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Hereâs what youâll need:Â
đ Cookies of your choice (we went for ginger cookies to make it even more festive!)Â
đ 1/2 bar dark chocolate (at least 70%)Â
đ 1/2 white vegan chocolateÂ
đ 4 tbsp Organic Coconut Milk for cooking (must be full fat!)Â
đ 1 1/2 tbsp coconut oilÂ
đ Piping bag (for decorating!)Â
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1. 1/2 cup rolled oats
2. 1/2 cup chopped mango (+ extra for topping)
3. 1 tsp Organic Turmeric Powder
4. 50ml Organic Coconut Milk
5. 50ml Water
6. 1 tbsp Organic Coconut Jam
7. Optional: Organic Coconut Syrup + Organic Coconut Flakes for toppings
Start by preheating oven to 180C.
Blend the oats, mango, turmeric powder, coconut milk and water. Once smooth, place half of the mixture into an oven proof dish and spread evenly with a spoon. Add the coconut jam in the centre and cover it with the remaining oat mixture. Bake for approximately 15-20min. Wait 2-5min for it to cool down a little, add toppings and dig in! âš
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Letâs get started!
1. To begin, blitz your oats in a food processor (be careful not to turn them into dust!), then throw in your dates and blitz again.
2. Next, throw in the peanut butter, vanilla bean paste, coconut syrup and water then blitz until you have a nice sticky dough-like mixture! (If necessary, throw in another few tablespoons of water.)
3. Bring in the chocolate chunks! Using a spoon, mix your chocolate into the dough.
4. Whip out your doughnut pan and press the mix into each void. Make sure you add an extra dollop to the top of each and shape so your doughnuts have curves in all the right places.
5. Finally, allow your doughnuts to set in the fridge for around 15 minutes, then dig in!
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See more delicious coconutty recipes here!
Taco Tuesdays? No, FAJITA FRIDAYS!
You guessed it, weâre bringing in another Mexican inspired recipe as part of our Coco de Mayo soirĂ©e and this one is not to be missed.
So get your knives out and letâs make some finger-licking (no, really, youâre meant to eat these using your hands and it might get a little messy đ) âš BBQ JACKFRUIT FAJITAS! âšÂ slow cooked to perfection with a homemade barbecue sauce AND topped with our coconut jalapeño dressing đ€€
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Hereâs what you need:
âš for the bbq sauce âš
đż 1 can tinned tomatoes
đż 1 1/2 tbsp tomato paste
đż 3 tbsp Organic Coconut Vinegar
đż 4 tbsp Organic Coconut Sugar
đż 4 tbsp Organic Coconut Honey (or syrup!)
đż 1 tbsp Worcestershire Sauce (we use the vegan version!)
đż 1 tsp english mustard
đż 1 1/2 tsp smoke paprika
đż 1/2 tsp ground black pepper
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âš for the fajitas âš
đż 2 cans Organic Young Green Jackfruit in Brine
đż Tortilla wraps (feel free to choose your preferred kind! If gluten free, feel free to go for GF ones as this recipe is GF friendly!)
đż 1 can black beans
đż 1 tbsp Organic Coconut Oil
đż 2 large peppers (weâve used yellow and orange!)
đż 2 medium tomatoes
đż 1 large avocado
đż 1 handful fresh parsley
đż 1 tsp garlic powder
đż 1 lime
đż Salt & pepper to taste
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âš for the coconut jalapeño dressing âš
đż please check out our Vegan + Keto Coconut Jalapeño Dressing blog post for the full recipe! đż
Instructions:
Finishing off the week with indoor dining, hugs and more Coco de Mayo recipes (if you havenât made your restaurant reservations yet, weâve got you covered đ) đ«
Todayâs recipe is on the topping side of things as we bring you a delicious COCONUT JALAPEĂO DRESSING đ
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Easy to make, quick to prepare, 100% vegan, gluten free and keto friendly đ±đ + will go down a treat over some tacos, fajitas or a really nice salad (which speaking of, can you guess which recipe weâre bringing out next? đ) â so letâs cut the chit chat and get down to it! Weâre already drooling đ€€
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For this recipe, youâll need:
Method:
Chop avocado into small chunks and jalapeño finely. Add it to a blender along remaining ingredients. If needed, add a couple tbsp of water for a finer consistency (it should be quite thick, however). Blend and season with salt and pepper to taste. You can also add a little parsley, coriander or any other herbs of choice. Serve and enjoy! You can keep it in the fridge for up to two days.
]]>And our Coco de Mayo extravaganza continues!
Today we bring you a delicious COCONUT JALAPEĂO MARGARITA - perfect for the long-awaited summer days ahead of us đ
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You can make this recipe totally alcohol free or with a little extra spice! You ready? đ
Ingredients:
đż 1 1/2 shots tequila (or swap for x lime juice if alcohol free, youâll need to add sugar syrup/sweetener of choice of opting for this version) or mezcal for a slightly spicier version!
đż 150ml Organic Coconut milk (we used our Tetra Pak version but the canned one would work just as fine! Drinkable coconut milk â e.g. our UFC Velvet âwould not work for this recipe as it's too thin)
đż 30ml Orgeat
đż 1 shot Lime juice (omit adding more if already on the alcohol free version)
đż 1 Serrano pepper (sliced)
Method:
1. Fill a cocktail shaker with ice and pour all ingredients in but the Serrano pepper. Shake until chilled (around 2 min).
2. Double strain into a short glass filled with ice.
3. Garnish with a slice of Serrano pepper and serve! đđ»
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And donât forget to shop the featured coco-goods with 15% off the Coco de Mayo collection for a limited time only! Simply add code âCOCODEMAYO15â at checkout đđ»
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T&Câs apply: the code only applies to products within the collection. Coco de Mayo is only available until 31/05/2021.
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]]>As you already know, this month we are hosting what we like to call Coco de Mayo đđ» and to start off the extravaganza, hereâs a coco-recipe full of Mexican flavours đČđœâ€ïž
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 First off, weâre bringing you a comforting and delicious side dish that requires nothing but cupboard staples/easily accessible ingredients so you have no excuse but to try it đ Hereâs some deliciously fluffy CORIANDER LIME COCONUT RICE đ„„đđż
 What youâll need:Â
đż 1 cup jasmine rice
đż 3/4 cup Coconut Milk (we used our Tetra Pak version!)
đż 1 cup water
đż The zest of 1 lime
đż 1 tsp. fresh lime juice
đż 4 tsp. chopped coriander
đż Salt & Pepper to taste
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Instructions:
1. Get rid of the riceâs starch by running it under cold water until the water comes out clear.
2. Mix in the rice, coconut milk, water and a little bit of salt into a small pan.
3. Just before it boils, partially cover the pan and cook it on low/medium heat until all the liquid gets absorbed. This should be around 12-15 minutes.
4. Remove it from the heat. With a fork, fluff the rice and mix in the lime zest, juice and coriander. Add salt & pepper to taste, then serve!Â
You can enjoy this easy recipe with your favourite mains (but weâre also not going to judge you if you feel like just digging into a big bowl of tasty coconut rice on its own... trust us, weâve done it before đ) or go full on Mexican feast and have it with a burrito bowl or some fajitas... đ weâre drooling just thinking of it!
And before you get to the kitchen, donât forget to shop the featured coco-goods with 15% off the Coco de Mayo collection for a limited time only! Simply add code âCOCODEMAYO15â at checkout đșđ»
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T&Câs apply: the code only applies to products within the collection. Coco de Mayo is only available until 31/05/2021.
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âš Method âš
If enjoying it hot, simply add UFC Velvet and MCT oil to your already brewed coffee and stir it well. If cold is what your heart desires, let the coffee cool for a few minutes, pour it over a big glass with a handful of ice, then add in the UFC Velvet and MCT oil. Stir and enjoy! âïž
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Ingredients:Â
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For the chocolate coating:Â
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Instructions:
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]]>If you love coconuts as much as we do and youâre on the lookout for a good, light, easy-to-make drink, this one is for you! Â
Weâve adapted the classic Caribeno to makes a slightly healthier version with the help of our friendâs from Aluna Coconut, and oh my coconuts, doesnât it taste f-a-n-t-a-s-t-i-c!
 Hereâs what youâll need: Â
Instructions:Â
ENJOY!Â
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Ingredients:Â
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Instructions:
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Mix CM La Vie coconut oil, matcha powder, and coconut sugar in a 1:1:1 ratio until smooth, then add a splash of lime juice at the end. Mix once again until the consistency is smooth and thick enough to be applied to the skin. Now spread the mask mixture over your face and neck and leave on for approximately 20 minutes. Remove with warm water and get your glam on! Â
]]>This time, weâve made the softest, most flavoursome Jackfruit Dim Sum of all time and youâll just HAVE to try it. Feel free to add more greens and veg or any other ingredients you may like to the filling as the possibilities are just endless. Perhaps we should make a fusion and try a barbecue flavoured one next time? Who knows!  So, if youâd like to try these delicious bowls of goodness, youâll need:Â
 INGREDIENTS:                                             Â
INSTRUCTIONS:Â
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