Coco Tribe

A delicious rich friand style cake topped with juicy seasonal plums and served warm with Coco Tribe Vanilla Bean Yoghurt and chopped pistachios. Perfect for weekend baking and sharing with friends.

Serve straight from the oven with our thick and creamy vanilla coconut yoghurt for the perfect treat.

INGREDIENTS

170g butter at room temperature

150g caster sugar

3 medium eggs

1 tsp vanilla essence

170g plain flour sifted

120g ground almond meal

2 tsp baking powder

1 tsp ground cinnamon

5-6 medium size plums

1/4 cup granulated brown sugar

To Serve

Vanilla Coco Tribe yoghurt

Pistachio nuts roughly chopped



METHOD

Pre heat the oven to 170C. Line a large square (25cm x 25cm) or rectangle-baking tin.

Cream the butter and caster sugar together in a stand mixer on medium speed. Scrapping down the sides of the mixing bowl at interval’s to ensure it’s evenly mixing. Mix until light and fluffy.

Add the eggs one at a time along with the vanilla essence. In a separate mixing bowl combine the sifted flour, almond meal, baking powder and cinnamon, stir to combine.

Fold in the dry ingredient bowl into the creamed butter mixture until it just comes together; be mindful not to over work it. The batter is a thicker batter similar to a friand cake.

Scrape out the batter into the pre prepared cake tin and level it out. Slice the plums in to wedges, place into rows slightly over lapping each other. Sprinkle the granulated brown sugar over the plums.

Bake for 35-40 minutes or until a skewer comes out clean, the plums will create a wetter cake as there juices come out. Allow too cool on a cooling rack for 15 minutes before removing from the tin.

To serve slice into squares and add a dollop of yogurt. This cake tastes great when it’s slightly still warm from the oven.

Here’s a little Sunday baking project, a peachy cake that is deliciously creamy without the addition of dairy. All the richness and taste comes from the addition of tahini, coconut yoghurt and beautifully ripe peaches. We hope you love it.

PEACH ALMOND AND COCONUT YOGHURT CAKE 🥥🍑🍑

INGREDIENTS

1 ½ cups plain flour

½ cup almond meal

2 tsp baking powder

½ tsp bi carb

Pinch salt

¼ cup tahini

3 tbsp dairy free milk

Zest 1 lemon

1 cup Coco Tribe Greek style yoghurt

1/3 cup coconut oil

¼ tsp vanilla extract, optional

2 peaches, cut into 1cm pieces



1 cup Coco Tribe Greek Style yoghurt

2 peaches, sliced

1/3 cup mint, roughly chopped

1 tbsp rose water

1/3 cup toasted, shaved coconut

Maple syrup to drizzle



METHOD

Preheat an oven to 170C, grease and line a springform cake tin.

In a bowl, sift and combine the flour, almond meal, baking powder and salt.

In a separate small bowl, combine the tahini, lemon zest, yoghurt, oil and vanilla.

Fold the wet ingredients into the dry ingredients with the diced peaches then spoon the mix into the tin and bake for 35-40 minutes until a skewer comes out clean.

Allow to cool before removing form the tin.

Spoon the remaining 1 cup of yoghurt over the cake, toss the sliced peaches with the rosewater, mint and pile them on, drop over the coconut and drizzle with maple syrup to serve.

Recipe + 📷

Make your smoothies thicker, creamier and more satisfying with a couple of dollops of Coco Tribe Yoghurt
🥥🥥

Holiday mode is still kicking on… beach swims followed by juicy peaches, paired with a dollop of Coco Tribe. 🍑🥥

Sunday snacks looking good thanks to this plate of Eloté Smokey Charred Corn Salad with lime coconut yoghurt 'crema'.

Perfect for sunny days in the yard, solo or make extra to feed and nourish your tribe
🌽🥥

Ingredients

4 heads corn, husk removed

1 brown onion, finely diced

1 clove garlic

2 tbsp olive oil

100g tinned roast red capsicum, finely diced

1-2 chipotle chilli in adobo sauce, blended with sauce

2 tsp maple syrup or honey (optional)

1/4 cup finely chopped coriander

1/4 cup finely sliced shallots

Zest and juice of 2 limes

150g Coco Tribe Natural Greek style Coconut Yoghurt

1 tsp ground cumin

Sweet smoked paprika to serve

Corn chips and extra lime to serve

Method

Bring a large saucepan of water to the boil and add 1 tsp salt. Add the corn to the pot for 5 minutes then remove from pot and drain.

Preheat a grill pan or dry frying pan and add the corn, cooking and turning until charred on all sides. Allow to cool then cut away the corn from the cob and place in a mixing bowl.

Place the onion, garlic and oil into a small fry pan with a pinch of salt. Sweat over a low heat until soft, without any colour, about 5 minutes. Add to the corn along with the diced roast peppers, chipotle chili puree, maple, herbs and juice of one of the limes.

Season with a little salt and pepper and mix well. Spoon onto a serving dish.

In a small bowl mix together the coconut yoghurt, lime zest, juice, cumin and a little salt and black pepper. Spoon the yoghurt in the centre of the corn salad, dust with a little paprika and serve with corn chips and extra lime if desired.

Option – dice one avocado and gently mix it through the corn salad just before serving.

The cuties are back at it again with heathy Coco Tribe snacks at the ready.

Have you tried our new mini yoghurts?

Packed with probiotics, calcium and most importantly flavour. Perfect for summer snacks by the pool, at the beach or work/school lunchboxes for young and old! 🥥🍓

Summer is coming in hot and this bowl is exactly what we want happening in our kitchen, packed with all the summer flavours and goodness to keep you nourished and cool 🥥🥭

Mango, coconut and papaya breakfast bowl

INGREDIENTS
Quarter red papaya, frozen and chopped
1 mango, frozen and chopped
¼ cup Coco Tribe Natural Yoghurt
1 tsp fresh turmeric, grated (or ¼ tsp dried turmeric)
1⁄2 tsp cinnamon
2 tbsp shredded coconut
1 tbsp Coco Tribe Coconut Oil
4 ice cubes
1⁄4 cup water
TOPPINGS
Papaya balls
Coco Tribe Natural Yoghurt
¼ cup pepitas
¼ cup coconut chips
¼ cup raw cashews
Pinch of salt
Cinnamon
Tahini
METHOD
To toast nuts and seeds, heat a cast iron pan on a stove top to a medium heat. Add in cashews,
pepitas, coconut chips and a pinch of salt. Toast until starting to golden, shaking every few
minutes and being careful not to let them burn. Store leftover nuts and seeds in a jar for
tomorrow’s bowl.
Place all ingredients in a blender and blend until smooth. You want the consistency to be
similar to ice cream – add a splash more water if you need but be careful not to let it get too
runny or you won’t be able to top it.
To serve, add on Coco Tribe Natural Yoghurt, tahini and top with your favourite fruit and nuts.
Here, we’ve done it with papaya balls, toasted cashews, pepitas and coconut chips, cinnamon

The customers have the right idea, beach trolley packed with the goods for a day of fun in the sun
☀️🌊🥥

Getting right into the Christmas spirit with this delicious Vanilla Bundt Wreath Cake by the gorgeous

The addition of our Natural Greek Style Yoghurt is like a secret weapon for a light and fluffy texture and added flavour.

Thanks for sharing this delectable recipe Jacqui 🎄🥥

VANILLA BUNDT-WREATH CAKE
Serves 20
225g The Coco Tribe Coconut Oil, softened at room temp
225g The Coco Tribe Plain Coconut Yoghurt
3/4 cup honey*
6 large free range eggs, at room temperature
1 tablespoon vanilla extract
1 cup light coconut milk
3 cups (360g) spelt flour
3 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda
pinch sea salt

To serve: 1x 250g punnet strawberries, greens removed and sliced thin; honey; small handful mint leaves; 2 tablespoons desiccated coconut for sprinkling as snow.

Heat oven to 170C (Fan forced), grease a 12 cup Bundt pan with coconut oil and lightly / evenly
coat with flour. In a large mixing bowl / stand mixer beat softened coconut oil until light and creamy, add coconut yoghurt, honey, and 1 egg at a time, ensuring the previous is beaten in well before adding the next. In a separate bowl sift together the flour with baking powder, bicarb
soda and salt. Start mixing the egg butter combination again and add 3 tablespoons flour blend, mix, then add 1 egg with another 3 tablespoons flour blend and repeat with final egg. Add the vanilla and mix. Reduce mixer to low, and add 1/2 the flour mix. Add half the milk and mix until
combined. Repeat. Pour cake batter into the bundt pan and place in the oven to bake for 45
minutes. Check the middle of the cake with a skewer, to ensure fully cooked through. Cool cake on wire rack for 30 minutes. Flip over. Once cooled completely, slice into about 20 pieces.
Arrange pieces around a large, round serving plate. Pop sliced strawberries between each piece. Drizzle the top with some honey so the desiccated coconut sticks when sprinkled over.

Sprinkle the coconut evenly. Garnish with some mint leaves and serve.

*Honey quantity : this seems a lot I know, remember the cake serves 20, original recipes call for
2 cups refined sugars so it's a pretty good compromise.

An oldie but a must at this time of year…
My Christmas Cake is silky smooth and delicious thanks to our creamy coconut yoghurt. Make it in a Bundt tin for a joyful gathering, serve with generous amounts of Coco Tribe Ice Cream or yoghurt and seasonal fruit 🥥🍒🍓🎄

Recipe link in bio

📷 + styling

FESTIVE JEWEL RICE PUMPKIN 🥥🥥

An absolutely stunning dish for your festivities over the coming weeks, our creamy coconut yoghurt is matched perfectly with a roast pumpkin, saffron rice, nuts, spices and pomegranate molasses and a good sprinkle of ruby red pomegranate jewels. A knock out dish!

Recipe link in bio ❤️

Summer time breakfast cups 🍑🍓

Our ice cream is made with minimal ingredients so you can enjoy it anytime of the day 🥥🥥

Succulent roasted peaches, a must over this entertaining season 🍑🍑

Roast a big batch, serve with dollops of Coco Tribe yoghurt or ice cream, or for something fancy on top of a yoghurt Panna cotta (swipe left)

Fancy the recipe? 🥥🍑

We think we’re onto something special when the little gastronomes in the household have declared these little yoghurt delights “our faves” 🥰

Have you tried our new delicious mini tubs? 🥥🍓🌼

These two are meant for each other, true love
🥥🍍💛

Isn’t Harrie the cutest? We’re pretty chuffed that our new little yoghurt tubs are being enjoyed by this cutie 🥥🍓

Would you believe us if we told you our yoghurt is the perfect match in this Korean inspired dish? In fact our coconut yoghurt is so versatile it goes with most dishes.

Tonight thanks to it’s Gochujang Mushroom Ssam with Kimchi Coconut Yoghurt, Cucumber and Bean sprout salad.

Super easy to put together and super tasty, just grab those lettuce leaves and fill with flavour and goodness.

Hope you enjoy it 🥥

RECIPE

Makes approx. 16 lettuce cups

INGREDIENTS

1 cup Coco Tribe Greek style Natural Coconut Yoghurt

½ cup kimchi

4 large flat cup mushrooms

2 tbsp gochujang or sriracha

3 tbsp warm water

2 tbs maple syrup, or honey

2 tbs soy sauce

2 tbs rice vinegar

2 tbs sesame oil

1 clove garlic, crushed

1 tbs white sesame seeds

2 tbs finely sliced shallots

2 Lebanese cucumbers, sliced 5mm thick

2 tsp salt

2 cups bean sprouts

1 clove garlic, crushed

¼ cup finely sliced shallots

1/4 cup coriander, roughly chopped

1 tbs sesame oil

2 tbs rice vinegar

2 heads baby cos, leaves washed and separated



METHOD

Preheat an oven to 190C and line a baking tray with baking paper. Stir the kimchi through the coconut yoghurt and set aside.

Lay the mushrooms cups side up onto the tray.

Combine the marinade ingredients in a bowl and spoon about 2 tablespoons over each mushroom and gently toss to coat. Roast for 12-15 minutes then allow to cool undisturbed, so they absorb all the juices, then thinly slice and lay onto a serving plate.

Toss the cucumber in the salt and allow to stand for 5 minutes then rinse, drain well and place into a bowl.

Pour boiling water over the bean sprouts and stand for 3 minutes then drain and refresh, drain well and add to the cucumbers with the garlic, shallots, coriander, sesame oil, rice vinegar and toss well to dress the salad.

To serve, place a little cucumber salad into the leaves, top with mushroom slices and spoon the kimchi yoghurt over the top.

We love this simple cucumber salad by

Sliced cucumbers, fennel, radish, red onion, fennel fronds, salt, lemon juice, Coco Tribe Natural Greek style yoghurt and olive oil. Tossed and enjoyed as is or a perfect side to your weekend feast 🥒🥥

Not only is it filled with flavour but packs a punch in nutrition as cucumbers are high in vitamin K which works hand in hand with vitamin D for bone strength. The addition of Coco Tribe Yoghurt which is filled with healthy fats aid the absorption of the vitamin K 💪💪

With all that flavour and goodness it may just be the perfect salad 🥥

We’ve created the perfect lunchbox snack for your little ones. Filled with probiotics, enriched with calcium, low in sugar and full of flavour. Pick up a box at your local or independent grocer 🥥🍓🌼

📷

Happy World Vegan Day!

We’ve been making coconut yoghurt and ice cream since 2016. Our dream was to create tasty dairy free products for every member of every tribe so we can all enjoy the taste and texture of real, creamy, luscious yoghurt and ice cream. Products with all the tang, texture and richness of traditional yoghurt and ice cream. We never skimp on flavour, eating tasty things is one of the greatest gifts!

Whether you’re vegan or choosing to eat more plant based meals each week, add a dollop of Coco Tribe to your day 🥥

Tedy x

📷

Hard to go past a simple breakfast of vanilla yoghurt and juicy lush mangoes 🥭🥥

It’s warming up and the mangoes are here, the coconut oil has become liquid, and so it’s time to make this wonderful salad by our friend .olive 🥭🥥

Mango, coconut & green bean salad

“This salad is inspired by my time spent as a child growing up in Fiji where the flavours are
fresh and vibrant, and the market tables are piled high with mangoes and coconuts. These flavours mixed with lime, chilli and coriander are hugely nostalgic to me and just work so well together. Snake beans are also big in Fiji but I’ve used green beans as a substitute here.
The dressing is inspired by miti, a South Pacific condiment used as a dressing, dip and sauce,
based on fresh coconut milk. You can serve this salad as is or as a side to a piece of grilled
fish. It’s also great as leftovers for lunch with some sliced avocado, tinned tuna and fresh
tomato”

INGREDIENTS
1 mango
200g green beans
¼ red cabbage
½ cup toasted coconut flakes
1 cup fresh coriander leaves, picked
½ red chilli

DRESSING
1 tbsp Coco Tribe Natural Yoghurt
2 tbsp coconut oil, melted
½ cup red onion, finely diced
½ red chili
Juice of one lime
½ tsp sea salt

METHOD
Using a mandolin, thinly slice red cabbage into a bowl. Toss with a pinch of salt and
massage until it starts to breakdown. Set aside. For dressing, cover finely diced red onion with lime juice and let sit for 5 minutes to soften before adding in remaining ingredients and whisking to combine. Set aside and let flavours meld.
Blanch green beans in salted boiling water for 3 minutes, drain and plunge into a bowl
of cold water. Add these to the cabbage. Using a sharp knife, peel the skin off the mango and
cut each cheek off. Slice the cheeks long-ways into thin slices and add them to bowl of beans and cabbage.
Toast coconut chips in a cast iron pan for a few minutes until golden and add these into the salad.

Pour the prepared dressing over salad, add in coriander leaves and use your hands to
gently combine everything.

Top with extra coconut chips, coriander, sea salt and lime wedges to serve 🥭

Lemony chickpeas, tomatoes, herbs and a big dollop of our Greek Style Natural Coconut Yoghurt. All the flavour and goodness you need for a wholesome lunch 🥥🍋

Sunshine Sundays & Scoops 🍦🍦

Blood Orange & Strawberry Galette
🍊🍓🥥

This galette could almost pass for breakfast when served with yoghurt… well, maybe brunch.

It’s a simple dish to make while blood oranges are in season. Oranges can easily replace blood oranges for a similar and just as delicious galette. Serve with your favourite Coco Tribe yoghurt or ice cream 🥥

INGREDIENTS

1 x 30cm short crust pastry circle
4 strawberries, sliced 5mm rounds
4 blood oranges, peeled, sliced 5mm rounds
1 egg yolk
2 tbs raw sugar
1 cup Coco Tribe natural or vanilla yoghurt or your favourite
Coco Tribe ice cream

METHOD

Preheat an oven to 170C. Dry the sliced blood oranges between paper towels for a few minutes.
Place the piece of short crust pastry onto a line baking sheet and scatter the sliced strawberries over the pastry, leaving a 3-4cm border.

Top the strawberries with the slices blood orange and fold the edgesof the pastry up and over the fruit, making pleats as you go. Rustic is best. Brush the pastry with the egg yolk and scatter the sugar over the pastry edge.

Bake for 25-30 minutes or until the pastry is crisp on the bottom.

Allow to sit and cool for approximately 10 minutes before serving with the yoghurt or ice cream.

The Mediterranean diet is filled fruit, vegetables, legumes and healthy fats for long lasting health. Here at Coco Tribe we celebrate this way of eating and this bowl by .elle.rose certainly hits the spot.

Enjoy for breakfast, lunch or a light dinner and If you’re diet is 100% plant based then you can substitute the eggs for a few good handfuls of nuts and seeds or a big dollop of hummus 🥥

You will need:
Greek style Coco Tribe coconut yoghurt
1 can (400g) cooked chickpeas, rinse and drain thoroughly
3-4 sprigs of mint, pick the leaves
3-4 parsley sprigs, chopped fine
Zaatar (mix 1 tbsp ea. dried oregano, toasted sesame seeds and sumac) - this can be substituted with just one of 3 if you don't have it.
2 eggs, boiled for 6.5 minutes, then cooled in ice water before peeling.
Olive oil
1 lemon

Mix chickpeas, herbs, zaatar, squeeze 1/2 lemon in a bowl.
Add to 1-3 tbsp greek style yoghurt.
Top with your boiled eggs and 1 tsp olive oil.

Bon appetit 🥥

We spotted mangos this week which means it’s time to serve up this sweet, zingy, nutty delight… Mango, date, pistachios, almonds and lime all served up on our thick and creamy Greek Style Yoghurt. Enjoy for breakfast or serve it up for a light snack or dessert to share amongst your family and friends 🥥🥭

COCONUT YOGHURT OLIVE OIL & BLOOD ORANGE CAKE 🥥🍊

We’re putting blood oranges to good use today, mixed in with our thick and creamy coconut yoghurt, olive oil and flour to make a tasty cake to devour all afternoon 🥥

Swipe for the full recipe 🍊🍊