Author: Admin

09 Mar Baked Lemon and Coconut Bars

Maxine (Gloriously Delicious) is back with another gloriously delicious recipe! The sweet treats of choice this time are baked lemon and coconut bars and they are every bit as wonderful as they sound! Simple and quick to make, these bars will go down a treat with just about anyone, and they are clean, vegan, and gluten free too. The recipe makes 12 bars, so you can share! Let’s get baking!

What you’ll need:

- 1 cup almonds
- 1 cup pecans
- 1 tablespoon coconut oilAdd to cart
- 3 tablespoons coconut syrupAdd to cart
- 3 medjool dates
- Juice and zest from 1 lemon
- ½ cup desiccated coconutAdd to cart


Let’s get started!

1. Pre-heat your oven to 180 degrees celsius.
2. Place your almonds and pecans in a food processor and blend until they have a flour-like consistency.
3. Then simply pit your dates and add them to the processor along with the rest of your ingredients. Blend until a sticky mixture forms.
4. Spread the mixture evenly into a lined baking tray and bake in the oven for 8-10 minutes.
5. Remove from the oven and allow to cool.
6. Slice, enjoy and devour!

See more recipes here!

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06 Mar Coconut Jam Thumbprint Cookies

Our wonderful contributing chef Hedi (Clean Eating) has shared this super-easy recipe for our coconut jam, and we couldn’t be more excited! It is a creative take on gluten-free thumbprint cookies, and it only has five ingredients – four of which are coconut products, so prepare for some fantastic coconutty fun! Are you hungry yet?

What you’ll need:

- 1 cup walnuts
- ¾ cup desiccated coconutAdd to cart
- ¼ cup coconut milkAdd to cart
- 1 tbsp coconut syrupAdd to cart
- coconut jamAdd to cart


Let’s get started!

1. Start by pre-heating your oven to 180 degrees and line your baking tray with baking paper!
2. Next, place your walnuts in a food processor, and pulse until you reach a flour consistency.
3. Add in the rest of the ingredients and mix until well combined, before popping the mixture in the fridge for 30 minutes.
4. After 30 minutes, remove from fridge. Scoop the dough out in tablespoons, which you will shape into a ball.
5. Make a well with your thumb in each ball (make sure not to press too hard!). If this causes the cookies to crack slightly, simply neaten up the edges with your fingers.
6. Bake for approximately 15 minutes. Don’t remove them from the baking tray until completely cool, or they will lose their shape!
7. Take a small amount of coconut jam, and fill in each well. Sprinkle a bit of desiccated coconut over the top if you want a bit of extra coconutty goodness!
8. Devour immediately! Enjoy!

See more recipes here!

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05 Mar Ethically Sourced Products

Here at Coconut Merchant, we consider the ethical sourcing of our products an integral part of our ethos! For us, this is not simply a checklist of procedures that we abide by, but rather an attitude that informs everything that we do. For us, the farmers who grow our coconuts are every bit as important as our customers – and from coconut plantation to kitchen table, we are committed to making sure everyone is happy and healthy!

We source our coconuts from Sri Lanka, The Philippines, and Thailand. We are committed to providing comfortable working conditions and pay for our
farmers and staff, asEthically-Sourced well as environmental sustainability. With a passion for 100% natural products where the only ingredient is – you guessed it! – coconut, we never use chemicals* or genetically modified ingredients in our products.

Inside and out, we pledge to always provide ethically sourced products that everyone can feel good about. For more information about our ethical sourcing policy, click here.

* Our canned coconut milk has stabiliser inside because it comes in a tin. Coconut Merchant’s snack-size coconut chips have added salt and cane sugar;
the rest of the range has no other ingredient than coconut. All of our products are gluten-free and dairy-free.

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02 Mar Coconut Granola

Granola is such a great way to start the day: slow releasing oats, fibre, protein-rich nuts and a yummy crunch! So what’s the problem? We’re glad you asked. Most store-bought cereals are heavily processed, loaded with sugar and likely to leave you feeling sluggish by 11am. If you want to stay natural, healthy, and avoid that mid-morning crash, then you’re in luck: our awesome contributor Kelly (@EatPrayCook_) has shared her amazing coconut granola recipe with us. Super-easy, super-healthy, and best of all, super-yummy! Read on to find out how to make your own!

What you’ll need:

- 1 large kilner jar
- 2 cups oats
- 1/4 cup mixed seeds
- 1/3 cup nuts of your choice (we used walnuts)
- 1/3 cup raisins
- 3 tablespoons maple syrup (or coconut syrup!)Add to cart
- 5 tablespoons melted coconut oilAdd to cart
- 2-3 teaspoons cinnamon
- 1 cup toasted coconut chipsAdd to cart

- Add 1/2 teaspoon of naturally energising superfood Maca for an added boost to your day!


Let’s get started!

1. Start off by pre-heating your oven to 150 degrees C.
2. Add all the ingredients (minus the coconut chips) to a large bowl and mix together.
3. Lay the mix evenly on to a baking tray and bake for 30 – 40 mins, or until golden!
4. Finally, leave to cool, mix with the coconut chips and store.

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27 Feb Quinoa and Buckwheat Bites

Craving a little snack? Look no further than this quinoa and buckwheat bites recipe, prepared by the fantastic Hedi (Clean Eating). With all natural ingredients and a delightful mix of sweet and savoury, with a cheeky crunch, these bites are perfect for those moments when you just want something to graze on between meals! Enjoy!

What you’ll need:

- 1 cup uncooked quinoa
- 1/2 cup uncooked buckwheat
- 1/2 cup raw almonds
- 1/2 cup hazelnuts
- 1/2 cup flax seeds
- 1/2 cup pumpkin seeds
- 1/4 cup coconut oil, meltedAdd to cart
- 1/3 cup rice syrup, coconut syrup or any liquid sweetenerAdd to cart
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 1 tbsp vanilla extract
- pinch of salt


Let’s get started!

1. Preheat your oven to 175 degrees Celsius (350 F).
2. Next, rinse both your quinoa and buckwheat with cold water, and drain in a fine mesh strainer for a few minutes. Press down to remove as much water as possible!
3. Once drained, transfer to a large mixing bowl, and stir in the almonds, hazelnuts, flax seeds, pumpkin seeds, cinnamon, and salt!
4. In a small bowl, whisk together the coconut oil and rice syrup. Pour this into the quinoa mixture, and mix well!
5. Line a baking tray with baking paper, and spread the mixture evenly onto the tray.
6. Bake for 20 – 30 minutes, or until it has a slight brown colour!
7. Remove from oven and allow to cool for 20 minutes on the baking sheet – this will allow it to get crunchier!
8. Once cooled, gently break it between your fingers to create desired chunks.
9. Snack to your heart’s content!

See more recipes here!

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24 Feb Coconut Macaroons

We are so excited to add another fantastic contributing chef to our team and she doesn’t disappoint with this delicious first recipe! Maxine‘s (Gloriously Delicious) Coconut macaroons are the perfect dessert for a dinner party … or just for a creative night in!

What you’ll need:

For the macaroons:
- 1 cup dessicated coconutAdd to cart
- 1 tablespoon coconut flourAdd to cart
- ½ cup coconut milkAdd to cart
- 4 tablespoons coconut syrupAdd to cart
- ½ cup grated beetroot

For the raw cacao drizzle (optional):
- 1 tablespoon melted coconut oilAdd to cart
- 1 tablespoon raw cacao powder
- ½ tablespoon coconut syrupAdd to cart


Let’s get started!

1.Preheat your oven to 150 degrees Celsius.
2.Put all the ingredients into a bowl, and mix until well-combined!
3.Transfer the mixture to a small saucepan and heat on medium temperature for a minute or two to allow the mixture to firm. You’ll know it’s done when it can be scooped up without appearing liquid-like!
4.Using a spoon, scoop the mixture onto a lined baking tray. The macaroons should resemble individual domes.
5.Place the tray in the centre of your oven for 8-10 minutes, or until the tops begin to crisp.
6.Make your raw cacao drizzle while you wait by combining all the cacao drizzle ingredients into a bowl, and whisk well!
7.Remove from the oven, and allow to cool for around 20 minutes to firm!
8.Use a drizzle spoon or simply a streamlined teaspoon to pour the mixture over the macaroons, moving your hand back and forth as you go for the drizzle effect!
9.Place the macaroons in the freezer for around 10 minutes, then store in the fridge. 10.Enjoy – and share the wealth – this recipe makes 9 macaroons!

See more recipes here!

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21 Feb Sales Manager

Know what a coconut looks like? Good. Are you a sales superstar? Great! Do you have an entrepreneurial attitude? Awesome! Coconut Merchant is looking for a Sales Manager to develop and manage its relationships with existing customers while also acquiring new clients. If you’re passionate about healthy eating, have competitive drive and sales experience, we want to hear from you!


Coconut Merchant an exciting start-up that is passionate about revolutionising how people enjoy natural foods. We pride ourselves on:

  • Providing quality products that are natural and delicious;
  • Being competitively priced at all aspects of our supply chain;
  • Ethically sourcing our products.

We operate in a very competitive environment with a broad range of companies and distribution channels, as well as astute and passionate end customers. We have secured some fantastic customers and are keen to develop this further.


  • management of existing client relationships with distributors and wholesalers, including visiting clients on site, promoting the brand and reviewing in-store priorities;
  • working with existing partners to service the needs of these costumers and make these relationships more fruitful and entrenched;
  • creating and developing new company relationships to get our products listed;
  • seeking, organising and managing sale and promotion opportunities, including a team of brand ambassadors;
  • collecting customer feedback and market research as needed;
  • reporting to senior company managers;
  • assisting in recruiting, training and managing junior and/or regional sales staff;
  • assisting with developing the brand and brand awareness;
  • maintain at all times a professional demeanour with clients and customers.



  • Three or more years sales experience, ideally within the FMCG sector;
  • Strong interpersonal skills and an ability to relate to people from diverse backgrounds;
  • Excellent negotiation skills;
  • Initiative and enthusiasm;
  • Demonstrable commercial awareness and sensibility;
  • Excellent writing, speaking and presentation skills;
  • Computer and technical literacy, with an ability to use the Microsoft Office Suite;
  • A demonstrable ability to think outside the box, innovate and think creatively;
  • Driver’s license required.



  • University level qualifications desired, but not essential.
  • Full driver’s license.


SALARY: Base salary + Commission

LOCATION: Surrey, London though some travel may be required.

Job Type: Full-time

Job Location: CocoHQ – Mitcham CR4

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20 Feb Sweet Potato & Salmon Fishcakes

Kelly Barlow (@eatpraycook_) switches it up with a wonderfully easy, savoury recipe! 

Available in both vegetarian and pescetarian incarnations, these savoury treats are great for everyone – and best of all, clean and packed with coconutty goodness!

What you’ll need:

- 2 cooked sweet potatoes in skin
- 1 tablespoon coconut flourAdd to cart
- 170g cooked salmon (omit for a veggie version)
- Thumb sized piece of chilli, chopped
- 2 spring onions, chopped
- 1 handful coriander, chopped
- 1 clove garlic, crushed
- 1 tablespoon tahini
- 1 lime, juiced
- Salt & pepper to taste
- 2 tablespoons coconut oil to fryAdd to cart


Let’s get started!

1. Roast your sweet potato in the oven at 200C for 45 minutes until soft. As you probably know, microwaves aren’t great for maintaining nutritional value in food, but they will speed up the process a lot – so if you’re short for time, just cook until soft (5-10 mins).
2. Once the potato has cooled slightly, spoon out of the skins before adding all the remaining ingredients (minus the coconut oil) to a bowl, and mix well.
3. Dust some more coconut flour on your work-side and form the potato mix into patties with your hands, with a coating of flour all around the outside (this helps them to brown).
4. Heat a pan up with the coconut oil on medium-high heat, and add the cakes to seal each side.
5. Pop in the oven for half an hour until brown.
6. Finally, garnish with more coriander, chilli and another squeeze of lime juice, and you’re good to go – enjoy!

See more recipes here!


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13 Feb Valentine’s Beetroot Pancakes

These beautiful pancakes are the perfect treat for Valentine’s Day, thanks to our wonderfully talented contributing chef, Hedi! Beetroot lends the wonderful blushing red hue to this healthy variant of the traditional breakfast, which is topped off by a generous helping of toasted coconut chips and coconut syrup!

What you’ll need:

- 1/2 cup beetroot puree
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1 cup unsweetened almond milk
- 1 tbsp rice syrup or coconut syrup (or any preferred sweetener)Add to cart
- a pinch of salt
- coconut oil (for frying!)Add to cart

For the topping:
- Coconut chipsAdd to cart
- Coconut syrupAdd to cart


Let’s get started!

1. Get a blender and make your beetroot puree by blending cooked beetroot (you can either cook it yourself or simply grab one from the shops!) with the almond milk.
2. Stir in flour, baking powder, and the remaining ingredients, and blend until thick and smooth.
3. Heat a large pan, lightly oiled with coconut oil.
4. Using ¼ cup of batter for each pancake, cook 2-3 pancakes at a time. Cook for 2-3 minutes on each side, or until slightly brown! Remember to keep warm while cooking the remaining pancakes.
5. To serve, place your desired amount of pancakes on a warm plate. Top with toasted coconut chips and a generous drizzle of coconut syrup.
6. Enjoy… either by yourself or with your Valentine!

See more recipes here!

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10 Feb Vegan Cupcakes With Date Caramel Filling

Heather is back at it again – this time with an incredible recipe for vegan cupcakes with a date caramel filling. Naturally sweet and free from any artificial ingredients, these cupcakes boast a deliciously sweet and satisfying date centre, and are lavishly topped with mouth-wateringly thick coyo and coconut sugar. Never has vegan indulgence been so coconutty or amazing! This recipe makes 6, so spread the vegan love around and enjoy!

What you’ll need:

- 1 cup wholewheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of (baking) soda
- A pinch of salt - 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 1 cup almond/soy milk (We used a mixture of both!)
- 2 teaspoons coconut oil – meltedAdd to cart
- 1/4 cup coconut sugar - 1/4 mango (optiona!l)Add to cart

For the filling:
- 4-5 medjool dates, soaked
- A pinch of salt

For the topping:
- 100g coyo (thick creamy vegan yogurt)
- 1 tablespoon coconut sugarAdd to cart


Let’s get started!

1. Make the flax egg – whisk the 1 tablespoon ground flax and 3 tablespoons water until you achieve a thick, gel-like consistency.
2. Combine the flax egg and milk (We used a food processor for this part; add in mango if desired!). Stir in the coconut oil.
3. In a separate bowl, combine the wholewheat flour, baking powder, bicarbonate and salt.
4. Add the wet ingredients to the dry, folding them together until just combined. Stir in the coconut sugar.
5. Pour the mixture into 6 silicone (or paper) cupcake/muffin cases – they should be 2/3 full. Place in a pre-heated oven at 175 C | 350F for 15-20 minutes.
6. Take the cupcakes out of the oven and leave to cool for 20 minutes (removing them from the cases).
7. Once cool, use a melon scoop or teaspoon to scoop out the centre of each cake. Fill each with a teaspoon (or more if needed) of date caramel filling (instructions below)*. Place the piece of scooped cake back on top.
8. Spread the coyo-coconut sugar frosting* on top and enjoy!

*Filling – While the cupcakes are baking, make the date caramel filling. Soak the pitted dates in boiling water for at least 10 minutes. Take out of the water and begin to mash, slowly adding enough water back in and mixing until a caramel constancy is achieved. Mix in a pinch of salt.
*Topping – Mix the coconut sugar into the coyo and place back into the fridge until ready to use.

See more recipes here!

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Coconut Merchant

04 Feb Fine Ceylon Coconut Oil

We’ve had a couple of questions lately about where our coconut oil is from, and why Sri Lanka?

The answer is simple: We take pride in our coconut oil, and we strive for every aspect of its production to reflect that! Sri Lanka is one of the coconut capitals of the world, boasting a long heritage of fine Ceylon coconut production. We carefully source our coconuts from a single plantation to ensure that they are always pure and of the highest quality.

Coconuts form an integral part of Sri Lankan society, with coconut palms historically being known as “trees that give us all that is necessary for living,” and the versatile coconut palm does just that. The coconut palm provides food, coconut water, and a wide variety of practical uses. Many traditional Sri Lankan outdoor kitchens are often fashioned almost entirely from these wonderful trees, with tree trunks as beams and thatched coconut palm leaves for roofs!

We feel honoured to be part of this long and storied Ceylon tradition, and we’re committed to sharing the joys of these fine coconuts with the world!

Sri Lanka


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02 Feb Vegan Pesto

Pesto loving vegans rejoice – our lovely contributing chef Kelly Barlow (@eatpraycook_) has concocted the most delicious, creamy vegan pesto from scratch, utilizing our coconut milk! We absolutely love it, and it’s perfect as a salad dressing, on pasta, or just as a spread on toast or crackers. Best of all – it’s healthy and super-easy, and can be made with what’s already in your cupboard, as Kelly can affirm!

What you’ll need:

- 20 medium basil leaves
- 1/2 cup cashew nuts
- 1/2 cup coconut milkAdd to cart
- 3/4 teaspoon garlic powder
- Generous sprinkling of pink salt and black pepper (to taste)


Let’s get started!

1. Add all ingredients to a food processor and blend until creamy.
2. That’s it – we told you it was easy! Enjoy!

See more recipes here!

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28 Jan How Can Coconut Oil Benefit My Pets?

From oil pulling to make-up remover, coconut oil has an endless amount of uses and healthy benefits. It can also be used for your pets too!

Anti-inflammatory benefits

We spoke to Sarah Pateman who swears by coconut oil not only for herself but for her three border terriers. Sarah Pateman says she gives one teaspoon every other day to her dogs. “They go crazy for it! They love it.” Coconut oil is widely known for its anti-inflammatory properties. “One of my dogs had a sensitive stomach and after 6 months of taking coconut oil, he hasn’t had any problems with his stomach since.”

Anti-bacterial properties

Sarah also recommends coconut oil for healing open wounds due to its anti-bacterial properties. “My youngest dog had an open wound on the corner of his mouth. I applied coconut oil to the wound daily and it cleared up after just a few days. ”

Make sure it’s a quality coconut oil

Raw Extra Virgin Organic Coconut Oil can be given to your dogs directly the same way that Sarah feeds it to her dogs or mixed in with their meal. Regular consumption can be healthy for your dogs and can also improve the appearance of their coats. As with anything, use coconut oil in moderation. It should only be used as a small addition to an already healthy diet. Also, make sure it’s a quality coconut oil that’s raw, organic and extra virgin.

How do you use coconut oil?

Have you used coconut oil on your pets before? Or maybe you have an interesting way to use coconut oil for something else. Tell us about it!

Sarah Pateman's Lessien Terriers love coconut oil!

Sarah Pateman’s Lessien Terriers love coconut oil!

Find more coconut oil benefits here.

To purchase coconut oil, visit our products page.

For more information on the benefits of coconut oil for dogs: Dogs Naturally

More information about pet care: pets at home.

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13 Jan Coconut Flour Pancakes

Coconut flour has a mild natural sweetness so it’s a great compliment in pancakes. Using this recipe, they come out so unbelievably light and fluffy – and best of all, free from gluten or artificial ingredients! It’s also one of the healthiest flours you can get: high in fibre and healthy fats whilst being low in carbs and completely natural. Our lovely Contributing Chef Kelly Barlow (@EatPrayCook_) has provided us with her favourite coconut flour pancake recipe – add your favourite toppings or use this blackberry and coconut combination! It makes for a super-easy, delicious and nutritious treat that can be enjoyed for breakfast, snack or dessert (or what the heck, for any meal!).

 It makes one stack, or five pancakes, so measure accordingly!

What you’ll need:

- 3 eggs
- 3 tbsp coconut flourAdd to cart
- 1 tablespoon maple syrup
 (or coconut syrup!)Add to cart
- 25ml almond milk
- 1/2 tsp cinnamon
- 1/3 tsp bicarbonate soda
- 1/2 tsp vanilla extract
- 2 tbsp coconut oilAdd to cart

- Blackberries and toasted coconut flakes

!Add to cart


Let’s get started!

1. Mix everything (apart from the oil) together in a food processor. (You can mix in a bowl but you’ll need some good whisking skills!)
2.Heat the coconut oil in a pan on a medium heat and spoon mixture on.
3. Cook for a couple of minutes and flip.
4. Top with blackberries, maple syrup and toasted coconut flakes for a dreamy combo or use your own

See more recipes here!

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13 Jan White Bean Brownies (Vegan)

Vegan with a sweet tooth? You’ve come to the right place! Our talented Contributing Chef Heather Adamson (@fresheather) has prepared this delicious and super-healthy recipe. Made with our favourites – coconut oil and coconut sugar – these delicious vegan treats are the perfect guilt-free dessert or snack!

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 45 mins- 1 hour

What you’ll need:

- 3/4 cup cacao powder
- 1 tin rinsed, drained white beans
- 2 tbsp extra virgin organic coconut oilAdd to cart
- 2 flax eggs (2 tablespoon ground flax + 6 tbsp water) – or 2 eggs if not vegan
- up to ½ cup sweetener (coconut sugar, honey or agave)Add to cart
- 1.5 tsps baking powder
- 1/2 tsp vanilla
- 1/2 tsp salt
- small handful of chopped walnuts
- + a food processor, a baking tray


Let’s get started!

1. Preheat your oven to 175C | 347F.
2. Make the flax egg – whisk the 1 tablespoon ground flax and 3 tablespoons water until you achieve a thick, gel-like consistency.
3. Combine all the ingredients (except the walnuts!) in your food processor. Process for around three minutes, or until the consistency is thick, smooth, and creamy! Then, throw in your chopped walnuts (or raisins or chocolate chips, if you prefer).
4. Now’s the time to grease up that baking tray and spread your chocolatey mixture in! Bake at 175C for 20-25 minutes, or when the edges start to pull away from the tin and the top of the brownies start to crack. Let sit for 10 minutes.
5. Remove from tin and slice.
6. Bon appetit!

See more recipes here!

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13 Jan Honey Roasted Cinnamon Chickpeas

Looking for a little bit of savoury with that sweet? Never fear – we’ve got all your tastes covered! Our coconut oil is the perfect ingredient in savoury dishes, and our honey roasted cinnamon chickpeas, courtesy of the lovely Contributing Chef Heather Adamson (@fresheather), are no exception. Made with coconut oil and sea salt, and paired with honey, cinnamon, and nutmeg, this recipe results in a delicacy that is just the perfect balance of savoury with a cheeky sweet twist! Crispy, caramelised, and coconutty – and best of all, healthy, vegan, and delicious, these unique little chickpeas are sure to be a firm favourite.

What you’ll need:

- 400g can chickpeas
- 2-3 tsp coconut oilAdd to cart
- 1tbsp honey (or agave, or coconut syrup)Add to cart
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp sea salt 


Let’s get started!

1. Preheat oven to 375F | 190C.
2. Drain and rinse the chickpeas. Dry with a kitchen towel.
3. Spread onto a lined baking tray in a single layer, and bake for 45 minutes until crispy, shaking halfway through.
4. Mix together with the honey/syrup, oil, cinnamon, nutmeg and salt.
5. As soon as you take the chickpeas out of the oven, mix together with the honey mixture.
6. Place back in the oven for another 10 minutes until caramelised and crispy!
7. Enjoy, and share with your friends! (Store leftovers in an airtight container for up to 4 days.)

See more recipes here!

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13 Jan Healthy Protein Fudge

If ‘healthy’ and ‘fudge’ are two words that seem counterintuitive to associate with fudge, let our healthy protein fudge squares change your mind! Packed with all-natural, clean ingredients such as ground almonds, protein powder, coconut sugar, and extra virgin organic coconut oil, this sweet and mouthwatering fudge is made with only the most nutrient-rich materials – allowing you to indulge: vegan and guilt-free! Allow Contributing Chef Heather Adamson (@fresheather) to show you the (super-simple) way…

What you’ll need:

- 3 tbsp ground almonds
- 2 tbsp protein powder
- 1 tbsp coconut oil (melted)Add to cart
- ¾ tbsp coconut syrup/honey/agave syrupAdd to cart
- ¾ tbsp different flavour protein powder (if desired)


Let’s get started!

1. Combine all ingredients in a bowl.
2. Press the mixture into the squares of an ice cube tray (silicone is probably better)!
3. Place in freezer for 20 minutes.
4. Remove and enjoy!

See more recipes here!

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13 Jan Warming Squash and Aubergine Curry

Our talented Contributing Chef Kelly Barlow (@EatPrayCook_) this time with a gluten-free, dairy-free, vegetarian/vegan, savoury treat to warm us all! This delightful curry is the perfect winter warmer and is packed with feel-good medicinal herbs and spices! Turmeric is well-known for its powerful anti-inflammatory and antioxidant properties, ginger for its immune boost, and cayenne pepper to cleanse and detoxify! Health benefits aside, it’s simply delicious and super-easy to make!

The combination of spices, juicy lime, and indulgent coconut really pair perfectly with one another. This curry is best teamed with some hearty brown rice for a really wholesome, nutritious meal.

What you’ll need:

- ½ diced squash
- ½ diced aubergine
- 2 chopped onions
- 2 handfuls of spinach
- 2 cloves of crushed garlic
- 200ml of coconut milkAdd to cart
- 135g creamed coconut
- 1 lime, juiced
- 1 vegetable stock cube
- 1 tbsp maple syrup (or coconut syrup!)Add to cart
- 2 big handfuls chopped coriander
- ½ tsp of ginger
- ½ tsp of cayenne
- ¾ tsp of turmeric
- 10 grinds of black pepper
- Generous sprinkling of pink salt


Let’s get started!

1. First, cook the garlic and onion in a tablespoon of coconut oil, over medium heat until soft.
2. Next, add the squash, aubergine, coconut milk, and cream – then turn up the heat and allow to simmer.
3. Crumble the stock over, before adding the turmeric, ginger, cayenne, salt, and pepper, and simmer for a further 20 minutes, or until the vegetables are cooked through but still holds its shape.
4. Next, stir in the spinach, coriander, lime juice, and syrup, and season further to taste.
5. Turn off heat, allow to cool slightly, and garnish with some more coriander and chilli.
6. Serve, enjoy, and warm yourself up!

See more recipes here!

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13 Jan Chocolate Caramel Fudge Cups (Vegan)

Coming in from our amazing Contributing Chef Heather Adamson (@fresheather), this layered, versatile recipe teams all your favourite sweets: fudge, chocolate, and caramel (and coconut, of course!), all expertly combined into adorable little bite-sized cups! This three-step process is surprisingly simple, and will have all your friends wondering how something so gorgeous and clean could be both this vegan and this delicious!

What you’ll need:

For the fudgy base:
- 12 soaked dates
- 1/3 cup walnuts
- just under 1/4 cup oats
- pinch of salt
- 2 tbsp cacao powder

For the caramel filling:
- 12 soaked dates
- 1 tsp almond butter
- 2 tsps coconut butterAdd to cart
- 1-3 tsp coconut milkAdd to cart

For the chocolate topping:
- 2 tbsp coconut oilAdd to cart
- 80g cacao powder
- 1 tablespoon raw honey/ maple syrup


Let’s get started!

For the fudgy base:

  1. Place the walnuts, oats, salt, and cacao in the food processor and process until you have a fine powder.
  2. Add in the soaked dates and process until the mixture clumps together.
  3. Press into cupcake cases or silicone moulds. We recommend the latter!
  4. Place in the freezer for 30 minutes.

For the caramel filling:

  1. Place all ingredients in the food processor and pulse until smooth and creamy. Add more milk if needed.
  2. Take the base out of the freezer and spread around 1 tsp of the mixture onto each cup base.
  3. Place back in the freezer for around 30 minutes.

For the chocolate topping:

  1. Melt the coconut oil before stirring in the cacao powder. Stir in the desired sweetener until thoroughly combined.
  2. Fill up each of the cases with chocolate and leave to cool.
  3. Store in the fridge!

See more recipes here!

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13 Jan Coconut Flapjacks (Vegan)


This is a wonderfully coconutty, vegan spin on the traditional British favourite, courtesy of our Contributing Chef Heather Adamson (@fresheather)! These delicious little bars are packed with protein, and are perfect post-gym, or just to refuel throughout the day – satisfying your sweet tooth while still staying clean! So let’s get going!

What you’ll need:

- 250g oats
- 2 very ripe bananas
- 2 tbsp peanut butter
- 2 tbsp coconut oilAdd to cart
- 2 tbsp coconut sugar
- 4 chopped dried dates (or chocolate chips… or if you’re feeling a little wild, both!)
- 2 tbsp protein powder (optional)

- 1 tbsp peanut butter
- 1/4 tsp cacao powder


Let’s get started!

  • First and foremost, preheat your oven to 180C | 356F.
  • Start by melting your peanut butter and coconut oil in a saucepan over low heat until nice and warm.
  • Mash your bananas thoroughly before adding in the peanut butter and oil mixture.
  • Combine all dry ingredients (oats, protein powder, and coconut sugar)
  • Add the banana, peanut butter and coconut oil mixture to the dry ingredients, and mix thoroughly before finally tossing in your chopped dates or vegan chocolate chips!
  • Spread the mixture into a lined backing tray and bake at 180C for 20-25 minutes until golden and crispy!
  • Remove from the oven and let sit for a few minutes.
  • To top, melt 1 tablespoon of peanut butter, and first just drizzle half of this over the flapjacks.
  • Add ¼ tsp cacao powder to the rest of the melted peanut butter, and drizzle the mixture over your flapjacks!
  • Finally – leave to cool, cut into squares, and…
  • Enjoy!

See more recipes here!

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13 Jan Coconut and Acai Berry Truffles

We love superfoods – and especially the wonderful super-combination of coconut and acai! Packed full of antioxidants and polyphenols to keep us healthy and nourished, acai berries are used throughout the world for their amazing benefits. Just like coconuts, they are also rich in essential fatty acids and help you look and feel your best, inside and out! Our amazing Contributing Chef Kelly Barlow (@EatPrayCook_) shares with us a stellar recipe combining these two fantastic ingredients – coconut and acai berry truffles that are free from refined sugar, gluten and dairy!

What you’ll need:

For the filling:
- 200g raw coconut chipsAdd to cart
- 1 tablespoon coconut butterAdd to cart
- 3 tbsp maple syrup (or coconut syrup, if you’re feeling extra coconutty!)Add to cart
- ½ tsp salt

For the coating:
- 40g cacao butter (hint: chop it up to help it melt quicker!)
- 2 tbsp cashew butter
- 1.5 tbsp sweetener (coconut syrup, maple or even honey)Add to cart
- 12 Acai berry capsules
- desiccated coconut and baking paperAdd to cart


Let’s get started!

1. First, mix all the filling ingredients in your food processor, and blend until even.
2. Spread the mixture evenly on some baking paper, and pop in the fridge for five minutes to set while you make the sauce.
3. Then, on a low heat, melt the chopped cacao butter in a bowl over a pan of hot water.
4. Then, add the remaining coating ingredients, and mix til even!
5. Set aside and allow to cool.
6. Pull your filling out of the fridge and roll it into balls with the palms of your hands, dip them into the sauce with a spoon, and then set them on some baking paper.
7. Cool the truffles in the fridge, and once cool, double-dip in the remaining sauce.
8. Top with some desiccated coconut, set in the fridge, and enjoy!

Let us know how you got on, and what kind of syrup you used to make these delicious delicacies!

See more recipes here!



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10 Dec Coconut Face and Body Scrub

This recipe is a face and body scrub that incorporates a range of coconut goodness to moisturise and work in two ways to exfoliate dead skin cells. The grains in the coconut sugar and salt lift off skin, while the coconut oil soothes and moisturises to help heal and repair.

What you’ll need:

- 1 tablespoon of coconut oilAdd to cart
- 1 tablespoon of coconut syrup or regular honeyAdd to cart
- 1 teaspoon of coconut sugarAdd to cart
- half a teaspoon of salt


Let’s get started!

1. Mix these ingredients together well, and apply to your skin in a gentle circular motion. You can leave this recipe on for a few minutes for extra moisturizing and then wash off. Pat your skin dry with a soft towel.
2. Increase these amounts in the same proportions to make enough for the rest of your body if desired.
3. If the sweet aroma of coconut is not enough, add some rosemary to top it all off!

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10 Dec Coconutty Green Smoothie

Packed with iron and sweet coconutty goodness, try this smoothie if you want to kick start your day with something great!

Preparation Time: 4 minutes

Cooking Time: how fast is your blender?

Serves: 2

What you’ll need:

- 1 tablespoon Coconut Merchant coconut oilAdd to cart
- 2 bananas
- 2 HUGE handfuls of spinach
- 1 cup milk, try coconut milk or coconut water if you want to live on the wild sideAdd to cart
- 1/4 teaspoon cinnamon1 teaspoon vanilla extract


Let’s get started!

1. Add all ingredients into a blender. Blend until mixed.
2. Serve in tall glasses, enjoy, be merry.


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10 Dec Coconut Milk Rice Pudding

When its cold outside, use this recipe to create some delicious coconut milk rice pudding!

Preparation Time: 10-15 minutes
Cooking Time: 15-30 minutes
Serves: 2

What you’ll need:

- 3 1/2 cups cooked brown rice
- 1 cup Coconut Merchant coconut milkAdd to cart
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/2 tsp vanilla extract
- 2 tbsp raisins or fresh fruit (optional)
- 2-3 tbsp coconut syrup or nectarAdd to cart
- 1 tsp vegan butter


Let’s get started!

1. Heat a soup pot to medium high.
2. Add all ingredients to pot. Stir continuously and bring to a boil.
3. Turn heat to medium and continue to simmer until most of the coconut milk has been absorbed. Add more liquid if you like a softer rice pudding with more hydrated rice.
4. Allow to cool 2-5 minutes before serving. This will allow the pudding to firm up and cool a bit.
5. Serve with cinnamon and fresh berries over top.


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10 Dec Oil Pulling – The What and How

You might find yourself scratching your head and wondering what oil pulling could possibly be? No, it has nothing to do with crude! Oil pulling is the practice of washing your mouth with coconut oil to help it stay clean and is one of the most impressive uses of coconut oil. We’re going to walk you through the steps of how to use coconut oil in this way – as a natural, alternative method to improve your oral hygiene!

What is it?

Also known as “kavala” or “gundusha”, it’s an ancient dental technique designed to improve oral health. It’s done by swirling a tablespoon of oil in the mouth, on an empty stomach, for around 20 minutes. It can help with whiter teeth, improved breath, teeth and gums! It’s a natural way to maintain oral hygiene, without any of the artificial ingredients or chemicals commonly found in toothpastes or mouthwashes.

How do I do it?

  1. It’s best done first thing in the morning. After you wake up, get a tablespoon of coconut oil and put it in your mouth! Don’t worry if it’s solid, good coconut oil should literally melt in your mouth.
  2. Swirl it around in your mouth just as you would with a mouthwash!
  3. Continue swirling it around the mouth, through the teeth and gums in order to draw out all the toxins!
  4. Carry on for up to 20 minutes, before spitting it out into a bin! (Try not to spit into the sink or you might block your pipes with oil over time).


PS- Try not to swallow any of the oil, as it’s meant to draw out toxins rather than putting them back into your body!

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10 Dec Uses and Benefits of Coconut Oil


Often termed a “superfood,” extra virgin coconut oil is packed with amazing benefits – from beauty, to cooking, to health! We thought we would tell you about some of the more general uses and benefits of coconut oil, and give you links to where you can find more specific information.

Healthy Fats

Coconut oil contains medium chain saturated fats (MCSF). These are processed directly in the liver and considered by some to be a beneficial fat. The main MCSF in coconut oil is lauric acid, which can be found in human breast milk. It also contains vitamins E and K, and iron! Coconut oil can be used as a substitute for other cooking oils, and offers plenty of natural benefits as such.


As a beauty product, coconut oil is a wonderful natural moisturising tool. Traditionally it has been used in the tropics to soften hair and protect it against frizziness and damage. It is also used to naturally smoothen, soften and brighten dry, lacklustre skin, and has also been known to remedy sun damage! It can even be used for mouth care with methods like oil pulling, or DIY toothpastes.

Make sure its virgin!

You really can use this natural little miracle in all kinds of exciting ways! From recipes to DIY face and hair masks, scrubs, makeup removers, and even as an all-natural shaving cream, there are so many ways to rejuvenate your life with coconut oil. But remember: not all coconut oils are created equal – whether you try our coconut oil or not, always ask for unrefined, virgin, organic coconut oil in order to truly get all the natural benefits you need!

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10 Dec Beautiful Coconut Flour

Are you starting a grain-free diet? Trying to live healthier? Or simply interested in the versatility of coconuts in cooking? You’ve come to the right place! Coconut flour is a light and unique alternative to other cooking flours and makes a delicious and healthy staple to many interesting recipes!

How is coconut flour made?
Made from the flesh of coconuts themselves, coconut flour is a natural by-product from making cold-pressed oil. When the oil is pressed from coconuts, the coconut meat leftover can then be dried and ground, producing a fine powder suitable for baking: the coconut flour you know and love!

Benefits of coconut flour
Low-carb and naturally gluten free, coconut flour is a great alternative to traditional flour choices in the kitchen. Coconut flour is also full of natural goodness in the forms of protein, fibre and as a source of manganese. The flavour of the coconut flour in cooking and baking is subtle and can take on other flavours that it’s being cooked with. What’s more, you don’t need a lot of coconut flour to bake with: using just a fraction of the amount of regular flour, it goes a long way when teamed with enough eggs and liquid to achieve the perfect consistency!

Baking with coconut flour
Coconut flour is very dry and absorbent, so it requires a much higher liquid ratio than most flours. This means it can’t be substituted for wheat or grain-based flours at a 1:1 ratio. Some general tips to keep in mind when creating or converting recipes:

– Add an extra egg for every ounce (28g) of coconut flour you use
– 1 cup coconut flour needs about 4-5 eggs
– For recipes with liquids (e.g. water, honey, syrup), add double the amount
– Beat the ingredients together really well

Coconut flour tends to behave differently from recipe to recipe and can mean it could take a few experiments before getting the right ratios! The best thing to do is to use recipes specifically designed for coconut flour. Eating healthy doesn’t mean you have to abandon your favourite foods if you have allergies to wheat or are gluten-intolerant! There are lots of fantastic coconut flour recipes available for breads, cakes, pancakes, muffins, pizza and everything in between.

Check out our recipes section and Pinterest for inspiration!


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10 Dec Sweet Coconut Sugar!

Used in Southeast Asia for thousands of years as a traditional sweetener, coconut sugar is a natural sugar produced from the sap of the flower buds of the coconut palm. With a subtly sweet, vaguely caramel taste, coconut sugar can be used instead of refined sugars and used as a sweetener in coffee, tea, cooking, and baking!

How is it made?

Coconut palm trees produce little flower blossoms, which are filled with sap that can be tapped and made into coconut sugar! Farmers cut these blossoms, allowing sap to flow out into bamboo containers, before transferring the sap into woks and placing it over heat. The sap is heated until it has the consistency of a thick syrup. It is then either bottled as a syrup, which can be substituted for honey and maple syrup, or crystallised into sugar!

Why coconut sugar?

Compared to refined table sugar, coconut sugar contains trace amounts of vitamins and minerals such as vitamin C, potassium, calcium, iron, zinc, and antioxidants! It also has a much lower reported glycaemic index (GI) than ordinary sugar, ranking at 35 as compared to 60-75, making it an ideal sweetener for those on a low GI diet.

Awesome! But how do I use it?

Easy! There are so many ways to integrate coconut sugar into your recipes! From spiced chai to brownies and cupcakes to soup, it can be used like regular sugar a full range of recipes, and even paired with coconut oil, milk, or flour for very coconutty, natural results! For recipes and inspiration, check out our recipes section or our Pinterest.

You can view more information and purchase Coconut Merchant’s Organic Coconut Sugar here.

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10 Dec Got Milk? Grab Some Coconut Milk!

How is coconut milk made?
With its slightly sweet taste and luxurious consistency, you may be surprised to know that coconut milk is actually made in a way that is surprisingly similar to standard dairy milk – just minus the cows! White coconut meat is grated before being soaked in hot water, causing the coconut cream to rise to the top. After this, the remaining liquid is squeezed through a cheesecloth to extract a white liquid – this is coconut milk! Depending on how many times this process is repeated, the milk can be thinner (best used in curries and soups) or thicker (for desserts and rich sauces).

What are the benefits of coconut milk?
Coconut milk
is packed with all the vitamins and antioxidants found in coconuts, and in moderation, can form part of a healthy diet! It’s lactose free, so is a great dairy substitute that works great in vegan or dairy-free recipes. Just like other coconut products, coconut milk is incredibly versatile and can be used in various dishes, both sweet and savoury!

Coconut Merchant’s coconut milk currently comes in a pack of 6 cans, 12 cans or as a single add-on purchase.

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08 Dec Coconut Pizza Base

Use coconut flour to create not one, but two amazing pizza bases.

Preparation Time: 10 minutes

Cooking Time: 18 minutes

Serves: 2-4 with two Pizzas

What you’ll need:

- 1/4 cup coconut flourAdd to cart
- 4 eggs
- 1/4 cup plain yogurt
- 1 tsp organic onion powder
- 1 tsp organic oregano
- 1 tsp organic basil
- 1/3 cup shredded parmesan (or vegan) cheese
- 2 cloves organic garlic, minced
- 1/4 tsp sea salt


Let’s get started!

  1. Whip the eggs in a large bowl with the yogurt and sea salt. Add the coconut flour and whip until very smooth with no lumps. This may take a few minutes to accomplish as it takes some time for the coconut fiber to absorb the liquid. Blend in the onion powder, oregano, basil, garlic, and parmesan cheese.
  2. Line a pizza pan with parchment paper. Gently pour about 1/2 the batter onto the paper lined pan. Use a spatula or other kitchen utensil to spread the batter into an 8-9″ circle that is quite thin (the thinner the better).
  3. Bake at 200C for 10 minutes. Remove pan from oven, add pizza sauce, cheese and other toppings as desired. Place back in the oven on broil for about 8 minutes more to achieve true pizza crunch.
  4. Repeat this process with the remaining half of the coconut flour batter.


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03 Dec New to coconuts? Here are 4 great benefits!

You may have heard a lot about coconuts in the media and among your social circles, but have been looking for some information. We thought it might be useful to briefly set out some of the health benefits of coconuts based on articles we have found.


Coconut is full of fatty acids. At first thought this may seem concerning, we have been taught that fats are bad for us and should be avoided! Coconut flesh (what our Raw Organic Extra Virgin Coconut Oil is made from) is about 69% coconut fat and coconut milk is approximately about 24% fat. But more recent research has shown that there are different types of fats, some of which can actually be beneficial.

Most of the fat we normally consume is made up of long-chain fatty acids (LCFA) and these are said to be the ones that we should generally avoid. However researchers suggest in coconuts, the majority of the fat is medium-chain fatty acids (MCFA), which are very different and are processed directly by the liver. Two of the key MCFAs found in coconuts are:

  • Lauric Acid: This is approximately 50% of the fatty acid in coconuts. In the human body this becomes Monolaurin – a chemical with suggested antiviral, antibacterial and antiprotozoal monoglyceride properties.
  • Capric Acid: This is approximately 6-7% of the fatty acids in coconuts, which is turned into Monocaprin in the body and has similar properties as Lauric Acid.



The immune system is complex and full of feedback mechanisms but as the above suggests, the promotion of Monolaurin and Monocaprin by the fatty acids in coconuts could potentially boost the immune system. Monolaruin for example is found in breast milk as a way for mothers to boost the immune strength of babies.



Incorporating coconut products and oil into your regular beauty care can have great benefits:

  • Skin Care: coconut oil and butter are great natural moisturisers for skin, as well as helping alleviate dry skin and potentially cases of eczema and dermatitis.
  • Hair: as you know, hair is made up from the same proteins as skin, so coconut oil and butter can also be beneficial for your scalp and hair care also.
  • Facial Cleanser: coconut oil is wonderful as a cleanser. You can even use it as a make-up remover!



Coconut water is loaded with electrolytes, which are essential in helping the body absorb water and function effectively. These are potassium, calcium, phosphorus, magnesium and sodium. Studies suggest that coconut water is your key to natural, chemical free hydration after exercise, during your work day, while you’re out socialising, or the day after!

Coconut Water in Blue Cup

With the increasing popularity of coconut products, there is a growing wealth of information and research available on the benefits and effects of coconuts. This includes areas such as the beneficial effects of coconuts on heart disease, its ability to boost brain function and also moderate metabolic functions. While the prevailing consensus is that it is beneficial, we have not included these just yet; there are however books available on each of these. We encourage you to also do your own research and make an informed decision.

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03 Dec Ethically Sourced

At Coconut Merchant, ensuring that our products are ethically sourced is at the core of our beliefs. It is important to us that we source our coconut products in ways that respect the people that produce them and the places in which they are grown.

To do this we have set out a set of standards that enshrine our Ethically Sourced policy. In short these standards cover:

  • Working conditions for staff and farmers;
  • Pay for staff, farmers;
  • The price paid for their produce;
  • Environmental sustainability.



In keeping with our core beliefs, these eight standards set out the fundamental requirements in our sourcing policy. Coconut Merchant recognises that while some suppliers may not be able to achieve these standards immediately, they must express an interest in and be willing to:

  • implement appropriate processes to raise their standards to comply with this document;
  • demonstrate responsible and transparent approaches to their work and practices; and
  • demonstrate an on going commitment to improving their ethical standards.

These standards represent the minimum requirements that must be met. They are:

  1. Suppliers must not use any forced or involuntary labour, and workers must not be obliged to lodge ID papers or deposits as a condition of work;
  2. Workers must not be required to work extreme hours, or for long shifts without adequate rest periods;
  3. While we appreciate that in some regions and circumstances this may appear needed, suppliers must not engage workers under 15 years of age (an ILO Labour Standard), or the minimum domestic working age if higher. Where such labour is discovered, suppliers must engage appropriate remediation for such workers and implement adequate and reasonable processes that aim to prevent the use of child labour in the future;
  4. Factories and work areas must exhibit reasonable and adequate safety and hygiene standards for staff;
  5. Suppliers must pay sufficient wages to staff so that they can meet their basic needs and have some discretionary income;
  6. We shall in all circumstances endeavour to work directly with farmers’ cooperatives and those closest to the production of coconuts. If we are unable to work directly with farmers and their cooperatives, we must endeavour to be as close as possible to them in the supply chain to ensure a fair and transparent price is paid for goods and produce;
  7. Suppliers must endeavour to engage in sustainable farming techniques wherever possible. Where non-sustainable practices are discovered, suppliers will adjust their techniques to ensure care of the natural environment.
  8. In essence, these standards express the fact that while we wish to enjoy the bounties of this natural produce, it will not be at the expense of our good conscience.


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Coconut and Cocolate Brownies

03 Dec Coconut and Chocolate Brownies

A fantastic Coconut and Chocolate Brownie recipe from our contributing chef, Heather Adamson. Using the left over almond meal from making almond milk, this recipe is quick, vegan, easy and so delicious!

Preparation Time: 10min

Cooking Time: 35min

Serves: 4-8

What you’ll need:

- the leftover almond meal (around 3/4 cup)
- 3/4 cup coconut sugarAdd to cart
- 1/2 cup cacao powder
- 1/3 cup unrefined coconut oil, meltedAdd to cart
- 3 large flax eggs (or regular eggs if not vegan)
- pinch of salt
- 1/2 tsp vanilla extract


Let’s get started!

1. Place all ingredients in a food processor or high speed blender and pulse until combined.
2. Spread into an 8×8″ lined baking tray and bake in a preheated oven 175C | 350F | GM3 for 25-35 minutes (maybe a bit more depending on your oven)!
3. Leave to cool for 10 minutes before slicing into squares.

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