Recipes

24 Jul Coconut Jam Balls

Hands up if you’re guilty of eating coconut jam from a spoon out of the jar? Yep, we thought so. Don’t worry, we’re all in the same boat. Well, we’ve now got an even better idea, thanks to our friends over at Nutristrength. Combining our coconut flour, oil and jam with Pea Protein provides a pretty drool-worthy finish, so let’s dig in to a warm, crispy Coconut Jam Ball (or ten)!

What you’ll need:

For the cake mixture:
- 50 grams coconut flourAdd to cart
- 1 scoop Nurtistrength Pea Protein Vanilla
- 1 egg
- 20 grams coconut oil, meltedAdd to cart
- 50-100 grams plant based yoghurt

For the filling:
- Organic Coconut Jam, chilledAdd to cart

To finish:
- A drizzle of Coconut Nectar Honey AlternativeAdd to cart

 

Let’s get started!

1. To start, pop all of your cake mixture ingredients into a bowl (starting with just 50ml of yoghurt). Give it a good mix until everything holds together when pressed between your fingers.

2. Scoop a tablespoon of coconut jam from the jar and roll into a ball in the palms of your hands.

3. Scoop a slightly larger amount of the cake mixture, and flatten it out with the back of a spoon. Pop the jam ball in the middle, and mould the cake mixture so that it covers completely.

4. Repeat until you’ve used up all of the cake mixture, then pop them all onto a lined baking tray. Make sure they have space to expand – you wouldn’t want them to all stick together!

5. Bake for 15-20 minutes, until the sides are lovely and golden brown. While warm, drizzle a dash of coconut nectar for a sweet finish!

It’s as simple as that! These are lovely when still warm – but be careful when they’re fresh out of the oven as the jam will get very hot!

Enjoy more of our coconutty recipes over here.

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18 Jul Gluten Free Almond Muffins

Let’s be honest- none of us have much time any more. In between working 40 hours a week, doing the food shopping, going to that exercise class, and managing to uphold a social life, it’s easy to skip chilling out and taking time for yourself.

Now, the first thing coming to your mind now might be putting on your favourite TV program, but when the alternative is this easy, you just might reconsider. Plus, the results are FAR too yummy to resist!

Baking connoisseurs and rookies alike: behold. 3 step almond muffins- deliciously sweet with a hit of coconutty goodness thanks to our Organic Coconut Sugar, Organic Coconut Butter and Organic Coconut Milk.

What you’ll need:

- 250 grams gluten free flour
- 1 teaspoon GF baking powder
- 1/2 teaspoon GF bicarbonate soda
- 2 eggs
- 200 millilitres coconut milkAdd to cart
- 40 grams flaked almonds, plus 3 tablespoons for decorating
- 50 grams melted coconut butterAdd to cart
- 100 grams coconut sugarAdd to cart

 

Let’s get started!

1. Line a muffin tin with cases and preheat the oven to 190C. In a large bowl, beat your eggs with the sugar and a pinch of salt.

2. Add all of the other ingredients to the bowl and give it a good mix until well combined.

3. Dollop equal amounts of mixture into each case, then sprinkle some flaked almonds on top of each. Bake for about 20 minutes until lovely and golden.

4. That’s it! Tuck in and enjoy.

 

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14 Jul Black Rice Soba Noodles with Miso Dressing

Our Charley (@charleyshealth) is pretty amazing. Not only is she an awesome person, she also manages to provide us with regular food envy in the form of her scrumptious all-natural recipes. For that, Charley, we salute you! Her most recent dose of foodie genius comes in the form of Soba Noodle Bowls with Miso Dressing (and yes- it really is as good as it sounds). Crammed full of ingredients that your body will thank you for, this recipe is bound to produce endless ‘oooh’s and ‘aaaah’s at meal time. As if things couldn’t get any better, there’s a sweet Asian hit from our gluten-free friend, Coconut Savoury Sauce. We all know the right thing to do at this point- shall we get cooking?

What you’ll need:

For the noodle bowl:
- 40 grams black rice buckwheat noodles
- 1/2 can chickpeas
- Mild curry powder, a pinch
- Turmeric, a pinch
- Salt and pepper, a pinch
- Frozen peas, a handful
- 50 grams tenderstem broccoli

For the dressing:
- 1 heaped tablespoon sweet white miso paste
- 1/2 clove garlic
- 1 teaspoon rapeseed oil
- 1 teaspoon Coconut Savoury SauceAdd to cart
- 1 teaspoon honey (or Coconut Nectar if vegan!)Add to cart
- Squeeze of fresh lemon juice

To serve (optional):
- Black sesame seeds
- Fresh coriander

 

Let’s get started!

1. Cook the noodles according to the packet instructions. It can help to drain the noodles with cold water once they’re cooked, so that they don’t stick together.

2. While your noodles cook, get the rapeseed oil sizzling in a pan. Chuck in the curry powder and turmeric, then fry the chickpeas until lovely and crisp.

3. In a separate pan, sauté the veg in a little cooking spray until cooked through. Combine all of the sauce ingredients in a jug, then pop your dressing into the saucepan with the veggies.

4. Add in the noodles and the chickpeas, then give everything a good stir to ensure it’s all coated. Sprinkle over the black sesame seeds and coriander for a tantalising finish.

“I’m ready for my close up!”

For more scrumptious recipes that are jam-packed with goodness, head over to our recipes section.

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12 Jul Vegan Banana & Raspberry Crumble

Crumble. There’s nothing quite so summery, simple, and scrumptious. Bound to put a smile on the faces of even the fussiest eaters, Niki‘s (@rebelrecipes) take is packed full of goodness and is both vegan and gluten free! If you fancy an afternoon activity with the kids or maybe just want to unwind, bake, and have a boogie to the kitchen radio- this one’s for you.

Not that you needed any more tempting, but this recipe only takes 10 minutes to prep- so there’s no need to crumble under the pressure… (see what we did there?)

What you’ll need:

For the crumble:
- 120 grams mixed nuts
- 50 grams oat bran
- 2 tablespoons seeds
- 2 tablespoons desiccated coconutAdd to cart
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1/2 teaspoon vanilla powder
- 2 tablespoons coconut oilAdd to cart
- 2 tablespoons maple syrup (or coconut nectar!)Add to cart
- 4 bananas- very ripe ones!
- Handful of raspberries

For the raspberry compote:
- 1 cup raspberries
- Splash of water
- A little maple syrup (or coconut nectar!)Add to cart

 

Let’s get started!

1. It’s crumble time. Get prepped by heating your oven to 180C and lining a glass baking dish with some parchment paper.

2. Pop all of your dry crumble ingredients into a food processor and give it a whizz until you get a crumb-like texture.

3. Melt your coconut oil and drizzle it over the mixture along with the syrup and give everything a good mix.

4. Slice the bananas and lay them across the bottom of the dish (as neat or messy as you feel like!), then chuck over the raspberries. Pour the crumble over the top so that it covers all of the fruit.

5. Bake for 35 minutes. The bananas should caramelise and the top will go golden and toasted- two signs that your crumble’s good to go!

6. While the crumble bakes, add the raspberries to a pan with a little water and syrup or nectar. Give it a stir on a low heat until the berries break down to create a lovely compote.

7. To serve, whack some compote on your crumble (and coconut yoghurt if you want to kick it up another notch!). Eat hot or cold- we think it’s best dug into when still warm.

Liking our Niki’s style? Check out more of her coconutty recipes here!

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29 Jun Gluten-free, Dairy-free Chocolate & Salted Caramel Pots

If you’re on a health kick for that summer bod, there’s no reason to have a little treat every once in a while. Our lovely contributing chef Vicki (@freefromfairy) knows just how to hit our sweet tooth without all of the guilt, and this recipe is no exception. Packed with all-natural ingredients, these lavish layers of chocolate and salted caramel taste just as good as they look. To make things even better, soya-avoiders and those who don’t see eye-to-eye with wheat can get in on the action too. MINI PUDS FOR ALL!

What you’ll need:

For the chocolate layer:
- 400 millilitres coconut milk Add to cart
- 1 teaspoon vanilla extract
- 150 grams dairy free dark chocolate (70% cocoa at least!)
- 3 teaspoons ground chia seeds

For the salted caramel layer:
- 100 grams dates
- 100 millilitres boiling water
- 10 grams coconut butterAdd to cart
- 1 teaspoon vanilla extract
- 1/4 teaspoon rock salt

 

Let’s get started!

1. To begin, pop your dates into a bowl and cover with boiling water to soften. You should leave this for about 15 minutes while we get on to making the chocolate layer.

2. In a saucepan, infuse the coconut milk with vanilla and heat them both gently together. When they’re just beginning to boil, take them off the heat.

4. Add in the dark chocolate and chia seeds and give it a good stir with a whisk to combine everything.

5. Divide the chocolate mixture between 6 small pots (or 4 if you’re feeling hungry!), then pop them in the fridge to set.

6. In a food processor or blender, whizz the dates, water, coconut butter, vanilla and salt until lovely and smooth. Try not to eat it all with a spoon now- it might take some restraint!

7. Smooth the caramel on top of the chocolate pots and place back in the fridge, they’ll take a little while to firm up.

Enjoy!

We’ve got plenty more drool-worthy recipes this way!

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23 Jun Marbled Banana and Avocado Bread

Picture this: it’s the end of a long week, you’ve finally got some time away from the daily grind, and you’re about to kick back with a cuppa and a good book. “What could make this moment any more perfect”, we hear you ask? Well, your questions have been answered and your wishes have been granted. Our lovely contributing chef Ania (@aniasVK) has gifted us with a recipe that’s nearly too beautiful to eat – but we’ll have a slice or two regardless! Cake, anyone?

What you’ll need:

- 350 grams flour (Ania uses a mix of rye, wholemeal and brown rice flour)
- 100 grams chopped hazelnuts
- 3 tablespoons melted coconut oilAdd to cart
- 2 tablespoons honey (or coconut nectar!)Add to cart
- A pinch of salt
- 1 ripe avocado, mashed
- 2 large or 3 small ripe bananas, mashed
- 4 tablespoons cacao powder
- A pinch of cinnamon
- Half a teaspoon baking powder
- Half a tablespoon baking soda
- 2 eggs
- 150 millilitres milk

 

Let’s get started!

1. Firstly, get your oven heating to 180ºC. Line a loaf pan with baking paper or grease with non-stick spray.

2. Grab a medium-sized bowl and combine all of the dry ingredients apart from the nuts and cacao powder. In another bowl, use an electric whisk to mix all of the wet ingredients together.

3. Next… you guessed it! Add the dry ingredients to the wet and give it another whizz until nicely combined. Divide the mix into two portions, then add the nuts and cacao into one.

4. Spoon the cake mixtures randomly into the prepared tin until all of the mixture is used up, then swirl gently with a knife for the desired marbled affect.

5. Pop the loaf into the oven for 50-60 minutes, or until golden brown on top. Feel free to use a skewer to check if the banana bread is cooked in the middle.

Have we got your taste buds tingling? That’s just the start! There’s plenty more coconutty recipes here.

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20 Jun Pic’s Peanut Butter & Coconut Smoothie

Our newest coconutty recipe has just three steps to smoothie perfection (one of them is drinking it!), and is born from a friendship with the people behind quite possibly the best peanut butter in the world – Pic’s. This smoothie is jam-packed full of superfood seeded goodness, and the flavour combo of peanut butter coconuts is one we just can’t let you miss out on.

If you’re feeling like a smoothie on the move or just don’t fancy buying all the ingredients, pop down to the Pic’s Smoothie Stand at Matlby Street Market. As well as this coconutty concoction there’s plenty more, and whether you like it crunchy or smooth, you’ll be sure to get your Pic’s fix here. Scroll down to get a taste of what you’re in for; catch them from 9am-4pm on Saturdays and 11am-4pm on Sundays.

What you’ll need:

- 500 milliletres unsweetened almond milk (or coconut milk if you like it extra coconutty!)Add to cart
- 1 cup of ice
- 2-4 tablespoons Pic's Peanut Butter
- Half a banana
- 1 tablespoon vanilla protein
- 1 teaspoon chia seeds
- 1 teaspoon flax seeds
- 1 teaspoon sunflower seeds
- 1 tablespoon coconut syrupAdd to cart

 

Let’s get started!

1. Pop all of the ingredients into a blender. Blend until smooth and creamy.

2. Depending on how thick you like your smoothie, you can add a little more milk if desired.

3. Enjoy! It’s that simple.

 

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08 Jun Creamy Veggie Potato Curry

While the calendar may be telling us that it’s summer, the weather’s certainly saying otherwise. We might not be able to force the sun out, but we can certainly help with some great food until it’s time to get the flip flops out again.

Charley (@charleys_health)’s newest coconutty recipe is packed full of all the creaminess and flavour you’d expect from a curry, but without that all-too-familiar post takeaway guilt. With our very own Organic Coconut Milk for a velvety texture and a sprinkle of Coconut Snack Chips for that added crunch factor, you’re just a few steps away from curry perfection!

What you’ll need:

- 1 large potato
- 1 can coconut milkAdd to cart
- 100 millilitres vegetable stock
- 70 grams green beans
- Half a large courgette
- 1 shallot
- 2 teaspoons curry powder, mild
- Coconut oil, for cookingAdd to cart
- Fresh coriander, to finish
- Coconut chips, to finishAdd to cart

 

Let’s get started!

1. Firstly, finely chop your shallot up, and pop into a large saucepan along with a teaspoon of coconut oil. Fry until the shallot is soft- this will only take a couple of minutes.

2. Wash and chop the potato into small cubes, then add into the pan with the curry powder.

3. Toss in the coconut milk, bring to the boil, then reduce the heat to a gentle simmer. Stir continuously so that all the spices mix in nicely.

5. Along with the green beans, add the courgette in semi-circle shapes and give it all a good stir. Pour over the vegetable stock, pop a lid on and leave to bubble away for around 25 minutes.

6. After 25 minutes, the potatoes should be nice and soft and the sauce should have thickened up. Spoon into deep bowls, add a sprinkling of coriander and coconut chips, and enjoy! Save us a bowl 😉

Anyone for dessert? There’s plenty of sweet coconutty treat ideas in our recipe section.

 

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23 May Caramelised Banana and Ricotta Toast

Let’s be honest, we all know that if a recipe begins with the word ‘caramelised’, it’s going to be a good’un. This coco-creation from the lovely Olivia (@thecashew_tree) is no exception, and provides a deliciously simple solution to crank up your morning toast. Plus, with just three steps, your sleepy morning routine has never looked tastier or easier. Let’s go bananas!

- 2 tablespoons coconut oilAdd to cart
- 2 tablespoons brown sugar (or coconut sugar!)Add to cart
- 1 banana
- 2-3 tablespoons ricotta cheese
- A sprinkle of cinnamon
- (Optional) pine nuts, to serve

 

Let’s get started!

1. To get started, melt your coconut oil on a medium heat in a frying pan. Add in your sugar of choice, stirring constantly until it has melted and formed a lovely golden caramel.
2. Next, slice up the banana, and add to the pan. Let them fry without checking the bottom for 30 seconds or so, and baste withe caramel in the meantime. Flip the bananas and cook for another minute until both sides are light brown in colour and dripping with caramel.
3. Spread your toast evenly with the ricotta and spoon the banana on top (don’t forget to drizzle any leftover caramel over, too!). For that extra bite, sprinkle some pine nuts over the top, and add a little cinnamon. Enjoy!

Don’t let your new found love for breakfast end here! Why not try out some of our most loved pancake recipes?

 

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02 May Gluten Free & Vegan Lemon Cheesecake

Oh cheesecake, how we love thee. Whether it’s a post dinner-time treat for the family or just you, the spoon, and the whole thing, there’s nothing quite like tucking into a creamy cheesecake. Our lovely contributing chef Vicki (@freefromfairy)’s take has got all of the yum without any of the regret, and we think that’s a pretty good deal. Fussy foodies and those on restricted diets alike will thank you for this one!

What you’ll need:

For the Base
- 180 grams ground almonds
- 40 grams coconut oilAdd to cart
- 30 grams maple syrup (or coconut nectar!)Add to cart
- 1 teaspoon ginger, ground

For the Topping
- 185 grams raw cashew nuts
- Zest and juice of 3 unwaxed lemons
- 40 grams coconut oilAdd to cart
- 40 grams maple syrup (or coconut nectar!)Add to cart

 

Let’s get started!

1. This one takes a little pre-planning: if possible, soak the cashews in a bowl of water overnight. If you’re in a bit of a rush, 4 hours should be fine.

2. Combine the base ingredients, then press into a 15cm round tin. Pop into the fridge while you make the topping.

3. Next, get out your food processor. Blitz all of the topping ingredients until smooth and creamy.

4. With a spatula, smooth the topping onto the base. Leave in the fridge for about two hours, or if you’re impatient to give it a taste, the freezer will help it so set quicker.

5. Enjoy!

cheesecake3

Click here. You and your taste buds won’t regret it.

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27 Apr Jam Filled Chocolate Cupcakes

Nothing says ‘I love you’ quite like a freshly made batch of cupcakes. Even more so if they’re oozing with jam. So whether you’re looking to get in someone’s good books or just feel like a bit of much needed self-appreciation, it’s easy to find an excuse to make Charley‘s (@charleys_health) newest coconutty creation. This medal-worthy combo of raspberry and cacao is kicked up another notch with the addition of a creamy coconut frosting. And with all-natural ingredients and no refined sugar, you can feel slightly less guilty when you eat the whole batch in one go!

What you’ll need:

For the cupcakes
- 3/4 of a cup coconut sugarAdd to cart
- 1/2 a cup + 1 tablespoon coconut oilAdd to cart
- 1 cup of brown rice flour
- 2 large eggs
- 1 tablespoon coconut nectarAdd to cart
- 4 tablespoons cacao powder
- A few drops vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- Raspberry jam

For the frosting:
- 4 tablespoons coconut cream
- 1 & 1/2 tablespoons cacao powder
- 2 tablespoons coconut nectarAdd to cart
- A few drops vanilla extract
- Raw chocolate of your choice and raspberries to decorate

Let’s get started!

1. Firstly, preheat your oven to 180C. Pop some cases into a cupcake tray and set aside.
2. Get out your trusty food processor and cream together the coconut oil and coconut sugar. Add your eggs, nectar, and a little vanilla extract. Give it another whizz until it’s lovely and smooth.
3. Sift all of your dry ingredients into the mixture and blend once more. Add the milk and (you guessed it!) blend one last time. Everything should be properly combined by now (and if it’s not after all that mixing, maybe it’s time to invest in a better blender!).
4. Spoon some mixture into each case, add a dollop of your favourite raspberry jam, and top with a little more mixture. Bake for 15-18 minutes, or until a knife comes out clean.
5. While your cupcakes bake, combine the frosting ingredients in a bowl and leave in the fridge to harden a little. This will give your cupcakes the perfect consistency for decorating.
6. Once cooled, pipe or spread some frosting on top, then top with grated chocolate, a dollop of jam and a single raspberry for that picture perfect finish.

Chocolate Cupcakes 2

We’ve got plenty more guilt-free treat recipes over here.

 

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12 Apr Smoothies: Our Top Three

It’s bank holiday weekend and the sun’s out. You’re kicking back with a good book and inner peace is imminent. There’s just one more thing needed to achieve total bank holiday bliss: a refreshing, coconut water fuelled smoothie.

As always, we’re here to help you out at Coco HQ. We’ve scoured high and low, leaving no smoothie stone unturned, and compiled our top three fave recipes from our awesome contributing chefs.

Packed full of electrolytes and potassium courtesy of Aqua Coco Active, these mouth-watering delights as are as good on the eyes as they are on the taste buds. Plus, even those among the clumsiest in the kitchen can conquer these easy recipes! Let’s get blending…

Charley’s Zingy Lime Green Smoothie

Keep your precious body in tip-top condition: there’s a great dose of vitamins and minerals in this gloriously green smoothie. Plus, it tastes delicious too!

 

Kelly’s Berry Good Smoothie

Just 5 ingredients and 1 step to achieve this pretty purple drink means there’s even more time to relax and chill out. Topped with a helping of nutritious bee pollen, you’ll be buzzing to slurp on this sweet smoothie!

 

Charley’s Coconut Latte Protein Smoothie Shots

If fruity isn’t quite your thing, then this unique recipe might hit the spot.  A mild coffee hit and generous dollop of coconut cream on top makes this smoothie all the more indulgent. Go on, you deserve it.

 

If a tipple is more your game, head on over to our Pinterest for loads of coconutty cocktails.

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12 Apr Carb Free, Sugar Free & Gluten Free Granola

As much as we’d all love to eat pastries and pancakes every morning for breakfast, it’s safe to say that it isn’t quite sustainable. As well as our bodies not benefitting from one of the most important meals of the day, there’s nothing worse than having to delve into the snack supply because you’re hungry by 11am. Vicki (@freefromfairy) knows just the way around this little issue. This homemade granola is not only much better for you than store-bought alternatives, it’s delicious too! With a little help from our friends Coconut Oil and Coconut Flakes, it’ll definitely keep you going until lunch time.

What you’ll need:

- 200 grams mixed nuts of your choice
- 30 grams sesame seeds
- 30 grams pumpkin seeds
- 60 grams coconut flakes, toasted or untoasted
- 20 grams coconut oilAdd to cart
- 1 teaspoon cinnamon, ground
- 1 teaspoon ginger, ground
- 2 ripe bananas, mashed

 

Let’s get started:

1. Firstly, let’s melt that coconut oil. Turn your oven to 180C, pop the oil onto a baking tray and leave it in the oven for a couple of minutes.
2. Meanwhile, combine the seeds, nuts and coconut flakes. Place them onto the baking tray and mix until coated in coconut oil. Give it another 5 minutes in the oven.
3. Mash your bananas until smooth. Take your nut mixture out again and stir in the bananas.
4. Leave the granola to bake for 5 minutes, give it a stir, then leave for another 5-10 minutes. It should be crisp, golden and dry.
5. Finally, stir in the spices. Leave to cool completely, then (if you’ve managed to save any after the first tasting!) store in an airtight container.

Granola

Nuts about coconuts? There’s plenty more recipes here.

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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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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 these. 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

Processed with VSCOcam with f2 preset

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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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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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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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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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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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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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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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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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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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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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.

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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

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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

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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

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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

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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

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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

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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!

20160303-IMG_9454-683x1024

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

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