Coconut Merchant’s Raw, Organic, Extra Virgin Coconut Oil infused with turmeric combines their famous coconut oil with the added health benefits and powerful flavour of Turmeric.


Coconut oil has been praised for its health benefits in recent years due to its unique makeup, containing a high proportion of Medium Chain Fatty Acids (MCFAs), and more specifically lauric acid. These types of fats are linked to various health benefits, most notably that they are more readily used as a source of energy and less likely to be stored in the body as fat, while turmeric has been celebrated for centuries for its anti-inflammatory and cleansing properties. Together, they make a powerful health pairing.


Use just like any other oil, it’s perfect for cooking, frying and especially roasting. Vegan friendly and ethically sourced, this revolutionary oil isn’t just delicious – it’s also packed full of goodness.


RRP: £8.99  (500ml)

Stockist: Morrisons / www.coconut-merchant.com / Amazon


For more information, hi-res images and samples, please contact:

Caitlin Horner, PR & Communications Manager

Email: Caitlin@coconut-merchant.com

Phone: +44 20 3772 6540

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These are absolutely delicious and so simple to use. It’s a fantastic snack or great to add into salads. Thanks to Amy Lanza for the inspiration!


½ block of extra firm tofu, cubed

2 tbsp tamari

1 tsp coconut nectar honey

20g coconut flakes, crushed

Black pepper



  1. Preheat the oven to 160Fan/180*C and line a baking tray with parchment paper.
  2. Combine the tamari and coconut honey in a small bowl and mix well. Add in the tofu cubes and crushed coconut flakes then mix to evenly coat the cubes.
  3. Pour the cubes, and remaining coconut onto the lined tray and bake for 15-20mins, turning over every 10mins. Keep an eye on them as the coconut may burn quickly.
  4. Serve warm or they will keep for a couple of days in an airight container and taste delicious cold, too.
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We have another amazing Recipe from our very talented friend Jo Harding.

  • 1 medium pumpkin (800g) (Hokkaido or Kombucha you don’t have to peel)
  • 600 ml vegetable or chicken stock
  • 1 white onion (150g), finely chopped
  • 2 tbsp coconut oil
  • 2 garlic cloves
  • 1 tsp paprika
  • 1/2 tsp chilli/ tomato flakes, or mix of both
  • 1/2 tsp ginger powder
  • 60 g creamed coconut
  • Good pinch sea or Pink Himalayan Salt
  • 1/4 – 1/2 tsp cracked black pepper
  • 6 sprigs fresh coriander
  • 1 tsp lemon juice
  • 25 g pumpkin seeds
  • 20 g sunflower seeds
  • 1 tbsp extra vrgin olive oil
  • 1/2 tsp paprika
  • Good pinch of chilli tomato flakes
  • Preheat the oven to 190C (fan assisted.)
  • Prepare the pumpkin by peeling, removing the seeds and chopping into 2cm chunks. If you can find Delicata, Kombucha or Hokkaido, there’s no need to peel.
  • Melt the coconut oil in a saucepan. Add the onion and fry on a medium/ low heat for 4 minutes until translucent. Add the garlic, paprika, chilli/ tomato flakes, ginger, salt, pepper and cook for 1 further minute. Add the pumpkin and stir.
  • Tie the coriander stalks with a little kitchen string (keep the leaves to serve.) Add to the soup. Bring to the boil then reduce the heat slightly and simmer for 30 minutes until the stock reduces and the juices thicken.
  • Meanwhile, place the seeds on a baking tray and roast in the oven for 8 minutes until golden. Remove from the oven and allow to cool.
  • When the soup is cooked, remove the coriander stalks and blitz the soup in a high speed blender until smooth. Return to the pan. Grate in the creamed coconut (reserving 1 tbsp to sprinkle on top) and stir in the lemon juice. Season to taste.
  • Heat the olive oil (or butter if you prefer) in a pan on a low heat until it sizzles. Add the remaining paprika and chilli/ tomato flakes, swirl in the pan and remove from the heat immediately.
  • Ladle the soup into bowls and top with seeds, grated coconut cream, chopped coriander and spiced oil.
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Lets celebrate the Royal wedding in true Coconut Merchant style! The wonderfully talented Amy Lanza came up with these for us – absolutely delicious!

Makes 6 large scones


220g gluten free flour blend, I used this ancient grain mix with xanthan gum, plus extra for sprinkling

30g coconut flour

1 tbsp baking powder

55g coconut oil, room temperature (not too solid but not liquid)

50g coconut sugar, plus extra for sprinkling

Pinch salt

1 tbsp ground flax seed

50g coconut milk powder mixed with 250ml cool water

55g raisins

To serve: coconut whipped cream, coconut jam

1 tin coconut cream, chilled overnight

2 tbsp icing sugar


  1. Make the coconut milk by mixing the milk powder and water until smooth. Leave to one side.
  2. Place both flours in a large bowl with the salt and stir well.
  3. Rub the coconut oil into the flour mix with your fingers until it resembles fine bread crumbs.
  4. Stir in the coconut sugar and salt, and then add the coconut milk and stir until fully combined. Stir in the raisins.
  5. Line a baking sheet with parchment paper and dust lightly with flour. Tip the scone mix onto the tray and shape into a flat circle about 20cm in diameter. Cut into 6 scones.
  6. Place in the fridge for 30 minutes – this is important to help the coconut oil solidify again and will hold the shape better.
  7. Preheat the oven to 180Fan/200*C. take the scones out of the fridge, score along the divides again, and separate the scones using a spatula and space them out slightly (about 2cm gap). Sprinkle with extra coconut sugar.
  8. Bake in the oven for 22 minutes, or until golden. They will feel solid in the centre but they are still quite delicate so transfer carefully to a wire rack to allow to cool fully.
  9. They are very crumbly so it is important to allow them to be fully cooled before cutting them and serving them.
  10. Make the coconut whipped cream: scoop the solid part from the tin of coconut cream into a large bowl and add in the icing sugar. Whisk with a handheld whisk until light and fluffy, for a couple of minutes.
  11. Serve the scones with coconut whipped cream and coconut jam. Best eaten the same day or they taste great toasted the next day. Individual scones will freeze well.
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The lovely and very talented Amy Lanza has created this amazing dish. It’s a total must try!


Bacon Bits:

½ block of tempeh (100g)

1 tbsp tamari

1 tbsp coconut vinegar

½ tbsp coconut nectar

½ tsp smoked paprika

½ tsp ground cumin

1-2 tsp coconut oil



4 large handfuls kale, torn

2 tbsp coconut vinegar

2 spring onions, thinly slices

1 orange pepper, small dice

150g cherry tomatoes, halved

80g dried green lentils



1 tbsp olive oil

1 tbsp soya yoghurt

2 tbsp coconut vinegar

1 tsp Dijon mustard

1-2tsp coconut nectar

½ tsp ground turmeric



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

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

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

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

Prepare the dressing by mixing all ingredients together well.

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

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

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

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

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

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



Stockists: Amazon, Holland & Barratt, Ocando and www.coconut-merchant.com

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


Caitlin Horner

PR & Communications Manager


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08 Nov Make this: Vegan coconut macaroon cake!

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



160 g desiccated coconut

240 g brown rice flour

400 ml coconut milk

1 tsp baking powder

½ cup coconut honey



Preheat the oven to 180 C

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

Grease an 18cm cake tin.

Spread the dough in the cake tin.

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

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27 Oct How to: Halloween bites

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


Vampire teeth bites



Apples (1 apple will make around 4 bites)

Coconut jam spread

Sunflower seeds


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



Banana ghosts



2 bananas (makes 4)

1 bar of your chosen white chocolate

Desiccated coconut

Tube icing of your choice (we used chocolate!)


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



Avocado grave stones!


4 avocados(makes 8 cups)

2 tablespoons cacao

1 teaspoon vanilla essence

2 tablespoons Coconut syrup

Biscuits of your choice (crumbled)

Rectangle biscuits of your choice  (for grave stone)

Tube icing (we used chocolate flavoured)


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



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



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

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

1 tbsp cacao powder

1 tbsp hulled hemp seeds

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

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



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

Whizz together until smooth and serve immediately.

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

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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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17 Feb A Guide to Coconut Nectar Honey

Heard of coconut nectar but not sure what the buzz is about? Noticed that 2017 is the year of the vegan and on the lookout for some delicious alternatives? You’ve come to the right place. We’ve compiled a handy guide to help educate you and your customers on the latest innovation in coconuts!

What is it made from?

Our organic coconut nectar is made from 100% pure coconut sap, so there’s no need to worry about any added nasties! Coconut trees are one of the most versatile out there, and the blossom is one of the many parts of the tree that can be used to produce delicious ingredients.

How is it made?

We use the thick flowering blossoms (some people call this the ‘palm’) from the tree. When these are tapped, they produce a sweet sap, which is then treated at low temperatures. This creates coconut nectar as we know it – it’s that simple. Communities across the globe have been doing this for centuries, so our farmers definitely have the skill perfected!

How is it different from honey and other natural sweeteners?

First of all, it’s vegan! Coconut nectar is one of the closest substitutes for normal honey, so it’s a great way for vegans to get a bee-free honey fix. Low GI and positively packed with coconut goodness, it also makes for a delicious swap for sugar in cooking and baking.

What can it be used for?

Some more good news for your customers: coconut nectar is extremely adaptable. Some people like to use it in place of normal honey – in porridge, on toast, or in drinks. It makes for a brilliant baking alternative to refined sugar, and marinades, roasted veggies and breakfast options will thank you for adding this natural boost, too!

What does it taste of?

Surprisingly, not coconut! Just like regular honey, coconut nectar is runny and sweet. That’s accompanied by a rich, warm and slightly more complex flavour than honey – tempting, right?


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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


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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08 Feb Coco-Collaborate: How We’ve Used Collaboration as a Tool For Success

The world of start-ups can be pretty isolating and lonely. Unless you have past experience in the field, there is a lot to figure out. At the same time, your major customers are HUGE in comparison and have a wealth of institutional knowledge. At Coconut Merchant, we overcame this early on by making our natural love of collaboration core to everything we do. Here are four simple reasons why we think other companies should too!

We can build more together!

We’ve loved working with other brands since we started. You might know some of them! They include: Aduna, Pip & Nut, Virtue Energy Drinks, CharbewSimplee Aloe, Pic’s Peanut Butter, and iQualTech.

By working together, we can share information on what has worked with retailers, share contacts, run joint competitions and even do instore promotions together. Collectively, we can guide and support each other towards our mutual benefit.

house build sims

Let’s Innovate!

Two heads are definitely better than one! By combining our knowledge of tastes and the market here, with the expertise of our farmers and production teams overseas, we’ve been able to innovate and come up with products that are first in their field! This means that we cannot only stay ahead of our competition, but we can stay true to our goal of revolutionising how natural foods are enjoyed!

Spread the Word!

If other people share your vision and mission, let them help you! We are blessed with a team of people who are experts in their fields, from videography to developing recipes. They share our passion for natural foods and vision for working with farmers in developing countries. Together we collaborate and each contribute what we can to the greater good. For example, we share our range of coco-goodies with our Contributing Chefs and they in turn develop the incredible recipes on our social media pages. We then cross-promote each other and now have a collective reach of over 5million people!


Just Six Degrees of Separation?

You know what they say: it’s not what you know, it’s who you know! The buyers and customers we work with are so incredibly busy, so getting their attention can be a bit of a mission. And there’s nothing better than an introduction from a friend to shortcut – something that we have both benefited from and taken part in on several occasions.

There are so many benefits to collaborating. It has been one of the tools that has helped us grow, and escape the great isolation and unknown that is the FMCG start up world. If you’re in the same boat, give us a shout and let’s grow together!



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06 Feb Find Us In Sainsbury’s!

Brace yourself, coconuts: we have some extremely exciting news. Our Great Taste Award-winning Coconut Snack Chips have gone and hit the big time. They’re brushing shoulders with the stars. Preparing their acceptance speech for outstanding performance.

That’s right, our tasty little snack chips have landed in Sainsbury’s stores throughout the nation! With a presence in over 1,300 stores, it’s safe to say it’s now easier than ever to get your coconut fix. And at just £1.20, they really do make the perfect grab and go snack for coconut fanatics and newbies alike.

Spotted us in store? Make sure to snap a photo and tag us @coconutmerchant – we’ll send you a free bottle of Aqua Coco Active to wash them down!

If you’re looking for where else you can find our all-natural delights, head on over to our stockist page. And if you’re all stocked up, pop over to our recipes page – we’ve got a great selection of sweet and savoury treats for you to try!

sainsburys clip strip

Check out our other stockists here!

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27 Sep Fad vs Trend: Where Do Coconuts Fall?

The Oxford Dictionary defines a fad as ‘an intense and widely shared enthusiasm for something, especially one that is short-lived; a craze’. We’ve seen them come and go, and whether it be Angry Birds, Planking, Low-carb diets, or Loom Bands –  fads provide fleeting success before epic downturns in interest.

So what makes a trend? Although trends can withstand as much popularity as fads, trends can be classified as such because of time. For example, many thought that the popularity of yoga would diminish alongside hippy culture, after it shot to mainstream success in the 1960’s. However, this has instead continued to grow in popularity still to this day and has reached trend status. This can be attributed to longevity in the practice, with a less visible group involved for a much longer timespan than when it shot to fame.

We look at coconuts in this way. While it’s undeniable that the coconut has been taking over the Western world in the past few years, Eastern cultures have depended on the plant as a food source and a means of living dating back thousands of years. Coconuts are a staple ingredient for around 1/3 of the world’s population, providing a pretty substantial recommendation for the rest of the world!

And that’s just what has happened. The rediscovery of coconuts in the West has provided us with increased demand, allowed us to produce innovative offerings, and created large consumer base which, like us, know and love the fruit (yippee!). The depth and staying power of the coconut is proving itself as a trend, able to reinvent to meet a food landscape that just never stops changing.



With consumers becoming more aware of the social and environmental impact of their purchasing habits, it’s safe to say that environmentally unsustainable trends or fads simply won’t last. Coconuts are far more sustainable than highly controversial palm oil, responsible for the endangerment of a third of all mammal species in Indonesia.

When coconuts are harvested, it is easy to regrow them, since the whole tree does not have to be chopped down. Considered a three-generation tree, coconuts can be grown in almost any type and quality of soil, and are able to live and produce fruit for up to sixty years. At Coconut Merchant, we work with farmers at cooperatives to ensure that everyone benefits from our sustainable coconut production.



Many fads are great at playing on emotive wants and needs, but never provide real-world backing (here’s looking at you, Cabbage Soup Diet!). Coconuts, however, are a functionally based item with loads of uses. Not only perfect for cooking and eating purposes, coconuts can be transformed into great beauty and home products. Much like the olive oil trend which flourished in the 1990s, coconut oil has now passed the initial ‘craze’ market stage and is transforming into a cupboard essential for many households in the UK and overseas. It’s safe to say, we’re super happy about this.

Coconuts associate with many other ways in which food consumption is currently changing, and so at Coconut Merchant we aim to cater to the interests of our current consumers. For example, we provide products suitable for those following a gluten-free lifestyle such as our Organic Coconut Flour. Many people now favour products classed as authentic rather than local, which was more popular in the past. This is why we love to create products which are both true to their origin and relevant to our modern consumers.



The coconut palm is an extremely adaptable resource; with many different parts of the plant used to produce a varying array of results. We feel at Coconut Merchant that this is one of our main strengths; it allows us to make innovative products such as our award winning Coconut Jam, Coconut Vinegar, Coconut Nectar Honey Alternative, and Beauty Balm. We love being able to produce top quality ethical products, with consumers in mind, which cater to a vast range of tastes and uses.

It is undeniable that fads can provide success. This success, however, is momentary, and in the long-term provides more downfalls than it does benefits. Coconuts, unlike this, continue to prove to be a growing trend within the food industry. Here to stay, they demonstrate a shift in the market towards authentic, quality, adaptable natural products.



Written by Nicole Goyder

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26 Sep The Five Ws of NPD at Coconut Merchant

At Coconut Merchant, we pride ourselves on being able to push the boundaries of where natural products can go. Staying fresh and ahead of the curve requires us to know what our current and potential consumers are looking for (sometimes even before they know themselves!), while staying true to our core values and the Coconut Merchant spirit. New product development is vital to start ups like us, since it allows us to broaden our scope and develop our range, which is what we’re here for! Let’s go through the key notions which we consider when bringing exciting new coconut products to market.



Understanding our target audience inside out is crucial to developing new products. At Coconut Merchant we stay ahead of the crowd so that our customers are as excited and interested as we are when new developments surface. We acknowledge that while some consumers are open to trying new product advances and uses, others prefer to keep it traditional. This is why our products vary from staples like Coconut Oil to the exciting new ventures like Coconut Amino, a condiment similar to soy sauce.


Our new products all have one thing in common; a proposition that separates us from the rest which we can’t wait to shout about. Whether that’s in the quality of the product (our Organic Raw Extra Virgin Coconut Oil), the nature of the product (Coconut Nectar, a great vegan honey alternative), or the innovative nature (Coconut Jam, the first on the market), we know that the most successful products have at least one singular differentiating factor.


We feel that NPD works best for us when at least one of two factors are met; an amazing product, or an existing route to market. Considering UFC Refresh Coconut Water, we were fortunate enough to meet both of these criteria. We had already forged a positive existing relationship with both Tesco and Asda, enabling us to spread the reach of UFC much further and faster than would have been possible without such connections.


At Coconut Merchant we are built on collaboration, with everyone we engage throughout the supply chain. Our business values mean that we have a great pool of knowledge to draw on, allowing us to spread the coconut love in the most effective way possible. We work closely with both farmers at cooperatives, industry experts and even retail buyers to create new products; this means we can find a sweet spot of innovative product uses alongside optimum market environment.


Quite simply, because that’s the Coconut Merchant way. It’s at the core of our nature to create amazing products, constantly redefining how far the coconut can go in providing a vast range of new concepts.


NPD allows us to broaden our horizons, experiment with new market trends and consumer habits, and set the bar for what natural products can achieve. So, next time a new innovation from Coconut Merchant surfaces, consider the process we go through and our best practice guide to getting the most we can out of every opportunity.


Written by Nicole Goyder

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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!


See more delicious coco-creations here!




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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

Lemon Drizzle 2

















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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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Who doesn’t love Oreos? Chocolatey, creamy, and delicious – it’s a shame they’re so unhealthy! Or so we thought…until our lovely contributing chef Rachel Smith (@Rawberryfields) showed us the light! These Raweos are (dare we say it) better than the real thing – and so much better for you too! Completely raw, and made with delicious ingredients like coconut oil, coconut butter, Medjool dates, and nuts, your taste buds and your body will thank you for these amazing sweet treats. Let’s get blending!

What you’ll need:
For the Oreo cookie:
– ½ cup almonds
– ¾ cup brazil or macadamia nuts
– ¼ cup pecans
– 12 Medjool dates
– 3 teaspoons water
– 3 teaspoons carob powder

For the Oreo filling:
– ¾ cup cashews
– 3 tablespoons coconut butter
– 2 tablespoons maple syrup
– 1 tablespoon coconut oil
– ½ teaspoon vanilla bean paste

For the raw peanut butter:
– 1 cup raw peanuts
– 2 teaspoons peanut oil
– 2 tablespoons maple syrup
– a pinch of Himalayan pink salt

Let’s get started!
For the Oreo cookie:
1. Place the nuts into a food processor, and pulse until they become a coarse flour.
2. Add in your dates, and pulse until well combined with the nuts!
3. Next, add in your maple syrup and carob powder, and pulse until it has all combined into a dough. The mixture should be sticky – if you find yours isn’t, add water one tablespoon at a time until it is.
4. Roll out the dough until it’s approximately half an inch thick, in between two sheets of greaseproof baking paper.
5. Using a biscuit cutter, cut your cookies to about 2 inches in diameter!
6. Place your cookies in the fridge while you make the delicious filling!

For the Oreo filling:
1. Soak your cashews for six hours, then place them in a blender and pulse until they break down into a chunky paste!
2. Add all your other filling ingredients and blend until smooth and creamy.
3. Place in a bowl, and pop in the freezer for 15 minutes to firm up!

For the raw peanut butter:
1. Place the peanuts into a food processor and pulse for about a minute, until they break into very small pieces.
2. Scrape the sides of your food processor and pulse again for about a minute until they have broken into tiny pieces. Repeat until they begin to clump together, like cookie dough!
3. Add the salt and peanut oil and pulse again until it becomes a smooth, creamy peanut butter. Spread the cream evenly onto the bottom cookie, and then spread a thin layer of peanut butter on top of the cream, before placing another cookie on top! Gently push down, and do the same for all of the cookies you’ve made. Place in the freezer for two hours, then get prepared for a real treat!

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25 Aug Asian-Style Spicy Chicken and Vegetables

Our lovely and inspiring contributing chef Hannah Darvas has put together this gorgeously simple dish! Easy and healthy, it makes for a fantastic dinner, and will truly open your taste buds to the deliciousness of cooking your vegetables in coconut oil. Let’s get cooking, shall we?!

What you’ll need:

- 160g chicken breast
- 2 tablespoons coconut oilAdd to cart
- 1 red onion, chopped
- a mix of fresh veggies (broccoli, spinach, tomatoes, capsicum - whichever you like!)
- 2 cloves of crushed garlic
- grated ginger
- pinch of chilli (if you like spicy food!)
- dash of soya sauce (you can make your own healthy vegetarian version here!)


Let’s get started!

1. Start off by heating the coconut oil in a pan.
2. Add the garlic and onion to the coconut oil until lightly golden followed by the veggies, ginger and chilli until lightly sautéed. Feel free to mix and match different spices depending on what you fancy!
3. Separately, fry your chicken in a tablespoon of coconut oil, before adding it to your veggies.
4. That’s it! We told you it was easy – and very tasty! Enjoy!

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hair care

13 Aug Coconut Oil for Hair Care

Coconut oil is naturally moisturising and amazing for your hair! It can replace so many products in your bathroom cupboard, and can be used for a variety of hair care uses (including pet shampoo!). Here are some of our favourites to encourage luscious locks!

1. Hair Growth Treatment.
Massaging coconut oil into your scalp is thought to help improve blood circulation, which in turn, could help promote hair growth! Gently massage a small dollop of coconut oil into your scalp for ten minutes at a time before washing your hair. Do this a few times a week for best results.

2. Hair Styling.
Do you use heat while styling your locks? This can be damaging to your hair shafts, causing them to become brittle and dry. Using a bit of coconut oil helps to prevent this damage as well as prevents frizz. You can even use it throughout the day to touch up flyaways – you only need the tiniest amount, as a little goes a long way!

3. Detangling.
Tangled hair can result in breakage, but coconut oil can help your hair become stronger and less likely to break! Smoothing coconut oil onto your lovley locks can help prevent and remove knots, and helps detangle hair more easily.

4. Dandruff.
People in the tropics have long used coconut oil as a dandruff remedy! The perceived antiviral, antibacterial, and antifungal properties of lauric acid are believed to help prevent fungal forms of dandruff, and if the problem is dry skin, coconut oil’s moisturising properties will help. Massage coconut oil into the scalp and leave on for 15 minutes before washing your hair. Repeat every 3-4 days.

5. Deep conditioning hair mask.
Coconut oil is a great way to naturally condition the hair. Rather than sitting on top of your hair like other oils, the lauric acid in coconut oil really binds to the hair proteins which helps your hair retain its natural moisture. For best results, you can leave it in overnight (you can sleep with a shower cap on or just put your hair in a bun on top of your head!), and wash it as normal in the morning. Adding essential oils like lavender oil or sandalwood oil can help repair damaged or dry hair alongside the coconut oil.

These are just some of our favourite benefits of coconut oil for hair, but we’d love to hear from you about how else you use coconut oil in the bathroom!

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04 Aug Coconut and Banana Porridge

Looking for a healthy and quick breakfast? Look no further than this delicious coconut and banana porridge from the lovely Niki (Rebel Recipes)! Featuring our desiccated coconut, coconut syrup, and toasted coconut chips – plus coconut yoghurt – this is a decidedly coconutty porridge, so of course we adore it!

What you’ll need:

- 1/3 cup oats
- 1 mashed banana
- 1 cup water or nut milk
- 1 or 2 teaspoons maca
- 2 tablespoons desiccated coconutAdd to cart

Toppings (optional but delicious!):
- almond butter
- fresh raspberries
- coconut syrupAdd to cart
- toasted coconut chipsAdd to cart
- coconut yoghurt
- seeds
- pomegranate seeds


Let’s get started!

1. Add your oats, banana, desiccated coconut, and water (or nut milk) to a saucepan and cook on a medium heat while stirring consistently, until the oats reach a creamy consistency!
2. If you like your oats a little sweeter, feel free to mix in some coconut syrup (or coconut jam)!
3. Now for your toppings! Feel free to add whatever you like – Nicki loves it with almond butter, coconut yoghurt, raspberries, toasted coconut chips, and seeds, and we are inclined to agree! Yum!

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07 May Apple & Beet Oat Bars

Kelly (@EatPrayCook) has again concocted a wonderfully easy recipe, this time featuring our desiccated coconut, coconut milk, and coconut oil, among other clean ingredients! These delicious apple and beet oat bars are a delicious snack, perfect for a quick breakfast on the run or to keep you going throughout the day! The exotic spice of chai and cinnamon mingles perfectly with coconut and apple to give these treats a uniquely tasty twist. This recipe makes 1 tray, so share the goodness with your friends – or pack them in your lunches all week!

What you’ll need:

- 3 apples, cored and peeled
- 2 beetroots, peeled
- 2 cups organic jumbo oats
- 2 tablespoons chai seeds
- 2 cups desiccated coconutAdd to cart
- 1 cup raisins
- 3 tablespoons coconut oilAdd to cart
- 1/2 cup coconut milkAdd to cart
- 1 teaspoon cinnamon


Let’s get started!

1. Start by quartering the apples and beets, and steam the apples for 12 minutes and the beets for 20! (If you don’t have a steamer, don’t worry – just roast them instead!)
2. Throw your steamed apples and beets into the food processor along with the coconut oil, and blend until it has a smooth purée consistency!
3. Next, add the remaining ingredients to a mixing bowl, and stir them together with the purée.
4. Grease your baking tray with a little coconut oil, and pour the mixture in evenly.
5. Simply bake for 40 minutes at 150c (300F) They should still be slightly springy.
6. Leave to cool, then cut up into bars. They should be slightly moist on the inside, but firm to the touch!
7. Store in the fridge and enjoy!

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28 Apr Simple and Clean Granola Bars

Create a healthy snack supply in your pantry with these simple and delicious clean granola bars! With only four ingredients, these tasty treats are healthy, raw, vegan, paleo, and best of all – coconutty! Hedi Hearts (Clean Eating) has done it again with her clean eating ingenuity! They keep fantastically in the fridge and are perfect for breakfast, snacking or a guilt-free dessert. What are you waiting for: grab your food processor and your wholesome ingredients, and let’s get eating!

What you’ll need:

- 1 cup pitted dates
- 2 cups walnuts or Brazil nuts
- 2 cups desiccated coconutAdd to cart
- 3/4 cup dried cranberries
- tablespoons water
- (feel free to experiment by swapping your walnuts with pumpkin or sunflower seeds or your cranberries with raisins, or whatever you fancy!)


Let’s get started!

1. First, toast the nuts slightly in an oven heated to 170 degrees Celsius (340 degrees Fahrenheit). Allow them to cool off before adding them to your food processor or blender, along with the dates, desiccated coconut, and cranberries.
2. Pulse until the mixture is well combined, with a crumbly texture!
3. Gradually mix in the water a tablespoon at a time, and continue processing until the mixture becomes sticky and holds together.
4. Next, grab a square baking dish and line it with cling film. Press the mixture firmly inside to ensure it sticks together!
5. Pop in the fridge for a couple of hours, then voila – cut it into bars and sprinkle with more desiccated coconut!
6. Enjoy!

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14 Apr Raw Vegan Chocolate with Almond Swirl

Raw vegan chocolate with an almond swirl…It almost sounds too good to be true – but it’s not! Instead, it’s a super-simple recipe courtesy of the ever-talented Hedi (Clean Eating)! All that it requires is a little melting and blending, before popping the mixture in the fridge to set for a little while. Feel free to substitute the almond butter with peanut butter for a Reese’s peanut butter-esque twist, or play around with other flavours – or keep it in its amazing original state! Either way, we promise you’ll have a hard time resisting eating all of these delicious bits of raw heaven in one go…

What you’ll need:

For the raw chocolate:
- 1/2 cup melted cacao butter
- 1/2 cup raw cacao powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup coconut syrupAdd to cart

For the almond swirl:
- 2 tablespoons almond butter
- 3 tablespoons melted coconut oilAdd to cart
- 1 tablespoon coconut syrupAdd to cart


Let’s get started!

  1. Let’s start with the chocolate first: melt the cacao butter, and then mix in the raw cacao, coconut syrup, vanilla extract, and cinnamon.
  2. Line a glass baking dish with baking paper. Pour the chocolate mixture in and pop it in the fridge to set for 5 minutes (not longer than that as it will set too completely, which we don’t want!).
  3. Next, for the almond swirl: melt the coconut oil and mix it with almond butter and coconut syrup. Pour this on top of the chocolate and using a knife or fork, create a swirl pattern.
  4. Pop back in the fridge for 30 minutes.
  5. Slice, and enjoy!

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20 Mar Vegan Pizza

Heather (@fresheather) has created a tasty gluten-free, vegan pizza recipe – allowing you to satisfy those pizza cravings in a healthier way! With a flavoursome coconut flour base and an amazing ‘cheese’ made from sweet potato and coconut milk, this pizza is perfect for the health conscious – and any pizza lover in general!

What you’ll need:

For the crust
- 1/3 cup coconut flourAdd to cart
- 3 tablespoons coconut oil, meltedAdd to cart
- 3 eggs or for vegan option, 3 flax eggs
- 1 teaspoon dried basil
- 1 teaspoon baking powder
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- seasoning of your choice!

For the ‘cheese’
- 1 sweet potato, cooked
- ¼ cup water
- ¼ cup coconut milkAdd to cart
- ½ teaspoon sea salt
- cooked onion and garlic
- 1 tablespoon tomato puree

For the topping
- Tomato puree
- Your favourite veggie toppings
- A sprinkling of oregano and basil


Let’s get started!

  1. We’ll start off with the base! Combine all the ingredients, then spread the dough into a circular shape on grease proof paper, ensuring the base is around 1 centimetre thick.
  2. Bake in a preheated oven at around 200 C / 400 F for about 10 minutes – but keep an eye on it as this may vary from oven to oven!
  3. Next, the ‘cheese’! This part is easy: simply combine the ingredients in a food processor or blender, and blitz until smooth!
  4. Now, let’s put it all together! Spread a tomato puree mixture on top of the base (with any desired herbs and seasonings mixed in), along with half of your preferred stir-fried veggies.
  5. Next, add the ‘cheese’ and put the other half of the veggies on top!
  6. Place under a medium grill for around 5-10 minutes, until you reach your desired level of crispiness!
  7. Sprinkle with oregano and basil, and try to not eat it all at once!

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27 Feb Quinoa and Buckwheat Bites

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

What you’ll need:

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


Let’s get started!

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

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13 Jan Warming Squash and Aubergine Curry

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

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

What you’ll need:

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


Let’s get started!

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

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