Coco Tribe, Sydney, NSW Videos
Videos by Coco Tribe in Sydney. Coco Tribe - Delicious thick and creamy organic coconut yoghurt and ice cream.
No need to skimp on flavour or fun when choosing #plantbasedicecream
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It’s a real treat making flat breads with our Greek Style Natural Yoghurt. Made with only two ingredients it’s the perfect vessel for filling with delicious charred greens and a drizzle of yoghurt. Packed with all the nourishment you need 🥥
Our Greek Style Natural Coconut Yoghurt is made with 98% Coconut Cream and has that delicious yoghurt tang you expect from a Greek Style Yoghurt. The high coconut cream content results in a quality that is far superior to our competitors 🥥 It’s thick, it’s creamy and perfectly matched with any meal of the day! 🥥🥥
Our Strawberry Coconut Yoghurt is filled with delicious Australian Organic Strawberries and that Coco Tribe zing that will have you digging in for more 🥥 🍓🍓 Have you tried it? 🍓
Doesn’t get more refreshing than this… Tom’s @cheftomwalton Lettuce Cups filled with Corn, Mango and Avocado. Perfect to graze on a hot summers day ☀️🥑🥭🌽 INGREDIENTS 2 heads corn, husk removed 1 mango 1 avocado ½ bunch coriander, picked, roughly chopped Juice 1 lime 2 tbsp olive oil Pinch Aleppo pepper COCONUT YOGHURT DRESSING ½ cup Coco Tribe yoghurt 1 tsp Aleppo pepper Juice ½ lime Salt METHOD Bring a medium pan of water to the boil and lightly salt. Add the corn and cook for 6 minutes. Preheat a grill pan or BBQ. Remove the corn form the water, drain briefly and then cook on the grill turning until charred all around. Cool and cut the corn kernels off the cob and into a bowl. Use your fingers to break apart the corn if it is stuck together. Remove the mango cheeks, scoop out the flesh and finely dice it. Do the same with the avocado and add both to the corn along with the coriander. Dress the salad with lime juice, olive oil, Aleppo pepper and a good pinch of salt. For the coconut yoghurt dressing mix the Coco Tribe yoghurt, Aleppo pepper and lime juice together and season with salt. Cut the bottom off the baby cos or gem lettuce hearts and separate the leaves. Choose the inner cup leaves for the dish and save the others for another use. To serve, spoon the salad amongst the leaves and top with yoghurt dressing. Recipe created by @cheftomwalton
Wintery #sydney day 🌨🌨 Nourishing soup time 🥣 SWEET CORN COCONUT YOGHURT AND MISO SOUP 🌽🥦 Ingredients 8 cobs corn, husk removed from seven, reserve one ¼ cup olive oil 1 brown onion, diced 2 clove garlic, crushed salt 1 small knob ginger, diced 2L vegetable stock 2 tbsp white miso 1 head broccoli, florets removed 2 tbsp olive oil ½ cup almonds, toasted, chopped 300g coconut yoghurt Juice 1 lemon or lime 1 cup picked basil 1 tsp chili flakes Method Cut the corn from the cob and into a bowl. Heat the olive oil in a large deep pot over a medium/high heat. Add the corn along with the onion, garlic, ginger and a generous pinch of salt. Preheat an oven to 190C. Cook the corn for 10 minutes stirring often then add the vegetable stock and simmer for 15 minutes. Add the miso paste for the last 2 minutes of cooking. Meanwhile, toss the broccoli florets with the olive oil and a good pinch salt. Spread over a lined baking tray and place in the oven with the reserved cob of corn in its husk. Roast the broccoli for 8 minutes then remove the broccoli and place into a bowl. Continue cooking the corn for another 8 minutes then remove and while warm, peel back the husk and cut the corn form the cob. Add this to the broccoli along with the almonds. Puree the soup in a blender until smooth with half the coconut yoghurt. Adjusting the seasoning to taste and consistency with a little water for a thick creamy soup. Squeeze the lemon over the broccoli and corn salad and toss through the basil leaves. Serve the soup topped with the remaining yoghurt, broccoli salad and some chilli flakes if desired 📷 + recipe @cheftomwalton
No need to miss out on tiramisu when your choosing to eat plant-based 🥥 We’ve got you covered with this beauty from @cheftomwalton Simple, delicious, plant-based goodness 🥥🍫
Back when we could gather and eat with @buffet.digital @trentvanderjagt @cheftomwalton - COCONUT YOGHURT & ROAST BEETROOT DIP || A big bowl of delicious goodness to graze on over the weekend 🥥 INGREDIENTS 2 beetroots 1tsp ground cumin 1 tsp salt 1 tsp pomegranate molasses Juice of one and half lemons 500g Coco Tribe Natural Coconut Yoghurt METHOD Preheat oven to 200C. Peel and quarter beetroots, wrap in foil and bake for 40 minutes, or until tender. Set aside to cool. Once cooled blend in food processor. Add a pinch of salt and squeeze half a lemon until combined well into a rough paste. In a bowl add Coco Tribe Coconut Yoghurt, blended beetroot, cumin, salt, pomegranate molasses and remaining lemon juice. Gently swirl through the yoghurt. Serve with crusty sourdough.
Entertaining ourselves this weekend with... Lashings of silky smooth chocolate on top of our crowd favourite - Salted Macadamia & Dulce de Leche 🥥🍦 📷 @cheftomwalton
Vanilla beans straight from our friends @heilalavanilla make this flavour perfect dolloped over your morning berries, or a slice chocolate cake for your mid morning break 🍰 How do you serve your vanilla yoghurt? 🥥
Love a mid-morning pick me up? Add a couple of scoops of our Vanilla Ice Cream to your shot of coffee 🥥🍦☕️ 📷 @cheftomwalton
Fancy a little taquito? Simply fill a tortilla with your favourite fillings, roll and lightly pan fry. We love this sweet potato version by @cheftomwalton Recipe below - we hope you love it as much as we do 🥥 INGREDIENTS 2 medium sweet potato, cut in half 4 clove garlic, left in skin 2 tbsp olive oil Salt, pepper 2 tbsp plain flour 2 tbsp water 12 corn tortillas, warmed 2 cup vegetable oil 1 avocado 1 clove garlic, crushed 1 cup Coco Tribe Natural yoghurt Juice 1 lime 1/3 cup coriander, roughly chopped 1 tsp smokey paprika METHOD Preheat an oven to 200C and toss the sweet potato and garlic with the olive oil and season. Bake until soft then scoop out the flesh of the potato into a bowl and squeeze in the garlic. Season and crush the mix. Allow to cool. Combine the flour and water to make a thick paste. Set aside. Lay the tortillas out and, making sure they are warm and pliable. Place some filling down the centre of each and brush the top end of the tortilla with the flour mix and roll up, using that to seal the taquito into a cylinder. Repeat with all Taquitos, making sure they are sealed. Scoop the avocado flesh into a bowl and crush. Then add the yoghurt, garlic, lime and season to taste. Mix well. Heat the oil in a deep-frying pan until hot then fry the Taquitos in batches until crispy and golden. Drain well on paper towel, season with a little salt and dust with the paprika. Serve the Taquitos with the avocado yoghurt and extra lime 🥥🥥 100% PLANT BASED DAILY GOODNESS 📷 @trentvanderjagt