Kiwi FoodStuffs

𝘾𝙤𝙘𝙤𝙢𝙞 𝘾𝙤𝙘𝙤𝙣𝙪𝙩 𝙇𝙞𝙢𝙚 𝙔𝙤𝙜𝙪𝙧𝙩 𝙈𝙪𝙛𝙛𝙞𝙣𝙨

::::::𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒::::::
Dough:
65g Cocomi Coconut Flour
65g of wheat flour
150g brown sugar
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 eggs
250g plain Greek yogurt or buffalo
curd
2 tbsp Cocomi Virgin Coconut Oil
65ml Cocomi Drinking Coconut
Milk
1 tbsp of lime rind
65ml lime juice

::::::𝗠𝗘𝗧𝗛𝗢𝗗::::::
1. Preheat the oven to 350 F (175 C).
2. In a large bowl, whisk together the flours,
sugar, salt, baking powder and baking
soda.
3. In a separate bowl, vigorously whisk
together eggs, yogurt, coconut oil and
milk.
4. Pour wet ingredients into the dry
ingredients and mix together until just
combined. Do not over-mix.
5. Add the lime juice and lime rind and fold
into the batter.
6. Scoop the batter into a lined muffin pan.
7. Bake for 20-23 minutes.
8. Allow to cool and gently move to a
cooling rack.

𝘾𝙊𝘾𝙊𝙉𝙐𝙏 𝙁𝙇𝙊𝙐𝙍 𝙒𝘼𝙁𝙁𝙇𝙀𝙎 𝙒𝙄𝙏𝙃 𝙋𝙄𝙉𝙀𝘼𝙋𝙋𝙇𝙀

::::::𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒::::::
30g Cocomi Coconut Flour
2 tbsp brown sugar
1 tsp baking powder
Pinch of salt
3 tbsp Cocomi Virgin Coconut Oil
250ml Cocomi Coconut Milk
2 eggs
165g fresh pineapple cubed
Syrup for topping (Agave/Honey/Maple)
Cocomi Coconut Chips for topping

::::::𝗠𝗘𝗧𝗛𝗢𝗗::::::
1. In a bowl mix together flour, sugar,
baking powder and a pinch of salt.
2. In a small bowl whisk together coconut
oil, coconut milk and eggs.
3. Add the wet ingredients to the dry
mixture, stirring until just combined.
4. Grease waffle iron with coconut oil if
needed. Cook waffles according to
waffle iron instructions or until the waffles
are golden brown and crispy.
5. Top with cubed pineapple, syrup and
coconut chips.

𝘾𝙤𝙘𝙤𝙢𝙞 𝘾𝙤𝙘𝙤𝙣𝙪𝙩 𝙁𝙚𝙩𝙖 𝘾𝙤𝙪𝙨𝙘𝙤𝙪𝙨 𝙎𝙖𝙡𝙖𝙙

::::::𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒::::::
170g couscous - cooked according
to the package directions
60g feta cheese - crumbled
70g chopped roasted red peppers
10g fresh mint leaves
1 tbsp Cocomi Virgin Coconut Oil
2 tbsp Cocomi Coconut Chips
Salt and black pepper to taste

::::::𝗠𝗘𝗧𝗛𝗢𝗗::::::
1. Let the couscous cool.
2. Fold in the Feta, red peppers, mint, oil,
coconut chips salt, and pepper.
3. Serve cold.

𝑪𝑶𝑪𝑶𝑴𝑰 𝑪𝑨𝑹𝑹𝑶𝑻 𝑪𝑨𝑲𝑬 𝑾𝑨𝑭𝑭𝑳𝑬𝑺

::::::𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒::::::
100g finely grated carrots
65g Cocomi Coconut Flour
1 tsp baking powder
1 tsp cinnamon
1/4¼tsp salt
30g brown sugar
180ml Cocomi Coconut Cream
3 tsp Cocomi Virgin Coconut Oil
1½ tsp vanilla extract
2 large eggs - lightly beaten

::::::𝗠𝗘𝗧𝗛𝗢𝗗::::::
1. Wisk dry ingredients in a large bowl.
2. Combine wet ingredients in a separate
bowl.
3. Combine the two mixtures together and
fold in shredded carrots.
4. Warm up waffle iron, coat with coconut
oil if needed.
5. Spoon 3-4 tablespoons of batter onto the
waffle iron spreading with a spatula.
6. Cook for 2 minutes or until cooked.
7. Repeat with remaining batter.
8. Enjoy warm!

𝑪𝑰𝑵𝑵𝑨𝑴𝑶𝑵 𝑪𝑶𝑪𝑶 𝑷𝑶𝑷𝑺𝑰𝑪𝑳𝑬𝑺

::::::𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒::::::
1 tsp cinnamon power
1½ tbsp honey
250ml Cocomi Coconut Milk
Short cinnamon sticks

::::::𝗠𝗘𝗧𝗛𝗢𝗗::::::
1. Stir together coconut milk, honey and
cinnamon.
2. Pour into shot glasses and set a
cinnamon stick in each glass.
3. Let it freeze for at least 4 hours (overnight
if possible).
4. Serve frozen.

𝑪𝑶𝑪𝑶𝑵𝑼𝑻 𝑷𝑨𝑺𝑺𝑰𝑶𝑵 𝑭𝑹𝑼𝑰𝑻 𝑪𝑶𝑶𝑳𝑬𝑹

::::::𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒::::::
2 passionfruits (pulp)
370ml Cocomi Coconut Water
25g of mint leaves
2 tbsp treacle or honey
1 tsp Cocomi Virgin Coconut Oil
6 cubes ice

::::::𝐌𝐄𝐓𝐇𝐎𝐃::::::
1. Place passionfruit pulp, coconut water,
half of the mint leaves, coconut oil, ice
and honey in a blender and pulse until
smooth and creamy.
2. Pour into a glass, garnish with fresh mint
and serve cold.

𝘾𝙊𝘾𝙊𝙉𝙐𝙏 𝘿𝘼𝙍𝙆 𝘾𝙃𝙊𝘾𝙊𝙇𝘼𝙏𝙀 𝘽𝙄𝙏𝙀𝙎

::::::𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒::::::
1 tbsp Cocomi Virgin Coconut Oil
60ml honey or treacle
60ml Cocomi Coconut Milk Powder
30g Cocomi Desiccated Coconut
100g dark chocolate
Cocomi Desiccated Coconut

::::::𝐌𝐄𝐓𝐇𝐎𝐃::::::
1. Mix coconut oil and honey together.
2. Add coconut milk powder and
desiccated coconut.
3. Mix and form balls.
4. Place on a baking sheet and refrigerate
for 3 hours.
5. Melt chocolate for a minute in a
microwave or over a stove until smooth.
6. Dip each coconut ball into melted
chocolate and remove with a fork.
7. Place on baking sheet and sprinkle with
desiccated coconut.
8. Serve cold

𝑪𝑶𝑪𝑶𝑵𝑼𝑻 𝑴𝑨𝑵𝑮𝑶 𝑺𝑴𝑶𝑶𝑻𝑯𝑰𝑬

::::::𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒::::::
1 large mango
180ml Cocomi Coconut Milk
2 tbsp plain yogurt
2 tbsp honey
4 ice cubes
Squeeze of fresh lime

::::::𝐌𝐄𝐓𝐇𝐎𝐃::::::
1. Place all ingredients in a blender and
pulse until smooth and creamy.
2. Pour into a glass, garnish with a slice of
mango and drink while cold

𝑪𝑶𝑪𝑶𝑵𝑼𝑻 𝑪𝑯𝑶𝑪𝑶𝑳𝑨𝑻𝑬 𝑶𝑨𝑻𝑴𝑬𝑨𝑳 𝑩𝑨𝑹𝑺

::::::𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒::::::
Layer 1:
60ml Cocomi Virgin Coconut Oil
60g butter
30g coconut sugar
105g quick cook oats
30g Cocomi Desiccated Coconut
30g Cocomi Coconut Milk Power

Layer 2:
65g Cocomi dark chocolate spread
2 tbsp peanut butter
2 tbsp CocomiCoconut Spread
Cocomi Coconut Flakes to garnish

::::::𝐌𝐄𝐓𝐇𝐎𝐃::::::
1. Mix all the ingredients in layer 1 in a pan
over medium heat for 2 minutes.
2. Press the mixture at the bottom of a small
square dish, leaving aside a 1/4 of the
mixture for the topping.
3. Mix all the ingredients of layer 2 in a pan
over low heat, stirring frequently until
smooth.
4. Pour the chocolate mixture over the first
layer and top with crumbled mixture and
coconut flakes.
5. Refrigerate for at least 2 to 3 hours (or
overnight if possible)
6. Bring to room temperate before cutting
the bars.

𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐀𝐯𝐨𝐜𝐚𝐝𝐨 𝐛𝐚𝐧𝐚𝐧𝐚 𝐒𝐦𝐨𝐨𝐭𝐡𝐢𝐞

::::::𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:::::
2 small ripe bananas
½ ripe avocado
2 tbsp treacle or honey
1 tbsp Cocomi Virgin Coconut Oil
500ml Cocomi Coconut Water
6 ice cubes
Cocomi Desiccated Coconut to
garnish the rim of the glass

:::::𝗠𝗘𝗧𝗛𝗢𝗗:::::
1. Place all ingredients in a blender and
pulse until smooth and creamy.
2. Rim the glass with a wedge of lime and
dip rim in desiccated coconut till coated.
3. Pour into the glass and drink while cold.

𝐂𝐨𝐜𝐨𝐦𝐢 𝐬𝐩𝐢𝐜𝐲 𝐜𝐡𝐢𝐜𝐤𝐞𝐧 𝐤𝐞𝐛𝐚𝐛𝐬
𝗧𝗵𝗲𝘀𝗲 𝗸𝗲𝗯𝗮𝗯𝘀 𝗮𝗿𝗲 𝗵𝗼𝘁!! 𝗖𝗹𝗶𝗰𝗸 𝘁𝗵𝗿𝗼𝘂𝗴𝗵 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗿𝗲𝗰𝗶𝗽𝗲!

Ingredients:
5-6 chicken tenders - thawed and cut into one-inch pieces
2 bell peppers – chopped into chunks
2 onions – chopped into chunks
3 tbsp Cocomi Virgin Coconut Oil
¼ tsp turmeric
¼ tsp ground ginger
½ tsp ground garlic
¼ tsp cayenne pepper
Salt and pepper to taste
Cilantro leaves for garnish
6-7 wooden skewers (soaked in water)

Method:
1. Alternate chicken pieces and chunks of bell peppers and onions on wooden skewers.
2. In a small bowl mix the coconut oil and spices, ginger and garlic.
3. Brush mixture over skewers. Season with salt and pepper.
4. Preheat grill to medium heat.
5. Place skewers on the grill and cook for 8-10 minutes until chicken is cooked through.
6. Garnish with cilantro leaves and serve.

𝗖𝗼𝗰𝗼𝗺𝗶 - 𝗖𝗼𝗺𝗶𝗻𝗴 𝘀𝗼𝗼𝗻, 𝘁𝗼 𝘆𝗼𝘂𝗿 𝗹𝗼𝗰𝗮𝗹 𝘀𝘂𝗽𝗲𝗺𝗮𝗿𝗸𝗲𝘁

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