Author: Admin

09 Nov CAULIFLOWER MASH AND COCONUT FLATBREADS


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!

 

ABOUT COCONUT MERCHANT:

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!

 

JOB DESCRIPTION:

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.

 

ABOUT YOU

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!

 

WHAT’S NEXT?

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 info@coconut-merchant.com.

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03 Nov COCONUT LENTIL CURRY


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!

Namaste

 

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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:

Soup
- 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)

Topping
- 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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14 Oct HOMEMADE FRUIT AND FIBRE CEREAL

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!

Ingredients:

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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05 Oct SALTED CARAMEL AND ALMOND BROWNIES


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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22 Sep Banana Coconut Cookies

The lovely Niki (Rebel Recipes) is at it again – this time with a delightful recipe for gluten free banana coconut cookies! With clean, healthy ingredients, these delicious cookies are easy to make and perfect for the whole family (or office!). Best of all, they feature our desiccated coconut and coconut oil, giving them a yummy coconutty taste you coco-lovers are sure to adore! Let’s get baking!

What you’ll need:

Dry Ingredients
- 2 cups organic gluten free oats
- 1 cup ground almonds
- 1 cup desiccated coconutAdd to cart
- ½ cup mixed seeds (pumpkin, sunflower, linseed, or whatever you fancy!)
- a pinch of salt
- 1 teaspoon allspice
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ cup cacao nibs

Wet Ingredients
- 3 ripe bananas, mashed
- ½ cup melted coconut oilAdd to cart
- ½ cup coconut syrupAdd to cart
- 1 teaspoon almond essence


Let’s get started!
1. Start by preheating your oven to 190C (375F).
2. Mix all your dry ingredients together in a large bowl, then set aside!
3. Melt the coconut oil in a saucepan over a low heat, then add to a separate bowl. Then – add in your bananas, coconut syrup, and almond essence. Mix together to combine!
4. Add these wet ingredients to the dry ingredient bowl, and mix really well to make sure everything is combined.
5. Shape the mix into balls, then pop them onto a lined baking tray! (Tip: rub the tray with a bit of coconut oil first to prevent sticking!)
6. Pop in the oven and cook for approximately 20-25 minutes (or until slightly browned on the outside).
7. Enjoy!

See more recipes here!

 

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boost, immune, system, common cold, remedy

17 Sep Boost your immune system over Autumn

Autumn has arrived! You’re probably excited about scarves, hats, and hot drinks – but likely less so about the prospect of catching a cold. Luckily, there are ways to boost your immune system to stop those pesky autumn colds and coughs in their tracks! Here are a few ways to stay happy and healthy this fall:

1. Sleep! Sleep is so important for your body. Making sure to catch between 7-9 hours of Z’s each night is essential, helping with brain function, healthy hormone levels, lower blood pressure, and maintaining healthy skin. Check out our top tips for getting a good night’s rest – complete with a recipe for coconut chamomile bedtime tea!

2. Stay hydrated! Just like a plant, your body needs water to survive. Dehydration is dangerous and can lead to fatigue, headache, and dizziness –as well as more serious health problems! It’s important to actively keep hydrated by drinking lots of water to keep your organs working in top shape. Make sure you drink extra water if you exercise to make up for any water lost through sweat. Coconut water is also naturally very hydrating, so feel free to supplement your water intake with it – it’s delicious on its own, or in juices or smoothies!

3. Exercise! Whether you’re playing sport or just taking a nice stroll around your local area, it’s important to get at least some level of exercise to keep healthy and fit. Exercise helps keep you happy and healthy, and decreases your chances of developing illnesses like diabetes or high blood pressure. And if you’re ever feeling discouraged about starting, just remember – no matter how slow you go, you’re still lapping the people home on the couch!

4. COCONUT OIL! We saved our favourite for last! Coconut oil is a fantastic way to help boost immunity, due to the awesome potential antibacterial and antiviral properties of lauric acid. Also, the MCTs in coconut oil help boost energy and aid digestion, preventing fatigue. Coconut oil is a very versatile oil: you can cook your favourite warming dishes with it, stir it into hot drinks like coffee, and so much more!

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16 Sep Lamb, Beet & Feta Burgers

Kelly (Eat Pray Cook) is back with a delicious savoury recipe for us all! These mouthwatering lamb, beet, and feta burgers are gluten free and so satisfying. Made with coconut flour and other clean, delicious ingredients, they will be a hit at any party or end-of-summer BBQ. Let’s get cooking!

(makes 8 burgers)

What you’ll need:

- 500g organic lamb mince
- 1 small white onion
- 175g grated beetroot
- 75g chopped feta
- 3 small egg yolks
- 4 tablespoons coconut flourAdd to cart
- 2 crushed garlic cloves
- 1 teaspoon dried rosemary
- a small handful chopped mint
- a generous amount of Himalayan pink salt and pepper


 Let’s get started!
1. Start by mixing all the ingredients together in a bowl.
2. Shape the mixture into burgers – add more flour if needed to make them more solid!
3. Leave in the fridge to set for about 20 minutes.
4. Cook them in the oven for 25 minutes at 200C (390F). If the weather is suitable, you could BBQ them for 5 minutes on each side, or until cooked through!
5. Enjoy!

See more recipes here!

 

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16 Sep Gluten Free Chocolate Pastry

The wonderful Vicky (Free From Fairy) has created an ingenious recipe for a decadent chocolate pastry slice, and we absolutely love it! With silky smooth chocolate, crisp pastry, and delightfully toasted almonds, this recipe is flavourful and delicious – and best of all, gluten free! It even features our coconut oil and coconut sugar for extra deliciousness. Let’s get baking!

What you’ll need:

- 350g longlife tofu
- 100g coconut sugarAdd to cart
- 20g coconut oilAdd to cart
- 50g raw cacao
- 1 packet Silly Yak pastry
- Handful flaked almonds


Let’s get started!
1. Scatter gluten-free flour onto a dry, clean surface, and roll the pastry out until approximately the size of the baking tray you’ll be using.
2. Transfer the pastry to the baking tray, and push the corners gently. It will shrink a bit upon cooking, so don’t be afraid to push it a little up the edges of the tray!
3. Cook according to the instructions, then remove from the oven and let cool.
4. While the pastry is cooking, drain your tofu and pop it in the food processor.
5. Add the coconut oil, cacao, and sugar, and blend until smooth!
6. Place a handful of flaked almonds into a frying pan over a medium heat, and stir occasionally as they begin to brown. This will take about 5-10 minutes!
7. When the pastry has cooled completely, top with the chocolate mixture, and scatter the toasted almond flakes on top.
8. Chill for at least an hour, then slice and enjoy! ☺

See more recipes here!

 

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08 Sep Dairy Free Cherry Almond Ice Cream

We’re very excited to be introducing another talented contributing chef to our team! Harriet (@_harrietemily) is a food and lifestyle blogger specialising in delicious plant based recipes, and she has shared a divine cherry almond ice cream recipe with us. Natural, sweet, and perfect for those of you yearning to hang onto the last days of summer, this ice cream serves 5-6 people and is completely vegan. Let’s get making!

What you’ll need:

- a working ice cream machine
- 1 can coconut milkAdd to cart
- 1 carton coconut cream
- 115g cashews (soak them for at least 2 hours beforehand!)
- 225g pitted fresh cherries
- 145g coconut sugarAdd to cart
- ¼ teaspoon almond extract
- 3/8 teaspoon xanthan gum
- 1 400ml can light coconut milk


Let’s get started!
1. Throw your coconut milk, cherries, coconut cream, almond extract, and coconut sugar into your blender and whizz until smooth. Once this is finished, add your cashews and blend again until smooth. Next, add your xanthan gum and blend one final time: this will give the ice cream a more elastic, gooey texture.
2. Once completely smooth, pour the mixture into your ice cream machine. Allow the mixture to freeze and churn for approximately 35 minutes, until it thickens and forms a slightly soft ice cream consistency.
3. When this is done, transfer your ice cream into a tupperware container or loaf tin, and transfer it to the freezer to firm for around half an hour. (You could also enjoy this straight away if you prefer softer ice cream.)
4. When the ice cream has frozen to your desired consistency, remove it from the freezer and enjoy! If you don’t have it all at once, feel free to keep it in the freezer until the next time.

See more recipes here!

 

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08 Sep Sweet Potato Fries (with Raw Vanilla Maple Cashew Cream!)

The incredible Rachel of Rawberry Fields has wowed us already with her raw creme brûlée, and we think you’ll also fall in love with this lovely recipe sweet potato fries done in cinnamon and coconut sugar! They are prepared using coconut oil, coconut flour, and coconut sugar – so they’re definitely a hit in our books. Crispy, sweet, and moreish, these sweet potato fries are the perfect versatile snack, dinner, or dessert – and the raw maple cashew dipping cream is simply heavenly. It’s best to soak your cashew nuts overnight beforehand, so make sure you plan ahead! Are you hungry yet? Let’s get cooking!

What you’ll need:

Fries:
- 2-3 large peeled sweet potatoes
- 2 tablespoons melted coconut oilAdd to cart
- 1 tablespoon coconut flourAdd to cart
- 1 teaspoon ground cinnamon
- 5 tablespoons coconut sugar (adjust depending on the amount of coverage you’d like!)Add to cart

Raw vanilla maple cashew cream:
- 1 cup of cashew nuts, soaked overnight
- 1.5 teaspoon vanilla bean paste
- 2/3 cup (160 ml) water
- 3-4 tablespoons maple syrup - or coconut syrup!Add to cart

 

Let’s get started!

For the fries:
1. Before doing anything, preheat your oven to 200C (390F)
2. Wash and peel your sweet potatoes, then cut them into long, thin slices.
3. Place them in a large bowl, and toss in your coconut flour until they retain a nice thin coating. Add more if necessary
4. Pour in the melted coconut oil, and toss to coat.
5. Next, mix the coconut sugar and cinnamon in a bowl, and pour over your potatoes to coat them.
6. Place the sliced potatoes on a baking tray lined with baking paper. Try to leave space between them to let them cook fully.
7. Bake for 16-18 minutes before removing the tray and turning the fries to allow them to bake evenly. Then pop the tray back in for another 15 minute.
8. If you have time, switch your oven off at this point and leave the fries to cool inside for about 20 minutes. This will help them get crispier – but don’t worry if you don’t have enough time, as this step isn’t essential!

For the cream:
1. Soak your cashews in water overnight, and drain just before using.
2. Place all the cream ingredients in a blender, and blend until it achieves a smooth, creamy consistency!
3. Pop in the fridge for 30 minutes to cool before serving.
4. Enjoy with your fries! If you have any left (good luck not devouring it all!) you can keep them for 4-5 days in an airtight jar in the fridge.

See more recipes here!

 

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04 Sep Gluten Free Banana Bread

Introducing our newest additions to the contributing chef team – the Squirrel Sisters – Sophie and Gracie Tyrrell (@squirrelsisters)! These lovely sisters live in London and have an awesome array of recipes for busy people on the go who seek to live a balanced, enjoyable, and healthy life. They are now in the midst of preparing to launch a new whole food bar range! This clean and naturally gluten free banana bread is simply heavenly, and is sure to be a big hit with anyone who tries it. So let’s get baking!

What you’ll need:

- ½ cup buckwheat flour
- 2 tablespoons melted coconut oilAdd to cart
- 1 cup ground almonds
- 1 tablespoon coconut sugarAdd to cart
- ¼ cup maple syrup (or coconut syrup!)Add to cart
- 2 mashed bananas
- ½ cup sultanas (make sure you soak them first for about five minutes in boiling water!)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- a tiny pinch of Himalayan pink salt
- a sprinkle of flaked almonds (to garnish!)
- ¼ teaspoon bicarbonate of sugar

 

Let’s get started!

1. Start by preheating your oven to 180 degrees Celsius.
2. In a pan, add your coconut oil and melt on a gentle heat. Once fully melted, switch your heat off and add the coconut sugar and mix together before leaving to the side to cool.
3. In a mixing bowl, add the buckwheat flour, almonds, ginger, salt, cinnamon, bicarbonate of soda, syrup, and mashed banana. Mix together.
4. Pour the coconut oil / coconut sugar blend and the sultanas into your main mixture, and stir thoroughly until everything is well combined.
5. Grease a loaf baking tray with coconut oil and spoon in your mixture, being careful to spread evenly.
6. Sprinkle the flaked almonds on top, and pop in the oven for about 30-35 minutes – until golden brown on top!
7. Enjoy!

See more recipes here!

 

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02 Sep Jamie Oliver’s Big Feastival

We had a blast this weekend exhibiting at The Big Feastival in Kingham, Oxfordshire! Taking place at Alex James’ sprawling farm and co-hosted by the Blur frontman and celebrity chef Jamie Oliver, the annual festival is a lively marriage of food and music!

We spent the three days taking in the beautiful Cotswolds countryside and sharing our coconut goodies with foodies and festivalgoers. As usual, our coconut jam was a massive hit – sampled on the amazing Ugg Foods chia seed and nut bread, of course!

Our coconut syrup also proved popular, as we teamed up with dairy experts The Collective, creating tasty mini parfaits with their plain yoghurt, our coconut syrup, and our baked coconut chips.

The weather was kinder to us than at the Foodies Festival, and our director, Al, even had the opportunity to dabble in a bit of outdoor yoga with the lovely yogi and food writer, Madeleine Shaw.

We had an awesome time meeting both new and existing coconut lovers, and we can’t wait to do it all again at our next show! You can catch us at the OM Yoga Show in London. Hope to see you there!

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02 Sep Red Velvet Coconut Bliss Balls

The lovely Niki from Rebel Recipes has gifted us with what just might be one of the easiest yet most delicious recipes yet, and we are so excited to share its’ magic with you all. These red velvet coconut bliss balls are completely raw and so luxurious. With only two steps and virtually no cooking time at all, there’s really no excuse to skip out on these delightfully healthy treats!

What you’ll need:

- 8 medjool dates, pitted
- 4 tablespoons beetroot juice
- 2 tablespoons cacao powder
- 1 cup desiccated coconutAdd to cart
- a pinch of sea salt

 

Let’s get started!

1. Simply add all your ingredients into your food processor, and blend until well combined.
2. Roll into balls, and coat with whatever toppings you fancy! We recommend desiccated coconut or cacao – yum!

See more recipes here!

 

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25 Aug Great Taste Award Winners

We are so excited to announce that our coconut jam and coconut oil have each been awarded a gold star in the 2015 Great Taste Awards! These prestigious awards, run by the Guild of Fine Food, are described as the “acknowledged benchmark for fine food and drink,” and likened to “the Oscars of the food world” and “the epicurean equivalent of the Booker prize!”

More than 10,000 entries were blind tested by a diverse panel of over 400 judges hailing from all corners of the food world. This panel was comprised of top chefs and restaurateurs, top retail and food hall buyers, acclaimed food writers, farmers, deli owners, and various other food experts – lending many unique perspectives and a comprehensive fairness to the judging process.

This process was a serious affair, taking place over 49 separate judging days from March to July. Only 31% of entries received star ratings, so we at Coconut Merchant are positively chuffed to have our coconut goodies acknowledged! Award-winning products are described by the organisation as being “simply about taste – the kind that stops you in your tracks and makes you go WOW!”

We’re honoured to become part of the Great Taste award-winning family and have the opportunity to put the Great Taste seal of approval on our products, helping us reach even more future coconut lovers who look to this label as a guarantee of deliciousness.

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25 Aug RAWEOS

Who doesn’t love Oreos? Chocolatey, creamy, and delicious – it’s a shame they’re so unhealthy! Or so we thought…until our lovely contributing chef Rachel Smith (@Rawberryfields) showed us the light! These Raweos are (dare we say it) better than the real thing – and so much better for you too! Completely raw, and made with delicious ingredients like coconut oil, coconut butter, Medjool dates, and nuts, your taste buds and your body will thank you for these amazing sweet treats. Let’s get blending!

What you’ll need:
For the Oreo cookie:
– ½ cup almonds
– ¾ cup brazil or macadamia nuts
– ¼ cup pecans
– 12 Medjool dates
– 3 teaspoons water
– 3 teaspoons carob powder

For the Oreo filling:
– ¾ cup cashews
– 3 tablespoons coconut butter
– 2 tablespoons maple syrup
– 1 tablespoon coconut oil
– ½ teaspoon vanilla bean paste

For the raw peanut butter:
– 1 cup raw peanuts
– 2 teaspoons peanut oil
– 2 tablespoons maple syrup
– a pinch of Himalayan pink salt

Let’s get started!
For the Oreo cookie:
1. Place the nuts into a food processor, and pulse until they become a coarse flour.
2. Add in your dates, and pulse until well combined with the nuts!
3. Next, add in your maple syrup and carob powder, and pulse until it has all combined into a dough. The mixture should be sticky – if you find yours isn’t, add water one tablespoon at a time until it is.
4. Roll out the dough until it’s approximately half an inch thick, in between two sheets of greaseproof baking paper.
5. Using a biscuit cutter, cut your cookies to about 2 inches in diameter!
6. Place your cookies in the fridge while you make the delicious filling!

For the Oreo filling:
1. Soak your cashews for six hours, then place them in a blender and pulse until they break down into a chunky paste!
2. Add all your other filling ingredients and blend until smooth and creamy.
3. Place in a bowl, and pop in the freezer for 15 minutes to firm up!

For the raw peanut butter:
1. Place the peanuts into a food processor and pulse for about a minute, until they break into very small pieces.
2. Scrape the sides of your food processor and pulse again for about a minute until they have broken into tiny pieces. Repeat until they begin to clump together, like cookie dough!
3. Add the salt and peanut oil and pulse again until it becomes a smooth, creamy peanut butter. Spread the cream evenly onto the bottom cookie, and then spread a thin layer of peanut butter on top of the cream, before placing another cookie on top! Gently push down, and do the same for all of the cookies you’ve made. Place in the freezer for two hours, then get prepared for a real treat!

See more recipes here!

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25 Aug Asian-Style Spicy Chicken and Vegetables

Our lovely and inspiring contributing chef Hannah Darvas has put together this gorgeously simple dish! Easy and healthy, it makes for a fantastic dinner, and will truly open your taste buds to the deliciousness of cooking your vegetables in coconut oil. Let’s get cooking, shall we?!

What you’ll need:

- 160g chicken breast
- 2 tablespoons coconut oilAdd to cart
- 1 red onion, chopped
- a mix of fresh veggies (broccoli, spinach, tomatoes, capsicum - whichever you like!)
- 2 cloves of crushed garlic
- grated ginger
- pinch of chilli (if you like spicy food!)
- dash of soya sauce (you can make your own healthy vegetarian version here!)

 

Let’s get started!

1. Start off by heating the coconut oil in a pan.
2. Add the garlic and onion to the coconut oil until lightly golden followed by the veggies, ginger and chilli until lightly sautéed. Feel free to mix and match different spices depending on what you fancy!
3. Separately, fry your chicken in a tablespoon of coconut oil, before adding it to your veggies.
4. That’s it! We told you it was easy – and very tasty! Enjoy!

See more recipes here!

 

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21 Aug Overnight Coconut-Bircher Smoothie

The ever-lovely contributing chef Maxine Ali (@maxineali_) is here to make your mornings just a little bit tastier! This overnight layered blueberry-coconut smoothie and bircher muesli jar is creative and healthy, and the perfect way to get going in the morning, whether before or after a gym session, on your way into the office, or just chilling at home!

What you’ll need:

Bircher muesli:
- ½ cup oats
- 1 tablespoon chia seeds
- 2/3 cup coconut milkAdd to cart
- 1-2 teaspoons coconut syrupAdd to cart
- As an alternative to above you could also use melted coconut jamAdd to cart
- A handful each of pumpkin seeds, sunflower seeds, and cacao nibs

Smoothie:
- 1 frozen banana
- A handful of blueberries
- A dash of coconut waterAdd to cart

 

Let’s get started!

1. Start the night before, by making your bircher muesli! Place your oats, chia seeds, and coconut milk in a jar and mix will.
2. Next, stir in your coconut jam (or syrup if you prefer!), seeds, and cacao nibs. Cover, and place in the fridge overnight!
3. In the morning, blend your banana, blueberries, and coconut water together in a high-speed blender, until smooth.
4. Remove your jar from the fridge, and layer the smoothie over the top of the muesli.
5. Top with whatever you fancy, and enjoy!

See more recipes here!

 

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coffee,

21 Aug Coconut Oil and Coffee

Can’t live without your daily coffee hit? Want to take your coffee up a notch? We love putting coconut oil in our coffee, and we’d love to share the benefits of coconutty coffee with you!

Simply putting a spoonful of coconut oil into your coffee in the morning is a great way to provide longer lasting energy and to enjoy all the amazing benefits of coconut oil. You can even add it to the milk when you steam your lattes, giving a velvety smooth froth at the top of your coffee.

As we’ve mentioned before [just once or twice], the medium chain triglycerides (MCTs) in our beloved coconut oil are widely believed to metabolise as fuel rather than being stored as fat. This means that when you consume coconut oil, these MCTs could be immediately converted to energy – perfect for when you’re looking for an instant pick-me-up. The MCTs in coconut oil have also shown signs of boosting your metabolism and helping you feel fuller longer, making them the perfect addition to your morning to keep you going longer!

Whether you’re mixing coconut oil to your espresso, steaming it with your latte, or blending it for frothiness, coconut oil coffee is an easy way to enjoy all natural benefits of coconut oil.  And don’t forget that coconut sugarcoconut syrup and coconut honey are all delicious low-GI ways to enjoy all of your desired sweetness in a hot drink without any of the nasties of refined sugar.

 

There’s more where this came from! Check here for loads of coconutty recipes.

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18 Aug Oatless Chocolate and Coconut Flapjacks

FreeFrom Fairy Vicki has concocted a delightful alternative to traditional flapjacks, perfect for those who may be sensitive to oats. They are rich and chocolatey, and very delicious. They use coconut oil and coconut syrup, as well as coconut flakes for extra coconutty deliciousness! Free from gluten, dairy, egg, soya, and refined sugar, as well as vegan, they will definitely go down a treat with anyone who tries them!

What you’ll need:

- 200g mixed nuts
- 115g ripe banana, chopped
- 55g melted coconut oilAdd to cart
- 1 tablespoon raw cacao
- 1 tablespoon coconut syrup (to taste – so more if you fancy it!)Add to cart
- 50g buckwheat groats
- 20g desiccated coconutAdd to cart
- As an alternative to above you could use coconut flakesAdd to cart


Let’s get started!
1. Place the nuts into a food processor and blend until coarse. You can continue until it reaches a fine consistency, too – all depends on the texture you’re personally after!
2. Add the banana, cacao, coconut syrup, and coconut oil, and blend until combined.
3. Transfer your mixture into a clean bowl.
4. Finally, stir your coconut flakes and buckwheat groats into the mixture.
5. Press into a greased measuring tin approximately 25 cm x 15 cm, and bake in a pre-heated oven at 200C (392F) for approximately 20 minutes, or until golden.
6. Share and enjoy!

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14 Aug CHOCOLATE ORANGE PANCAKES

You can never have too many healthy pancake recipes in your life! These delicious chocolate orange pancakes by our wonderfully talented contributing chef Heather (@Fresheather) are no exception. Made with clean ingredients and plenty of flavour, these pancakes will leave you wondering how something so tasty could be so full of natural goodness! Perfect as a breakfast or a dessert, this recipe makes 8 pancakes.

What you’ll need:

Pancakes:
- ½ cup whole wheat flour
- ½ cup unsweetened almond/soya/coconut milk (depending on preference!)Add to cart
- ½ teaspoon baking power
- 1 teaspoon melted coconut butterAdd to cart
- 2 teaspoons coconut sugarAdd to cart
- 1 teaspoon Natvia (optional if you like extra sweetness)
- orange zest
- Orange Choc Shot

Topping:
- Choose your favourite toppings! E.g. bananas, coconut jam, coconut syrup, more Orange Choc Shot, nuts.Add to cart

 

Let’s get started!

1. First, combine your flour, baking powder, and Natvia, leaving a space in the centre of the bowl.
2. Next, pour in the milk, melted coconut butter, and coconut sugar. Mix thoroughly until mixture is well-combined and runny.
3. Add in your orange zest and mix in!
4. Heat a non-stick frying pan over medium heat and add a bit of coconut butter, until it thinly and evenly coats the pan.
5. Begin to add your mixture, around two dessertspoons at a time, waiting until bubbles appear on the top (this should happen after about a minute), before flipping with a spatula. (Note: you may need to replenish the butter halfway through!)
6. After 4 pancakes, mix your orange Choc Shot into your mixture and use to make the remaining four pancakes!
7. Stack the pancakes alternately between regular and chocolate, and serve with banana slices, Orange Choc Shot or whatever other toppings you fancy…i.e. coconut jam or coconut syrup!

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hair care

13 Aug Coconut Oil for Hair Care

Coconut oil is naturally moisturising and amazing for your hair! It can replace so many products in your bathroom cupboard, and can be used for a variety of hair care uses (including pet shampoo!). Here are some of our favourites to encourage luscious locks!

1. Hair Growth Treatment.
Massaging coconut oil into your scalp is thought to help improve blood circulation, which in turn, could help promote hair growth! Gently massage a small dollop of coconut oil into your scalp for ten minutes at a time before washing your hair. Do this a few times a week for best results.

2. Hair Styling.
Do you use heat while styling your locks? This can be damaging to your hair shafts, causing them to become brittle and dry. Using a bit of coconut oil helps to prevent this damage as well as prevents frizz. You can even use it throughout the day to touch up flyaways – you only need the tiniest amount, as a little goes a long way!

3. Detangling.
Tangled hair can result in breakage, but coconut oil can help your hair become stronger and less likely to break! Smoothing coconut oil onto your lovley locks can help prevent and remove knots, and helps detangle hair more easily.

4. Dandruff.
People in the tropics have long used coconut oil as a dandruff remedy! The perceived antiviral, antibacterial, and antifungal properties of lauric acid are believed to help prevent fungal forms of dandruff, and if the problem is dry skin, coconut oil’s moisturising properties will help. Massage coconut oil into the scalp and leave on for 15 minutes before washing your hair. Repeat every 3-4 days.

5. Deep conditioning hair mask.
Coconut oil is a great way to naturally condition the hair. Rather than sitting on top of your hair like other oils, the lauric acid in coconut oil really binds to the hair proteins which helps your hair retain its natural moisture. For best results, you can leave it in overnight (you can sleep with a shower cap on or just put your hair in a bun on top of your head!), and wash it as normal in the morning. Adding essential oils like lavender oil or sandalwood oil can help repair damaged or dry hair alongside the coconut oil.

These are just some of our favourite benefits of coconut oil for hair, but we’d love to hear from you about how else you use coconut oil in the bathroom!

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11 Aug Raw Crème Brulee

Our new Contributing Chef, Rachel (Rawberry Fields), introduces us to a whole new world with her Raw Crème Brûlées!
With all the creaminess, richness, and decadence of a traditional crème brûlée, these raw versions with salted caramel taste even better than the real thing; fact. And as an extra bonus, they contain no refined sugar, eggs or dairy, so you can enjoy these little pots of heaven guilt-free!

PREP TIME 8 hours COOK TIME 30 mins TOTAL TIME 8 hours 30 mins
Serves: 6

What You’ll Need:

Salted Caramel:
- 10 pitted Medjool dates
- 2 Tbsp coconut syrupAdd to cart
- 1 large Tbsp almond butter
- 60ml water (you may not need all of this if you have a Vitamix/Blendtec)
- ½ tsp Himalayan salt or sea salt

Custard Crème:
- 2 cups cashews (soaked overnight)
- 5-6 Tbsp maple syrup
- 4 Tbsp coconut butterAdd to cart
- 2 Tbsp coconut oil (if you prefer a thicker texture, otherwise this is optional)Add to cart
- 2 tsp vanilla bean paste
- ¼ cup nut milk (I used almond)

Caramel Topping:
- Approx. ½ tsp coconut sugar per potAdd to cart

 

Let’s get started!

Salted Caramel
1. Make sure the Medjool dates are pitted. If your using a blender and it’s not particularly powerful, you can soak your dates for roughly an hour before using them.
2. Place all ingredients in a blender and pulse until everything has combined. Depending on your blender, you may get a really smooth caramel, or it may be slightly lumpy in appearance, but the lumps are delicious.
3. Place roughly 2 large tablespoons of the mixture in the bottom of each ramekin, and smooth it out until it covers the bottom.
4. Place the ramekins in the fridge whilst you make the custard.

Custard Crème
1. Drain the cashews.
2. Place all ingredients EXCEPT the water in a blender and blend until the mixture turns smooth and creamy. Add more almond milk if needed.
3. Taste the mixture, and adjust the maple syrup to your taste.
4. Pour the mixture into the ramekins, and place in the freezer for 30-40 minutes to allow them to firm up.
5. Once firm, remove from the freezer and place in the fridge until they are ready to be eaten.

Caramel Topping
1. Before serving, cover the top of each crème brûlée with a layer of coconut sugar, then using a kitchen blow torch**, heat the coconut sugar until it melts and forms a hard, sugary crust. You need to keep the flame moving so that you don’t burn the sugar. Get ready for eating bliss!

**NOTE: coconut sugar has a tendency to burst into flames; if this happens blow out the little flame, and continue blow torching, it won’t affect the taste! This dessert can be stored in the fridge in an air-tight container for 4-5 days.

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