Recipes

GF Wholegrain Scones

20 Mar Wholegrain, Gluten-Free Scones

One beam of sun at Coco HQ and we’re all sitting around in sunglasses and shorts. And with the (very) early signs of warmer times starting to appear, we thought it best to follow suit with a coconutty twist on a summer classic. These scones from Vicki (@freefromfairy) are definitely a sight for sore eyes and a treat for hungry bellies. And if being gluten-free and wholegrain wasn’t enough, they’ve also had a helping hand from our very own Organic Coconut Sugar for a warm flavour and a crisp top. Sound tempting? Yep, we know!

What you’ll need:

- 230g Free From Fairy self-raising flour
- 1 teaspoon psyllium powder (xanthan gum will work fine, too!)
- 20 grams coconut sugar, plus a little extra for the topAdd to cart
- 75 grams butter, cubed
- 70 grams full-fat yoghurt, plain
- 70 grams full fat milk, plus a little extra for the top

 

Let’s get started!

1. Firstly, let’s get that oven going. Preheat to 220C and pop a baking tray inside.

2. Throw all of the dry ingredients into a blender and whizz until combined. If you don’t have a blender, feel free to do this by hand.

3. Add in the cubed butter and either blend again or use the more traditional method of rubbing in to achieve a crumb-like consistency.

4. Next, add in the yoghurt and milk, then combine until you have a dough that holds itself together.

5. Dust some flour onto a work surface, then tip out your dough and lightly knead until you have a ball shape. Press out with the palms of your hand until it’s around 2cm thick.

6. Make as many scones as possible by using a round cutter that’s around 7cm in diameter. Try to remould the dough as few times as possible to keep that fluffy texture on lockdown.

7. Using a pastry brush, rub a dash of milk on top of your scones. If you feel like an extra crunch, sprinkle some coconut sugar over them too.

8. Remove your baking tray from the oven, place the scones with enough space for them to spread a little, then bake for around 15 minutes until golden.

9. If you can wait, leave to cool for 5 minutes before tucking in. These are best eaten the same day as they are made, but if you don’t manage that, just pop them in the freezer and re-heat in the microwave when needed.

scone4

Got the baking bug? There’s loads more coconutty recipes over here.

 

 

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Turmeric Cookies

03 Mar Vegan/GF Ginger and Turmeric Cookies

Don’t see eye-to-eye with gluten? Had a dispute with dairy? Sticking to an all-natural way of life? No problem. Here at Coconut Merchant, we believe that everyone should be able to enjoy tasty homemade treats, no matter their diet. Because, at the end of the day, what’s a perfectly brewed cuppa without a deliciously dunkable biscuit? Thankfully the lovely Niki (@rebelrecipes) is on hand to ensure biscuits are accessible for all. Her latest creation is not only vegan and gluten free, it’s also totally tantalising and  jam-packed with powerful ingredients, like ginger and turmeric, which your body will be eternally grateful for. Plus, with a little helping hand from our all-natural Organic Desiccated Coconut, Organic Vegan Honey Alternative and award-winning Organic Coconut Oil, you really can’t go far wrong with. Pop the kettle on and let’s get mixing?

What you’ll need:

- 1/2 cup ground almonds
- 1 cup gluten free oats
- 1/2 cup mixed seeds
- 1 cup desiccated coconutAdd to cart
- Salt, a pinch
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 3 teaspoons ginger, ground
- 1 small knob ginger (grated)
- 1 teaspoon grated fresh turmeric, or 1 1/2 teaspoons ground turmeric
- 1 teaspoon baking powder
- 1 ripe banana, mashed
- 1/3 cup coconut nectarAdd to cart
- 1/2 cup coconut oil, meltedAdd to cart
- 2 tablespoons almond butter

Let’s get started!

1. Firstly, preheat your oven to 190 degrees celsius. Stir all of your dry ingredients together in a large bowl.
2. Pop your melted coconut oil into a bowl, then add the coconut nectar, mashed banana, almond butter, fresh ginger and turmeric. Give it a good old mix until nicely combined.
3. Add the wet ingredients to the dry mixture and combine together with a spoon or a hand whisk.
4. Time to get your hands dirty! Using your palms, take small parts of the mixture and roll into balls then place on a baking tray with a little coconut. Repeat until you’ve used all of the mix.
5. Bake! These will take around 20-25 minutes until browned and crispy.

Biscuits 3

There’s plenty more coconutty recipes over here.

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The perfect pancake

09 Feb Pancake Day Done Right!

It’s time to put the long-standing feud to rest. Whether you’re traditional with lemon and sugar or like to mix things up bacon and maple syrup style, the time has come to unite in honour of one of the best days of the year: Pancake Day. Fluffy or folded, savoury or sweet, the sheer versatility of these tasty little treats is unrivalled. Here are some of our absolute favourites:

Kelly’s Coconut Flour Pancakes

flourrr

Simple and delicious, Kelly’s coconut-flour based pancakes are brilliant for both beginners and pancake experts alike. Naturally gluten free, these fluffy discs of loveliness are perfect loaded up with either sweet or savoury toppings. We’re particularly partial to adding shredded duck and hoi sin sauce for a cheeky Asian twist!

Pixie’s Apple Pie Pancakes

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Feast your eyes on Pixie’s gorgeous Apple Pie Pancakes: tantalisingly thick, vegan and naturally gluten free. Packed with superfood chia seeds, it’s never been easier to justify devouring the lot in one go.

Fresheather’s Chocolate Orange Pancakes

choc orange

Is there anything better than chocolate orange? We thought not – until we tried it blended with banana in FreshHeather’s pancake recipe. Zesty, sweet and rich, these mouth-watering vegan pancakes are perfect for breakfast, dessert – or let’s be honest, any meal!

Hedi’s Spelt Flour Pancakes

hedi spelt 2

Spelt flour is packed with more protein, nutrients and minerals than traditional wheat flour – and it makes delightful addition to these vegan and dairy free pancakes. Better still, they’re topped with a generous helping of our very own Organic Coconut Syrup, so we won’t blame you if you eat them all! Thanks, Hedi.

Hedi’s Beetroot Pancakes

hedi troot

Hedi’s all-natural beauties use the power of beetroot to give these pancakes a pretty in pink finish. Plus, if you love someone enough to give a couple away, you’ll definitely earn a spot in their good books.

 

Psst! We’ve got more coconutty recipes than you could shake a pancake at over here.

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Aqua Coco Protein Smoothie

06 Feb Coconut Latte Protein Smoothie Shots

February is all about balance. Salad in the day, chocolate at night. Sticking to those New Years Resolutions on weekdays, and throwing the rule book out the window at weekends. If there’s one thing that Charley (@charleys_health) knows how to balance perfectly, it’s creating recipes that taste tantalisingly sinful, which are unbelievably guilt free. These Coconut Latte Protein Smoothie shots are no exception. With a hit of potassium from our friend Aqua Coco Active and protein powder to help muscle growth, this post-workout treat definitely isn’t one to be missed.

What you’ll need:

- 1 banana
- 2 cups of Aqua Coco coconut waterAdd to cart
- 1 tablespoon of almond butter
- 1 scoop of vanilla protein powder
- 2 tablespoons of oats
- 1 teaspoon of instant coffee (coconut flavour works great!)

 

Let’s get started!

1. Pop all of the ingredients into a blender and whizz until lovely and smooth.

2. If you like your smoothies a little runnier, add up to another cup of coconut water and blend again.

3. For an indulgent treat, serve with coconut whipped cream. Enjoy!

Aqua Coco Protein Smoothie

For more smoothie recipes, click here!

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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

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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

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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

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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

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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
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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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Mushroom and Coconut Soup

30 Jan Creamy Coconut and Mushroom Soup

Ever stopped to consider that your soulmate might actually be an inanimate bowl of soup? Nope, us neither. It had never crossed our minds. That was until the day we set our sights on Charley’s (@charleys_health) irresistible mushroom and coconut soup.

Blessed with our very own creamy Organic Coconut Milk, Charley’s creation is rich in flavour and smooth in texture – in other words, exactly as a mushroom soup should be! The recipe is also vegan, dairy, and gluten free, making it the perfect dinner party starter to please even the trickiest of tummies. And if you’re tight for time, you’ll be pleased to hear, there’s only 4 steps in the process! So you simply mush have room for this one! See what we did there? OK, let’s just get cooking, shall we?

What you’ll need:

- 350g mushrooms
- 1/2 white onion, diced
- 2 cloves garlic
- A pinch of salt and pepper
- 1/2 cup coconut milkAdd to cart
- A handful of fresh thyme
- 200-300ml vegetable stock

Let’s get started! 

1. Crush your garlic with the flat side of a knife and toss it into a pan along with the onion. Fry for a few minutes.
2. Chop your mushrooms and add them to the pan, along with some fresh thyme and black pepper. Leave this to sizzle for a few minutes until the mushrooms are soft.
3. Pop the mix into a blender with the coconut milk and about 2/3 of the vegetable stock. Give it a good whizz, taste, then season accordingly with salt and pepper. If your soup is a little thick, simply add some more stock.
4. To achieve Charley’s picture perfect finish, slice and stir-fry some more mushrooms with some herbs and a little garlic. Finally, enjoy with a stack of warm crusty bread!

Mushroom and Coconut Soup

Why not check out some of our other soup recipes?

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coconut-energy-balls

30 Jan Coconut Energy Bites

Looking for a mid-morning pick me up to keep you going through the incessantly grey days? Congratulations, you’ve came to the right place! With a triple dose of our favourite friends in the form of our Organic Coconut Nectar, Organic Desiccated Coconut and Organic Coconut Oil, these little bites are any coconut lover’s dream. They’re also an excellent source of all-natural energy, and most importantly – they’re utterly delicious! Thanks, Harriet (@_harriet_emily).

What you’ll need:

- 1/2 a cup (100 grams) pitted dates
- 2 tablespoons coconut nectarAdd to cart
- 1/3 cup (45 grams) plain mixed nuts
- 1/3 cup (30 grams) oats
- 2/3 cup (60 grams) desiccated coconutAdd to cart
- 1 teaspoon coconut oilAdd to cart


Let’s get started! 

1. Pop all of your ingredients into a food processor. Give it a good whizz until it has formed a sticky, slightly chunky mixture.
2. Take small handfuls of the mixture and roll it around in your palms to create a ball shape. Repeat until all of your mixture has been used, then voila, you’re done! We did say this was an easy one.

coconut-energy-balls

Feeling inspired? Why not give our other recipes a bash!

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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.

Raweos

Raweos

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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untitled-design-27

09 Jan Veganuary

We’re sure by now you’ve heard the (albeit difficult to pronounce) word that’s been on everyone’s lips recently: Veganuary. If, like many, you’re still in Christmas mode and continuing to eat everything in sight, going vegan for a month probably isn’t the most attainable New Year’s resolution. However, if you’re embracing the trend, we’ve got your back. Read on for some great motivators and vegan-friendly recipes!

1. Simply put, being vegan is the easiest way to help animals. Studies have shown that the average vegan saves over 100 animals a year – that’s a lot of furry friends!

2. Going vegan is one of the kindest things you can do for the environment, due to the pollution caused by the production, transport, and sale of animal products.

3. Since many processed foods and ready meals aren’t vegan, it’s time to get your chef hat on. Making your own meals means it’s much easier to avoid processed foods and artificial ingredients.

4. Contrary to popular belief, it’s easy on the wallet too! There are some great affordable protein sources out there; adding chickpeas, quinoa, and lentils to your shopping basket definitely won’t break the bank!

5. It tastes great. Here’s a selection of our favourite vegan recipes to show you that Veganuary really isn’t as difficult – or restrictive – as it sounds:

Creamy Pesto
Ah pesto – while this wondrous ingredient coats pasta like nothing else, shop bought varieties are rarely vegan-friendly. Kelly’s recipe has just five ingredients and one simple step to pesto perfection.

pesto

White Bean Brownies
Brownies: a staple food for any dedicated sweet tooth. The white beans in these gooey delights are a great source of protein, whilst the cacao and natural coconut sugar ensure they’re just as rich and delectable as normal.brownies

Sweet Potato Massaman Curry
Curries are an excellent way to expand your vegan cooking horizons, since many are naturally vegan-friendly, and just as delicious without meat. Niki’s creation is filled with flavour from a variety of warming spices, and positively packed with some of our favourite veggies.curry

Mac ‘n’ Cheese
Good news – even if you’re an untameable cheese addict, all is not lost. Charley’s quick and easy recipe proves you don’t have to cast aside your go-to cheese dishes on your quest for veganism. All you need is some creativity, love, and a little nutritional yeast!mac-n-cheese

Banana Bread
The rumours are true! Fresh Heather’s mouth-wateringly beautiful banana bread is completely vegan, as well as gluten and guilt-free.banana-bread

Craving more delectable vegan treats? Simply pop ‘vegan’ into the search bar or go to our recipes page.

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gingerbread-reindeer

21 Dec Honey and Hazelnut Gingerbread Reindeer

Well it wouldn’t be Christmas without gingerbread, would it? And let’s be honest, it wouldn’t be Coconut Merchant without a natural take on an absolute classic! This perfectly spiced little treat from Charley (@charleys_health) is free from refined sugar, and features our very own Organic Coconut Oil, which means you can eat Dasher, Dancer, Prancer and the whole gang without feeling guilty… right?! Plus, it only takes five steps to create – so there’s really no excuse not to get in the Christmas spirit.

What you’ll need:

- 1 cup of oats
- 2 tablespoons of hazelnuts
- 2 tablespoons of raw honey
- 1 tablespoon of coconut oilAdd to cart
- 1 heaped teaspoon of ground ginger
- 1/2 teaspoon of cinnamon
- A pinch of nutmeg
- 1 tablespoon of water
- A pinch of sea salt
- Raw chocolate (to decorate)

 

1. Get your oven heating to 180C and line a tray with some baking paper. Blend your oats into a flour with a food processor.
2. Toss everything in else apart from the water and whizz again. This should form a dough, but you can add in the liquid to help it along if you need to.
3. Gently roll out your dough, then cut your gingerbread shapes. We love Charley’s reindeer, but get creative! Choose whatever Christmassy figures you fancy. Pop them onto the tray and bake for about 8 minutes or until lovely and golden brown.
4. Leave them to cool, then melt the chocolate and drizzle over as much or as little as you feel like. Voila!

gingerbread-cookies

There’s plenty more coco-creations in our recipes section!

 

 

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Protein Chestnut & Pear Cheesecake

21 Dec Protein Chestnut & Pear Cheesecake

We know what you’re thinking: just looking at this luxurious cheesecake is developing your Christmas food baby from the second trimester to the third. But, fear not, coconuts! Our lovely contributing chef, Ugne (@ugnebakes) shows us yet again that indulgence doesn’t always have lead to guilt. This Chestnut and Pear Cheesecake is the perfect gasp-inducing Christmas centrepiece, and in true Ugne style, it’s low in fat, sugar free, and positively packed with protein.

What you’ll need:

For the base:
- 95g rolled oats
- 15g free sweetener
- 35g chocolate flavoured protein powder
- 90g crunchy almond butter
- 20g coconut oilAdd to cart
- 2-3 tablespoons water

For the filling:
- 2 pears
- 1 teaspoon ground ginger
- 500g fat free cream cheese
- 2 large eggs
- 35g vanilla flavour protein powder
- 150g fat free yoghurt
- 200g chestnut puree
- Vanilla flavour stevia, to taste

To decorate
- 1 pear, sliced length ways 2-3mm in thickness
- Toasted almonds, finely chopped

 

Let’s Get Started!

1. Begin by preheating your oven heating to 160C and lining a loose-bottomed tin (ideally around 20cm wide) with baking parchment.
2. Let’s get to the baking! Place all of your base ingredients into a food processor and blitz. Pile the mixture into your tin and press down, building it a little up the sides to avoid any leaking.
3. Pop the base into the oven for 15 minutes while you prep the pears. Peel and core them, then slice into thin strips. Toss them about in a bowl with the ginger, then arrange them over the base once it’s out of the oven.
4. Now, blend all of the filling ingredients until nice and smooth. Give it a taste (and only a taste!), then pour over the base and bake for approximately 50-60 minutes. Don’t be alarmed if the centre is a little wobbly – it will set in the fridge.
5. Leave to chill in the fridge. Overnight is best, but if you really can’t wait, 3-4 hours should do the trick. Once chilled, run a knife around the edges and transfer to a serving plate.
6. Finally, cut your pear into thin slices, and brown in a pan on a medium heat, turning occasionally until most of the liquid has evaporated. Pat dry using kitchen towel then carefully arrange your pear slices around the edge of the cake, sprinkle with toasted almonds, then devour!

christmas-cheesecake

Looking for more coco-creations as easy on the eye as this? Check out our recipes.

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ice-cream-sandwiches

19 Dec Chocolate Fudge Ice Cream Sandwiches

In the latest instalment of ‘how on earth does she do it?’, Rachel (@rawberryfields) creates yet another a delectable treat that sounds far too good to be true. This time, Chocolate Fudge Ice Cream Sandwiches that are free from vegan, gluten, dairy and refined sugar. Featuring our very own multi-award winning Organic Coconut Oil, Rachel’s ingenious creations are sweet indulgence at a not-so-naughty price. Shall we get mixing?

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What you’ll need:

For the vanilla chocolate chip nice cream:
- 2 ripe bananas (freeze these overnight!)
- 1 teaspoon vanilla bean paste
- 2½ teaspoons cacao nibs

For the cookies:
- 95g cashew nuts
- 40g ground almonds
- 8 medjool dates, pitted
- 2 tablespoons maple (or coconut) syrup
- 1 tablespoon coconut oil, meltedAdd to cart
- 1 teaspoon vanilla bean paste
- 2 tablespoons carob powder

For the chocolate fudge sauce:
- 2 tablespoons coconut oil, meltedAdd to cart
- 2½ tablespoons carob powder
- 1 tablespoon + ½ teaspoon maple (or coconut) syrup

 


Let’s get started! 

1. Firstly, let’s get cracking with the nice cream. Whizz your frozen bananas in a food processor until nice and smooth (this might take a little while!). 
2. Once smooth, throw in the vanilla and blend again, then stir in the cacao nibs. Transfer your nice cream to a bowl and allow to set in the freezer.
3. Next, pop your nuts into the food processor and blitz until floury. Add the rest of the cookie ingredients and pulse again – the mixture should come together to allow you to form a dough in your hands.
4. To make the cookie shape, split the dough into equal parts, roll into a ball and flatten onto a lined tray. Transfer to the freezer for half an hour to set.
5. For the fudge sauce, combine the melted coconut oil and maple (or coconut) syrup. Then, add the carob powder a little at a time and keep stirring until you have a thick treacle-like sauce.
6. Once your ice cream has hardened, take a scoop and pile it onto a cookie then top with some carob fudge sauce, and whack another cookie on the top. Time to dig in!

ice-cream-sandwiches-4

There’s plenty more where that came from: take a look at our recipes!

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Christmas Pudding

15 Dec Mini Vegan & Gluten Free Christmas Puddings

Christmas pudding: the ultimate festive luxury for some, a muddled mash-up of strange spiced fruit for others. Love it, or hate it, we’re confident we can all agree that nothing says ‘Christmas’ quite like an up-side down, flame engulfed, fruit pudding. And this pyrotechnic display is just the start of the excitement – enter numerous dollops of brandy butter, lashings of cream and an entire tub of ice-cream. If you haven’t indulged in this rich alcohol-soaked tradition and subsequently fallen into a deep, highly satisfying food comma you simply haven’t ‘done’ Christmas.

Luckily, Niki (@RebelRecipes) is here to proudly lead the way for tricky-tummies everywhere. Her ingenious raw, vegan and gluten free mini Christmas puds, are also lighter than the original but just as jam-packed with juicy fruits and aromatic spices. Plus, each individual little pud is finished with a generous drizzling of coconut cream – what more could we ask for?  Now you really can have your Christmas pud and eat it. So, shall we get mixing?

For the pudding:
- 15g goji berries
- 150g dried dates
- 40g cranberries
- 50g apricots
- 50g figs
- 40g raisins
- 50g almonds
- 2 tablespoons chia seeds
- 10g yellow raisins
- 2 tablespoons flaxseeds
- 3 tablespoons sunflower seeds
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- Juice ½ orange
- 2 tablespoons ginger, grated
- 2 tablespoons yellow raisins
- 2 tablespoons cashew nuts
- A pinch of sea salt

For the coconut cream:
- 4 tablespoons desiccated coconutAdd to cart
- ½ teaspoon vanilla powder
- A little water

To top:
- Pomegranate seeds
- Star anise


Let’s get started!

1. Begin by soaking your dried fruit in water for 2-3 hours, or until soft. Squeeze any excess liquid from the fruit then toss into a food processor and whizz for a few seconds.
2. Remove the dried fruit mix from your food processor and throw in the almonds and pulse until you’re left with a fine crumb. Add all the remaining dry mix and pulse until well combined.
3. Next, throw in the grated ginger, soaked fruit, orange juice, additional raisins, cashews and salt, then mix thoroughly.
4. Finally grease around four small ramekins (baking dishes) with coconut oil then spoon in your mixture. Press down firmly to ensure that all-important mound, then cover with cling film and pop in the fridge to harden for 2-3 hours.
5. To make the coconut cream, simply blitz all three coconut cream ingredients in a food processor.
6. When your puds are sufficiently hard, run a knife around the outside of the pots then turn them upside down. Finally, top with coconut cream and pomegranates.

Christmas Pudding
Christmas Pudding

Click here for more Christmas recipes.

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banana cake

13 Dec Vegan & Gluten-Free Banana Bread

‘Tis the season to eat cake, fa la la la la, la la la la. With Christmas just around the corner, we see no reason why we should hold ourselves back any longer. Starting with the lovely Fresh Heather’s (@fresheather) Vegan Banana Bread, we intend to fully immerse ourselves in a world of sweet indulgence. This mouthwatering creation not only tastes and looks divine, it does good too – the recipe is vegan, gluten-free, and even includes our premium quality Organic Coconut Oil. So, shall we get baking?

What you’ll need:

- 4 mashed bananas
- 1 tablespoon coconut oil, meltedAdd to cart
- 1/3 cup agave (or coconut!) syrup
- 1 tablespoon chia seeds
- 1/3 cup cacao nibs
- 1/3 cup dark chocolate, chopped
- 1 cup spelt flour, gluten-free
- 1 tablespoon baking powder
- 1/4 tablespoon baking powder
- A pinch of cinnamon
- A splash of vanilla extract
- 1/4 cup coconut milkAdd to cart
- 2 tablespoons cacao powder

 

Let’s get started!

1. Begin by preheating your oven to 180C.
2. Mix your chia seeds with a couple of tablespoons of water, then add in the mashed bananas, coconut oil and agave (or coconut) syrup.
3. Sift in the flour and baking powder and give it a good stir.
4. Next, pop a third of the mixture into a separate bowl, and add in the coconut milk, cacao powder, chocolate, cinnamon and vanilla.
5. Finally, pour your plain mix into a lined loaf tin, and top with the chocolatey mixture. To achieve that lovely marbled effect, gently swirl a knife through the mixture. And, for extra effect, why not top your creation with a banana that has been sliced lengthways!
6. Pop your masterpiece into the oven for 35-40 mins (a knife or toothpick should come out clean when it’s done). When cooked through, it’s best to allow it to cool on a wire rack before slicing. For a heavenly combo, try topping with our Organic Cacao Spread!

hey

For more recipes as eye-wateringly beautiful as this, click here.

 

 

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stollen

13 Dec Gluten & Dairy Free Stollen Bites

One thing we’re grateful for this Christmas is our lovely contributing chef, Vicki (@freefromfairy). From oatless flapjacks to strawberry bliss balls, she always has just the thing to tantalise our tastebuds. And this one’s no exception. Stollen is a newer addition to Christmas time in our neck of the woods, and we’re not complaining in the slightest. Best accompanied by a warming mug of glühwein, this bread-like cake, packed with fruit and nuts, is one Christmas tradition we simply can’t live without. Vicki’s masterpiece offers a delicious combination of spiced dough, marzipan and all the flavours of Christmas, lovingly coated in our very own Organic Coconut Oil. The recipe is just made for sharing with friends, family and festive revellers. Why not whip up an extra batch for a cheap and cheerful festive gift – if anyone asks, it’s the thought that counts! 

What you’ll need:

- 100 millilitres coconut milkAdd to cart
- 14g yeast
- 250g plain flour (or gluten-free flour)
- 2 teaspoons xanthan gum
- 1 teaspoon mixed spice
- 50g fruit sugar (or granulated sugar)
- A pinch of salt
- 200g raisins
- 30g mixed peel
- Zest of one clementine
- 30g ground almonds
- 50g coconut oil, melted (plus a little extra to brush on top!)
- 2 eggs
- ½ teaspoon lemon juice
- Icing sugar, to dust

 

Let’s get started!

1. Begin by preheating your oven to 180C and line a baking tray with greaseproof paper that measures around 12 x 30cm.
2. Warm your coconut milk for 30 seconds, then throw in the yeast, and sit aside for 10 minutes.
3. Sift your flour, xanthan gum and mixed spice into a large bowl. Throw in the sugar, salt, dried fruit, clementine zest and almonds, then give it a good ol’ mix.
4. Next, add in the coconut oil, eggs, lemon juice and milk, then use your hands to form a squidgy dough. Once content, cover with clingfilm and leave to rest in a warm place for approximately 30 minutes.
5. Time for the marzipan! Begin by rolling your marzipan into a rectangle that’s around the same size as your baking tray.

6. Once your dough has rested, pop your dough onto the baking tray. Scatter a little gluten-free flour and roll it out until it fills the tray. Lay the marzipan across half, then fold the dough across. Once the edges are sealed, it should create a lovely marzipan and dough sandwich.

7. Give the dough another hour to sit, relax, and rest- it should rise again this time. Bake for 30-35 minutes, then brush with a little coconut oil after you’ve taken the lovely golden-brown stollen out of the oven.

8. Make it snow! Sprinkle a generous helping of icing sugar over the top, leave it to cool, then cut into small pieces and devour!

stollennnn

These bitesized treats can be frozen- just defrost and pop in the microwave for a few seconds to keep the Christmas cheer going long after the fun’s over!

Looking for more coconutty inspiration? Check out our recipes!

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Christmas Coconut Snowballs Truffles

08 Dec Christmas Coconut Snowball Truffles

Don’t let the weather man decide if you have a white Christmas or not this year. Let’s make it snow ourselves! The lovely Charley’s (@Charleys_Health) crowd-pleasing Coconut Snowball Truffles are quick, easy and positively packed with coconutty goodness, in the form of our award-winning Organic Coconut Oil and Organic Coconut Nectar Vegan Honey Alternative. They’re also deliciously guilt free – making that second helping of turkey, with all the trimmings, totally acceptable. Similar to macaroons, with an added cashew nut and raw chocolate hit, they’re perfect when paired with a festive tipple and a classic christmas movie. What more could you ask for after a long hard day of eating chocolate in your pyjamas? Snowball fight, anyone?

What you’ll need:

- 1 cup desiccated coconutAdd to cart
- 1 tablespoon coconut nectarAdd to cart
- 2 tablespoons cashew butter
- ½ cup cashew nuts
- 1 tablespoon cacao powder
- 1 tablespoon coconut oilAdd to cart
- 1 tablespoon maple (or coconut!) syrup


Let’s get started!

1. Firstly, get out your food processor and blitz those cashews into small pieces. Add your coconut nectar, desiccated coconut, and cashew butter, then blend again until you have a lovely smooth consistency.
2. Separate your mixture into evenly sized pieces and roll them into golf-ball sized snowballs.
3. For the chocolate topping, melt your coconut oil in the microwave, or over a gentle heat on the hob. Stir in the cacao and maple syrup until you’ve got a not-so-naughty take on melted chocolate (yum!)
4. Get drizzling! Pour that lovely cacao mixture over your snowballs and you’re done.

Coconut Snowball Truffles

This way for coco-creations galore!

 

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apricot

25 Nov Apricot, Oat and Ginger Biscuits

If there’s one thing us Brits are good at, it’s pairing the perfect cuppa with a deliciously dunkable biscuit. After undergoing the gruelling tests, Kelly’s (@eatpraycook) scrumptious spiced Apricot, Oat and Ginger Biscuits have successfully  graduated as grade A dunking biscuits, with just the right combination of crunch and crumble. The quick and easy recipe is vegan and free from refined sugar – meaning it’s perfectly acceptable to indulge in anywhere between 3-6 of these, all at once. Let’s get dunking.

What you’ll need:

- 7 chopped apricots
- 100g rolled oats
- 1¼ teaspoons ground ginger
- 1 teaspoon cinnamon
- A large pinch of pink salt
- 3 tablespoons coconut butterAdd to cart
- 1 tablespoon coconut oilAdd to cart
- 3½ teaspoons bicarbonate of soda
- 80g ground almonds
- 4 tablespoons coconut syrupAdd to cart
- 1 egg white


Let’s get started:

1. Begin by grabbing a large bowl and coating your chopped apricots in cinnamon and ginger. Add in the rest of your dry ingredients and mix again.
2. Next, melt your coconut butter in the microwave on a low setting until it has just softened then throw it into the dry mixture. Add in all remaining wet ingredients and mix again.
3. Separate your mixture into evenly sized balls and mould into biscuits on a lined baking tray. If you find your mixture is too dry, add a little more coconut oil. Too wet? Simply throw in some more oats.
4. Finally, bake for around 8 minutes or until golden. Cool on a wire rack, then dig in!

Click here for more delicious coco-creations.

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fudge

25 Nov Peanut Butter Cup Fudge

If, like us, you eat, sleep, and breathe peanut butter, we urge you to take a few deep breaths and prepare yourself. This drool-worthy delight, from the lovely Rachel (@rawberryfields), is everything we peanut butter-aholics dream of, and more. Requiring only four main ingredients – peanut butter, organic coconut oil, syrup and chocolate – and packed full of healthy fats, it’s the ultimate in natural indulgence. And, just to add fuel to this glorious fire, the recipe also features home-made peanut butter cups and a delicious chocolate swirl. Fudge it! Let’s get cooking.

What you’ll need:

For the peanut butter cups
- 150g dark or raw chocolate
- 4 tablespoons of peanut butter
- A pinch of sea salt
- 2 tablespoons maple syrup (or organic coconut nectar!Add to cart

For the peanut butter fudge
- 350g peanut butter
- 80g organnic coconut oil, meltedAdd to cart
- 60ml maple syrup (or organic coconut nectar!)Add to cart
- A pinch of sea salt
- ½ teaspoon vanilla bean paste (optional)

For the chocolate swirl
- 3 tablespoons peanut butter fudge
- 3 tablespoons cacao powder
- 1 tablespoon organic coconut oilAdd to cart
- 1 tablepoon maple syrup (or, you guessed it, organic coconut nectar!)Add to cart


Let’s get started!

Peanut Butter Cups
1. First, slowly melt your chocolate in a glass bowl over a saucepan of simmering water.
2. Once melted, place a tablespoon of the chocolate into a mini cupcake case so that it covers the bottom, repeating until you have 10 chocolate filled cases, then pop them into the fridge to set.
3. Next, combine your peanut butter, salt, and syrup (or nectar) in a bowl then plop a teaspoon of the mixture on top of the chocolate disks and cover with the rest of the melted chocolate.
4. Finally, pop your chocolate cups into the freezer and move onto the fudge.

Chocolate Swirled Peanut Butter Fudge
1. To begin, stir all of your fudge ingredients together.
2. Next, take 3 tablespoons of the fudge mix, and in a separate bowl, combine with the cacao, syrup (or nectar), and a tablespoon of coconut oil.
3. In a lined dish, pour the fudge and spread until even, then get creative by blobbing bits of the chocolate mix on top and swirling into patterns with a knife.
4. Finally, grab your chilled peanut butter cups, chop them into bits, and add into your fudge mix before freezing for an hour or two.

Click here for more coconutty creations (sweet and savoury).

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Strawberry Bliss Balls

22 Nov Strawberry Bliss Balls

It’s true what they say – three really is the magic number. Whether that be the amount of members in Destiny’s Child, the amount of episodes you can watch on Netflix without moving, or the amount of steps in this super-satisfying Strawberry Bliss Balls recipe, good things seem to always come in threes. These delicious little balls of goodness from the lovely Vicki (@freefromfairy), are 100% natural and free from refined sugar, gluten, dairy, and egg, making them suitable for even the trickiest of tummies. We recommend whipping up a batch to share with deserving friends, family members, colleagues, or even your boss (did someone say, promotion?). 3, 2, 1, let’s get mixing!

What you’ll need:

- 100g strawberries
- 50g pecans
- 1 tablespoon coconut flourAdd to cart
- Desiccated coconut (enough to thoroughly coat)Add to cart


Let’s get started!

1. Firstly, blitz your strawberries, nuts and coconut flour to form a paste. If your mixture is very sticky, add a little more coconut flour.
2. Pop in the fridge for 30 minutes. Once set slightly, roll the mixture into evenly-sized balls.
3. Sprinkle some desiccated coconut on a plate then roll, roll, roll.
*You’ll want to munch these little balls of bliss up within four days – somehow we don’t think that will be too difficult.

Strawberry Bliss balls

Find more blissful coconutty creations here!

 

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mush-stroganoff

11 Nov Mushroom Stroganoff

Introducing our new Coconut Milk Powder! We must admit, we’re rather proud of this one. Simply mix in some water to create a coconut milk that is as light or creamy as you like. From smooth cereal milk, to creamy coconut milk for adding richness to your curries, and coconut cream for all your baking exploits, our newest product ticks all the boxes and offers an excellent long-life alternative to traditional tinned coconut milk. To demonstrate it’s incredible versatility, we enlisted the help of our lovely contributing chef, Hedi (@hedi_hearts) who once again left us in awe. This mouth-watering mushroom stroganoff recipe is creamy, tasty, and all done in under half an hour. We strongly recommend pairing it with an open fire, wooly socks and a good book. Let’s get cooking.

What you’ll need:

- 300g mushrooms
- 3 tablespoons coconut milk powderAdd to cart
- 1 tablespoon coconut oilAdd to cart
- 1 tablespoon chopped parsley
- 1 tablespoon spelt flour (or regular flour)
- ¼ cup water
- 1 pint vegetable broth
- 1 small onion, diced
- 1 teaspoon paprika
- 1 teaspoon mustard
- 2 garlic cloves, finely chopped
- A pinch of salt and pepper


Let’s get started!

1. Firstly, melt your coconut oil in a large pan and fry your onion and mushrooms for a couple of minutes. Add the garlic and paprika and cook for another few minutes.
2. Pop in the vegetable stock, coconut milk powder and mustard. Season with salt and pepper to taste, then bubble away on a low-medium heat for 10 minutes.
3. Add the water and the flour to the mix, stirring for two minutes until nice and creamy.
4. Garnish your stroganoff with parsley, serve with or without rice, and enjoy.

stroganoff-01526

Find a whole host of coco-creations here:

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massaman-curry

02 Nov Vegan Sweet Potato Massaman Curry

As we reluctantly tumble into a world of colder, darker evenings, we must focus on the good things in life. Sitting by a roaring fire with fluffy socks on. Getting tucked up in bed with a good book and a cuppa. The aroma of a warming massaman curry wafting through the house. And while we may not be able to provide the fluffy socks, we sure can help with the great food. With the help of our wonderful contributing chef, Niki (@rebelrecipes) and a handful of spices, we’ve got a sure-fire way put a smile on the face of any teeth-chattering sun worshipper. Let’s get cooking! 

What you’ll need:

For the curry paste:
- 1 cup salted peanuts
- 2 teaspoons maple syrup (or coconut nectar)Add to cart
- ¼ cup tamari or other GF soy sauce
- 2 limes
- A knob of ginger
- 1 teaspoon chilli
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric
- A stalk of lemongrass
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- A pinch of nutmeg
- A pinch of pepper
- 2 shallots, sliced

For the curry:
- 1 can coconut milkAdd to cart
- ¾ a cup curry paste
- 2 sweet potatoes
- 2 cups chopped red peppers
- 1 cup green beans, chopped


Let’s get started!

1. Load your food processor with all of the paste ingredients and blitz until a scrumptious paste is formed.
2. In a large saucepan, add the coconut water, curry paste, and a cup of water. Bring to the boil then reduce to a simmer. Add the sweet potatoes and simmer for another 10 minutes before adding the green beans and leaving to simmer for a further 10 minutes.
3. Finally, dish up, top with crushed peanuts and fresh coriander, and dig in.
curry3

Find more coco-creations here.

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untitled-design-4

26 Oct The Perfect Pumpkin Pie

Pie may just be the greatest thing on Earth. Savoury or sweet, shortcrust or puff pastry, if we could eat pie all day every day, you can bet your bottom dollar we would. And this one’s no exception – all hail the new Queen of autumn spice, the wonderful, Charley (@charleys_health) and her irresistible Cacao Crusted Pumpkin Pie. Believe it or not, this perfect little pie is completely vegan, free from refined sugar and filled with only 100% natural ingredients, meaning we can have our pie and eat it without that all too familiar post-pie-eating guilt. So pop that oven on, grab your cosiest jumper, and let’s get baking.

What you’ll need:

For the Base
- 1 cup of oats
- ½ cup ground almonds
- 1 tablespoon Organic Coconut OilAdd to cart
- 1 tablespoon date syrup
- 1 tablespoon cacao powder
- A pinch of sea salt

For the Filling
- ½ cup pumpkin puree
- ½ cup dates
- 2 tablespoons almond butter
- 1 teaspoon of Organic Coconut OilAdd to cart
- A generous pinch of cinnamon
- A pinch of ginger
- A pinch of ground nutmeg

For the Cashew Sauce
- 2 tablespoons cashew butter
- 2 tablespoons maple syrup (or Coconut Nectar)Add to cart
- A dash of vanilla extract
- Coconut milk (to achieve desired consistency)Add to cart


Let’s get started! 

1. Begin by blitzing your oats in a food processor until you’re left with a fine flour. Throw in the remaining base ingredients and blitz again until well mixed and sticky.
2. Next, transfer your mixture into a cake tin (springform or loose bottomed is best for avoiding pre-pie meltdowns) and press down until smooth and even. Make a wall of crust around the edge of the tin to create the pie sides then pop in the freezer and move onto the filling.
3. For that lovely creamy middle, blitz all of the filling ingredients in a food processor before pouring the mixture over your crust and returning to the freezer.
4. Finally, to create your scrumptious sauce, combine the cashew butter, vanilla, and maple syrup (adding a spoonful at a time). Once smooth, throw in a little coconut milk to achieve your desired consistency
5. Now for the hard part, pop your perfect little pie in the freezer to set for a few hours and wait patiently. When satisfied, cut in to slices, drizzle with sauce, top with crushed pecans and dig in.

img_0046

Click here for more coco-creations.

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10 Oct Gooey Cashew and Vanilla Frosted Blondies

Baking goddess, Charley (@charleys_health) is back with yet another winning recipe. We like to think of the blondie as the caramel flavoured little cousin of the legendary chocolate brownie. With the same moist texture and irresistible appearance and the added bonus of a sweet caramel flavour, these gooey little bites of goodness are a treat for all the senses. Plus, the recipe is gluten-free and features a triple coconut hit in the form of our very own Coconut Sugar, Coconut Oil, and Desiccated Coconut. You know what they say, a life without Gooey Cashew and Vanilla Frosted Blondies just isn’t a life worth living. Let’s get baking!

What you’ll need:

For the blondies:
- ¾ cup coconut sugarAdd to cart
- 3 tablespoons coconut oilAdd to cart
- 2 tablespoons cashew butter
- ½ cup ground almonds
- ¼ cup brown rice flour
- 1 large egg
- 1 teaspoon baking powder
- A splash of vanilla extract
- A pinch of salt

For the vanilla frosting:
- 3 tablespoons of cashew butter
- 2 tablespoons maple syrup
- A splash of vanilla extract
- 5 tablespoons coconut milkAdd to cart
- Desiccated coconut, to decorateAdd to cart

 

Let’s get started!

1. To begin, grab a wooden spoon and combine the coconut sugar and coconut oil.
2. Next, throw in the cashew butter and vanilla extract then mix some more before beating in your egg.
3. Combine all other dry ingredients before very carefully fold the mixture into your sugary mix.
4. Pour the golden mixture into a lined tin and pop into your oven to cook for approximately 16-20 minutes  at 180 degrees Celsius.
5. Time for the frosting! In a large bowl, combine all ingredients and mix until smooth. Once your blondies have cooled, top with the frosting and dig in.

blondies

 

See more scrumptious coconut recipes here.

 

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beetroot

05 Oct Beetroot Cooler Soup

It’s officially that time of year. We spend the mornings cosied up in our warmest sweaters and the afternoon dying from heatstroke. We just can’t win. So whilst we walk around in our winter coats and sandals, we’ve recruited the help of the super talented, Ania (@myfatmeania) to help us stay cool whilst enjoying a deliciously vibrant bowl of soup. Of course, asides from being the prettiest soup dish we’ve ever seen, this bowl is also filled with coconutty goodness in the form of our very own creamy Organic Coconut Milk and Organic Coconut Oil. We’re pretty sure this coco-creation is the root to all our October happiness.

What you’ll need:

For the soup
- A bunch of beetroot (3 or 4), leaves attached
- 2-3 litres prepared chicken stock
- 1 can coconut milkAdd to cart
- 3 cloves of garlic
- 1 onion
- A handful of fresh dill
- A handful of fresh parsley
- Salt and pepper, to taste
- 1 tbsp coconut oilAdd to cart

For the stock
- 2-4 organic chicken legs
- 3 litres of water
- 2 cloves of garlic
- A handful of fresh parsley
- 2 carrots, roughly chopped
- 1 parsnip, roughly chopped
- 2 chopped celeriacs
- 3 bay leaves
- Pepper, to taste


Let’s get started!

1. Let’s start with the stock. Pop all the stock ingredients into a pan and simmer for about 90 minutes.
2. When your stock has been gently bubbling away for about 80 minutes, get cracking on the beetroot. To prepare, remove the leaves, peel the beetroot, and grate in a food processor. Chop up the leaves and stems until small.
3. Drain the ingredients from the stock so that you’re left with your own gloriously golden broth. Pour into a pan and add the potatoes and carrots then cook on a low heat for about ten minutes.
4. Add the beetroot and vinegar then cover with a lid and wait for 20 minutes while your concoction turns into a magnificent pink pop!
5. Brown your onions in a frying pan then add to the mixture, along with the garlic and seasoning.
6. Once your beets are nice and soft, remove from the heat and leave the soup to cool. Finally top with chopped dill and parsley for a little extra zing then slurp away.

 

Time for dessert? Check out our library of sweet and savoury recipes here.

 

 

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lemon, drizzle, cupcake

05 Oct Lemon Drizzle Cupcakes

Cake. Whether it’s washed down with a good ol’ cuppa, delicately nibbled with a side of prosecco or gone to town on Bruce-Bogtrotter-style, they’re pretty delicious. In fact, we’re yet to find a cake we didn’t like. It’s not like we don’t try. Every single Friday Coco HQ is filled with cake, cake and more cake, but it seems we’ll never get our fill. I think they call it, unconditional love or something? So this week we’re going with a not-so-naughty twist on the ultimate classic – Harriet’s (@harriet_emily) sweet little Lemon Drizzle Cupcakes. With a helping hand from our very own Organic Coconut Oil and a good dose of our Organic Coconut Sugar, we’re pretty confident this one won’t disappoint. The recipe should make approximately 6 perfectly-sized cupcakes – ideal for sharing (or not sharing.) Let’s eat cake, coconuts!

What you’ll need:

For the cupcakes:
- 2 large lemons
- 60 ml coconut oilAdd to cart
- Half a courgette
- 110g organic coconut sugarAdd to cart
- 50g millet flour (or flour of your choice)
- 50g buckwheat flour (or flour of your choice)
- 30g ground almonds
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar (or coconut vinegar)Add to cart

For the drizzle:
- 2 tablespoons xylitol (or sweetener of your choice)
- 1¼ teaspoons lemon juice


Let’s get started!

1. Combine your dry ingredients (coconut sugar, millet flour, buckwheat flour, ground almonds, baking powder) with the zest of 2 lemons.
2. Juice your zested lemons until you fill half a cup then add to a blender along with your courgette, and whizz away!
3. Pop your lemon mixture into your dry ingredients and combine well with a hand whisk. Scoop the mixture into approximately 6 cupcake cases held in a muffin tin.
4. Bake in a preheated oven at 180 degrees celsius for 30-40 minutes until your cupcakes are golden, slightly bouncy to the touch, and oh-so-delectable to the eye.
5. Finally, set aside to cool while you prepare the drizzle. Blitz your xylitol with a blender to form a powdery sugar then transfer to a bowl, stir in the lemon juice and drizzle away.

lemon-drizz-cupcakes-end

See more coconutty creations here!

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coconut jam, jam, peanut butter, recipe

09 Sep Coconut Jam and Peanut Butter Bars

This #cococreation from the wonderful Nancy (@superfoodsscrumptious) is quite simply a combination of two of the greatest things on earth – peanut butter and our incredibly scrumptious Organic Coconut Jam. Free-from gluten, dairy and all things nasty, this recipe is ticking all the boxes for that indulgent treat we long for everyday, sorry – every now and then. And, if you haven’t already heard (perhaps you live under a rock), our 100% natural Coconut Jam has just been awarded with a 3 star Great Taste Award as well as being listed as one of the UK’s Top 50 Products of 2016!

Shall we get baking? This recipe will make 12 bars – plenty to share around the office (hello promotion!) or just stash away for a rainy day!

What you’ll need: 

- 75ml agave (or coconut!) syrupAdd to cart
- 200g gluten-free (or regular) flour
- 3 tablespoons Coconut JamAdd to cart
- 2 tablespoons of linseed
- 75ml almond milk
- 100g crunchy peanut butter
- Desiccated coconut (optional)Add to cart


Let’s get started!

1. Begin by whisking together your peanut butter, agave (or coconut!) syrup and almond milk.
2. Throw in your flour and Linseed then stir well until a mouldable dough is formed.
3. Grab a lined baking tray and press most of the dough into the base, leaving around a 1cm thickness. Keep a small part of the dough back to top your beautiful bars.
4. Next, add a thick layer of our Organic Coconut Jam to the top of the dough and crumble the rest of the dough over the top, adding some desiccated coconut for even more coconutty goodness.
5. Finally, bake your delicious coco-creations for 23-25 minutes at 180°c then leave to cool, slice up and dig in!

nancy-morris-pb-coconut-jam-bars

See more delicious recipes here!

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vegan, mac, cheese, man n' cheese, recipe

08 Sep Vegan Mac n’ Cheese

This, my coconutty friends, is the reason we love our incredible contributing chef Charley(@Charleys_health). Allow us to introduce you to your new favourite mid-week meal – a seriously scrumptious, not-so-naughty take on the classic dish we all know and love! A dish so perfectly balanced it will settle even the most intense cravings without leaving you with that all-too-familiar after-dinner regret. Plus, this classic comfort food recipe features our multi-award winning Organic Coconut Oil and creamy Organic Coconut Milk and will take just 12 minutes of your precious time to make – we think we may have just found heaven in a bowl. Let’s get cooking! 

What you’ll need:

- 75g brown rice pasta (or pasta of choice!)
- 3 teaspoons buckwheat flour (or flour of choice!)
- 1 teaspoon raw organic extra virgin coconut oil
- 3 tablespoons nutritional yeast
- A pinch of seasoning, to taste
- A pinch of nutmeg
- 240ml organic coconut milkAdd to cart

Let’s get started!

1. First, cook your pasta, according to the packet.
2. Next, stir together your flour and coconut oil over a low heat until well combined.
3. Remove from the heat and whisk in half of your coconut milk.
4. Pop your saucepan back on the hob and bring to a medium heat, slowly adding in the rest of the milk until you get a lovely thick consistency. Season your dish with salt, pepper, nutritional yeast and nutmeg.
5. Lastly, combine your pasta and sauce together, top with your favourite fresh herbs, tuck that bib in and dig in!

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There’s plenty more where this came from! Check out our countless coconutty creations here!

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peanut, butter, biscuits, ice-cream

05 Sep Peanut Butter Ice-Cream Sandwich Biscuits

It’s crunch time! In true Great British Bake Off biscuit week-style, we’re digging straight in to a fresh batch of Peanut Butter Ice-Cream Sandwich Biscuits. These not-so-naughty delights are fresh from the oven of former GBBO contestant, Ugne (@ugne_bakes), and feature our very own low GI coconut sugar – so naturally we’re in biscuit-heaven! With a delectable chocolate and blackberry ice-cream centre and an impressive biscuit sandwich, we think even Mary Queen of cakes herself would struggle to keep her hands out the biscuit jar. And while these tasty treats look tantalisingly sinful, they are both gluten and dairy free! It’s clear to see why our lovely coco-friend, Ugne managed to pave her way into the ultimate baking hall (tent!) of fame.

What you’ll need:

For the ice cream:
- 1 can coconut milk, chilledAdd to cart
- 30g cacao
- 60g agave (or organic coconut!) syrupAdd to cart
- Yolk of 1 egg
- 150g blackberries
- A dash of coconut syrup (to sweeten up those berries!)Add to cart

For the peanut butter cookies:
- 230g smooth peanut butter
- 145g organic coconut sugarAdd to cart
- Sea salt, a pinch
- 1 large egg
- 10g organic coconut flourAdd to cart


Let’s get started!

1. Let’s start with the ice cream! Grab a medium sized pan, and heat the the coconut cream from the top of your coconut milk, along with the cacao, coconut syrup and egg yolk.
2. Next, blitz your concoction with a hand whisk until it starts bubbling then remove the pan from the heat. Pour into a heat-proof tupperware box, pop the lid on (if such a thing exists in your house) then leave to cool completely before popping in the freezer to set.
3. Time for the berry jam! Pop all your blackberries in a small pan then gradually bring them to the boil. If your berries are very sour, now would be the time to add a little agave (or coconut!) syrup. Simmer for 3/4 minutes until you get that unmistakable fruity jam consistency then allow to cool completely.
4. Next, drop dollops of your jam into the ice cream and swirl to create that delectable marbled effect. Pop your ice cream back into the freezer to set for approximately 4-5 hours.
5. It’s biscuit time! Combine all peanut butter cookie ingredients in a large bowl then shape the dough into biscuits, pressing down with a fork to flatten.
6. Bake for approximately 12 minutes (until golden brown) at 180°c on a lined baking tray.
7. Finally sandwich together with your ice-cream and let the mind-blowing cookie experience ensue!

IMG_1643-595x595

IMG_1641-595x446 (1)

See other mouth-watering recipes here!

 

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salmon, burgers, recipe

25 Aug Summer Salmon Burgers

These 100% natural salmon burgers from Charley (@charleys_health) are the perfect accompaniment to any sizzling summer BBQ! Free-from gluten and all artificial nasties, and cooked in our award-winning Organic Coconut Oil, Charley’s scrumptious salmon patties are a not-so-naughty alternative to your usual burger of choice. Enjoy these summer must-haves in a burger bun, or with salad, or even stir-fry, rice, or fresh veggies! In fact, they’re extra delicious paired with Sweet Potato Fries! Okay you get the point, just give them a go, will you?
Let’s get cooking, coconuts!

What you’ll need:

- 2 salmon portions (the fresher the better!)
- ½ red onion
- A few chilli flakes
- 1 large garlic clove
- Salt and pepper, to taste
- A pinch of mixed herbs
- Fresh coriander
- 1 teaspoon coconut oilAdd to cart

Let’s get started!

1. First, grab your food processor and gently blitz the salmon so it breaks down a little.
2. Next, slice your onion and garlic, then add to the salmon. Pop in all other seasoning before blitzing again to combine all ingredients.
3. Time to get your hands dirty! Grab a small amount of mixture and roll into a pattie shape. Repeat until the mixture bowl is empty and you have a plate of perfectly formed salmon patties!
4. Heat your coconut oil in a frying pan, then place the patties in once hot enough. Fry until crisp and golden on the outside – this should take no longer than 5 minutes.
5. Finally, top with your favourite burger essentials then dive straight in!

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17 Aug Coco-Amor Chocolate Truffles

Our lovely contributing chef, Harriet (@_harriet_emily) has only gone and done it again!

If, like us, you’re prone to spooning your Coco Amor straight out of the jar, this ones for you! With just two ingredients, one of which is our incredible new Organic Coco-Amor Caramel Spread, this recipe requires minimum effort and results in maximum chocolatey goodness! Plus, these mouth-watering raw creations take just ten minutes to make – so there’s no excuse not to get your bake on! Shall we get mixing?

What you’ll need:

- 145g Organic Coco-Amor Caramel SpreadAdd to cart
- 30g Cocoa Powder, plus extra for dusting
- A pinch of salt (optional)

 

Let’s get started!

1. Pop your Coco-Amor spread, cocoa powder, and pinch of salt into a large bowl then cream together with a spoon to create a smooth texture.
2. Next, place your mixture in the fridge for around 2 hours to set.
3. Finally, remove from the fridge and use your hands to roll 12-14 small truffles before coating in extra cocoa powder for that irresistible finish.

Time to dig in! If you don’t finish these all at once (we’ve heard it’s possible!), it’s best to store your coco-creations in the fridge to keep them firm!

truffles

 

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10 Aug Raw Ferrero Rocher-inspired Truffles

Your favourite guilty pleasure, remodelled with a raw twist! Rachel’s (@rawberryfields) ingenious take on the well-loved classics are lower in sugar, completely natural, and best of all, feature our very own Raw Organic Extra Virgin Coconut Oil and Organic Coconut Milk (so naturally, we’re massive fans!). With multiple layers of smooth and crisp textures and a mouth-watering truffle centre, these not-so-naughty treats really are to die for! Tempted? Well, of course you are! Let’s get mixing!

P.S. These tasty little treats can be refrigerated for up to two weeks – if you can refrain from eating them all at once, that is!

What you’ll need:

Hazelnut Truffle Centre
- 125g smooth chocolate hazelnut butter (just add 50g cacao powder if you only have plain hazelnut butter)
- 2 large tablespoons raw organic extra-virgin coconut oilAdd to cart
- 50ml coconut (or maple) syrupAdd to cart
- 1 tablespoon heaped cacao powder
- 60ml coconut milk + 2 tablespoon coconut creamAdd to cart
- ½ teaspoon vanilla bean paste (optional)
- Add 20g blended hazelnuts for a stronger Nutella taste

Raw Chocolate Coating
- 50g cacao butter
- 35-40g cacao powder (add more for a thicker consistency)
- 25ml organic coconut (or maple) syrupAdd to cart

To decorate:
- 20 roasted hazelnuts, chopped

 

Let’s get started!

1. To begin, grab your food processor and blitz your hazelnut butter, cacao powder, vanilla bean paste, coconut oil, maple syrup, coconut milk and coconut cream.
2. Transfer to a bowl and pop in the freezer for approximately 2 hours, or until firm.
3. Line a tray with baking or greaseproof paper.
4. When your mixture is firm, use a spoon to scoop out small balls then pop a hazelnut in the middle of each ball and transfer to your hand to roll into a perfectly shaped little ball.
5. Place each on a a lined baking tray and return to the freezer for around 10-15 minutes. You can leave them in there while you complete the next step.
6. In the meantime, melt your cacao butter in a bain marie (or microwave!), then slowly stir in the cacao powder.
7. Using a cocktail skewer, dip the truffle balls into the chocolate mixture and allow any excess to drip off.
8. Finally, coat in chopped hazelnuts to finish.

These tasty treats are at their most delicious the day after making them but if you can’t wait until then, we certainly won’t judge!

Truffles

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Lemon Drizzle

22 Jun Lemon Drizzle Cake

When life gives you lemons, be like Hedi (@HediHeartsCleanEating). Mix them with our 100% natural organic coconut goodies and let cake solve your problems!

What you’ll need: 

For the cake:
- 4 eggs
- 2 cups spelt flour
- 2 teaspoon baking powder
- Zest and juice from 2 lemons
- 1 cup coconut sugarAdd to cart
- ½ cup coconut oil, meltedAdd to cart
- ½ cup milk of your choiceAdd to cart

For the glaze:
- ½ cup coconut sugarAdd to cart
- Juice from ½ a lemon


Let’s get started!

1. To begin, beat your eggs and coconut sugar with an electric whisk for approximately 10 minutes then gradually whisk in your coconut oil, milk, lemon juice and zest.
2. Next, combine your spelt flour and baking powder in a separate bowl before combining them with the wet ingredients.
3. Grease an awaiting cake tin with coconut oil, pour in your mixture then bake at 180C for approximately 45 minutes.
4. Combine the glaze ingredients until smooth, then poke holes in your nicely baked cake and drizzle over the glorious glaze over the top!
5. Finally, leave to set for 2 hours before slicing up, and digging in!

Lemon Drizzle web

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Bounteesers

10 Jun Coconut Bounteesers


What do you get when you cross a Bounty bar with Maltesers? How about some deliciously chocolatey Bounteesers! These dreamy little delights are the brainchild of our incredibly talented contributing chef Niki (@rebelrecipes) and feature our raw organic extra-virgin coconut oil and desiccated coconut (so naturally we’re massive fans!). The best part is these little beauties are vegan, gluten free and completely free from refined sugar. In other words, Niki’s Bounteesers have the ability to blow your mind and save your waist. Why not whip up a batch to share with your family, friends, or work colleagues (hello promotion!). Shall we get mixing?

What you’ll need:

- 1 cup desiccated coconutAdd to cart
- ¼ cup coconut creamAdd to cart
- ¼ cup ground almond
- ½ bar of chocolate
- 2 tablespoon organic coconut oilAdd to cart
- 2 tablespoons coconut or maple syrupAdd to cart
- 1 teaspoon vanilla extract
- A pinch of Himalayn salt


Let’s get started!
1. Begin by blitzing all ingredients in a food processor until nicely combined.
2. Next, wet your hands and roll the mixture into balls before popping them into the fridge to set for approximately 20 minutes.
3. In the meantime, carefully melt your chocolate in a pan or bain marie.
4. Finally coat each ball in melted chocolate and return to the fridge for a further 15 minutes.
5. It’s time to dig in! Keep your beautiful little Bounteesers refrigerated if you somehow manage to resist enjoying them all at once.

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smoothie

07 Jun Zingy Lime Green Smoothie

Our incredibly talented contributing chef Charley @charleyshealth is back with a zing – a zingy lime smoothie that’s positively crammed full of goodness and eagerly waiting to kick-start your day! This gloriously green concoction is packed full of potassium and electrolytes (in the form of our 100% pure coconut water!) which we all know are essential for keeping our precious bodies tip-top. But most importantly, it can be whizzed up in a push of a button, meaning you won’t lose any of those precious final moments in bed in the morning. So, shall we get blending?

What you’ll need:

- 1¼ coconut waterAdd to cart
- 1½ bananas
- ¼ avocado
- 10 cashew nuts
- A small handful of kale
- Juice from ½ a lime


Let’s get started!

1. Simply throw all ingredients into your blender and blitz until smooth.
2. Dish up, commend yourself on your excellent smoothie making skills, then drink up!

lime smoothie 1

lime smoothie

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peanut butter doughnuts_ web

03 Jun Raw Peanut Butter Cup Doughnuts


Whether you call them doughnuts or donuts, you donut want to miss this one! Our wonderful contributing chef Rachel (@rawberryfields) has been working her magic once again to conjure up some of the most scrumptious sweet treats we have ever seen. Believe it or not, these rings of deliciousness are raw, vegan, and free from refined sugar, plus with just seven ingredients, these doughnuts will not leave you strapped for dough. So undo that top button and let’s get stuck in!

What you’ll need: 

- 1 x doughnut pan
- 1 cup (170g) pitted dates
- 1 cup (100g) steel-cut oats
- ¾ cup (190g) peanut butter
- 2-3 tablespoons coconut syrupAdd to cart
- ⅓ cup (50g) raw chocolate chunks (or chocolate chips)
- 3 tablespoons water
- 1 teaspoon vanilla bean paste


Let’s 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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Crumble_web

05 May Red Berry and Peach Crumble


Everybody loves an old-fashioned fruit crumble. It’s a childhood classic; warm, sweet and insanely comforting! So when our wonderful contributing chef Vicki (@freefromfairy) presented us with this coconutty creation we were more than a little excited! Could this be the crumble to finally match up to the school dinner ladies masterpiece? We think it might be! Vicki’s adaptation is free from all the usual nasties, including dairy and gluten, making it deliciously accessible for all! Plus, it’s 100% natural and filled with all the goodness of our little coconut friends. Shall we get crumbling?

What you’ll need: 

For the topping:
- 60g pecans
- 60g almonds
- 1 tablespoon coconut oilAdd to cart
- 1 tablespoon rice syrup or coconut syrupAdd to cart
- ½ teaspoon mixed spice

For the base:
- 1 tin peaches, drained
- 120g frozen red berry mix
- 4 drops vanilla stevia or 1 tablespoon coconut sugarAdd to cart


Let’s get started! 

1. Let’s start with the topping! Throw all your nuts in a food processor and blitz until your mixture resembles breadcrumbs.
2. Next, add the coconut oil, rice/coconut syrup and mixed spice then blitz again!
3. Grab a baking tray and spread your mixture out evenly before grilling under a high heat for approximately 8 minutes, or until nice and brown. Be sure to keep an eye on your topping and stir frequently to avoid burning!
4. Meanwhile, chop your peaches into small chunks then throw them into a saucepan to simmer with your red berries for 15-20 minutes.
5. When your fruit mix is thick and softened, add your chosen sweetener to taste.
6. Time to assemble the crumble! Separate your fruit mixture into four small pots then top with the crumble mixture.
7. Finally, select four lucky crumble lovers and dig in! Why not try it with a dollop of ice cream and a drizzle of coconut syrup?

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Miso Cod

28 Apr Miso Baked Cod with Coconut Rice


Oh my cod! Our wonderful contributing chef Charlotte (@CharleysHealth) has done it again. This deliciously healthy dish is bursting with flavour and offers a harmonious balance of protein and carbohydrates. The cod fillet is coated in a zesty miso sauce and lovingly placed on a bed of creamy coconut rice – a match made in heaven we’re sure you’ll agree! Plus, this midweek meal is quick, easy and incredibly nutritious. Shall we get cooking?

- 4 cod fillets
- 3 cups cooked brown rice
- 3 tablespoons coconut milkAdd to cart
- 200g mange tout
- 2 tablespoons coconut syrupAdd to cart
- 2 tablespoons tamari
- 1 tablespoon coconut oilAdd to cart
- 1 heaped teaspoon miso paste
- 1 clove garlic
- Thumb sized piece ginger
- Juice from ½ lime
- Wedge of lime (to finish)


1. To begin, grab a bowl and combine your miso paste, coconut syrup, tamari, and lime juice then mix until nicely combined.
2. Next, crush your garlic clove and grate your ginger then add to your miso mixture.
3. Time to cook that cod! Place your fillets on a baking dish and evenly coat with your miso paste before cooking for approximately 15 minutes, or until cooked through.
4. In the meantime, chop and stir fry your mange tout in a tablespoon of coconut oil then add the rice and cook until piping hot.
5. Finally, mix in your coconut milk and a trickle of fresh lime juice.
6. It’s time to dish up and dig in! For added deliciousness, top with fresh coriander, coconut chips and chilli flakes.

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Dessert

22 Apr Triple Chocolate Coconut Pots


Our lovely contributing chef Ania (@MyFatMeAnia) has created a recipe that combines two of the most magnificent things on earth – chocolate and, of course, coconut! This dreamy triple chocolate dessert is vegan, gluten-free and 100% natural, making it as guilt-free as desserts can be! It’s also incredibly simple and fuss-free, meaning minimum effort and maximum enjoyment – what more could we ask for? We can’t think of a better way to celebrate the fact it’s Friday!

Happy weekend coco-lovers!

- 600g silk tofu (drained)
- 2 tablespoons coconut oil
- 2 tablespoon coconut jam
- 2 tablespoons cacao powder
- 1 tablespoon coconut sugar
- ½ cup chocolate chips
- A pinch of Himalayan salt


Ania Jam Dessert

 

 

 

 

 

 

 

 

1. To begin, melt your coconut oil, coconut sugar and chocolate chips over a low heat.
2. When your chocolatey concoction is almost melted, add the coconut jam and allow to cool for five minutes.
3. Time to blitz your tofu! Thoroughly drain then throw the entire amount into a food processor. When silky smooth, add your chocolate concoction and salt then mix thoroughly. (If you want to give your dessert a little twist – why not add additional flavours such as vanilla powder, cinnamon or cayenne pepper?)
4. Finally, allow your delightful dessert to chill in the fridge for approximately 15 minutes before digging in!
Tip: To make your dessert extra tasty, top with quinoa pops, cream and fruit.

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sushi wraps

12 Apr Coconut Rice Sushi Wraps


Our lovely contributing chef Harriet (@_harrietemilyhas done it again! These delightful little coconut rice sushi wraps are flavoursome, filling and completely delicious! Of course, they’re also infused with our favourite superfood in the form of our creamy coconut milk and coconut syrup. Shall we get wrapping, dipping and devouring?

What you’ll need:

- 5 rice paper wraps

For the coconut rice:
- 400ml full fat coconut milk
- ½ cup water
- ½ cup + 1 tbsp (105g) white rice
- 1 teaspoon rice vinegar
- ½ teaspoon pink salt

For the vegetables:
- 4 spring onions, finely chopped
- 1 carrot, sliced lengthways
- ½ cucumber, sliced lengthways
- ½ avocado, sliced lengthways

For the dipping sauce:
- 4 tablespoons soy sauce
- 1 teaspoon coconut syrupAdd to cart
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon chilli powder
- 1 clove garlic
- 2cm piece root ginger, grated


Let’s get started! 

Coconut Rice
1. Throw your coconut milk, rice, salt and water into a large pan and heat on a medium temperature for approximately 20 minutes, until all the liquid is gone and your rice is nice and creamy!
2. When your rice is almost ready, stir in the rice vinegar, leave on the heat for another couple of minutes then set aside!

Dipping Sauce
1. Blitz all dipping sauce ingredients in a food processor or blender until smooth.

Assemble your wraps
1. Dip one rice wrap in warm water for approximately 5-10 seconds to soften.
2. Spoon 1/5 of the rice onto the centre of the wrap, followed by 1/5 of the vegetables then fold each end and wrap to finish.
3. Repeat to make 5 delicious little coconutty sushi wraps.
4. Finally, slice in your wraps in half, dip and devour!

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dessert

30 Mar Paka Kola Bora – Baked Bengali Banana and Coconut Fritters


This weeks #cococreation is by the amazingly talented Indian food writer and fellow coco-lover, Mallika Basu (@mallikabasu_)! In true Mallika fashion, this dish is mouthwateringly delicious and packed with goodness. Best of all, it’s been specially designed and simplified to fit nicely into our hectic lives – meaning we can enjoy a scrumptious dessert or evening snack without toiling away in the kitchen all night! Whoever said you can’t have your cake and eat it too?! The recipe requires just six ingredients and will make more than enough to feed a whole family of hungry mouths! So, shall we get baking?

What you’ll need:

- 2 large ripe bananas, mashed
- 1 tablespoon coconut flour
- 3 tablespoons plain flour
- ½ teaspoon cinnamon powder
- ½ teaspoon baking powder
- 1 tablespoon coconut oilAdd to cart


Let’s get started! 

1. Begin by preheating your oven to 180 degrees Celsius then place a baking tray lined with baking parchment inside.
2. Next, grab a bowl and combine everything, other than the coconut oil, until your left with a soft, spongy dough.
3. Divide your delightful dough into small equally sized balls (helpful hint: use an ice cream scoop!).
3. Remove your baking tray from the oven, grease with coconut oil then bake your treats for 20 minutes. Make sure you flip and reshape after ten minutes to make your fritters even more beautiful!
4. Serve with ice cream and coconut syrup then dig in!

 

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