January, we’ve decided you’re our favourite month on the calendar – don’t tell December! It seems like sunshine and time off with friends and family has brought out our Instagram community’s creative side, thanks so much for sharing guys!
Getting creative with Cocobella in the kitchen? Please don’t forget to tag @purecocobella, we love to see what you’re up to!
@wholesomepatisserie – Pineapple & Mango Popsicles
Celebrate the season with an icy tropical Cocobella treat!
Ingredients
1 cup fresh pineapple pieces
1 cup fresh mango pieces
2 cups Cocobella Straight Up coconut water
Method
Place all three ingredients in a blender and blitz until combined. Evenly divide mixture into a 6-hole popsicle mould and insert the sticks. Place in the
freezer for at least 6 hours, or over night if possible. Once set, feel free to take the mould out of the freezer and remove a popsicle to enjoy whenever yo
fancy—popping the rest back in to ‘chill’ until it’s their turn to be eaten!
@healthi4happy – Oat-Flour Waffles
An exciting twist on a brunch classic!
Ingredients
Waffles
¾ cup oat flour
½ cup Cocobella Straight Up coconut water
¼ cup almond milk
1 tsp. baking powder
Toppings
Cocobella Coconut Yoghurt – Vanilla
Kiwi Fruit
Banana
Blueberries
Strawberries
Goji Berries
Method
Combine waffle ingredients together in a medium size bowl and stir into a batter. Pour into a waffle iron and cook until golden brown. Remove cooked
waffles from the iron and place on a plate. Top with coconut yoghurt, fresh seasonal fruit and goji berries.
@aumanro – Pastel Pink Smoothie Bowl
A perfectly pink-pastel dream…
Ingredients
Smoothie Bowl
4 frozen bananas,
1 cup frozen strawberries
2 cups Cocobella Straight Up coconut water
Toppings
Flaked almonds
Blueberries
Cacao nibs
Toasted granola
Vegan raw chocolate
Method
Add smoothie bowl ingredients into a blender and blitz until smooth. Scoop mixture into a bowl and sprinkle with toppings and a few pieces of vegan
chocolate.
@Juliee_tee – Cocobella Chia Pudding
The easiest breakfast imaginable, featuring some of our favourite summer fruits!
Ingredients
Chia Pudding
1/2 cup chia seeds.
1/2 cup Cocobella Straight Up coconut water.
1/2 cup Cocobella Coconut Yoghurt – Vanilla
1/2 teaspoon of cinnamon.
1 tsp. natural sweetener: agave syrup, maple syrup or honey.
Toppings
Fresh mango
Fresh raspberries
½ pomegranate – pods only
Goji berries
Method
Place the chia seeds into a bowl and stir in coconut water, coconut yoghurt, cinnamon and natural sweetener, mixing well until everything is combined.
Transfer to an airtight container and leave to soak in the fridge overnight.The next morning, remove chia pudding from the fridge and scoop into a
medium sized bowl. Top with fresh mango, raspberries, pomegranate pods and goji berries.
@annietarasova – Mango Smoothie Bowl
Impress your friends with this tasty afternoon snack!
Ingredients
Smoothie Bowl
4 frozen bananas
1 cup frozen mango
2 cups Cocobella Straight Up coconut water
1-2 scoops organic and dairy free mango sorbet
Topping
Coconut flakes
Mango pieces
Toasted granola
Vegan raw chocolate
Method
Add smoothie bowl ingredients into a blender and blitz until smooth. Scoop mixture into a bowl and sprinkle with toppings and a few pieces of vegan
chocolate. Optional: add a generous scoop or two of store-bought mango sorbet for a variation on texture!
