Coco Info


The very talented Amy Lanza has created this beautiful super green goodness bowl. It’s a must try!



2 tbsp tahini

2 tbsp lemon juice

1 tbsp coconut vinegar

1 tsp coconut nectar

3 tbsp water

½ – 1 tsp moringa (depending how much you like the flavour as it’s quite strong!)

5 stalks parsley, stalks removed

Salt and pepper


Salad Bowl:

100g spelt barley

2/3 tin chickpeas, drained

2 stalks celery, thinly sliced

150g broccoli, cut into small florets

2 tbsp lemon juice

Salt and pepper

2 large handfuls spinach

1 large avocado, sliced



  1. Cook spelt barley according to packet instructions, adding chickpeas for final 4 minutes of cooking time.
  2. Drain and allow to cool.
  3. Prepare the dressing by placing all ingredients in a small blender and whizz until smooth. Add more water if it’s not pourable consistency.
  4. Boil or steam the broccoli florets for 2-3 mins until bright green and tender, allow to cool.
  5. To the spelt, add the celery, broccoli, lemon juice and stir. Season to taste.
  6. Divide the spinach between 2 bowls, add ½ of the spelt mixture to each, top with ½ the sliced avocado and drizzle over the dressing. Serve right away, with extra parsley, if you like.
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Looking for something delicious? Try these creations from the very talented Maddy Johns!


1) In a bowl, use a hand whisk to combine 2 tbsp Nut Flour (I used Walnut Flour, but Peanut and Almond would work too), 2 tbsp Coconut Flour, 1 tbsp Coconut Sugar, 1 tbsp Desiccated Coconut, and 1 Scoop Protein Powder (optional, but I had a Pineapple & Coconut flavoured one that worked well)

2) Next, in a small bowl, melt together 1/2 tsp Coconut Oil, 2 tbsp Peanut Butter, and 1 tbsp Coconut Nectar. Melt and stir together until smooth and runny

3) Combine the wet ingredients with the dry, adding 1 tbsp Plant Milk at a time (Coconut Milk works best with this theme!) until a dry dough forms. For me, this was 7 tbsp.

4) Once the dough is mouldable, form into 6 small balls and then flatten into Cookie Shapes. Tope each one with Coconut Flakes, then refrigerate for at least one hour until firm

5) Enjoy!

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Hard to believe these are vegan – but amazingly they are! The very talented Bex Traynier has made these tasty treats, so if you’re looking for something to impress your friends with – give these a go!



  • 125g raw walnuts
  • 175g pitted dates (sticky)
  • Pinch of salt


  • 190g raw cashews
  • 75g coconut oil, melted
  • 140ml full-fat coconut milk
  • 50g coconut cream (optional – just makes the mix extra creamy!)
  • 110g agave nectar or maple syrup

FLAVOR OPTIONS (or try your own!)

  • 40g fresh blueberries and 1 tsp coconut sugar (for compote)
  • 40g (2 tbsps) ground ginger


  • Prepare cashew nuts by soaking in boiling water for 1hr. Drain and set aside.
  • Blend dates in food processor until mix forms a ball. If your dates aren’t very sticky/moist then you can sit them in some warm water for 15mins prior to blending (make sure you drain them properly if you do this). Set mixture aside.
  • Blend walnuts until fully ground, then add dates back in to processor, along with salt, and blend until the mixture resembles a loose dough (should stick if pressed together).
  • Lightly grease muffin tin (can use coconut oil for this). Spoon in 1 heaped tbsp of base mixture into each hole and press in firmly with fingers.
  • Blend all filling ingredients until smooth. You can add more coconut milk if the mixture turns out thick (which may be the case if you’ve used coconut cream!).
  • At this point I split my filling mixture in half and added the ground ginger to one batch (blending for a few seconds to evenly distribute the ginger), and added the blueberry compote to the second batch. Compote was made by heating the coconut sugar and blueberries on a low heat for 5 minutes until blueberries had softened. You could try nut butter or a raspberry compote as your cheesecake flavors – the possibilities are endless!
  • Pour filling mix into each muffin slot, cover with cling filling and pop in the freezer to set (I always leave mine overnight).
  • Once set, run round each cheesecake with a knife and pop out. Leave out of freezer for 1hr to soften before devouring! Store in freezer for up to 2 weeks.


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The amazing Samantha Hadadi has created these incredibly delicious flourless chocolate chip blondies. These little cakes are the perfect treat for a lazy Sunday afternoon. Or any afternoon, in fact.


  • Serves 12
  • 2 x 400g tins chickpeas, drained (reserve the aquafaba)
  • 2 tbsp aquafaba
  • 7 tbsp oat, cashew or coconut milk
  • 250g (roughly one cup) cashew butter
  • 5-6 tbsp coconut honey or maple syrup (to taste)
  • 1 tbsp vanilla paste
  • 1/2 cup coconut sugar
  • 5 tbsp ground almonds
  • 1/2 tsp baking powder
  • Large pinch salt
  • 100g dark chocolate chunks (I used Ombar)
  • For the ganache (optional) –
  • 1/4 tin full fat coconut milk (around 100ml)
  • 110g dark chocolate, finely chopped
  • 1/2 tsp vanilla paste


  1. Preheat the oven to 180C, then line a brownie tin. Start by placing the chickpeas into a blender with the aquafaba, cashew butter, milk, maple syrup and vanilla paste. Blend until completely smooth.
  2. Pour into a bowl, then fold in the dry ingredients – the sugar, almonds, baking powder and salt – until completely combined. Taste the wetness of your mixture – your batter should just fall off a spoon when turned upside down. If it’s too dry, add a splash more milk. If it’s too wet, add some more almonds. Fold in the chocolate chips.
  3. Pour the batter into the brownie tin, then bake for 25-30 minutes, or until golden brown and firm on top – you want it to be ever so slightly gooey inside. Remove from the oven and leave to cool.
  4. In the meantime, make your ganache, if using. Gently heat your coconut milk in a pan until just about to boil. Remove from the heat and add the chocolate chunks. Leave to stand for a few minutes, then stir smooth until chocolate is melted (you may need to heat a little more if it doesn’t completely melt). Stir in the vanilla, and sweeten slightly to taste if needed.
  5. Spread the ganache over your cooled blondie – or omit for a lighter treat! – then cut into squares and enjoy. Store in an airtight container for a few days.
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Looking to impress your friends? Well give these Chocolate Coconut bites with a hidden coconut jam centre a go! Easy to make an stupidly tasty! Thanks to Maddy Johns for creating them for us!

1) In a bowl, Combine the following ingredients until a ‘dough’ forms that is mouldable:
• 3 tbsp Coconut Flour
• 1 Scoop Vanilla Protein Powder (optional)
• 2 tbsp Peanut Butter
• 1 tbsp Coconut Nectar
• 1 tsp Vanilla
• 5 tbsp Dairy-Free Milk

2) Form into 5 balls, then take 1/2 tsp Coconut Jam and press into the middle of each ball

3) Place on a baking tray in the fridge for around 10 minutes while you prepare the coating

4) Melt one small bar of Dark Chocolate, then add 1 tbsp Coconut Nectar and some water if too thick

5) Working quickly before the chocolate hardens, roll the balls in the chocolate until evenly-coated and place back on to the tray. Sprinkle a pinch of Desiccated Coconut on each one, then refrigerate for at least one hour

6) Once the chocolate had hardened, enjoy!

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The lovely and very talented Amy Lanza has created this amazing dish. It’s a total must try!


Bacon Bits:

½ block of tempeh (100g)

1 tbsp tamari

1 tbsp coconut vinegar

½ tbsp coconut nectar

½ tsp smoked paprika

½ tsp ground cumin

1-2 tsp coconut oil



4 large handfuls kale, torn

2 tbsp coconut vinegar

2 spring onions, thinly slices

1 orange pepper, small dice

150g cherry tomatoes, halved

80g dried green lentils



1 tbsp olive oil

1 tbsp soya yoghurt

2 tbsp coconut vinegar

1 tsp Dijon mustard

1-2tsp coconut nectar

½ tsp ground turmeric



Cook lentils according to packet instructions, drain and allow to cool.

Prepare the Bacon Bits: combine the tamari, vinegar, nectar, paprika and cumin in a small bowl. Thinly slice the tempeh and place in the marinade. Flip the strips over to coat evenly and leave for a few minutes.

Heat the coconut oil in a non-stick frying pan, remove the tempeh strips from the marinade (keep the marinade) and place in frying pan. Cook for a couple of minutes on each side and flip over. When cooked, add the marinade and cook for a minute or so until sticky and crispy. Add more oil if starting to burn. Remove from heat and set aside.

Place the kale in a large bowl and the 2 tbsp coconut vinegar and massage for a couple of minutes until it has reduced in size.

Prepare the dressing by mixing all ingredients together well.

Add the vegetables and lentils to the kale, then season to taste. Toss well and divide between 2 bowls. Crumble over the tempeh strips into “Bacon Bits” and drizzle over the dressing.

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Our friend Jo Harding has done yet another amazing creation for us. She’s developed this outrageously delicious roast pumpkin Thai salad with salt and pepper almonds. Go on … Give it a go! 
  • 350 g Pumpkin (Delicata, Kabocha or Hokkaido if you don’t want to peel it)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp paprika
  • Pinch of Pink Himalayan or sea salt
  • 60 g sugar snap peas
  • 100 g red cabbage, shredded
  • 1 carrot
  • 100 g kale, shredded
  • 15 g fresh coriander, chopped
  • 4 g fresh chives, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp toasted sesame oil
  • 1/2 lime (juice and zest)
  • 1 small chilli (2g)
  • 1 garlic clove
  • 1 tbsp fresh ginger, grated
  • 1 tbsp coconut aminos
  • Pinch Pink Himalayan or sea salt
  • 40 g almonds
  • 1/4 tsp Pink Himalayan or sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp coconut oil
  • Preheat the oven to 200C (fan assisted.)
  • Remove the seeds (and peel if not using the varieties listed above) from the pumpkin and chop into slices (about 1cm thick).
  • Place on a non stick baking tray and toss with paprika, salt and olive oil. Roast in the oven for about 20 minutes until soft and golden.
  • Meanwhile, finely shred the kale (using a food processor or by hand,) julienne / finely slice the carrots, red cabbage and sugar snap peas.
  • Place the almonds on a clean baking tray. Toss with coconut oil, salt and pepper. Roast in the oven for 8 minutes until golden. Remove from the oven and allow to cool.
  • Mix all the dressing ingredients together in a small bowl.
  • Mix the kale, carrots, sugar snaps, pumpkin, almonds and dressing together in a large bowl and serve. Enjoy.
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If you have a birthday coming up, then here’s a cake recipe which is bound to impress your friends! Made with only 6 ingredients, it’s perfect for anyone searching for a recipe that tastes amazing and is made with healthier ingredients. Thank to thebloomingpantry for the recipe.



¾ cup (100g) coconut flour
½ teaspoon baking soda
9 free range eggs
½ cup coconut oil (100 ml), melted
½ cup honey (150g)
1 vanilla pod

1 cup (200g) vanilla
1 tablespoon cashew butter
Drop of honey


1. Preheat oven to 170C/350F. In a food processor blitz together the coconut flour and baking soda.
2. Pulse in eggs, coconut oil, and honey. Cut open the vanilla pod and scrap out the seeds and add to mixture. Blitz again until we’ll combined.
3. Grease two 6inch cake pans or one 9inch (for a thicker cake) with coconut oil and line the bottom with parchment. Pour in mixture and let cook for 25-30 minutes until you can poke it with a tooth pick and it comes out clean. Let your cake cool.
4. For the frosting whisk (electric is best) together the ingredients. Let sit in the fridge for 30 minutes then frost your completely cooled cake.

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Simple to make and utterly delicious, these are a must try! Thank you to the wonderful Jo Harding for creating them!


126 g coconut yoghurt (option to use Greek instead of coconut if you’re not dairy free)

60 g raspberries

30 g pomegranate

2 tsp desiccated coconut


Pulse the raspberries in a blender until pureed. Don’t over do it, you don’t want them watery. Save a few whole to decorate the top.

Add a layer of raspberry puree to the base of a glass. Layer with yoghurt, pomegranates and top with raspberries and a sprinkling of desiccated coconut.

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Our very talented friend Jo Harding has yet again created a mouth-watering creation with her Beat The Bloat Baked Pumpkin Falafel. So delicious and easy to make – make sure you give them a try!

400 g Pumpkin
3 tbsp extra virgin olive oil
Pinch of Pink Himalayan or sea salt
3 garlic cloves1
small red onion (35g)
1 tbsp coconut oil
1/2 tsp ground cumin
1 tsp ground coriander
1/3 tsp paprika
Juice of 1/2 lemon
1 tsp lemon zest
45 g coconut flour
1.5 tbsp tahini
15 g fresh coriander
Pinch of cracked black pepper
3 tbsp sesame seeds
 Preheat the oven to 200C (fan assisted.)
Remove the seeds from the pumpkin and chop into chunks (about 2cm in diameter.)
Place the pumpkin on a non stick baking tray. Toss with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for 25 minutes until soft and golden.
After 15 minutes add the garlic for the remaining 10 minutes. Once cooked remove from the oven and allow to cool.
Remove the skin from the onion and chop fine. Heat 1 tablespoon of coconut oil in a pan. On a low / medium heat fry the onion for 2 -3 minutes until soft. Remove from the heat and allow to cool.
Place the pumpkin, onion, garlic (minus skins), cumin, coriander, paprika, 2 tablespoons of olive oil, lemon juice, zest, coconut flour, tahini, 1/2 of the finely chopped coriander and pinch of salt and pepper in a food processor like a Magimix.
Blitz until almost smooth. You might need to scrape the sides with a spatula and blitz a few times. Empty the mix into a bowl and fold in the remaining chopped coriander.
Using your hands, shape into falafel sized balls, about 2 cm in diameter.
Roll in sesame seeds and place on a baking tray lined with grease proof paper. Brush with a little olive oil and bake in the oven for 15 minutes until golden.
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We have yet another incredible creation from our friend Ugne Bakes. If you’re looking for desert ideas, look no further – this Chocolate Hazelnut Pudding will certainly make your evening.


For the pudding
200g dark good quality chocolate (at least 72% cocoa solids)
85g Meridia spread n Cocoa Hazelnut

140g unsalted butter (or Trex for dairy free option)
4 free range eggs
75g coconut sugar
30g organic cocoa powder
50g gluten free flour (or normal plain flour)
1/2tsp baking powder and pinch of salt
1/2tsp instant espresso powder (optional)

For the frozen berry parfait
120g frozen strawberries (or other frozen berries)
1 large free range egg white


Preheat the oven to 180’C . Grease and dust with cocoa 6 ramekins, place on the baking sheet and set aside.

Now take heat proof bowl and break your chocolate in it, add cocoa hazelnut spread, butter and melt all in the microwave on the high setting mixing it all every 30 seconds until all melted to smooth (you can also melt your ingredients over the bain marie- over pan with simmering water constantly stirring) . Set aside to cool until prepare the following.

In the large bowl whisk together eggs, coconut sugar just until combined. Add cooled chocolate mix and whisk again. Now grab a sieve and sieve the flour, cocoa powder, baking powder together with espresso powder and salt. Fold everything together until smooth and no flour pockets left. Divide between prepared ramekins and pop in to oven for 5-6 minutes.

Do not over bake these lovely puddings, they have to just harden around the edges, as you don’t want to end up with cake like inside.. we are aiming soft and gooey middle which full flavoured chocolate will melt in your mouth.

Take them out of the oven, loosen the sides with a knife and tip them out on to the serving plate.

Now place your frozen berries in to food processor, add egg white and tbsp of sweetener  and blend till thick sorbet/ ice cream texture.  Taste, you might need to add another table spoon of maple syrup. This process takes seconds, so can be prepared when ready to serve.

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With a mission to make people smile, Coconut Merchant hit the streets of London this week for Random Acts of Kindness Day.

Their message was simple; do something nice for someone and ask nothing in return. Giving away mini pots of their coconut honey alternative and coconut oil, the brand put smiles on hundreds of Londoner’s faces.

“We’re all about spreading the love – from the way we do business to the impact we have on the environment. “We just wanted to make people’s day” explains Al, Director of Coconut Merchant. “So, what better way to show the public than giving them some delicious coconut samples?”

Metting commuters, tourists and even dogs, Coconut Merchant surprised the happy people of London all day long. Covering most of the city, from the underground to the South Bank, the team gifted over 250 little pots of coconut goodness to lucky Londoners.

“The reaction we got from people was amazing, they loved the little surprise” Al explains, “The funny thing with Random Acts of Kindness is that they make you feel as good as the person getting the surprise. That’s the beauty of ‘giving’, and a message we love to champion.”



Stockists: Amazon, Holland & Barratt, Ocando and

For more information, images, samples or quotes from Al Shariat, please contact:


Caitlin Horner

PR & Communications Manager

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Well we really have a treat for you today! The wonderful Samantha Hadadi has been busy creating these triple chocolate frosted avocado brownies. So tasty and gluten free – give them a go!


160g good quality dark chocolate (the very best you can afford – it makes all the difference!)

1.5 tbsp coconut oil

1 medium to large ripe avocado, pitted

1/2 cup cashew butter

5 tbsp coconut, cashew or oat milk

3 tbsp maple syrup

1 tbsp freshly-brewed espresso coffee (optional)

1 tsp apple cider vinegar

1 tsp vanilla paste

3/4 cup coconut sugar

1/2 cup gluten-free brown rice flour

2 tbsp cacao OR chocolate protein

2 tbsp ground almonds

1 tsp bicarbonate of soda

3/4 tsp baking powder

Pinch salt

Up to 1/3 cup more coconut milk (optional) to loosen

100g dark chocolate chips

For the frosting –

1 ripe, medium avocado, pitted

80g good quality dark chocolate (the best you can afford)

1/2 tbsp coconut oil

1-2 tbsp cacao OR chocolate protein

1-2 tbsp maple syrup

1/2 tsp vanilla paste

Pinch salt

Berries, to decorate (optional)


Preheat your oven to 170C, then line a brownie tin with baking paper.

Either in a microwave or in a bain marie, melt together the dark chocolate and coconut oil, stirring until completely smooth.

Blend together the avocado, cashew butter, coconut milk, maple syrup, vanilla and apple cider vinegar until smooth and mousse-like, scraping down the sides as needed. Slowly add in the melted chocolate mixture and blend once more until well combined.

Stir together the dry ingredients – the rice flour, protein / almonds and cacao, coconut sugar, bicarb, baking powder and salt – until combined.

Pour the chocolate mix over the dry ingredients and, using a wooden spoon, fold together until combined. The mixture may be very thick. Add in the additional milk, one tablespoon at a time, if needed, until slightly thinned – your ideal texture is to have the batter just falling over your spoon when you turn it upside down (it shouldn’t stick to the spoon, and it shouldn’t fall off quickly in a big dollop!). Fold in your chocolate chips.

Spoon your brownie mixture into the prepared tin, then smooth over with the back of a spoon.

Bake in the oven for 30-40 minutes, or until cooked through, checking at around 20 minutes to see the brownies aren’t browning too fast. If they are, place a sheet of baking paper over the top.

Remove from the oven and allow to cool.

In the meantime, make your frosting by gently melting the coconut oil and chocolate, either in a bain marie or in the microwave.

Blend together with the remaining frosting ingredients, adjusting taste as necessary, until smooth. Spread over your cooled brownies, then top with fresh berries, cut into squares and enjoy! Best eaten on the day of cooking, but stores in an airtight container

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We’ve got a treat for you today from our friend Jo Harding. This Low Fructose Acai And Blueberry Smoothie Bowel is certainly worth a try! This bowl isn’t just beautiful, it’s also great for people who are trying to watch their sugar intake.


1/2 cup coconut yoghurt (or Greek if not dairy free)

1/3 cup almond milk

130 g blueberries

3 tsp chia seeds

1/2 tsp acai powder

1 tbsp desiccated coconut (Coconut Merchant)

1 tbsp shelled hemp seeds

1 tbsp raw cacao nibs (I like Naturya)

2 tbsp blueberries


Blitz all the smoothie ingredients together in a high speed blender

Pour into a bowl and top with desiccated coconut, hemp seeds, raw cacao nibs and fresh blueberries


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Thanks to the lovely Hedi Hearts for these gorgeous banana and oat cookies. Only two main ingredients but unbelievably tasty!


1 large very ripe banana ( the one with brown spots all over it)

1 cup oats (any type of oats will work)

Extras are optional

½ cup of either chia seeds, cranberries, dark chocolate chips, raisins, apricots, nuts,seeds or mix them all together.


Preheat oven to 175 degrees.

Put oats in blender or food processor and blend until oats become the consistency of flour. ( you can keep whole oats too)

Mash up the banana and in large bowl mix with oats until smooth.

Add in ½ cup of your favorite add in.

Grease baking tray with coconut oil or line with baking paper.

Drop dough by large tablespoons onto cookie sheet; flatten a bit with a spatula.

Bake for 12 -15 minutes or until cookies are brown at the bottom

Remove from oven and let cool down completely

Add your favourite toppings and enjoy!

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These paleo banana bread muffins from Jo Harding are a must try. They are good for your gut and good for your waistline which means you can snack guilt free. Thanks so much @modernfoodstories for such a simple to make and outrageously delicious recipe.


4 eggs

50 g melted coconut oil (I like Coconut Merchant)

1/3 cup almond milk

100 g ground almonds (1 cup)

1.5 tbsp chia seeds ground

1 heaped tsp baking powder

2 medium bananas

1 tbsp vanilla powder

20 g pumpkin seeds

1/2 tsp oil for greasing


Preheat the oven to 180C (fan assisted.)

Separate the yolks from the egg whites. Place the yolks and melted coconut oil together in a bowl and whisk until combined. Don’t worry if slightly lumpy at this stage as the coconut oil will melt upon cooking.

Add the ground almonds, mashed bananas, ground chia seeds, baking powder and vanilla to the egg mix. Stir. Add the almond milk and stir again.

Whisk the egg whites until fluffy in a high speed food processor like a Magimix. It’s this step that makes the muffins light and fluffy.

Gently fold the egg whites into the batter until combined. Don’t over beat or the muffins will become dense.

Line a muffin tin with cases and spray the inside of the cases with a little olive or coconut oil to prevent sticking

Spoon the mixture for the Paleo banana bread muffins into the cases leaving a little room at the top of the case for the muffins to rise.

Bake in the oven for a total of 25 minutes. After 15 minutes add the pumpkin seeds and continue cooking for the remaining 10 minutes until golden on top and you can insert and remove a skewer without crumbs sticking. Place on a wire wrack for 10 minutes to cool and firm up.

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We’re keeping it nice and simple today, try this amazing Thai Style Carrot & Coriander Soup so fight those January Blues. Thanks so much to Samantha Hadadi for this delicious treat.


1 tbsp coconut oil

9 carrots, washed and chopped

1 potato or sweet potato, roughly chopped

1/2 red chilli, deseeded and finely sliced (optional – omit for a milder, less spicy taste)

3 cloves garlic, minced

2 cm ginger, peeled and minced

1 stalk lemongrass, bruised

1-2 tbsp Red Thai Curry paste

1 tsp Thai spices

Large handful fresh coriander

1 tin of Coconut Merchant coconut milk

1-2 cups vegetable stock

Salt and pepper, to season

Juice one lime

1 tsp coconut sugar (optional)

Coconut yoghurt, coriander leaves to serve (optional)


Start by heating the oil in a pan. Add the garlic and chilli and saute on a low to medium heat for a few minutes. Add 7 of the carrots and the potato, along with the Red Thai paste, the ginger, lemongrass and the spices and fry, stirring often, until the carrots are starting to soften.

Pour in your vegetable stock and coconut milk, ensuring it just covers your veg, and continue to cook on a low heat until the carrots and potato are completely softened.

Place in a blender along with the fresh coriander and the 2 raw carrots, then blend until smooth – add more vegetable stock if you want a thinner soup!

Season to taste, adding in the lime juice and coconut sugar to taste, too.

Serve warm with crusty sourdough, more coriander and a drizzle of coconut yoghurt

Thanks again to @samanthahadadi

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1/2 cup of frozen pineapple chunks

1 cup ice

1/2 cup of unsweetened pineapple juice

1 cup of coconut milk

Garnish: A fresh orange slice


Place the pineapple chunks and ice in the bottom of a blender

Add the coconut milk and the pineapple juice and puree until smooth

Pour the mixture into glasses and garnish with a fresh slice of orange

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15 Dec Paleo coconut tarts!

The incredible Jo from Modern Food Stories created this beautiful tart recipe with our products for us! They look super tasty and bitesize, although we think we could eat quite a few in one sitting! Great for kids and fun to make too!


100 g ground almonds (1 cup)
1 medium egg
2.5 tbsp coconut flour
1 tsp vanilla powder
2 tbsp melted coconut oil

200 g coconut yoghurt
100 g fresh berries
zest of 1 lemon

Preheat the oven to 150C (fan assisted.)
In a large bowl, mix together the dry ingredients (ground almonds, coconut flour and vanilla.)
Crack open and whisk the egg. Add the egg to the dry ingredients, along with the melted coconut oil and mix well with your hands until it forms a dough.
Line a non stick mini canapés tin with mini greaseproof cases. Spoon 1 tsp of mixture into each case and mould with your fingers into a tart shape. Bake in the oven for 13 – 15 minutes until golden. Remove from the oven and allow to cool.
Fill each Mini Paleo Tart with 1 teaspoon of coconut yoghurt and top with fresh berries and a sprinkling of lemon zest.



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01 Dec Chocolate Almond Butter Truffles

1/3 cup raw cacao powder
1/2 tsp vanilla powder
1 tsp honey or sweetener of choice, to taste
50 g soft coconut oil
1.5 tbsp almond butter
Pinch sea or Pink Himalayan Salt only if no salt in the almond butter

To decorate:
50 g shelled hemp seeds

Mix all the ingredients except the hemp seeds together in a bowl, using the back of a spoon, until smooth.
Place the mixture in the bowl in the fridge to firm up for 5 minutes.
Scoop a teaspoon sized ball into your hands and warm slightly in your palms so it’s easy to roll, not too much or they will melt. Repeat until all the mixture is used up.
Place the shelled hemp seeds onto a platter and roll the raw chocolate truffles through the hemp seeds until fully coated.
Line a baking tray with greaseproof pater. Place the chocolate almond butter truffles on top and chill in the fridge until ready to eat.

Keep in the fridge for up to 4 days. For a softer truffle remove from the fridge and bring to room temperature before eating. Option to eat straight from the fridge for a chilled, dense truffle!

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09 Nov Make this: Spiced pumpkin soup

An easy, go to soup, great for winter and so creamy! You can even swap the pumpkin for a butternut squash – whatever you have in the fridge! Happy cooking 🙂



1 kg of pumpkin ( skin on) – cut into cubes

2 litres of vegetable stock

1 large onion

2-3 large potatoes – cut into cubes

½ tsp of turmeric

stick of cinnamon

2 cloves of garlic

olive oil/coconut oil

fresh parsley to top

salt and pepper

coconut cream to stir in



Roast the potatoes and pumpkin in 200C for 45-60 min.

In a large pot heat the oil, cut onion into cubes and fry until golden brown. Add pumpkin (without the skin) and potatoes, season with salt and fry, stirring for about 5 minutes. Finally, add turmeric, cinnamon, garlic  and the stock.

Cover and cook for about 15 minutes. Remove cinnamon stick before blending.

Mix in a blender, topped with coconut cream and fresh parsley.

With thanks to Ania’s Vibrant Kitchen!

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08 Nov Make this: Vegan coconut macaroon cake!

She’s done it again – we’re dribbling at 8am from one of Ania’s recipes from Ania’s Vibrant Kitchen. Look at this delicious vegan coconut macaroon cake, using coconut honey too! Try it out this weekend and let us know how it goes, she’s topped it off with a vegan icing and toasted coconut chips 😛



160 g desiccated coconut

240 g brown rice flour

400 ml coconut milk

1 tsp baking powder

½ cup coconut honey



Preheat the oven to 180 C

Sift the flour into a medium-size bowl, add the rest of the ingredients and mix thoroughly again.

Grease an 18cm cake tin.

Spread the dough in the cake tin.

Bake about 30-40 min at 180 degrees – Enjoy!

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01 Nov Make this: Peanut butter truffles

Thank you so much to the lovely Hedi Hearts for bringing these delicious truffles into our lives! They are so good with a  cup of tea and keep us full for hours.



¾ cup crunchy nut butter

3 tbsp coconut flour

1 tsp vanilla extract

2 tbsp coconut honey

100 gr a dark chocolate of your choice (we chose a vegan one!)


In a bowl mix together all ingredients apart from the melted chocolate.

Divide mixture equally into 10 – 12 balls and pop in the freeze for 1.5 hrs

Take the balls out of the freezer and dip in the melted chocolate

Place in the fridge to set for 30 minutes

Now dig in!

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27 Oct How to: Halloween bites

With halloween upon us we wanted to avoid the classic neon green, sugar filled snacks the supermarkets always bring out. Our lovely Anastasia has whipped up some easy how to videos to help you create some super easy, healthy and quick recipes that the kids (and adults) will love!


Vampire teeth bites



Apples (1 apple will make around 4 bites)

Coconut jam spread

Sunflower seeds


  1. Cut the apple into a quarters and then take the middle section out of the quarters, leaving the skin attached to create the mouth shape!
  2. Spread coconut jam in the middle to line the inside.
  3. Dot sunflower seeds on the inside of the mouth to create the vampire ‘teeth’.



Banana ghosts



2 bananas (makes 4)

1 bar of your chosen white chocolate

Desiccated coconut

Tube icing of your choice (we used chocolate!)


  1. Cut the bananas in half.
  2. Melt the white chocolate and cover the bananas with chocolate.
  3. Now coat the bananas in desiccated coconut and put in the fridge to cool.
  4. Now you can decorate with the tube icing and create faces for your bananas! Great for the kids to get involved in!



Avocado grave stones!


4 avocados(makes 8 cups)

2 tablespoons cacao

1 teaspoon vanilla essence

2 tablespoons Coconut syrup

Biscuits of your choice (crumbled)

Rectangle biscuits of your choice  (for grave stone)

Tube icing (we used chocolate flavoured)


  1. Add the avocado, cacao, vanilla essence and coconut syrup into the blender and whip until smooth.
  2. Distribute the mousse into your cups and crumble your biscuits on top.
  3. Now add your ‘R.I.P’ message using to the tube icing onto your rectangular biscuits and place them into the crumbled biscuits and mousse.
  4. Now dig in!



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11 Oct TRY THIS: Coconut cookies

A super tasty coconut cookie recipe to try this weekend! Perfect with a cup of coffee in this grey weather from our amazing Ania 🙂


1 cup of cashew butter
100 g coconut butter, soft – try Coconut Merchants for an extra creamy texture
1 tsp vanilla extract
100 gr almond flour
2 eggs
1/3 cup maple syrup (try our coconut syrup!)
pinch of salt
1 tsp baking powder
1 cup flour
1/2 cup of coconut sugar
1/2 cup chocolate chips


1. Mix butter with sugar until creamy.
2. Add cashew butter, vegan eggs and maple syrup.
3. Add flour and mix, until well combined and then add chocolate chips.
4. In preheated oven to 180 c bake cookies for 12-15 min, or until brown.

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Huzzah! Just what we need when the seasons are changing, a delicious biscuit to get us through the cold winter mornings and nights. These tasty treats were shown to us by the amazing Ania from Ania’s Vibrant Kitchen. Give them a try and let us know what you think!




120 coconut butter ( softened)

30 gr sugar

3 tbsp maple syrup

120 oats

80 g flour

1 tsp baking powder

Pinch of salt



100g dark chocolate



Preheat the oven to 180 C and line the tray with baking paper.

In a mixer, beat the butter and sugar until pale and smooth.

Reduce the speed to low, mix in the oats, flour, baking powder, maple syrup, and salt.

Using medium icecream scoop, roll dough into balls and flatten on the tray. Make sure you leave room between the cookies so they don’t spread and attach as they cook 🙂

Bake 12-15min, until golden brown.

Melt the chocolate and coat each cookie. Let them to cool and enjoy (handy trick: put them in the fridge for 5 minutes).


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These super smooth chocolate pots are the perfect after dinner (or sneaky lunchtime) snack! SO easy to make and a really simple list of ingredients, could you ask for more? And the genius behind these pots a delight? The Free From Fairy!



1 tbsp virgin organic coconut oil (I use Coconut Merchant)

1 tbsp nut butter (I used pecan that I had made by ‘whizzing pecans in a blender until smooth)

1 tbsp cacao powder

1 tbsp hulled hemp seeds

Approx. 8 slices peach (I used tinned slices drained from the juice) – this is the sweetener so adjust according to taste

Orange oil – to taste (start with a one or two drops and taste)



Place all the ingredients together into a small food processor or a blender.

Whizz together until smooth and serve immediately.

Alternatively place in serving dishes and keep in the fridge until ready to serve.

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05 Sep How we do: Relaxation

For many of us, relaxation means different things. For some, time spent with loved ones is ultimate bliss, for others, a bath and a good book is all we need to fight away the weeks stresses. We’ve asked our team here at Coconut Merchant to share their relaxation secrets and write about when they feel their most relaxed.


‘Sunday mornings drinking coffee & catching up with friends,’ Sarah



‘When I listen to music,’ Fedi


‘When I go to yoga,’ Maddy


‘When my kids are asleep!’ Sunny


‘Having a bubble bath with a fancy bath bomb,’ Jo


‘Playing music,’ Al


We’ve put together a  playlist of the ultimate chill music, great for Sunday mornings in bed or an after work soak in the bath because we know how important it is to relax and unwind. Have a listen below and take some time for yourself! Let us know what you do to relax!




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13 Jul Coconut Oil & Epsom Salt Bath

Picture this; you’ve had a long day at the office. You had to look through all 300 of Karen’s holiday pictures. You waved back at someone who definitely wasn’t waving at you. Then, to make matters worse, your train home was delayed.

We get it- just one of those days. Everyone has them. But fear not, there’s still time to turn things around. De-stress, get a candle on, and try a detoxifying bath to go to bed feeling like balance has been restored.

Even if we do say so ourselves, coconut oil is a bit of a miracle. Not only is it a kitchen cupboard staple, a friend to your hair, and a godsend to your teeth, it’s the perfect addition to any bath time.

For this sumptuous DIY, you just need three ingredients. First and foremost- you guessed it- coconut oil! This will leave your skin moisturised and feeling silky smooth. Epsom salts add much needed magnesium into your body, which is crucial to immune system function and keeping energy levels up. Finally, essential oils- for that much needed ‘ahhh’ factor and a sweet smelling hit of relaxation.

What you’ll need:

Epsom salt – 1 cup

Coconut Oil – 1 cup

Essential oils – 5 drops of your favourite scent (we recommend lavender!)

Let’s get relaxing:

  1. Pop everything from the list into your bath
  2. That’s it! Great things in life are often simple, after all.


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16 Jun Coconut Oil at Night

Whether you get your slippers on, cosy up with a good book, or put on your favourite movie, our evening routines are all different. Although, one thing that should really be a nighttime staple for everyone is our friend coconut oil. Eat it, cook with it, smooth it all over your body, and now ease yourself into the night in the freshest and most peaceful way possible.

Soak it all out with a detoxifying coconut oil bath

Forget the bubbles; when it comes to end-of-the-day relaxation there’s a new sheriff in town. If you want a soak that’ll leave you silky smooth and ease achey muscles, try adding epsom salt and coconut oil to your bath. Pop in a few drops of your favourite essential oil too- it’ll leave you full of zen and smelling sweet.

Wind down with a coconut oil tea

We’ve all done it. There’s nothing quite as nice as a hot drink when you snuggle up in bed after a long day. But if, like us, the post-coffee regret sets in when your mind is doing somersaults at 2am, we have the perfect remedy.

Try putting a tablespoon of our organic, cold pressed coconut oil in a camomile tea with a dash of honey (or Coconut Nectar!) for the perfect before-bed soother. Research suggests that filling up with clean fats gives you a steady stream of energy, keeping you peacefully snoozing through the night.

Get silky smooth with a coconut hair mask

Want luscious locks that Rapunzel herself would envy? We can help- well, our trusty friend coconut oil can! All you need to do is warm some up in your hands, smooth it right through your hair, and leave it overnight with your hair in a bun. Once you’ve washed it out in the morning, coconut oil’s naturally moisturising properties will leave your hair photo-ready and feeling silky smooth.

Freshen up with a spoonful before bed

Many of you might know the wonders of oil-pulling, but for those that don’t- let’s break it down. All you need to do is pop a tablespoon of coconut oil in your mouth, swill it around while you kick back and relax, then spit out. It’s that simple! Some suggest that oil pulling whitens teeth, freshens breath, and improves overall oral health. So what are you waiting for? Give it a go before bedtime and see the results for yourself.

Take a look at our oil pulling how to below!

Still searching for more ways to fit coconut oil into your everyday routine? Fear not! There’s plenty of options this way:

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09 Feb Valentine’s Heartache

Whether you’re lost in a haze of love or superbly single, we think we can all agree that Valentine’s Day can be a little OTT. From overcrowded restaurants to £50 roses, it can be pretty hard to live up to the hype, even for the most loved-up among us. But if you’re still mourning the bae that got away, rest assured that nothing remedies a broken heart like a series of terrible coconut-related puns. So with this in mind, we took some time off work to see who could come up with the cringiest – and ultimately be crowned Coco HQ’s king/queen of puns.

Here are some of our favourites:


“All this coconut butter, but I still couldn’t butter you up”


“All this savoury sauce, but you’re still salty”


“All these boxes, but we still couldn’t fit in”


“All this sugar but you still ain’t sweet”


“All this coconut nectar but you’re still not my honey”


“All these dressings but I never got you undressed”


“All this wall but you still left me blue”


“All this coconut water but you’re still thirsty”


“All this oil, but I still let you slip away”

Like what you see? Think you could do better? Let us know @coconutmerchant – you might even see your break-up banter featured on our pages! And as always, remember what they say: a coco-family is for life, not just for Valentine’s Day.

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Soup Day

03 Feb Soup, Glorious Soup!

A big, warming bowl of soup: is there anything quite as comforting after a long, chilly day? In fact, we think it might be just the cure for the all-too-familiar winter blues. Soups are a delicious way to fill up on those all-important nutrients needed to keep you going in the cold – and they’re so simple to make, there’s no excuse!

Here at Coco HQ, we’re lucky enough to collaborate with some incredibly talented contributing chefs. And aside from being all-round lovely people, they’re the culinary geniuses behind the tasty recipes we share with you all. So in honour of World Soup Day, we’d like to say a very special thank you to them – for providing the inspiration behind so many unique bowls of coconutty goodness!

Try some of our favourites:

Creamy Coconut and Mushroom Soup


Let’s start simple. Creamy, comforting and delicately flavoured with thyme and our very own Organic Coconut Milk, Charley’s mushroom soup is the perfect winter’s evening companion.

Kelly’s Halloween Pumpkin Soup


Who said pumpkins were just for Halloween? Positively packed with fibre, vitamin C and potassium, this warming little lunch is as good for your taste buds as it is for your body.

Coconut Milk, Pea and Basil Soup


One of the best things about natural cooking is the vibrant colours! This one takes a little detour from your traditional soup combo with a fresh mixture of peas and basil. And at less that £2 to make, there’s certainly no reason not to give this one a go!

Beetroot Cooler Soup


Ania’s pretty in pink soup isn’t just easy on the eyes; fresh beetroot gives it an earthy sweet taste, with dill and parsley providing a fragrant finish. Kick the freshness levels up a notch: like Spanish gazpacho, this unique soup is best served cold!

Coconutty Sweet Potato Soup

Oh sweet potatoes, how we love thee. This vegetable is arguably one of the most versatile around, and if baking, mashing or roasting isn’t your game, why not try whizzing some up with coconut milk for Hedi’s divine two-ingredient sweet potato soup?


If soup’s not your thing (we’re not sure why it wouldn’t be!), why not try out some of our other recipes?

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Peanut butter day

24 Jan All Hail Peanut Butter!

Ah, peanut butter. The giver of life. The light at the end of a long dark day. The little (or not-so-little) pick me up that just seems to make life that little bit sweeter.

From an unbeatable dip for cucumber sticks to an indulgent toast topping and an instant off-the-spoon pick me up, it’s safe to say it’s our favourite office companion at Coco HQ! Some say a home without a dog is just a house – well, we’d go as far as to say that an office without peanut butter is just a building.

Okay, so you get it: we’re crazy about peanut butter. Possibly almost as crazy as we are about coconuts, and that’s saying something. So we’re getting in on the action for arguably one of the most important public holidays in our calendar: World Peanut Butter Day. To celebrate, we’ve compiled a selection of our most-loved peanut butter recipes. From a natural take on the famous peanut butter cup to a devilishly good peanut rice dish, we’ve got you covered. Let’s get making!

Peanut Butter Cup Fudge

Peanut Butter Fudge

If it was sustainable to live on a diet consisting purely of this fudge, there would be no looking back. Peanut butter lovers, get ready for a taste sensation: Rachel’s all-natural PB fudge topped with homemade chocolate peanut butter cups is not to be missed!

Peanut Butter Ice-Cream Sandwich Biscuits

Peanut Butter Ice Cream Sandwich Biscuit

A double hit of deliciousness straight from the oven of our lovely contributing chef Ugne. If blackberry ice cream and crunchy PB biscuits sounds like your kind of combination, then this one’s definitely for you.



Oreo addicts, prepare yourselves. They said it couldn’t be done, but Rachel has worked her magic to create a dreamy guilt-free take on our favourite chocolaty treats. This mouthwatering version is completely raw and packed full of natural foods that your body will love, like our own Organic Coconut Oil and Butter, medjool dates, and nuts.

Asian Brown Rice Salad

Brown Peanut Sauce Rice

Feeling a bit more savoury than sweet? There’s a peanut butter dish for you! Peanut sauce is used in Asian cooking for a creamy, sweet finish, and this tasty salad from Harriet makes no exception. Healthy, simple, delicious AND peanut butter packed? Sign us up!

Raw Peanut Butter Cup Doughnuts

Peanut Butter Doughnuts

Deliciously dark and positively brimming with natural deliciousness, these peanut butter doughnuts are another of Rachel’s divine raw creations. The best part is that they’re raw, so you only have to pop them in the fridge for 15 minutes until you can devour one…or the lot!

Craving more delectable coco-treats? Head on over to our recipes page.

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Brew Dog


There’s nothing we love more than coconuts – but craft beer is definitely a close second. So you can imagine our excitement when the world-conquering BrewDog asked us to help out with their latest small batch brew. Described as “a porter of papal proportions,” the brand-new Self Assembly Pope is a distinctive stout with a winning combination of ingredients – including cocoa powder, vanilla bean, dark chocolate, and our very own Toasted Coconut Flakes!

BrewDog Coconut Merchant

Not to cause widespread panic, but this unique brew is a special edition and only available for a limited time only, so if (like us) you’ve thrown in the towel on your attempt at Dry January, you know what to do. Hurry on over to BrewDog pubs nationwide for a taste of the craftiest brew that’s ever graced your presence. Happy drinking!

Click here for lots more exciting coco-news!

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On the 3rd of September this year, the government ruled that microbeads would be banned in the UK market, starting mid-2017 and we couldn’t be happier. These tiny plastic particles  are used in beauty products, like toothpaste and face scrub to banish unwanted cells, whether that be on the skin, in your mouth, or in the home. However, it’s recently become apparent that these nasty little fellas don’t biodegrade, meaning nearly 100,000 per shower head straight for our oceans causing great pain to our precious sea life and mother nature as a whole. And that’s not all, this toxic plastic is even reaching us humans. Put simply, the oceans smallest fish eat the microbeads thinking they’re food, the bigger fish eat these small fish and us humans eat the big fish. A tale even more terrifying than Roald Dahl’s, The Witches, we’re sure you’ll agree.

That’s why we’re on a mission. A mission to revolutionise natural products and save our fishes. If we had it our way, every bathroom cabinet and kitchen cupboard through the land would be jam-packed with coconut based products but for now let’s start with some all-natural scrubs, a wonderful replacements for plastic-based beauty products.

Triple Coconut Face and Body Exfoliator

– 3 tablespoons of coconut oil
– 1 tablespoon of coconut syrup or regular honey
– 1 teaspoon of coconut sugar

Lemon Face and Body Exfoliator

– 3 tablespoons of coconut oil
– 1 tablespoon salt
– 1 tablespoon lemon juice

Let’s get started!

1: Combine all three ingredients
2. Apply to the skin in a circular motion
3. Leave for a couple of minutes to leave your skin feeling super smooth
4. Rinse off and be on your moisturised way!


Find out more about the world of coconuts here!

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washing, household

28 Sep Coconut Oil in the Home

By now, we all know that coconut oil is a must-have for both cooking and cosmetics. Its amazing natural versatility makes it one of the few products as kind to your outer body as it is to your inner!

However, we have a funny feeling that its lesser-known applications may be the ones most beneficial to our hectic lifestyles! From last Friday night’s wine spillages, to that ever-growing pile of laundry, there’s plenty of reasons your cupboards should be stuffed full of our favourite little superfood. Here are some of our favourite all-natural cleaning hacks:


Homemade Soap for Laundry


While mainstream laundry detergents may leave your clothes smelling like you’ve just rolled in a field of passionflowers on a fresh spring day, this pleasant scent comes at a price. Filled with artificial nasties, colourings, bleach and even phosphates, mass-market detergents have severe environmental implications. Cue the coconut oil! This all-natural alternative makes the perfect base for a DIY laundry soap and will leave your clothes smelling even better than a bed of roses. And with only four or five ingredients, it’s incredibly easy to extend the coco-love to your clothes.

What you’ll need:

– 8 tablespoons of coconut oil
– ½ a bar of soap of your choice, grated with a cheese grater
– 2 cups of washing soda
– 10 drops of your favourite essential oil


1. Combine the coconut oil, grated soap and washing soda. Make sure you use gloves as some of these ingredients can be drying to the skin in concentrated form!
2. Add your chosen scent of essential oils and give it another stir.
3. Pop into an airtight jar for safekeeping, and reap the rewards of the coconut!

Top tip: Use 1-2 tablespoons of your all-natural detergent per load.


Seasoning a Cast Iron Skillet


Cast iron skillets are a thing of beauty and a kitchen essential for any real foodie. The question is, do you know how to treat your skillet? Much like Aladdin’s genie lamp, this magic piece of equipment requires a little bit of love to get the most out of it. The term ‘seasoning’ is used to describe the process of coating a new skillet, and you guessed it – coconut oil is perfect for this. All you need is some good quality coconut oil (we can help with that!), an oven, an old rag, and some baking parchment.


1. Place the pan in an oven preheated to 160 degrees celsius for 5-10 minutes.
2. Remove, leave to cool, then rub a thin layer of coconut oil across the pan.
3. Pop your pan back in the oven upside down with a layer of baking parchment underneath to catch any drips.
4. Leave for 1-2 hours, then cool completely in the oven.


Removing Disobedient Labels


We’ve all been there: for one reason or another a label needs to be removed. You might be trying to upcycle a jar, or slyly remove the sticker from an overpriced or underpriced purchase. Whatever the case, you’re left with the painstaking chore of picking away at a label that just won’t budge. Well, cry no more, fellow coconuts. Simply coat the label in question with a layer of coconut oil, leave to soak for a minute or two, then seamlessly remove with your hands or a face cloth.

Click here for more coconutty life hacks.

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05 Apr 7 Reasons Why Coconut Oil Should Be On Your Holiday Packing List

Whether you’re heading off for a long weekend or a month, packing for a holiday is a tiresome task that usually entails a hopeless battle between twelve bikinis, ten pairs of shoes and your entire beauty collection, versus one restrictive suitcase. Luckily, we’re on hand to help this year! We’ve discovered that if there’s one rule of thumb by which all professional packers seem to live by, it’s this: pack versatile, multi-purpose items. We know what you’re thinking – if only there was one incredibly versatile beauty product that could cover all your beauty needs. Well luckily, the newest addition to our coconut clan is ready and waiting to save you time, money, and lots of luggage space! Read on to discover why our travel-sized (incredibly cute) coconut oil is about to become your travel saviour.

1. It’s a fantastic natural moisturiser. So you’ve just stepped off the plane and already your precious skin feels dry and parched. This is because the humidity on board a flight can drop to as low as 2% (drier than the Mojave Desert!), which mercilessly evaporates all your skins natural moisture. Luckily, our deeply moisturising coconut oil works wonders on dry, dehydrated skin, meaning you’ll be glowing again in no time.

2. It’s a gentle and all-natural make-up remover. Coconut oil works wonders at removing make-up whilst simultaneously conditioning those precious lashes. So ditch the chemical-ridden make-up wipes and treat your precious (and probably sunburned!) skin the natural way.

3. Coconut oil makes an amazing massage oil. After a strenuous day of sunbathing, sightseeing and indulging in foreign delicacies, there’s no better way to wind-down than with a sensuous massage. So pass your handy travel jar of coconut oil to your chosen masseuse and relax! Your coconutty travel hero will leave you feeling and smelling incredible.

4. You can use it as a shaving cream and soothing balm. Coconut oil makes an excellent shaving buddy to naturally soothe, reduce irritation, and keep your skin silky soft. Now you have no excuse for resembling a wild primate by the end of your travels!

5. Coconut Oil has a natural SPF of 4-5. As Bruce Fife, author of Coconut Cures: Preventing and Treating Common Health Problems with Coconut Oil, explains, “Coconut oil is a proven sunscreen that is still used by millions of people in the tropics as their sole source of protection from sunburn and skin cancer.”

Daily exposure to sunlight is essential for our body’s health as it is through this direct sunlight that our clever bodies produce most of our essential Vitamin D. Using coconut oil along with your normal sun protection can help protect against sunburn whilst allowing our bodies to absorb those vital nutrients. It gets better coco-lovers; it turns out consuming coconut oil will also help to strengthen your body’s largest organ, the skin, making it far less vulnerable to sunburn!

6. It’s brilliant at repairing sunburned or peeling skin. Despite our best intentions, it’s safe to say we’ve all accidentally overdone it in the sun at one time or another – leaving us itchy, severely irritated, and bearing a strong resemblance to a fresh tomato. Do not fret coco-friends: coating your sunburn with a cooling layer of coconut oil will help to rehydrate your skin, and its hydrating properties are suggested to help prevent peeling. You never know, this could be the year even your nose escapes the dreaded sunburn peel!

7. No one likes bad breath. The air pressure on-board a flight is seriously confusing for your body’s metabolism, making many of your body’s systems slow down. Unfortunately, this includes saliva production, meaning your mouth effectively turns into a haven for nasty bacteria. Bring on the coconut oil! Oil pulling with coconut oil is said to against bacteria, improves your overall dental hygiene and most importantly shows bad breath the door (which your fellow flyers will be most grateful for!).

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skin, best food for skin glow, food for better skin

24 Feb Eat Your Way to Better Skin

We’re all guilty of mistreating our skin once in while. Whether we’re falling asleep with our make-up on or indulging in one too many alcoholic beverages or deliciously greasy weekend fry-ups, there’s always something – and let’s not forget the dry wintery weather also doing its best to dry out our precious skin! It’s a hard life. Luckily, research has shown that improving our skin is easier than we initially feared – the key is to tackle it from the inside out, or more specifically, to improve the happiness of our domineering little gut.

In fact, it turns out that some of our most common skin troubles, like the dreaded blotchiness, acne, eczema, dryness, psoriasis and dermatitis, could actually be our gut’s way of expressing its unhappiness. One leading clinician studying the gut-skin connection simply explained:

‘If you want to heal your skin, you have to heal your gut.’*

This is because those smart little gut microflora reportedly affect everything that goes on in the body. From influencing our skin’s sebum production to absorbing vital vitamins and minerals, microflora are even imperative for detoxification! So how do we go about keeping our gut happy?

Read on, coco-lovers! We’ve composed a handy little guide to help you eat your way to flawless, beautiful skin. It’s time to optimise our gut bacteria!

1. Coconut Oil. Naturally we’re starting with our beloved coconut! As we all know our favourite healthy fat may have antibacterial, antiviral and antifungal properties, which are integral to healing your gut. Coconut oil will get to work targeting the underlying causes of skin problems by gently cleansing our digestive system. It’s also excellent for detoxifying your body, and of course, it is deeply moisturising (so long acne and dry skin!).

2. Fermented foods. Whilst they may not sound overly appealing, fermented foods will kindly gift your gut with trillions of beneficial bacteria to help balance and sustain healthy bacteria levels. By rebalancing your bacteria levels, your body will be equipped to fight off inflammation that can result in conditions such as acne and dermatitis. Bring on the sauerkraut!

3. Garlic. This strongly scented little bulb is descried by some as antibacterial, antiviral and antiseptic, making it highly effective at preventing clogged pores and in turn spots and blemishes. It may just be worth that less-than-lovely garlic breath!

4. Lemons. These incredible little citrus fruits have natural antibacterial properties to help reduce blackheads and prevent breakouts.

Want to read more about the gut – skin connection?

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hangover, cococnut water, coconut water for hangovers, hangover cure, coconut water hangover cure

05 Feb Coconut Water for Hangovers

Friday night tipple anyone? Whether you’re gasping for a little beverage after successfully completing dry January or are just planning on doing what you do best, make sure you’re prepared with a super hydrating beverage (like coconut water!) for the aftermath. We swear by coconut water to cure our morning-after woes, and for good reason. It’s amazingly hydrating, and contains antioxidants and electrolytes- specifically potassium, which are key to your post-party recovery!

Drinking alcohol causes our body oxidative stress, inflammation and insane dehydration- all of which our coconut friends can help to relieve! Being low on anti-oxidants can make a hangover even more unpleasant, as your body is less able to prevent and repair damage. Our coconut water comes from young green coconuts which are naturally rich in antioxidants (more so than the mature coconut!) so provide the necessary goods to replenish your anti-oxidant levels. These natural hangover saviours also contain more potassium than a banana- along with calcium, phosphorus, magnesium and sodium, to help replace all those essential electrolytes we so willingly flush out!

So this weekend, enjoy your favourite tipple knowing that coconut water will be there to comfort you the following morning!

See more of the amazing benefits of coconut oil here!

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28 Jan National Breakfast Week

It’s NATIONAL BREAKFAST WEEK! Yes, that means expect even more perfectly positioned pictures of avocado toast and smoothies than usual! The purpose of the campaign is to raise awareness of the importance of a good breakfast to kickstart your day. Despite it being considered the most important meal of the day, around 2/3rds of Brit’s admit they skip breakfast! So to celebrate the campaign, we’ve compiled a delicious list of some of the best coconut-based brekkies that will get you springing out of bed and dancing into work!

1. Porridge
Combat these cold, wintery mornings with a warm, toasty bowl of energy packed porridge! Not only will these powerful little oats carry you through to lunch, they’re also a fantastic source of fibre, potassium and vitamins. For a sweet caramel twist add a sprinkle of coconut sugar or a drizzle of coconut syrup, or why not add a splash of colour to your bowl with your favourite fruits!

Coconut Banana Porridge

Niki’s (@rebelrecipes) scrumptious Coconut & Banana Porridge will put a spring in your step!

2. Granola
Who doesn’t love granola? Those sweet, crunchy little clusters. Those juicy raisins and protein-rich nuts. And the coconut, oh, the fresh, crisp coconut! Granola is jam-packed with slow releasing oats and fibre but unfortunately most shop bought cereals are also heavily processed, loaded with sugar and likely to leave you feeling sluggish by 11. So why not make make your own? It’s so deliciously easy to make, plus it wont hurt your already sensitive purse and best of all, it will leave your home smelling like heaven! The flavouring possibilities are endless; from savoury to sweet, and fruity to spiced, so get creative and feel empowered! It’s time to take charge of your granola destiny!

Coconut Granola

Kelly’s (@eatpraycook_) Coconut Granola is filled with nutritious nuts and a yummy crunch!

3. Smoothies
In the midst of this bleak January why not take a sneak peek of the summer sunshine with a bright, colourful and nourishing breakfast smoothie! Loading up on fruit and vegetables first thing in the morning is an excellent way to kickstart your metabolism and set you up for a great day’s work!

Coconut Bircher Muesli

Maxine’s (@maxineali) Overnight Coconut-Bircher Smoothie is creative and healthy!

4. Oat Bars      
This one’s for those of you who approach breakfast with a grab and run manner! Oat bars are a fantastic way of getting that on the go energy boost and are filled with goodness! Plus they’re so simple to make and can be easily adapted to fit your taste. They’re also dangerously tempting when dipped in a jar of our scrumptious coconut jam!

Kelly's Apple and Beet bars

Kelly’s (@EatPrayCook) Apple & Beet Oat Bars are a delicious mix of chai, cinnamon, coconut & apple!

5. Breakfast Pizza
Forget the typical cheese and tomato pizza, this super-healthy breakfast pizza is completely natural, gluten free, and packed with fruity goodness! The oat and banana base is packed with soluble fibre to keep you fuller for longer, which some suggests as an aid to quit snacking and support weight loss!

Coconut Pizza

Make mornings delicious with Hedi’s (@hedihearts) healthy Breakfast Pizza!

6. Pancakes
Pancakes, the queen of the tasty breakfast foods, are not only a delicious reason to get out of bed, they can also be highly nutritious and filled with natural goodness! With endless flavouring possibilities, pancakes can be as healthy or indulgent as you like! For example, using whole wheat flour will increase the levels of calcium, iron, phosphorus and riboflavin whilst still being as delicious as ever. So get adventurous and make early mornings your new best friend!

Coconut Organce Pancakes

Nothing says ‘good morning’ like a big stack of Fresh Heather’s (@fresheatherChocolate Orange Pancakes!

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