making them completely irresistible and most importantly, completely healthy! The recipe requires no baking and only takes around 45 minutes so you’ll be enjoying these moreish treats in no time! Plus, these little bites are vegan, gluten free and filled with all the goodness of our coconut friends! How could you possibly resist? Lets get baking!

What you’ll need:

For the caramel apple filling
- 1 apple (choose your favourite sweet variety)
- 10 pitted Medjool dates (approximately 200g)
- 2 tablespoons slightly warm water
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut syrupAdd to cart
- A pinch of pink Himalayan salt

For the raw dough
- 2 tablespoons coconut syrupAdd to cart
- 7 pitted Medjool dates
- ¼ cup (40g) ground almonds
- ¾ cup (82g) pecans
- ¼ cup (42g) ground flaxseed

Let’s get started!
For the caramel Apple Filling
1. Peel your apple and cut out the core.
2. Pop your apple in a food processor and blend until it is chopped into small pieces. Then throw your chopped apple into a bowl, and set to the side.
3. Pit your dates and throw them into the food processor along with the coconut syrup, vanilla, salt, water and cinnamon. Combine together until you have a smooth, velvety caramel mix.
4. Grab a bowl and throw your chopped apple and caramel mix in together. Time to get your hands dirty- combine the two together by hand!
5. Set aside and begin on the dough.

Raw dough
1. Begin by blitzing your pecans, flaxseed and ground almonds in a food processor until your left with a powdery flour.
2. Next, throw in your dates and maple syrup, and combine together into a sticky dough.
3. Wet your hands slightly, and roll the raw dough into a ball in your hands.
4. Roll your dough ball flat between two pieces of greaseproof paper until it is very thin.
5. Using a knife, cut off the rough edges of the dough to make a near square or rectangle shape. Set your excess dough to the side to be rolled out in the same manner.
6. Grab your caramel apple filling and spread a nice thin layer over the top of your dough. (Not too thick!)
7. Now, cut your dough into long, thin strips and carefully roll each strip into small cylinders. Make sure you tuck the inside end in tightly!
8. Finally, harden your rolls in the freezer for around an hour then cut each roll into smaller, flatter bite sized goodies!

Tip: For added deliciousness store your tasty little bites in the freezer in an airtight container. They can be enjoyed straight from the freezer or, if you prefer, allow them to rest for a couple of minutes before digging in!

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04 Dec Raw Key Lime Pies

Eat, drink, and be merry this December with these yummy raw key lime pies by our lovely contributing chef Niki (@rebelrecipes)! This recipe requires no baking and is completely healthy and clean, making Christmas over-indulgence even more acceptable! This ingenious recipe banishes all the empty calories and bad fats present in traditional key lime pies, yet manages to keep all the delicious, creamy goodness that makes the famous key lime pie so special. The recipe requires just 8 ingredients, including our yummy coconut butter and coconut syrup, so what are you waiting for- let’s get mixing!

What you’ll need:

For the base:
- 1 tablespoon chia seeds
- 1 cup medjool dates
- 1 cup almonds
- A pinch of sea salt

For the topping:
- Juice of 1 lime
- 2 tablespoons coconut syrupAdd to cart
- ½ cup coconut butterAdd to cart
- A pinch of sea salt
- ½ avocado
- Grated lime zest to sprinkle on top

Let’s get started!
1. Begin by blitzing your cup of almonds in a food processor until you are left with a fine crumb.
2. Next, throw in your medjool dates and mix until nicely combined.
3. Time to add your chia seeds along with a pinch of salt, then combine together one last time.
4. Grab a muffin tin and line six of the cups with small strips of baking parchment so your tarts can be easily removed.
5. Separate your base mixture between the six cups and press down with a spoon to ensure your base sticks firmly together. Use your spoon to create spaces in the middle of each for your yummy topping!
6. Pop your bases in the freezer to harden for 15 minutes while you whip up the topping!
7. Time to make your creamy topping! Blend all your ingredients together in the food processor for around 3-4 minutes, or until velvety smooth.
8. Divide your creamy topping between your six bases and pop the baking tray back in the freezer for a further 30 minutes.
9. Go on, dig in! What’s left over (if anything!) should be kept cool in the fridge until it’s time for round 2!

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30 Nov Clean Gingerbread Granola

Christmas is full of lovely, comforting smells; from fresh pine trees, to roasted chestnuts, and honey glazed ham bubbling in the oven, but few warm the house like the sweet smell of gingerbread spices. Our wonderful contributing chef Hedi (@hedihearts) has created a recipe that’s guaranteed to fill your home with Christmas spirit! Aside from being a wonderful home fragrance, this recipe tastes amazing and can be tackled by even the most novice baker! Plus, it is jam-packed with all the goodness of our coconut friend’s – what more could we ask for? Try this granola with yoghurt and winter fruits for a tasty December treat, or for an indulgent dessert, roll your granola in coconut jam and cool in the fridge before enjoying. ‘Tis the season to give into your sweet cravings after all! So, what are you waiting for? Let’s get cooking!

What you’ll need:

- ½ cup coconut oil (slightly melted)
- 1 tablespoon ginger powder (or more if you want it especially gingery!)
- 3 tablespoons coconut syrupAdd to cart
- ½ tablespoon nutmeg
- 2 teaspoons cinnamon
- ¼ teaspoon ground clove
- A pinch of salt
- 1 cup pecans
- 1 cup raw coconut chips (or toasted)Add to cart
- 3 cups oats
- ½ cup puffed buckwheat (rice or quinoa would also work)
- 1 cup pecans
- 1/3 cup dates (chopped)
- 3 tablespoons almond milk (or whichever milk you prefer)

Let’s get started!
1. Start by preheating your oven to 170 degrees Celsius (degrees Farenheit).
2. Next, in a large bowl mix your coconut flakes, pecans, oats, puffed buckwheat, and all your spices. Set aside.
3. Grab a separate bowl, and throw in your coconut oil, maple syrup, and milk. Whisk together until nicely combined then pour over your patiently waiting, dry mixture. Give it a good mix!
4. Now, line a baking tray with baking paper and evenly spread out your granola mixture, pressing down firmly to ensure the mixture sticks together.
5. Pop your baking tray in the oven and wait patiently for your mix to cook for approx 20 minutes.
6. After 20 minutes switch the oven off and let your granola sit for another 20 minutes. Tip: Leave the oven door slightly open during these 20 minutes to make your granola even more crunchy and clustery!
7. When your granola is completely cool, throw in your chopped dates.
8. Finally, its time to dig in! (Store what is left over in a sealed bag or airtight container.)

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27 Nov Chai Flapjacks

If you love flapjacks (who doesn’t?), you will love this! Our lovely contributing chef Pixie (Plant Based Pixie) has once again worked her magic, bringing us this amazingly scrumptious chai flapjack recipe that will be the perfect treat to help you through the struggles of winter. It’s packed with oats to provide you with that quick burst of energy when you need it most, as well as warming spiced cinnamon and all the goodness of our beloved coconuts! What more could you ask for? These guilt-free goodies take just 30 minutes in the oven, and one batch will make approximately 24 flapjacks, making them perfect to share with friends and family! Coconut lovers – let’s get making your new favourite snack!

What you’ll need: 

- 3 chai tea bags + 300mL boiling water
- 200g oats
- 2 tablespoons cinnamon
- 2 teaspoons baking powder
- a pinch of salt
- 6 tablespoons flour (both gluten-free and plain white work well)
- 200g pitted dates (if not using medjool soak in hot water for 30 mins)
- 10g fresh ginger (or 2 teaspoons ground ginger)
- 6 tablespoons coconut oilAdd to cart
- 4 tablespoons coconut syrupAdd to cart

Let’s get started!

1. Start by preheating your oven to 160 degrees Celsius (degrees Fahrenheit).
2. Steep your chai tea bags in boiling water for 20 minutes.
3. Now, mix your cinnamon, oats, baking powder, salt, flour, and ginger (if you’re using ground!) in a large bowl. Set aside.
4. Pop your dates, ginger (if fresh!), coconut oil, freshly-brewed tea, and coconut syrup in the blender, and pulse until smooth.
5. Add the wet ingredients to the dry, and stir until just combined. Taste to make sure you don’t need any extra sweetness – if you do, add more coconut syrup! The mixture should be sticky, not too runny, and as the coconut oil solidifies it’ll become stickier. 6. Line your baking tray with greaseproof paper and add a bit of coconut oil, then scoop on the mixture and level out.
7. Bake for 25-30 minutes!
8. Once ready, the outside of your flapjacks will be relatively hard, with a lovely soft inside!
9. Leave your delightful creations to cool for about 20 minutes, then enjoy!

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26 Nov Food Matters Live

We had a ball last week exhibiting at Food Matters Live, London! The exhibition was held in the Excel Conference Centre, which for three days became home to an exciting mix of over 400 organisations. This annual show is the UK’s first cross- sector event presenting several themed areas- including a Research Pavilion, Meet the Buyer, Free-from zone, Enterprise Zone, and International Innovators. We set up in the Enterprise Zone, amongst an exciting bunch of food and drink innovators!

Coconut-related jokes.

Coconut-related jokes

We had lots of fun at our stand, where we shared our love and knowledge of coconuts products with attendees. As usual, our Coconut Jam went down a treat- slathered on the fantastic Ugg Foods Chia Seed and Nut Bread, of course! We spent much of the time explaining to visitors that it really was 100% coconut (with a little added love obviously!). That’s the power of the coconut people! Our Coconut Snack Chips also claimed their fair share of attention. The biggest struggle was preventing the team from eating all the samples!

We had a fantastic time mingling with attendees, and exhibitors alike, and cant wait to do it all over again at the next show! Thank you to the event organisers for putting together such a great event (and for providing us with lots of wine!).

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25 Nov Coconut Flour Linseed Loaf

Our fabulous contributing chef Kelly Black (@eatpraycook) has provided us with a gluten-free bread recipe that definitely won’t disappoint! This lovely loaf is packed with linseed, our creamy coconut oil and coconut flour, as I’m sure you’ll agree, a winning combination! Baking your own loaf is such a rewarding and exciting thing to master, plus you just can’t beat the smell of a freshly baked loaf of bread wafting through the kitchen! So what are you waiting for? Final tip: make sure you are prepared with a jar of yummy coconut jam to slather on top of your perfectly baked bread!

What you’ll need:

- 40g coconut flourAdd to cart
- 2 tablespoons coconut oilAdd to cart
- 150ml water
- ½ teaspoon pink salt
- 3 eggs
- 120g linseed (flaxseed)
- 1 teaspoon bicarbonate soda

Let’s get started!
1. Begin by lining your loaf tins with baking paper. You can either use two small tins or one medium, whichever you prefer!
2. Throw all your ingredients into a food processor and blend until you have a thick, even consistency.
3. Leave for a few minutes to sit.
4. Pour the mixture into the tin(s) and grab a spatula to smooth out the surface. Tip: wet your spatula to stop it sticking!
5. Pop your tin(s) in to bake for 45 minutes at 175 degrees.
6. Transfer your beautifully baked bread to a rack to allow it to cool (and scent the kitchen!) before slicing up.
7. Enjoy with some scrumptious coconut jam, or your favourite topping!

See more recipes here!


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20 Nov Tofu Fried Rice

Looking for a quick & easy mid-week meal that is both delicious and bursting with goodness? Well you’re in luck- our amazing contributing chef Harriet (@harrietemily) has produced yet another winning recipe! This tofu fried rice is a taste sensation, packed with nutritional goodness and all the benefits of our beloved coconuts! The recipe serves 4-6 people so there’s plenty to feed a hungry family! Lets get cooking!

What you’ll need:

- 1 tablespoon coconut oilAdd to cart
- 1 onion, finely chopped
- 1 cup (185g) brown rice
- 2 cloves crushed garlic
- 1 courgette (zuchini), grated
- 1 carrot, grated
- 1 pack extra firm tofu, broken apart into small pieces
- 2 mushrooms, finely chopped
- 1 tablespoon tamari soya sauce
- 1 teaspoon coconut syrup
- 1 teaspoon coconut syrupAdd to cart
- 1 teaspoon rice vinegar
- ¼ teaspoon turmeric
- 1 teaspoon medium curry powder
- 1 teaspoon chilli powder
- ½ teaspoon salt
- black pepper, to taste
- ½ cup (65g) frozen sweetcorn
- ½ cup (65g) frozen peas
- 1 pack tamari roasted soya beans

Let’s get started:
1. Begin by bringing a large pan of water to a boil on a medium high heat. Then throw in your rice, and cook for about 20 minutes!
2. After the rice has been cooking for 5 minutes, throw your sesame oil into a large wok on a medium heat and add in the onion. Fry for about 2 minutes, then add in the garlic and mushrooms and fry for a further minute!
3. Next, add in the carrot and courgette and stir together for another minute.
4. Time to throw in your tofu pieces!
5. Stir everything together in the pan, and add in the soy sauce, coconut syrup, rice vinegar, turmeric, curry powder, chilli powder, salt and pepper. Continue to fry and stir your rice.
6. When there’s about 3-4 minutes left for the rice to cook, add in the peas and sweetcorn.
7. Lastly, when the rice has completely cooked, remove it from the heat and drain. Now add your rice into the wok, with the other ingredients, and also add the soya beans. Stir everything together for a further 1-2 minutes, and then remove from the heat.
8. Serve and enjoy!

See more recipes here! 


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13 Nov Raw Double Chocolate Orange Cheesecake

This raw double chocolate orange cheesecake is pretty much everything we dream of here at Coconut Merchant HQ! The amazing Rachel (@Rawberry Fields) has been back in the kitchen creating us another raw masterpiece, which is sure to be a showstopper at the end of any meal! This cheesecake requires no baking, and is completely healthy, featuring all the goodness of our creamy coconut oil! Now, as soon as you stop drooling we can get mixing!

Preparation Time: 8 hrs
Cooking Time: 45 mins
Total Time: 8 hrs 45 mins

What you’ll need:

For the chocolate brownie base:
- ½ cup (45g) brazil nuts
- ⅓ cup (40g) walnuts
- 8-9 medjool dates
- 2 tablespoons coconut syrupAdd to cart
- 3 tablespoons carob powder (or cacao powder)
- 1-2 tablespoons water

For the chocolate cheesecake:
- 1½ cups (200g) cashews
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup (60g) cacao powder (or carob)
- ⅓ cup (70ml) melted coconut oilAdd to cart
- ⅓ cup (70ml) coconut syrupAdd to cart
- ⅓ cup (70ml) water

For the orange cheesecake:
- 1 cup (150g) cashews (soaked overnight, or for at least 6 hours)
- ¼ cup coconut syrupAdd to cart
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup (118ml) melted coconut oilAdd to cart
- 2 tablespoons coconut butterAdd to cart
- Juice of two oranges
- Zest of two oranges
- 4 drops orange essential oil (optional)

For the chocolate topping:
- 2 large tablespoons of melted coconut oilAdd to cart
- 3 large tablespoons of carob powder (or cacao)
- 3 tables coconut syrupAdd to cart
- 2-3 drops orange essential oil

Let’s get started!

For the brownie layer:
1. Place the nuts into a food processor and pulse until they are roughly chopped into small pieces.
2. Add the dates and pulse until they are nicely combined with the nuts.
3. Now, pour in your coconut syrup and carob powder and pulse to combine.
4. Add the water and pulse again until the mixture comes together in a dough-like substance (if it rolls into a ball in the food processor you’re nailing it!)
5. Pour the mixture into the cake tin and press firmly into the bottom. If it is sticky, you may need to wet your fingers slightly before pressing it down.
6. Time to pop it in the freezer to harden whilst you make the chocolate cheesecake layer!

For the chocolate cheesecake:
1. For this recipe it pays to plan ahead- either soak your cashews overnight, or for at least 4-6 hours.
2. Next drain your cashews before placing them into a blender.
3. Throw in all your other ingredients and blend together until smooth and creamy. (You can add extra water, one tablespoon at a time if you need to help things along)
4. Once blended pour the mixture over the top of the brownie layer and pop it in the freezer for 20 minutes to firm up whilst you make the orange cheesecake. Make sure your brownie layer is firm before pouring over the orange layer in order to get clear definition between the layers!

For the orange cheesecake:
1. Place the cashews, coconut syrup, vanilla, coconut oil and orange juice into a blender and blend until nice & smooth.
2. Next throw in the coconut butter and orange zest and blend again until combined.
3. It’s tasting time! Add the orange oil to the mixture a drop at a time until you have reached your desired level of orange-ness then blend again to combine.
4. Pour the mixture over the top of the hardened chocolate layer then place the cheesecake back into the freezer to harden for approx 3-4 hours until frozen solid.

For the chocolate topping:
1. Melt the coconut oil over a Bain-Marie so you don’t overheat the oil.
2. Stir in the carob (or cacao) and coconut syrup until combined. Ideally the mixture should be slightly thick and slightly viscous (like a thicker version of melted chocolate!). If it is not thick enough, add more carob.
3. Give the mixture a taste, and add more coconut syrup if you have a sweet tooth!
4. Add the orange oil and stir to combine.
5. Remove the cheesecake from the tin, and pour the chocolate mixture slowly over the top of the cheesecake (allow to drip naturally down the sides of the cake to make it look extra delicious!
6. Lastly, place in the freezer for 10 minutes to harden.
7. Enjoy!

Final tip: Defrost your scrumptious cheesecake for roughly 3-4 hours in the fridge before serving. Raw cheesecakes can be stored in the freezer in an airtight container for a couple of months- if you can stay away from it that long!

See more recipes here!


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11 Nov Good Choice! Quality Food Awards

We at Coconut Merchant are absolutely chuffed to announce we’ve received two more Highly Commended awards for our delicious coconut goodies! Our Coconut Oil and Coconut Snack Chips were just honoured in the fabulous Good Choice! Quality Food Awards, making us all very proud!

On the 5th of November 2015, our coconut connoisseur gathered in the beautiful Court Suite at The Grosvenor Hotel, London, for the inaugural Good Choice! Quality Food Awards. The ceremony was part of an exciting day of awards, including the Quality Drink Awards and the main Quality Food Awards, which is now celebrating its 36th year!

We were delighted to hear our wonderful products had been Highly Commended in both the Grocery Ambient category (for our star Coconut Oil!) and the Healthy Snacks- Sweet category (for our Coconut Snack Chips!). Nothing makes us happier than spreading delicious coconutty goodness through the market, and we are so excited!

Other categories included Cereal, Cereal Bars, Dairy, Dairy Free, Food to Go, Free From- Chilled, Free From- Frozen, Free From- Savoury, Free From- Sweet, Grocery Ambient, Healthier Ready Meals- Meat, Healthier Ready Meals- Fish, Healthier Ready Meals- Meat Free, Healthier Ready Meals- Vegetable, Healthy Snacks- Savoury, Healthy Snacks- Sweet, Meat Free, Reduced Fat, Soft Drinks- Fruit and Vegetable Health Drinks, Soft Drinks- Non Dairy and Soft Drinks- Water!

Of course, along with the many awards there was a yummy afternoon tea – including cakes and champagne! All in all, it was a very enjoyable afternoon (as we’re sure you’ll agree!).

Coconut Merchant would like to say a massive thank you to the judges of the Good Choice! QFA’s for highly commending our products and to the event organisers for arranging such a splendid afternoon! We promise to continue our quest to spread the coconut love, and we hope to see you again next year!

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Looking for something new and exciting to fill that vegetable section of your dinner plate? Look no further- the amazing Niki from @Rebel_Recipes has the answer and it is delicious! This mouthwatering mash is a harmonious mix of the budget-friendly superfood, cauliflower, and our creamy coconut milk. Topped with chickpeas and accompanied by coconut flatbreads, this bowl of nutritional goodness is sure to make any veggie lover (or hater!) happy!

What you’ll need:

For the spicy roasted chickpeas:
- 1 can organic chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- a pinch of sea salt
- a pinch of black pepper

For the cauliflower mash:
- 1/2 large cauliflower
- 1 tablespoon vegan veg stock
- a big handful of coriander
- 2 tablespoons of coconut milkAdd to cart
- a squeeze of lemon juice
- a pinch of sea salt
- a pinch of black pepper

For the coconut buckwheat flatbread:
- 1 tablespoon coconut oilAdd to cart
- 1 cup buckwheat flour
- 1/3 cup organic desiccated coconutAdd to cart
- 1 cup water
- a pinch of sea salt
- a pinch of black pepper

Let’s get started!

1. Place the chickpeas, spices and olive oil in a baking tray and stir until the chickpeas are nicely coated.
2. Now, pop your baking tray in the oven on a medium heat for 20-25 minutes until the tasty little chickpeas are slightly crispy.
3. Remove from the oven and set aside for later.
4. Now for the cauliflower mash! Begin by placing the cauliflower in a large saucepan, and cover with boiling water. 5. Next, throw the salt, pepper and vegetable stock into the saucepan. Allow your concoction to simmer for 10-15 minutes, until the cauliflower is tender.
6. Once tender, drain your cauliflower and pop it back into the pan to be blitzed with a hand blender.
7. Blitz until the cauliflower is nicely mashed, then add your coriander and give your mash a final blitz!
8. Finally, add your coconut milk and lemon juice to the pan and give it a good stir!
9. Now for the coconut buckwheat flatbreads! Throw all the ingredients into a bowl and mix to combine.
10. Add the coconut oil to a small frying pan, and pour in half the mix.
11. Allow the mixture to cook for a couple of minutes until the pancake bubbles and comes away from the pan easily to allow for flipping!
12. Flip your flatbread! Then leave to cook for a minute or so on the other side.
13. Repeat steps 10-13 for the remaining flatbread mix!
14. Top your creamy mash with the chickpeas and enjoy with your coconut flatbread!

See more recipes here!

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07 Nov Communications Intern

Know what a coconut looks like? Good. Are you a social media superstar? Great! Are you passionate about wellness? Awesome! Coconut Merchant is looking for an enthusiastic communications intern who will be able to assist us with our social platforms. You will work with our marketing and business development team to produce and schedule content, interact with our online community, and help generate copy! This is a great role for a student or anyone passionate about healthy living and looking to get involved in the industry. If you’re nuts about coconuts – even better!



Coconut Merchant is passionate about revolutionising how people enjoy natural foods. We believe that people should be able to enjoy healthy foods that are simply natural, high in quality and delicious in every way. We do this by providing innovative and premium grade coconut-based products. We work directly with farmers in the countries we source from to ensure our products are ethically sourced and competitively priced, so everyone can enjoy the amazing natural bounty of coconuts!



We work across several social media platforms, including Facebook, Instagram, Twitter, Pinterest, Google+ and LinkedIn.
The focus of this role is to support our marketing and business development team, helping to manage our external communications and social platforms. Key responsibilities include:

  • Scheduling and making posts across all social media platforms;
  • Assisting with copywriting for our blog and external communications;
  • Helping generate new and exciting content and ideas;
  • Assist with specific projects;
  • Assist with developing brand awareness;
  • Helping interact with followers and fans in a prompt and friendly manner reflective of the brand.



The ideal candidate will:

  • be enthusiastic, outgoing, and confident, with a positive attitude!
  • have some photography and photo editing skills.

This is a great opportunity for a student who wants to gain experience in the communications/FMCG sector. You will have the opportunity to learn about other aspects of the business should you be interested, and further longer-term opportunities may exist for the right candidate.


Other Important Info:

Location: You will be based at Coco HQ in Mitcham, South London;

Hours: We’re flexible! Its a part-time role and we can base it around your schedule.

This role is unsalaried, but relevant travel expenses will be paid for – Oh, and there is an endless supply of coco-goodies for you to enjoy!



Think you sound like a good match? Send us a copy of your CV with a brief covering letter explaining what makes this a great role for you. Successful candidates will be invited in for a brief meeting so we can get to know you and discuss how we could best work together. Please send your application to

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This delicious coconut lentil curry from the @squirrelsisters, Sophie and Gracie Tyrell, is the perfect warming dish to get you through those cold winter evenings that are suddenly upon us! Featuring coconut milk, desiccated coconut, and coconut oil, it’s a wonderful savoury dish and a great way to utilise your coconut products! The spices give it a delightfully authentic south Asian twist, and you can adjust the recipe depending on just how hot you like it! Let’s get cooking!

What you’ll need:

- 200g red lentils
- 1 large red onion, finely chopped
- 1 handful of kale
- 400 ml (1 can) coconut milkAdd to cart
- 300 ml water
- 3 tablespoons desiccated coconut (plus more for garnishing!)Add to cart
- 2 tablespoons Bouillon powder (or 2 vegetable stock cubes)
- 1 inch fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- ½ teaspoon hot chilli powder
- ½ teaspoon Garam masala
- coconut oil (for frying!)Add to cart

Lets get started!
1. Start by heating some coconut oil in a deep pan! Once hot, toss in the onion and fry until soft.
2. Add the lentils, and fry for an additional 2 minutes.
3. Next, add the garlic, ginger, turmeric, ground coriander, Garam masala, hot chilli powder, and cumin, and mix well!
4. Add the coconut milk, bouillon powder, and water, and bring to a boil, then reduce to a simmer. Allow to simmer for 10 minutes, mixing occasionally.
5. Add the kale and desiccated coconut, and mix well. Simmer for a further 10 minutes.
6. Serve in bowls and garnish with a sprinkle of desiccated coconut and fresh coriander!
Enjoy ☺

See more recipes here!

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03 Nov Cashew Coconut Jammies

Love your coconut jam but not sure how to use it in baking? Our lovely contributing chef Kelly Barlow (@EatPrayCook) has whipped up this deliciously easy recipe for cashew coconut jammies! These yummy biscuits are made with coconut oil, coconut flour, coconut jam, and desiccated coconut, making for a tasty and coconutty treat – let’s get baking!

What you’ll need:

- 50g coconut oilAdd to cart
- 20g coconut flourAdd to cart
- 40g cashew flour (just whizz up a bag of unsalted organic cashew nuts)
- ½ teaspoon bicarbonate soda
- 2 tablespoons raw honey
- coconut jam for toppingAdd to cart
- a pinch of Himalayan pink salt

Let’s get started!

1. Add your cashew nuts to your food processor, and blend until you reach an even flour consistency. Measure out 40g worth, and set aside any left over.
2. Add all the ingredients (except for the jam) to a food processor and whizz until well combined.
3. Spoon onto baking paper and shape delicately into biscuits. Make a small dent in the middle.
4. Bake for 6-8 minutes at 180 degrees Celsius (356 degrees Fahrenheit), until golden. They should be slightly springy! Leave to set on a cooling rack.
5. Spoon a bit of jam into your palms and gently place into each dent.
6. As the jam begins to soften with the heat, top with some desiccated coconut, and leave to set!

See more recipes here!


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03 Nov Coconut Milk Hair Treatment

Coconut milk! You love to cook and bake with it, or even add it to hot beverages for a rich and creamy drink, but did you know it can also be used for beauty purposes? Protein-rich and packed with essential fats, coconut milk is fantastic for hair, helping your tresses become stronger and healthier! Because of this, one of our favourite uses for it is as a repairing hair mask, perfect for coloured, dry, or processed hair. Made with just two ingredients: coconut milk and honey, it’s super-easy and natural, and will leave your hair feeling lush!

Coconut and Honey Repairing Mask

What you’ll need:
-2 tablespoons honey
-200g coconut milk

Let’s get started!
1. Start by mixing the honey and coconut milk until well combined!
2. Apply to damp hair, and massage into scalp. (Massaging your scalp helps stimulate blood flow, which encourages hair growth!)
3. Leave the mask in for an hour for it to really moisturise your hair!
4. Hop in the shower and wash the mask out using your usual shampoo. (Note: you may need to wash twice to fully get the mask out!)
5. Voila – enjoy your gorgeously soft, nourished hair!

Best of all, coconut milk isn’t the only coconut product great for your hair! Coconut oil is also fantastic for luscious locks – embrace the power of coconut, and find out more here!



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28 Oct Om Yoga Show

We spent the past weekend exhibiting at the Om Yoga Show at the beautiful Alexandra Palace in North London! The annual show is the biggest yoga-related gathering in Europe, and is the perfect place for yogis of all levels to learn new things and meet new like-minded people and brands. This year’s show did not disappoint – it was a fantastic event, with lots of awesome yoga-related activities, demonstrations, and brands exhibiting!

We tried our hand at some yoga poses, and had a wonderful time sampling our coconut goodies (alongside our favourite Ugg Foods‘ bread, of course!) while meeting new coconut fans! It was great to interact with both those who already love coconuts and were keen to try new, unique coconut products (like our coconut jam and coconut flour!), or those who hadn’t tried many coconut products before but had heard of their health benefits and were interested to learn more. We even organised a little Instagram competition, where coco-lovers could enter to win a bundle of our coconut goodies by uploading a photo of them doing their favourite yoga pose!

We had a lovely time at the show, and we hope everyone else did too!



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28 Oct Halloween Pumpkin Soup

Happy Halloween! Our lovely contributing chef Kelly (@EatPrayCook_) has whipped up a wonderful warming recipe perfect for getting into the Halloween spirit. It’s served in mini pumpkins, making it the perfect festive treat if you’re celebrating at home! Let’s get cooking!

What you’ll need:

- 600g diced pumpkin flesh (one big pumpkin should work, plus two mini ones for serving. Save the seeds for the topping!)
- 1 chopped onion
- 1 crushed garlic clove
- 1.5 tablespoons coconut oilAdd to cart
- ½ teaspoon ground cumin
- ½ teaspoon cinnamon
- 150ml coconut milkAdd to cart
- 2 small bay leaves
- a pinch of chilli flakes
- lime juice (about half a lime)

- pumpkin seedsAdd to cart
- cumin
- cayenne pepper
- salt
- maple syrup or coconut syrup!

Let’s get started!

1. Pre-heat your oven to 200 degrees, and roast the diced pumpkin for 10 minutes.
2. Meanwhile, cook your onion and garlic in coconut oil until soft.
3. Stir in the roasted pumpkin, bay leaves, and spices until all mixed together. Add your stock, and leave to simmer for 15 minutes.
4. Remove the bay leaves and mix everything together in a blender.
5. Reheat gently, then stir in the coconut milk, chilli flakes, and lime juice.
6. Roast the pumpkin seeds in cumin, cayenne pepper, salt, and syrup (or coconut syrup!), and once crispy, serve the hot soup in mini carved out pumpkins and sprinkle the roasted seeds on top of the soup!
7. It’s delicious with some yummy toasted bread.

See more recipes here!

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28 Oct Free-from Apple Fritters

The wonderful @freefromfairy, Vicki Montague, has whipped up a delicious autumnal treat for us all to enjoy as the leaves change colour! These yummy apple fritters are free from gluten, dairy, egg, soya, nut, and refined sugar, so they’re perfect for everyone. They’re particularly indulgent topped with ice cream (free-from or otherwise), or they can be enjoyed on their own!

What you’ll need:

- 100g gluten free self-raising flour
- 60g apple puree
- 20g tapioca starch
- 70ml coconut milkAdd to cart
- 3 teaspoons melted coconut oilAdd to cart
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 teaspoon mixed spice
- 3 apples
- 1 teaspoon melted coconut oil for fryingAdd to cart

Let’s get started!

1. Start by combining all the ingredients minus the coconut oil and the apples. Mix until you reach a smooth batter!
2. Place a large frying pan over medium heat and add your coconut oil.
3. Peel your apples and cut them through the core into 1 centimetre circles. Remove the core if you wish by cutting a small circle from the middle.
4. Drop the now doughnut-shaped apple pieces into the batter, and coat well.
5. Shake any excess batter off the apple slices, then pop in your hot pan to cook for a few minutes on each side (until golden).
6. Enjoy!

See more recipes here!

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healthy fat

21 Oct Embracing Healthy Fats

With all the messages society sends about fat being bad, it’s understandable that a lot of people think they should be keeping fat out of their diets! However, this is a misconception – in fact, healthy fats are essential to a balanced, healthy diet. Incorporating foods like avocados, fish, nuts, and of course, coconut oil, are great ways to enjoy the health benefits of good fat.

Studies suggest that consuming healthy fats can bring a whole host of benefits to your health! Good fats are said to be great for brain function, help with weight maintenance, boost the metabolism, and even contribute to healthy hair and skin. The important thing is to eat natural, healthy fats – stay away from anything processed and artificial.

Coconut oil is a great and easy way to incorporate healthy fats into your diet. Its medium chain fatty acids are processed directly by the liver and converted to energy, rather than being stored as fat, making it a wonderful addition to a healthy lifestyle. You can take it straight with a tablespoon in the morning, or you can mix it into coffee, cook with it, spread it on toast, and much more – the possibilities are endless!

For a healthy snack, drop the empty carbohydrates and go for options like almonds, pistachios, and walnuts. These nuts are rich in nutrients and vitamins, and keep you feeling fuller longer, helping with weight maintenance! Nuts have even been shown to be heart-healthy: their healthy fats and omega-3 fatty acids could work to help reduce cholesterol and the risk of heart disease.

Fish, eggs, and avocados are other delicious options to incorporate healthy fats and lean proteins into your diet. Drizzle olive oil onto salad instead of sugary salad dressings, and swap out processed cooking oils for coconut oil, and you could be enjoying loads of health benefits already!

Remember that you CAN have too much of a good thing, however. Healthy fats are beneficial additions to your diet, but balance is key, so eat them in moderation. Best of luck on your healthy journey, and happy eating!

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20 Oct Asian Brown Rice Salad

Our lovely contributing chef Harriet (@_harrietemily) showcases her culinary talents with this tasty Asian Brown Rice Salad recipe! Savoury and tangy, this veggie and rice salad is topped with a peanut-coconut-ginger dressing that packs a delicious punch. It’s the perfect exotic side dish or appetiser for your next dinner party, and is sure to be a hit!

Serves: 6-8

What you’ll need:

For the salad
- -1 large carrot
- -½ cucumber
- -1 courgette
- -1 cup brown rice
- -1-2 packets smoked tofu
- -1 apple
- -¼ teaspoon salt
- -freshly ground black pepper (to taste)

For the dressing
- -3 tablespoons smooth peanut butter
- -1 teaspoon rice vinegar
- -2 teaspoons sesame oil
- -2 teaspoons coconut syrupAdd to cart
- -5 tablespoons coconut cream
- -1 tablespoon medium curry powder
- -1 tablespoon tamari soya sauce
- -½ teaspoon chili powder
- -1-2 centimetre piece fresh root ginger, grated
- -2 garlic cloves, crushed
- -¼ teaspoon salt

Let’s get started!
1. Start by cooking your rice. Fill a large pan with water about halfway, and boil on medium-high heat. Once this is attained, add in the rice and cook for around 20-25 minutes!
2. While the rice cooks, prepare the salad. Grate the courgette, apple, cucumber, and carrot lengthways into rough strips. Then, pop them all into a large mixing bowl and set aside.
3. Next – let’s make the dressing! Add the sesame oil, peanut butter, coconut syrup, rice vinegar, curry powder, coconut cream, soya sauce, chilli powder, garlic, salt, and ginger into a small blender. Pulse until smooth, then set aside!
4. Once the rice has cooked, remove from the heat, drain, and allow to cool slightly for a couple of minutes.
5. While the rice is cooling, prepare your tofu according to the instructions on the packet (they may vary depending on brand used).
6. Once the rice has cooled, add it to the mixing bowl with the other salad ingredients, the rice vinegar, salt and some black pepper. Stir everything together until well combined!
7. When the tofu has cooked, it’s time to get the dish ready to serve! Spoon your salad onto plates, top with the tofu, and drizzle with the dressing to finish.
8. Enjoy!

See more recipes here!


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20 Oct Chocolate chia and fruit overnight oats

Our very talented contributing chef Hedi (Clean Eating) has got the perfect breakfast recipe to kick off your week! We love to whip this one up on a relaxed Sunday evening and enjoy it on a Monday morning, but it’s perfect any time, and works as an afternoon snack or even a dessert! With our desiccated coconut and coconut milk, it’s the perfect coconutty treat – let’s get making!

What you’ll need:

For the chia pudding
- 1 tablespoon cacao
- 1 tablespoon maca powder
- 2 tablespoons chia seeds
- ½ cup coconut milkAdd to cart

For the overnight oats
- 1 ½ tablespoons raw cacao
- ¼ cup oats
- ½ cup coconut milkAdd to cart
- A pinch of cinnamon
- Sweetener (to taste)
- A touch of vanilla extract

For the topping
- Choose your favourite! (We like blueberries and desiccated coconut!)Add to cart
- Coconut yoghurt

Let’s get started:
1. Start by mixing the chia pudding ingredients together, and pop them in the fridge overnight. In a separate bowl, do the same with the overnight oats ingredients and pop in the fridge to set overnight.
2. The next morning, put a layer of the chia seed pudding in a jar, followed by a layer of coconut yoghurt, a layer of mashed strawberries, a layer of overnight oats, and top it all off with desiccated coconut, pomegranate, and blueberries!
3. Enjoy!

See more recipes here!

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15 Oct Find us in Selfridges!

We are very excited to have recently launched into Selfridges. Our coconut jam, coconut oil, coconut syrup, and coconut sugar can now all be found in the Selfridges food hall, alongside many other exciting and unique brands from all over the world!   We’ve taken part in a few tasting days recently, where we were able to share the wonders of our delicious coconut jam with shoppers!

Don’t fret if you missed us, though – we’re scheduled to take part in several more samplings over the next two months, so plenty of opportunities to share the coco-love! If you’re headed to Selfridges this upcoming holiday season to get some unique gifts for family or friends, stop by and say hi to our coco-goodies on the shelves – and stay tuned for any future additions to the range coming soon!

Where else can you find our coconut goodies?

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The wonderful Vicky Montague (@Freefromfairy), has generously shared with us this fantastic recipe for homemade fruit and fibre cereal! Gluten-free, egg-free, dairy-free, nut-free, refined-sugar free, and soya-free – these delicious and healthy flakes can be enjoyed by the whole family. They keep for a while in an airtight container, so stock up and use them for breakfasts and snacks throughout the week! The flakes can be complemented by many options: nuts, coconut chips, fruit, yoghurt, or whatever you like, so feel free to mix it up!

What you’ll need:

- 70g buckwheat groats
- 60g gluten-free oats
- pinch of vanilla powder
- pinch of rock or sea salt
- 30g whole flaxseeds
- 60g polenta
- 25g melted coconut oilAdd to cart
- 2 tablespoons coconut syrup
- 100ml water
- mixed nuts (optional)
- mixed dried fruit (optional)
- coconut chips (optional)Add to cart

Let’s get started!
1. Place the oats, polenta, buckwheat, flaxseeds, salt, and vanilla powder in your blender, and blend until it reaches a flour-like consistency!
2. Transfer the mixture to a bowl, and add the melted coconut oil, coconut syrup, and water.
3. Lightly grease two baking trays with coconut oil. Transfer the mixture between the two trays – it will be sticky and thick.
4. Thinly spread the mixture across the trays, using the back of a tablespoon. Make sure it’s as thin as possible to ensure you get crunchy flakes! Don’t worry if it doesn’t look pretty – you’re going to break them up after it cooks anyway; just make sure it’s smooth on the top.
5. Place in a pre-heated oven at 160 degrees Celsius (320 Fahrenheit) for 25 minutes, then switch your oven off and leave the trays inside to cool.
6. Once cooled, break the mixture into small pieces.
7. Add whichever optional extras you fancy, and store in a jar or airtight container.
8. Enjoy for breakfast with milk or whatever milk alternative you prefer, or as a snack any time of the day!

See more recipes here!


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13 Oct Raw Peanut Butter & Carob Fudge

Our wonderful contributing chef Rachel (@Rawberry Fields) has whipped up another incredible sweet treat recipe for us! This one is a raw peanut butter and carob fudge, and is super quick and easy to make – and completely healthy! This tasty treat requires no baking, and features delicious coconut goodness, so what are you waiting for – let’s get mixing!


For the peanut butter fudge
- 9 large tablespoons melted coconut butterAdd to cart
- 3 tablespoons melted coconut oilAdd to cart
- 8 tablespoons peanut butter
- 3 tablespoons maple syrup
- 2.5 tablespoons lucuma powder
- 2 teaspoons vanilla bean paste

For the carob fudge topping
- 2 tablespoons melted coconut butterAdd to cart
- 1 large tablespoon melted coconut oilAdd to cart
- 3 tablespoons maple syrup (or coconut syrup!)
- 3 tablespoons maple syrupAdd to cart
- 2 tablespoons carob powder

Let’s get started!
1. Start by melting the coconut butter and coconut oil in a bowl.
2. Remove the bowl, and add in the other ingredients, stirring until combined!
3. Line a dish with a greaseproof paper, and pour the fudge mix into the dish.
4. Pop it in the freezer while you make the carob layer!
5. For your carob fudge – melt your coconut oil and coconut butter, then stir in the other ingredients. (It might look a bit thick and sticky, but if this happens, simply add a bit more syrup in to get it slightly smoother!)
6. Pour the carob fudge on top of the peanut butter fudge, and place in the freezer for 30 minutes to harden.
7. Remove from the freezer, and cut into squares! Enjoy!

See more recipes here!


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sinus, sinus relief, natural, coconut oil

05 Oct Coconut Oil for Sinuses!

We’ve already extolled many of the wonderful virtues of oil pulling – the natural ancient method to oral health – but did you know it can also clear up sinus issues? If you’re suffering from bad colds this autumn, oil pulling may be just the remedy you need to get you feeling back on track again!

Oral health is imperative to the health of the body as a whole, and many issues –from sinus infections to digestive problems and skin conditions – may very well stem from poor oral health. Oil pulling works to remove toxins from the mouth, the idea being to prevent them from getting into the bloodstream and permeating the rest of the body! Sinus infections are caused by a buildup of bacteria in the nasal passage, so oil pulling is a great way to remedy and prevent this problem!

Coconut oil, as you know, is said to be packed with antibacterial and antiviral properties, making it the perfect oil to deep-cleanse the mouth with to get rid of bacteria. Oil pulling works best when done first thing in the morning, before eating. Simply swish a tablespoon or so of coconut oil around your mouth, making sure not to swallow any (as you’d be swallowing the toxins you’ve just pulled out!). Twenty minutes is recommended, but don’t worry if you can’t manage it for that long just yet – any oil pulling is better than none! When you’re done, simply spit the oil into the bin so as to not clog your drain. Some people report clearer sinuses right away, and others may take a bit more time, so keep at it!

You’ll enjoy a cleaner mouth from regular oil pulling and the widespread suggested health benefits that come with good oral hygiene. Still brush your teeth with toothpaste alongside oil pulling for good oral health. If you’re interested in making your own natural toothpaste with coconut oil, simply click here!

Have you experience the benefits of oil pulling? Tell us about it!

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Lovely coconut fan Tess (@tessie_pie) has submitted this delicious coco-creation for salted caramel and almond brownies! They are the perfect dessert or sweet snack, and really showcase the versatility of coconut.

Remember, we love to share your coco-creations, so if you have any you’d like to see on our site, please don’t hesitate to submit your own #cococreation! Now, let’s get baking!

Makes: 16-20 brownies

For the brownies
- 1 1/4 cup plain flour
- 1/2 cup natural cocoa powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut sugarAdd to cart
- 110g coconut oilAdd to cart
- 110g dark chocolate, chopped
- 1 cup unsweetened almond milk
- 2 flax eggs (2 tbsp flax seed meal + 6 tbsp water)
- 1 teaspoon vanilla bean paste
- 1/2 cup almonds, roughly chopped For the caramel

For the caramel
- 1 tablespoon coconut syrupAdd to cart
- 2 tablespoons water
- 1/2 cup coconut milkAdd to cart
- 1 teaspoon salt
- 1/2 cup coconut sugarAdd to cart

Let’s get started!
1. We’ll start by making the caramel! Place your coconut sugar, coconut syrup and water in a saucepan over low/medium heat. Make sure you swirl the pan occasionally until the sugar is dissolved, and be careful to not let it burn.
2. Once fully caramelised, remove from the heat and whisk in the coconut milk and salt. If the sugar starts to harden, pop the caramel back onto a low heat to re-melt, then set it aside.
3. Next – the brownies! Preheat your oven to 180 C (356 F) and line a 20-centimeter square baking tin with greaseproof paper. 4. Sift together the cocoa powder, flour, and baking soda in a large bowl, and set aside.
5. Place the coconut oil and dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring until melted. Alternatively, feel free to use a microwave at 20 seconds each time, stirring in between.
6. Once fully melted, stir in your vanilla extract and raw sugar.
7. Add the almond milk and prepared flax eggs to the chocolate mixture, then add the wet ingredients to the flour mixture, mixing well until the batter is smooth and lump-free. It may be mostly solid and a bit stretchy, which is fine!
8. Spread half of the batter into the tin, smoothing out to the sides. Drizzle most of the caramel sauce over the batter, and spread the remaining batter on top. Top with chopped almonds.
9. Bake for 25-30 min – or until the edges are cooked and the centre is firm but still moist!
10. Drizzle the remaining caramel on top, and allow to cool fully before cutting into squares.

See more recipes here!

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05 Oct Welsh Cakes

Is the onset of autumn making you want to cosy up under a blanket with a hot drink and hunker down for the next few months? Lucky for you, the @squirrelsisters, Sophie and Gracie Tyrrell, have whipped up the ideal comforting little treats! These little Welsh cakes are perfect with a mug of hot tea or coffee, and best of all – vegan, gluten free, dairy free, and refined sugar free! They can be enjoyed hot or cold, and are especially scrumptious with coconut jam or coconut syrup. Let’s get baking!

- 1 cup buckwheat flour
- 2 cups ground almonds (plus more to dust the surface of your tray)
- ½ cup coconut sugarAdd to cart
- 1 cup sultanas
- -½ cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- a large pinch of nutmeg
- coconut oil (for frying)Add to cart

Let’s get started!
1. Start by popping all the ingredients into a bowl and mixing until combined!
2. Sprinkle some of the extra ground almond over your surface. Take a section of the mix and make it into a small ball. Use your almond flour to prevent it getting too sticky!
3. Pat the ball down into the shape of a Welsh cake, and repeat until all the mixture is gone.
4. Heat some coconut oil in a large heavy pan, and once hot, pop some of the cakes into the pan. Fry on both sides for about 3-5 minutes – you’ll know they’re done because they’ll be golden brown and cooked through. Do this until all the cakes are done!
5. Place your cakes on a cooling rack and sprinkle a bit of coconut sugar on top, and once they’ve cooled enough to eat, enjoy!

See more recipes here!


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02 Oct Coconut Rice

The wonderful Pixie (@Plantbasedpixie) is back, this time introducing her savoury Thai coconut rice salad! This recipe is the perfect dish to share with family and friends, and the coconut and coriander give it a refreshing twist. It’s fantastic topped with the almond-butter based dressing for a uniquely delicious kick! Let’s get cooking!

Serves: 6-8
What you’ll need:

For the veggies and rice:
- 200g long-grain rice
- 1 cup water
- 1 can coconut milkAdd to cart
- 1 teaspoon salt
- ½ teaspoon garlic granules (or 1 teaspoon crushed garlic)
- 1 small red onion, finely diced
- 1 red bell pepper, finely chopped
- 4 spring onions, sliced
- 100 grated purple cabbage
- 150g roughly grated carrot
- 1 handful fresh coriander
- 1 large handful chopped cashews

For the dressing:
- 4 tablespoons almond buter
- 2 teaspoons soy sauce
- 1 tablespoon lemon juice
- ½ teaspoon fresh minced garlic (or garlic paste)
- 1 tablespoon water
- 1 teaspoon liquid sweetener

Let’s get started!
1. Start by rinsing the rice until the water runs clear.
2. In a large pot, mix your rice, coconut milk, garlic, water, and salt.
3. Bring to a boil, and simmer gently until the rice has fully cooked and the liquid has evaporated.
4. While this is happening, grate and chop your veggies!
5. When the rice is ready, allow it to cool a bit before adding your veggies, cashews, and most of the coriander.
6. Mix together, and leave to cool!
7. While it’s cooling, make your almond butter by mixing together all the dressing ingredients in a small bowl. (Tip: if your almond butter is too thick, you might need to warm it up slightly! Add a bit of water if needed to achieve the right consistency.)
8. When the rice salad has cooled, drizzle the dressing all over it (or if you prefer, mix it in!), and garnish with a sprinkling of fresh coriander.
9. Enjoy!

See ore recipes here!

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02 Oct Primal Roost

We had a fantastic weekend at the official grand opening of Primal Roost, the brand-new primal-inspired shop and café in Bagshot, Surrey!

Primal Roost did an initial soft launch over the summer, which saw them open their doors to great success, and their official launch was this past Saturday, September 26th! We are honoured to have our range of coconut goodies stocked in such an exciting new shop, alongside other fantastic brands such as our favourite paleo bread, UGG Foods, and we spent the day sampling our coconut oil and coconut jam on yummy UGG bread and meeting other health-consicous foodies!

The bright, welcoming café is filled with freshly-baked goodies, savoury treats, salads, and other delicacies, and the pantry is lined with paleo-friendly products galore! The shop and café is a perfect community hub – a place to meet, enjoy a coffee and a treat, and learn more about the delicious and healthy paleo lifestyle!

It was fantastic to be part of the grand launch of what is sure to be a successful, exciting, and bright future for Primal Roost! Any coco-lovers in the Surrey area, go check them out – you won’t be disappointed!

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29 Sep Mini Raw Caramel Apple Cheesecakes

The seasons are changing, and our very talented contributing chef Rachel (@rawberryfields) is here with a delicious autumnal dessert to make the transition a bit yummier! These mini caramel apple cheesecakes are spiced with warming cinnamon and are completely natural and raw. They’re each about 1 ¾ inches across and about ¾ of an inch deep, so they are an adorable tasting size to share with family and friends!

What you’ll need:

For the raw pastry:
- 1/4 cup almonds
- 3/4 cup walnuts
- 1/2 teaspoon cinnamon
- 7 Medjool dates
- 1 tablespoon coconut syrupAdd to cart

For the vanilla cheesecake:
- 3/4 cup cashews, soaked overnight
- 4 tablespoons coconut syrupAdd to cart
- 4 generous tablespoons coconut butterAdd to cart
- 1 teaspoon vanilla bean paste
- 30 ml coconut milkAdd to cart

For the caramel apple topping:
- 3/4 apple
- 8 Medjool dates
- 3 tablespoons coconut syrupAdd to cart
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste
- 2 tablespoons lukewarm water
- a pinch of Himalayan pink salt

Let’s get started!

For the raw pastry:
1. Place the almonds and walnuts into a food processor, and pulse until they become a coarse, floury consistency.
2. Add the dates, cinnamon, and coconut syrup, and pulse further until the mixture sticks together with a doughy consistency.
3. Slightly dampen your hands, and roll the raw dough into a ball, before rolling it flat between two pieces of greaseproof paper until it is very thin.
4. Using a circular biscuit cutter, cut the dough into small flat circles.
5. Lightly grease a tart tin with coconut oil, and press the circles of dough in.
6. Place the tin in the freezer to harden while you make the cheesecake.

For the vanilla cheesecake:
1. Gently melt the coconut butter over a pan of water, monitoring it to make sure it doesn’t get too hot.
2. Place the cashews, coconut syrup, coconut milk, and vanilla bear paste into a blender, and pulse to combine.
3. Add the coconut butter, and blend until creamy and smooth. You may need to add a little bit more coconut syrup or coconut milk to make this layer a bit creamier if your blender is struggling!
4. Take the pastry tin out of the freezer and fill each pastry, leaving a little room for the caramel apple at the top.
5. Place the tin back into the freezer for about 20 minutes to harden whilst making the caramel apple!

For the caramel apple topping:
1. Peel the apple, and remove the core.
2. Place the apple in the food processor, and pulse until the apple is chopped into small pieces. Then remove the apple pieces from the food processor and place into a separate bowl.
3. Pit the dates and place them in a blender with the salt, coconut syrup, vanilla, cinnamon, and water, and blend until you have a smooth caramel consistency.
4. In a bowl, mix together the caramel and apple by hand until well combined.
5. Remove the cheesecakes from the freezer, making sure they are solid enough now to spread the caramel apple on top. Place a generous dollop of the topping on each cheesecake.
6. Enjoy! You can eat them right away, or if you want the top layer a bit chewier, pop back in the freezer for just 30 more minutes.

See more recipes here!

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24 Sep Savoury Muffins

We are excited to welcome another contributing chef to our family! Pixie (@plantbasedpixie) is an advocate for balanced, healthy and clean eating, and eats a plant-based diet mainly free from refined sugar and processed foods. We’re very happy to share some of her wonderful concoctions with you all – and this lovely recipe for spinach and tomato muffins is a fabulous place to start! Let’s get cooking!

What you’ll need:

- Flax egg (2 tablespoons ground flax seeds + 6 tablespoons warm water)
- 1 teaspoon baking powder
- 320g wholemeal self-raising flour
- ½ teaspoon baking soda
- 1 tablespoon mixed herbs
- ½ teaspoon salt
- 75g finely chopped onion (approximately 1 small onion)
- 3 cloves minced garlic
- 50g finely chopped spinach
- 75g chopped sundried tomatoes
- ¾ cup water
- ½ cup (or 8 scant tablespoons) coconut oilAdd to cart
- 6 small cherry tomatoes, cut in halves

Let’s get started!

1. Start by preheating your oven to 150 degrees Celsius (300 degrees Fahrenheit).
2. Mix the flaxseed and water, then set aside to thicken up.
3. Mix your flour, baking soda, baking powder, salt, and mixed herbs, then add in the finely chopped onion, garlic, spinach, and sundried tomatoes. Mix thoroughly!
4. Slightly melt your coconut oil, then add it into the mixture along with the flax egg and water.
5. Mix until just combined – making sure not to over-mix!
6. Scoop mixture into muffin cases. Top with half a cherry tomato!
7. Bake for approximately 25-30 minutes, then leave to cool for about 10 minutes.
8. Enjoy!

See more recipes here!

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24 Sep Shortlisted – Good Choice! Awards

We are very excited to announce that our coconut oil and our baked coconut snack chips have been shortlisted as finalists in the Healthier and Free-From categories of the Good Choice! Quality Food and Drink Awards!

These awards, described as “the most prestigious awards for food and drink products on sale in UK grocery outlets,” include products from new, smaller businesses like ours, as well as offerings from large multinational retail multiples like Tesco and Sainsburys. 2015 marks the first year that healthy, free-from foods have had a category of their own, and we are honoured to have been shortlisted!

Judged by a team of over 150 food and drink experts, the Quality Food Awards pride themselves on being a trusted endorsement of food quality for consumers. Over 2,000 products were nominated for Quality Food Awards this year – so we’re excited about being selected as finalists!

The award winners will be announced at a celebratory high tea ceremony on the 5th of November at London’s Grosvenor House Hotel.

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