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Recipes

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Vegan Pancake’s

Posted by: Tintin Sealey

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Ingredients: 1 ¼ cup non-dairy milk 1 ½ tbsp maple syrup 1 tsp vanilla extract 1 ½ tbsp melted coconut oil, plus more for cooking 1 medium ripe banana ½ tsp sea salt 2 tsp baking powder ⅓ cup of cocoa powder ¼ cup almond flour ¾ cup gluten free all purpose flour ¾ cup gluten-free oat flour 1 - 2 scoops of your favourite Cocofrio ice cream Method: In a large bowl, add oat flour, gluten-free flour, almond flour, cocoa powder, baking powder and salt. Whisk to combine and set aside. In a separate bowl, add banana and mash. Add in melted coconut oil, vanilla extract and maple syrup and whisk. Add in non-dairy milk and continue to whisk. Add wet ingredients to the…

Vegan Raspberry Ripple smoothie bowls

Posted by: Tintin Sealey

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Ingredients: 1 frozen banana 1 cup of frozen raspberries 1 cup of coconut milk 1 tablespoon chia seeds 1 tablespoon cacao powder 4- 5 ice cubes 1-2 scoops of Cocofrio Raspberry Ripple ice cream   Toppings: Coconut flakes Granola Fruit of choice Instructions: Combine the banana, raspberries, coconut milk, chia seeds, cacao powder, ice and Cocofrio in a high-speed blender and blend until smooth. Divide between two serving bowls. Top with granola, coconut flakes and fruit of choice. Enjoy!.  

Mango Magic bowls

Posted by: Tintin Sealey

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Ingredients: 2 large mangoes peeled, chopped and frozen 1 - 2 cups of coconut milk 1 - 2 scoops of Cocofrio Mango ice - cream 1 frozen banana   Toppings: Chia seeds Coconut flakes Sliced mango Berries   Method: Place frozen banana, mango, Cocofrio ice cream and milk in a high-speed blender. Blend until smooth Divide the mango smoothie between 1 - 2 bowls. Top with toppings of your choice. Enjoy!

Vegan chocolate waffle sandwiches

Posted by: Tintin Sealey

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Ingredients: 1 ½ cups whole wheat or spelt flour ½ cup of organic raw cocoa powder ¼ cup of organic pure cane or coconut sugar 1 tablespoon baking powder Pinch of salt 1 ⅔ cup unsweetened almond or coconut milk 2 scoops of your favourite flavour of Cocofrio Method: Preheat waffle maker. In a medium-size bowl, combine the flour, cocoa, sugar, baking powder, salt. Add nut milk, oil and vanilla, mix until combined. Pour batter onto the waffle iron, close and cook for about 3-4 minutes. Gently remove waffles and serve right away. Place Cocofrio ice cream onto waffles and place another waffle on top to create your waffle sandwich.   Enjoy!  

Lean green smoothie machine

Posted by: Tintin Sealey

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Summertime calls for lean and green smoothies! Feel and look even better with our new recipe! Ingredients: ½ avocado Handful baby spinach A big piece of cucumber ½ banana Scoop of ice Coconut water 1 scoop of Cocofrio’s Naked Coconut ice - cream   Method: Blend all ingredients into a high-speed blender. Once consistency is smooth pour into glasses and enjoy.  

Vegan Iced Chocolate

Posted by: Tintin Sealey

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Ingredients 2 cups ice 1 can (400ml)  full-fat coconut milk 1/2 cup + 2 tablespoons cold water 5 tablespoons of cocoa powder 5 tablespoons cane sugar (or any sweetener) 1 teaspoon vanilla extract Vegan Chocolate Sauce (you can make your own from our recipe here!) 2 Scoops of Cocofrio Ice Cream (Your choice of flavour) Method In a blender, combine all the ingredients (except the Cocofrio ice cream), and chocolate sauce. Pulse to break down the big ice chunks, then blend on high until you are happy with the consistency. Drizzle chocolate sauce on the insides of your serving glasses and fill with the iced chocolate mixture. Add a scoop of ice cream to each glass, and top off with your desired amount of chocolate…

Vegan Christmas pudding

Posted by: Tintin Sealey

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This decadent dessert is a healthy twist on a Christmas classic. 100% vegan, this one is sure to spread extra joy this holiday season   Ingredients: 125 grams dairy-free margarine, plus extra for greasing the bowl and paper 75ml rum 350 grams mixed sultanas and raisins 375 grams dried figs 1 large apple, peeled, cored and grated 85 grams light brown soft sugar 85 grams dark brown soft sugar 100 grams breadcrumbs 100 grams self-raising flour ½ tbsp allspice 1-2 scoops of your favourite flavour of Cocofrio   Method: Grease a 2-litre pudding bowl with dairy-free margarine, then line the base with a circle of baking paper. Grease a large sheet of baking paper then lay it on top of a large sheet of foil,…

Cocofrio festive Popsicles

Posted by: Tintin Sealey

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Cool off this festive season with a Cocofrio Popsicle! They are dairy, gluten and fructose free and a great summertime snack that is very simple to make! You will need: 6 popsicle tray & popsicle sticks 1-2 tubs of your favourite flavour of Cocofrio maple or agave syrup fresh raspberries   Method: Take your Cocofrio out of the freezer and leave on the bench for half an hour to soften Begin scooping in your Cocofrio into the popsicle trays - at this point, you can layer your raspberries and any other desired berries. Fill to the top and add in your popsicle sticks and leave in the freezer overnight!   Enjoy!

Vegan Caramel and Chocolate Sauce

Posted by: Tintin Sealey

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Caramel sauce Ingredients: 1 cup pitted dates ½ cup coconut nectar ½ cup coconut milk Pinch of salt 2-3 Scoops of your favourite flavour of Cocofrio (for serving) Chocolate sauce Instructions: Combine all the ingredients into a high-speed blender Blend on high until very smooth and creamy. Adjust the consistency of the sauce by adding more coconut milk accordingly. Serve on your favourite flavour of Cocofrio. Enjoy!

Coconut bliss balls

Posted by: Tintin Sealey

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Our simple Coconut bliss ball recipe is vegan, gluten-free and paleo friendly. The perfect 3 pm pick me up to have on its own or topped onto your Cocofrio.   Ingredients 1 ¾ cups desiccated coconut + extra for rolling 3 teaspoon coconut oil 3 tablespoons agave syrup 3 tablespoons coconut milk ½ teaspoon vanilla 3 scoops of your favourite flavour of Cocofrio (for serving)   Method: Place the coconut and oil in a food processor on high speed until smooth Add the rest of the ingredients and pulse again to combine Shape the mixture into 12 small balls and roll in the extra coconut Chill in the fridge for an hour before serving Serve onto your Cocofrio or simply enjoy on its own!
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