4-layered raw salted caramel slice. No-bake, paleo, vegan, gluten-free, refined sugar-free, yet DELICIOUS!Ingredients:Base (1st layer)1 cup almond flour1/2 cup unsweetened shredded coconut1/4 cup refined coconut oil4 Medjool datesCheesecake (2nd layer)1 cup cashews, soaked overnight then drained (You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours)2/3 jar of Raglan Coconut Yoghurt (Natural 700ml)1/4 cup of coconut oil1 tbsp maple syrupSalted caramel (3rd layer)1 1/4 cup Medjool dates1/4 cup nut butter of choice (I used almond butter)2 tbsp almond milk1 tsp vanilla extract1/4 tsp saltChocolate topping (4th layer)1/4 cup coconut oil1/3 cup cocoa powder1/4 tsp vanilla extract2 tbsp maple syrupMethod:Line an 8×8 inch pan with parchment paper. Set aside.For the first layer: add the almond flour, shredded coconut, [...]
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So far Mrs Coconut has created 192 blog entries.
This dreamy infusion of blue superfoods and adaptogenic herbs makes a dazzling Mermaid Smoothie Bowl Ingredients: Smoothie 2 cups of Raglan Coconut Yoghurt (Vanilla) 2 ripe bananas, sliced and frozen 1 tbsp Mermaid Latte powder (found here) Toppings Garnish your bowl with anything you love: blueberries, shredded coconut, chia seeds… Method: Remove frozen bananas from freezer and let them sit on the counter for 5-10 minutes to defrost a bit. They should have been sliced and frozen in a bag/container for at least 4 hours prior Soak 1 tbsp of chia seeds with 2 tbsp of water and add a little bit of Mermaid Latte Powder to colour it blue Add all ingredients (except the toppings) to a high speed blender [...]
These super simple Blackcurrant Tarts are so incredibly tasty! Ingredients: Base 2 1/2 cup Almond Meal 4 tbsp Coconut Oil 16 Medjool Dates Filling 100g Blueberries (additional handful to top tarts) 3/4 jar Raglan Coconut Yoghurt (Blackcurrant 400ml) 2 tbsp Coconut Oil 4 Medjool Dates Method: In a high powered food processor blitz the base ingredients until well combined and sticky. Once well combined, evening distribute fulling mixture into a greased (coconut oil) muffin tray or paper bake cups. Place tray in the freezer to set whilst you get started on the filling. In the same food processor, blitz the filling ingredients until smooth and well combined. Pour the filling mixture evening into the bases and pop back into the [...]
Joy in a bowl!Ingredients:Smoothie2 cups of Raglan Coconut Yoghurt (Vanilla)1 fresh coconut1 (frozen) banana1 sachet ViBeri blackcurrant powder (found here)ToppingsGarnish your bowl with anything you love: fresh fruit, homemade granola, nuts, seeds, edible flowers… And voilà! So yummy, healthy and pretty.Method:Combine all ingredients for the smoothie in a blender or food processor and blend until completely smooth. For an extra thick smoothie allow it to set for at least 30 minutes in fridge.The easy way to open a coconut: pierce the soft coconut ‘eye’ and drain the coconut water, crack the coconut open with a hammer (hold the coconut in your hand and hit the center of the coconut with the hammer repeatedly while turning it)Pour the smoothie into the coconut [...]
These vegan raspberry cheesecake bars are creamy, delicious, and loaded with raspberry goodness!Ingredients:Crust1 cup walnuts3/4 cup oats1 cup medjool dates1/2 tsp cinnamonpinch of saltFilling1 1/2 cups cashews, soaked overnight then drained (You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours)1 jar of Raglan Coconut Yoghurt (Raspberry & Lime)1/2 cup of coconut oil1 tbsp maple syrupjuice of 1 lemonzest of 1 lemon1 tsp vanilla extractRaspberry topping1 cup raspberries1 tbsp maple syrupNote: If you can’t get your hands on medjool dates, you can soak your dates for about an hour in warm water – this will soften them up so that they blend more easily.Method:In a food processor, blend the walnuts, oats, dates, and salt until [...]
Ingredients:Base1 cup ground almonds1 cup coconut flour2 teaspoons date syrup or 4 pitted dates1/2 cup coconut oil2 teaspoons coconut sugar1 teaspoon cinnamonVanilla layer1 cups soaked cashews1/2 cup + 2 tablespoons Raglan Coconut YoghurtVanilla essence or pod4 teaspoons lemon juice2 teaspoons maple syrupStrawberry layer1 cups soaked cashews1 cup Strawberry & Acai Raglan Coconut YoghurtVanilla essence or pod4 teaspoons lemon juice2 teaspoons maple syrupRaspberry powder for colorTopping1x Bottle of CHIA blackcurrant or blueberry drink2 teaspoons lemon juice1 teaspoon coconut sugarMethod:Start with the base: melt the coconut oil and blend all ingredients together, using an electric mixer if necessary. Press this dense biscuit layer into the base of the tin and freeze for approximately 20 minutes.Whilst waiting, blend the soaked cashews – a [...]
Ingredients:Dahl Curry2 cups yellow split peas or lentils1/2 medium sized onion, diced4 chopped tomatoes1 stock cubeVegetable oil2 teaspoons turmeric 3 teaspoons cumin seeds1 teaspoon garam marsala1 teaspoon curry powder1 teaspoon saltChilli powder to taste1/2 cup Raglan Coconut Yoghurt3 ingredient Naan Bread250g Raglan Coconut Yoghurt250g self raising flour1/2 teaspoon baking powderMethod:CurryTo cook the split peas, place them in a saucepan with 4 cups of water and simmer for approximately 20-30 minutes. If desired, add some stock to the pan to give more flavor.In the meantime, place 2 teaspoons of oil, the diced onion and cumin seeds in a pan – fry till the onions are translucent. Add the tomatoes and combine well.Once the split peas are cooked (soft but not soggy), drain [...]
Ingredients:Salted Caramel Shake1⁄2 cup frozen bananas1⁄2 cup Greek Style Raglan Coconut Yoghurt3 teaspoons honey or maple syrup2 tablespoons vanilla pea protein1⁄2 cup soy milk1⁄4 water1⁄2 ice1 teaspoon vanilla essence1 teaspoon of saltExtras: Popcorn coated in honey, toasted granola & buckwheat, coconut flakes maple syrup to decoratePeanut Butter Cup & Jam Shake1⁄2 cup frozen bananas1⁄2 cup Greek Style Raglan Coconut Yoghurt1 teaspoon honey or maple syrup2 tablespoons vanilla pea protein1⁄2 cup soy milk1⁄4 water1⁄2 ice1 teaspoon vanilla essence1 1⁄2 teaspoon peanut butterExtras: 2 x teaspoons jam or berries, chopped peanut, coconut flakes, freeze dried strawberries and extra peanut butter to decorateMethod:Blend ice, bananas, water, soy milk, yoghurt and all other ingredients until smooth & well combined.Decorate with toppings if desired and [...]
We have just returned from visiting our coconut cream suppliers in Indonesia! You may remember when Mr Coconut visited last year, well this year we went together and it was an wonderful experience to see where the coconuts come from, and the process from growing, to gathering, right through to turning it into coconut cream – which is the main ingredient for all our delicious yoghurts! The coconuts are ‘crowd sourced’ from all around the islands, mainly Java & Sumatra. Local organic growers arrange to get their coconuts picked up, and they get graded by size and weight, then delivered by truck to the processing factory. There they are dehusked, the coconut water removed for yummy [...]
So delicious and decadent it couldn’t possibly be healthy, right? ????Ingredients:1 and 1/2 ripe avocados1/2 cup vanilla Raglan Coconut Yoghurt1/2 cup soaked dates3 tbsp cacao powderOptional- add 1 tbsp peanut butter for extra deliciousnessMethod:Place the dates in a heat safe bowl and cover with hot water for 5-10 minutes, or soak overnight.Place all ingredients into a food processor or blender and blend until combined and creamy.Serve immediately or keep in the fridge for up to 2 days.Top with freeze dried or fresh raspberries and coconut for dessert or granola for breakfast. Perfect for any time of day!
Ingredients: 2 teaspoons vanilla 3/4 cup coconut oil 1/3 cup maple syrup 3 Lemons 3 cups cashews (soaked for at least 3 hours or overnight) 1/3 cup New Zealand Raglan Coconut Yoghurt 1 drop dōTERRA lemon (optional) 2 cups walnuts 4-5 pitted medjool dates Method: Blend together the walnuts and dates in a food processor until combined. Place into a cake tin or pan and smooth out into a crust. Then in the food processor, blend the cashews (drained), melted coconut oil, yoghurt, vanilla, maple syrup and the juice and zest of the lemons. Blend until creamy and smooth and pour into the pre-prepared crust. Place in a freezer for a minimum of 3 hours or preferably overnight. Take [...]
This delicious and guilt free blueberry banana bread really hits the spot!Ingredients:200 g gluten free flour50 g almond flour2 heaped teaspoons of baking powder1/4 teaspoon baking soda1 tsp cinnamonPinch of salt3 medium sized bananas50 g Raglan Coconut Yoghurt60 g melted coconut oil (or sub olive oil)1 teaspoon apple cider vinegar120 ml almond milk (or extra depending on how dry your bananas are)100 g blueberriesMethod:Preheat the oven to 180 degrees.Mash the bananas and a bowl and add the yoghurt, oil, milk and the apple cider vinegar. In a separate bowl, sift together the flour with the baking powder,baking soda,salt and cinnamon.Add the dry ingredients into the wet and fold together until combined, make sure not to over mix.Once combined, add in the [...]
Creamy Alfredo sauce made from cauliflower! Who needs cream and butter when you have this recipe????? Ingredients: Serves 2 300g Gluten free pasta (or whatever pasta you have on hand) 1 cup of frozen peas 300g cauliflower 2 tbsp Raglan Coconut Yoghurt 1/2 cup vegetable stock 1 clove of garlic Basil Parsley 2 tsp lemon juice Salt and pepper to taste 2 tbsp nutritional yeast or dairy free cheese Method: Put the pasta into a pot with a little bit of salt and let it boil away slowly while you prepare the sauce. Cut up the cauliflower into small pieces and put it into a pot with water and boil until its soft but not falling apart. This should [...]
This simple recipe for raspberry ‘icecream’ serves two, but it’s so good you’ll want it all to yourself ???? Ingredients: 2 frozen bananas 1/2 cup frozen raspberries 1/2 cup Raspberry & Lime Raglan Coconut Yoghurt Dairy free milk Method: Add the frozen bananas, raspberries and the yoghurt to a blender or food processor. Blend away! Depending on your blender, you may need to add some dairy free milk. Add a tablespoon at a time until it’s your desired consistency. Serve immediately and enjoy ????
Break out the recently released New Zealand Lemon Raglan Coconut Yoghurt for this flavour packed sweet treat! Ingredients: 1/4 cup melted coconut oil (or any other oil you have) 1/4 cup New Zealand Raglan Coconut Yoghurt 1/4 cup non dairy milk 1/2 a mashed banana 3 tbsp lemon juice zest of two lemons 1 1/2 cup gluten free flour (or rice flour) 1/4 tsp baking soda 1/2 cup brown sugar pinch of salt Icing: 1 tbsp lemon juice and 1/2 cup icing sugar Method: Preheat your oven to 160 and grease 9 muffin tins. Sift together the flour, baking soda and salt into a bowl. Add in the sugar and give it a mix until combined. In a smaller [...]
You won’t miss the meat in these mushroom meatballs! Perfect comfort food for the winter.Ingredients:Meatballs650 grams mushrooms (finely chopped)1/2 onion (finely chopped)100 grams quick oats100 grams vegan bread crumbs2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, leave to sit until it gels together)1 tbsp thyme1 tsp oregano1 tsp parsley1 tsp rosemary1 tsp salt2 tbsp coconut oilCoconut curry sauce1/2 onion2 garlic cloves1 can crushed tomatoes1/4 cup RCY yoghurt2 tsp curry powder1 tsp cumin1 tsp coriandersalt and pepper to tasteMethod:Fry the onion in a pan with a little coconut oil until softened. Add the mushrooms and cook until the mushrooms have browned a little.Add the garlic, rosemary and thyme and cook for a minute then transfer the mixture [...]
This moist and delicious coffee cake goes perfectly with a cup of coffee or tea and a big dollop of RCY yoghurt on the side! Ingredients: 2 1/4 cups gluten free flour 1 tsp cinnamon 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup brown sugar 3/4 cup coconut oil + 1/4 cup for the crumble 1 cup almond milk (or soy) 1 tsp apple cider vinegar 2 tsp vanilla extract 1/2 cup strong brewed coffee 1/3 cup Raglan Coconut Yoghurt Method: Preheat your oven to 180. In a large bowl add all the dry ingredients together and mix well. Reserve 1/4 of this mixture, this will be the crumble topping. In a separate smaller [...]
This deliciously creamy pie is vegan, gluten free, refined sugar free and totally guilt free. ???? Ingredients: Base 1 1/2 cups gluten free oats 1/2 cup coconut flakes 1 cup nuts 1/2 cup chopped dates 1 tsp maple syrup 1 tsp cinnamon Filling 1 cup Raglan Coconut Yoghurt 1 cup pumpkin puree 3 tbsp gf cornflour or cornstarch (both work) 2 tbsp unrefined sugar 1 tsp vanilla pinch of salt 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon+1/2tsp nutmeg+1/2tsp ginger) Method: Blend all of the base ingredients together in a food processor until combined and almost like a dough, then press into a glass baking dish or a pie dish and place in the freezer to set while [...]
A melt-in-your-mouth chocolate kick without the guilt!Ingredients:1/2 cup coconut flour1/2 cup gluten free flour1 tsp cornstarch4 tbsp cacao powder1/2 tsp baking powder1/2 cup brown sugarsalt1/2 cup melted coconut oil or vegetable oil3/4 cup dairy free milk1/2 cup Raglan Coconut Yoghurtvanilla1/2 cup chocolate chips or dark chocolate chunks…or both Method:Preheat oven to 180c.Mix together all the dry ingredients in a bowl.In a separate bowl whisk together the milk, yoghurt, coconut oil and vanilla.Add the wet ingredients to the dry and fold until combined.Add the chocolate chips/chunks and mix through.Place the mixture into a baking tray lined with baking paper and bake for 17-20 minutes. The brownies will look slightly underdone when taken out of the oven, but once cooled they will be [...]
Fluffy vegan pancakes – a tasty summer breakfast! Ingredients: 1 cup gluten free flour 1 tsp coconut sugar 2 tsp baking powder salt 3/4 cup almond milk 2 tbsp Raglan Coconut Yoghurt - flavour of choice 2 tbsp coconut oil vanilla handful of chocolate chips Method: Preheat oven to 180c. Mix together all the dry ingredients in a bowl. Add the almond milk, yoghurt, coconut oil and vanilla and fold until combined. Add the chocolate chips and mix through. Cook about one to two minutes per side, flip and repeat. Dress up with some yoghurt & fruit, and it’s breakfast time!
A taste of the summer to come! Sweet, creamy and delicious. Ingredients: 1/2c almonds 1/2c sunflower seeds 10 dates soaked A pinch of salt 1/2 tsp maca powder 3 tbsp coconut oil, melted 1/2c soaked cashews 1c Strawberry & Acai Raglan Coconut Yoghurt 4 tbsp coconut oil, melted & cooled 1/2 tsp maca powder 1/4c freeze-dried strawberry cacao nibs (optional) mint leaves (optional) Method: Blend almonds, sunflower seeds, salt and maca powder in a food processor. Add dates one by one, and then coconut oil so mixture becomes firm and sticky, but not too wet. Line a muffin tray with baking paper, then divide mixture and press into inlets, forming a crust. Cream cashews in a food processor, then add [...]
A delicious mix of hearty root veggies, fresh spring greens and a herby RCY dressing with balsamic glaze. As tasty as it is colourful!Ingredients:2 large potatoes, 2cm cubes1 kumara, 2cm cubes3 small beets, 1cm cubes1/3c pumpkin, 1cm cubes4 shallots, sliced2 cloves of garlic, finely diced1 tsp cumin seeds1/2 tsp smoked paprikahandful fresh thyme1 large handful spinach or silverbeet, chopped1 handful rocket1/2 tsp fresh black pepper1/2 tsp sea salt250ml Raglan Coconut Yoghurt1/4c chives, chopped1/4c parsley, chopped60ml balsamic vinegar1 tsp coconut sugar2c curly kale, torn8 sun-dried tomatoes2 tbsp olive oilMethod:Part boil the potatoes and kumara.Place beets and pumpkin in a small oven tray with a dash of oil and smoked paprika. Roast for 10-15mins, then keep warm.Heat 1 tbsp oil in a [...]
Mr Coconut has just returned from meeting with our coconut growers over in Indonesia – it was an exciting journey on a small, 12-seater plane then a boat ride through crocodile-filled waters to reach the beautiful land of coconut trees. Locals from all around the area bring their coconuts to be weighed and purchased, they literally grow EVERYWHERE, and don’t require any fertilisers or sprays so are 100% organic. He was also pleased to learn that they have an equal gender hiring policy at the processing factory, which has a split of 50% male and female workers. They take good care of their team, covering all their medical expenses and subsidising their grocery bills. He was amazed by [...]
Last minute pot luck contribution? Mix up these classic dips in no time and grab a bag of chips or crackers for a yummy, dairy-free pre-dinner snack! Ingredients: ‘Sour Cream’ and Chive Style 250ml RCY Greek Style 3 tbsp Chives, chopped 1/2 tsp Coriander Juice from 1/4 Lemon Tamari Seeds, pumpkin and sunflower Garlic and Onion 250ml RCY Greek-Style 1 clove Garlic, finely diced 2 tbsp Chives, chopped 1/2 Spring Onion, finely chopped including green 1/4 tsp Coriander 2 tbsp Fresh parsley, chopped Fresh Parsley to garnish Method: Mix up the ingredients of each dip into two seperate bowls, add seeds or parsley to garnish. Serve with your favourite chips or crackers, carrot, celery or cucumber sticks. [...]
Now, some people might say that using a curry paste is cheating – but I find it’s the best way to get that authentic Thai flavour.Ingredients:500ml + 2 tbsp Raglan Coconut Yoghurt, Greek-style3-4 tbsp Thai Red Curry Paste*1 stick celery, chopped1 carrot, julienne1 choko, julienneHeaps of spinach (or similar green from your garden!), chopped1 tsp ground chilli *If you are vegetarian or vegan, be sure to check the ingredients of your Thai Curry Paste. Often they have shrimp paste or oyster sauce. There are some tasty vegan-friendly ones out there though!Method:Add curry paste and a dash of coconut oil to a pan. Simmer until fragrant.Add RCY and stir in.Add all the veggies, except the spinach or greens. Cover and continue to [...]
We love warm smoky flavours this time of year. Try out this chunky winter soup if it gets cold! Ingredients: 2 cloves garlic, finely sliced 1 onion, chopped 1 stick celery, chopped 1 carrot, chopped 1 large potato, cubed 1/2 choko, chopped 1 courgette, sliced 1 tsp cumin 1 tsp ground corriander 1 tsp ground black pepper 1 tsp ground chilli 2-4 drops liquid smoke (I used Angel Food’s Hickory Smoke) 2c vegetable stock 1 can chopped tomatoes 4 tomatoes and a large handful of cherry tomatoes 1 can organic lentils, drained and rinsed Spinach or similar greens, chopped 1c Raglan Food Co coconut yoghurt + a dash to serve! Method: Sautee onions in a large pot until brown. Add garlic [...]
Our spin on Veggie Nachos – a party favourite & flavour fiesta! Ingredients: Bean Mix 1.5c chopped fresh tomatoes 1c cherry tomatos 1 can red kidney beans 1 red onion 2 cloves garlic 2 sweetcorn cobs, de-cobbed 1/2 tsp smoked paprika Handful fresh coriander, chopped Hot sauce (opt) 1/2 tsp chilli 2 tbsp fresh lime juice 1/2 tsp cumin seeds 1/2 tsp black pepper Pinch of salt Topping & Base 1 spring onion, chopped Avocado, sliced 2-400ml RFC Greek Style Toasted Seeds 1 bag of Organic corn chips Method: Fry onion and garlic in a heavy based pan with a little coconut oil. Sauté onions on low heat. Add cumin seeds. When cumin seeds have popped, add all other ingredients except [...]
Our Bee Friends project came to end last month – after sponsoring our 14th bee hive we decided it was time to put our energy into a new environmental project, one which is closely linked to our mission of giving New Zealander’s a delicious, dairy-free alternative to yoghurt.we’ve partnered up with Million Metres to plant 1,700 trees this year along NZ rivers, helping to mitigate the effects of farm run-off. You can find out all the details here. We asked some of our happy hive-owners to share photos with us of how their bees are getting on, and here are the results from all around the country … [...]
Fresh, delicious and full of goodness, this mint chip smoothie is so easy to make there really are no excuses. Let your blender do all the work, sit back, relax and enjoy!Ingredients:1/2 cup Raglan Coconut Yoghurt (natural)1/2 cup almond or coconut milk1 handful spinach1/4 avocado1 frozen banana1/4 cup packed mint leaves or 1 drop mint essential oil1 tbsp cacao nibs1/2 cup iceMethod:Place all ingredients in a high speed blender and blend until smooth and creamy.Add more liquid if too thick.Enjoy!
This simple, quick and delicious meal is great for when you haven’t got time or energy to think about what to cook. You can use gluten free pasta*, or black rice is especially yummy in this dish. Ingredients: Serves 2 4 Handfuls of your favourite pasta* 1 Red onion, diced 2 Cloves garlic, diced Handful of fresh thyme 3c Mixed mushrooms, chopped e.g. oyster, button, portobellos 3-4 tbsp Balsamic vinegar 1/2c Raglan Coconut Yoghurt, natural 2 Spring onions Salt and black pepper Fresh rocket, spinach or greens 4 tbsp Toasted seeds, eg. sesame, pumpkin, sunflower Method: In a pan, pop the pasta on to boil. Once cooked, turn off the heat and cover. In a heavy frying pan, sauté [...]
Inspired by a Christmas ‘The Caker’ gift, these little lemon and plum beauties are a summery diversion from the not-so-summery weather! This recipe makes 12.Ingredients:Cakes1 1/4c Buckwheat Flour1 1/4c Breadfruit Flour (I used Maiden South Pacific)1 Lemon (rind and juice)2 1/2 tsp Baking powder4 tbsp Rice syrup4 tbsp Organic raw sugar1c Raglan Coconut Yoghurt (natural)1 Free range egg1/2c Organic sunflower oilSliced fresh plumsPinch of saltIcingRaglan Coconut Yoghurt (natural or blackcurrant & vanilla)Lemon juice (from lemon above)Icing sugarFreeze-dried plumsMethod:Preheat oven to 180CMeasure out flour, baking powder, salt and sugar into a large bowl.Combine oil, egg, syrup, lemon and sugar in a separate bowl. Remember to save some lemon juice for the icing!Add RCY and wet ingredients to the dry ingredients in [...]
Creamy, simple and delicious ice blocks for a refreshing summer treat!Ingredients:1 400ml Jar Raglan Coconut Yoghurt 2 tbsp Coconut Butter1 tbsp Dessicated Coconut1 tbsp Raw Honey1/2 Can Coconut MilkMethod:Blend all ingredients, pour into ice block moulds, freeze and enjoy!
A friend gave me a frozen jar of her last year’s feijoa harvest – the perfect addition to one of my favourite, very easy recipes.Ingredients:Cake3 ripe fairtrade bananas, mashed1 tbsp organic cane sugar (optional)1/2c organic sunflower oil1 tsp vanilla essence1/4 tsp salt1 tsp cinammon7 chopped, soaked dates4 large tbsp stewed feijoas1 1/2c flour1 tsp baking powderToppingsNut butter, Blackcurrant and Vanilla RCY, seeds, coconut flakes, raspberry jam.. whatever you have!Method:Mix all wet ingredients, then combine with dry ingredients.Grease a loaf pan, top with some sliced fresh bananas and bake at 180C for approximately 35-45 minutes. Loaf will rise, be springy and golden.To serve; slice and toast, adding a generous layer of Blackcurrant and Vanilla Raglan Coconut Yoghurt, chia seeds, coconut flakes, [...]
A delicious breakfast alternative, dessert or afternoon pick me up. Full of the good stuff and super easy to make!Ingredients:4 tbsp Blackcurrant and Vanilla Raglan Coconut Yoghurt 2-3 tsp Chia seeds (we used organic chia seeds from Chia NZ) Fresh fruit, nuts and seedsMethod:Mix the chia and yoghurt together. Serve into a glass.Leave to set overnight in the fridge.Top with fresh fruit in the morning, nuts, dried fruit or seeds, drizzle with agave syrup or honey and enjoy!
A beautifully creamy mushroom risotto. The fresh thyme, rosemary and parsley make this dish simply delicious, and the combination of local Prinz mushrooms with Angel Food Vegan Parmesan and Raglan Coconut Yoghurt is perfect. Hope you enjoy this as much as we did! Ingredients: Serves 2 1c Aborio Rice 3-4c hot vegetable stock 1/2 onion 3 cloves garlic Fresh parsley, thyme and rosemary, chopped Salt and pepper 2 large portobello mushrooms, chopped into chunks 1/2 bag Prinz oyster mushrooms, sliced 1tsp smoked paprika 4 tbsp olive oil 200ml Raglan Coconut Yoghurt 2 tbsp nutritional yeast 3-4 large fresh spinach leaves, torn Handful of mixed pumpkin and sunflower seeds Angel Food Vegan Parmesan Fresh herbs to garnish [...]
Light and fluffy with a zesty bite, you’ll definitely enjoy a slice of this Almond Loaf for your afternoon tea. Ingredients: Loaf 2 cups blanched almond meal 2 large free-range eggs 1 tsp baking powder 1/2 tsp baking soda A pinch of sea salt 1/2 cup Raglan Coconut Yoghurt 2 Tbsp honey 3 Tbsp extra virgin olive oil Zest of 1/2 an orange Glaze Juice of 1 orange 1/4 tsp cinnamon powder 1 Tbsp honey 1/4 cup raw pistachios, gently broken/crushed Method: Pre-heat your oven to 170C and lightly oil a standard sized loaf pan with olive oil. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda and sea salt. In a second bowl, combine the beaten [...]
Enjoy a slice (or two) of this sweet, moist beetroot red velvet cake, topped with the creamiest and most luscious cashew & coconut yoghurt frosting … stunningly delicious!Ingredients:Cake2 cups raw cashew nuts2 cup dried coconut3 beets6 medjool dates1/2 cup coconut yoghurt1/2 cup cacao1/2 cup pure maple syrup1 tbsp lemon juice2 tbsp psyllium huskFrosting1/2 cup raw soaked cashews1/4 cup cacao1/4 cup pure maple syrup1 tsp tamari4 tbsp coconut yoghurt4 tbsp coconut oil1 tbsp lemon juiceMethod:To make the base, place cashews and coconut in food processor and process until they form a flour.Grate the beets and add to the food processor with the remaining ingredients.Process until the mixture comes together. It should be smooth.In a cake tin with baking paper and press [...]
Here at Raglan Coconut Yoghurt HQ, we LOVE peaches. We think they are the juiciest, most delicious fruit on earth. So, naturally we think that pairing peaches with Raglan Coconut Yoghurt is a match made in heaven, give this recipe a try and see for yourselves.Ingredients:6 peaches1/2 cup masala liquor3 tbsp coconut sugar1 tsp cardamonVanilla Cream2 1/2 cups coconut yoghurt3 tsp vanilla paste1 tbsp maple syrupMethod:Preheat oven to 180 degrees.Cut the peaches in half and remove the stones.Place in baking dish and drizzle the masala liquor, coconut sugar and cinnamon over the top.Bake for 30 minutes or until the peaches are soft.To make the cream, place all ingredients in a small mixing bowl and mix with a fork until well [...]
This amazing recipe proves that you do not need to be a magician in the kitchen to create spectacular desserts. It looks incredible, tastes divine and will impress even the most elaborate of guests. Add a bit of this, and a bit of that, combine with a lot of LOVE, and you’ll be impressing for sure!Ingredients:Base6 medjool dates3 tbsp almond butter1 tbsp coconut oil1 cup coconut threadCoconut Caramel1 cup cashew nuts, soaked for 2-4 hours1 cup sweet potato puree (steam sweet potato and blend in food processor)4 tbsp almond butter1/3 cup coconut oil1/2 cup Raglan Coconut Yoghurt10 medjool datespinch sea saltChocolate1/2 cup coconut oil1/2 cup cacao1/4 cup maple syrup1 tbsp coconut yoghurtMethod:Make the base by blending the coconut thread in [...]
These sweet little cups of goodness are not only delightful to look at, they’re packed with the protein and richness of natural ingredients. Perfect for that indulgent treat to finish off your day.Ingredients:Base:1/2 cup coconut thread1/2 cup almonds1/4 cup coconut oil1/4 cup raw honey1 tsp vanilla pasteChai Cream:1/4 cup cashew nuts, soaked for 2-4 hours preferably1/4 cup brazil nuts1 tsp each of cinnamon, ginger and cardamon1/2 tsp nutmeg5 tbsp coconut oil2 tbsp raw honey1 cup Raglan Coconut YoghurtMethod:To make the base, blend the coconut and almonds in a food processor until they form a flour.Add the coconut oil, honey and vanilla. Process until the mixture comes together. It should be sticky.Line a muffin tray with 6 paper cups and press [...]
Nothing beats warm coconut and banana oats on these cold winter mornings. Imagine combining these warm winter cosies with two NZ favourites – Crumble & Slice… heaven!Ingredients:Base3/4 cup coconut thread1 cup oats2 tbsp chia seeds1/2 cup almonds1/2 cup coconut yoghurt2 tbsp pure maple syrup3 – 4 medjool datesMiddle3 bananas (we love All Good Bananas!)1 tbsp maple syrupCrumble3 tbsp Raglan Coconut Yoghurt1/2 cup oats3/4 cup coconut thread2 tbsp honey2 tbsp coconut oil1/2 tsp each of cinnamon, ground ginger and vanilla beanMethod:Preheat the oven to 180 degrees.To make the base, place the oats, coconut thread, almonds and chia seeds in a food processor and process until they form a flour.Add the maple syrup, dates and coconut yoghurt and process until the mixture [...]
This raw lemon fudge recipe makes a nice change from the traditional chocolate fudge. With the refreshing flavours of lemon and cardamom, there is sweet and tangy delight in every bite.Ingredients:1 cup raw cashew nuts (soaked over night)3 tbsp coconut oil (melted)4 tbsp Raglan Coconut Yoghurt¼ tsp turmeric½ tsp crushed cardamom seeds2 tbsp maple syrupZest of 2 lemonsJuice of 1 lemonMethod:Blend all the ingredients together in a high powered blender.Pour into a silicone baking tray or line a non-silicone baking tray with baking paper, leaving the sides overhanging for easy removal.Cover with cling wrap, making sure that it touches the top of the mixture evenly.Set in the freezer for 3 hours. Slice and serve after 10 minutes of thawing.Note: Stores [...]
Do not be fooled, this is a classic French pudding with a ‘healthy’ twist. Traditionally made with cherries, this simple, delicious pudding is filled with NZ blueberries. It’s light and healthy, so go on, treat yourself after dinner and you might almost feel like you’re relaxing in the French Riviera.Ingredients:1 1/2 cup blueberries (frozen/fresh)3 free range eggs1/2 cup maple syrup1/4 cup coconut flour1 tsp vanilla extract1 cup Raglan Coconut Yoghurt2 Tbsp shredded coconut1/4 tsp baking powder1 tbsp coconut oil (melted)Method:Spread the melted coconut oil over a shallow baking dish and heat your oven to 200C.Separate 1/2 cup on blueberries to use for the top, and add the remaining 1 cup to the dish, spreading them evenly around.In a bowl, whisk [...]
A light and chocolatey sponge to accompany Autumn afternoon teas.Ingredients:2/3c Oats*1/2c Sliced almonds1/3c Buckwheat flour1/4c Coconut flour1/4c Spelt flour*1/4c Fair trade Muscavado sugar1/1/2 tbsp Cacao powder2 tsp Baking powder1/2 tsp Salt1c Organic Almond milk1c Raglan Coconut Yoghurt1/2c Dairy free dark chocolate chunks2 tbsp Coconut oil (melted)2 tbsp Coconut butter (melted)1 tbsp Agave syrup1 tsp Vanilla*For gluten free, use gf oats and sub spelt flour for rice flourMethod:Mix all dry ingredients in a large bowl, except choc chunksMix and melt coconut butter and oil together in a separate bowl, add agave and vanillaSlowly add coconut yoghurt and coconut butter mixture to dry ingredientsFold in chocolate chipsPour batter into cake mould or a lined tinBake at 180C for 30minutes (approx). Your cake [...]
This Coconut Yoghurt Bark is the perfect indulgent treat to finish off your day. Packed with nutritious superfoods and the delicious flavours of raspberry & dark chocolate, it’s a definite crowd pleaser. Ingredients: 400g Raglan Food Co coconut yoghurt - Organic Passionfruit 1 tbsp maple syrup 1 tsp vanilla essence 1 tbsp baobab fruit powder 1 tbsp black chia seeds 2 tbsp shredded coconut 2 tbsp goji berries 2 tbsp pumpkin seeds 1/4 cup fresh/frozen raspberries grated dark chocolate Method: Mix the coconut yoghurt, maple syrup, vanilla essence and baobab together to combine Using a spatula, spread the mixture out evenly on a 7-9 inch baking tray/container, lined with baking paper for easy removal Sprinkle with the chia seeds, [...]
Feijoas are delightfully sweet and fragrant, and are thankfully abundant this time of year. Why not try this aromatic, soft-centred fruit with fresh honey and the creaminess of coconut yoghurt in this raw cheesecake? It’s sure to please.Ingredients:Base12 dates1/2 cup desiccated coconutTablespoon cacaoHandful of cashewsTeaspoon local raw honeyTopping1 large jar Raglan Coconut Yoghurt2 cups of cashews, pre-soaked10 large feijoas (scoop out insides)3 tablespoons of coconut oil (I used Tanna Farms)Teaspoon of honey1/2 teaspoon of heilala vanilla extractMethod:Whizz up base ingredients until sticky and press into springform cake tin. Put in freezer to set.Mix topping ingredients in blender until smooth, then pour over base. Once cake has set in freezer, drizzle warm honey over the top for a pretty swirl effect. [...]
If you’re looking for that perfect Autumn afternoon tea snack minus the guilt, then look no further than this easy Savoury Sauerkraut & Coconut Loaf.Ingredients:3/4 Cup Coconut Flour 1/2 cup Blanched Almond Meal2 tsp Baking Powder6 Free Range Eggs1/2 Cup Raglan Coconut Yoghurt1/4 Cup Coconut Milk3/4 Cup Be Nourished Sauerkraut (I used their ‘Amala Curry’ flavour)1/4 Cup Maple Syrup1 Tsp Vanilla Essence1/4 Cup Coconut Oil (melted)Pinch of SaltMethod:Heat the oven to 180C and grease a 9×5 inch loaf pan with coconut oil.Add all ingredients to a blender or food processor. Blend on a low setting, pulsing a few times. Be careful not to over mix.Spoon the mixture into your greased pan and bake for 35-40 minutes or until a knife comes out [...]
When Tom’s application for a hive came through, we were instantly impressed with his enthusiasm for bees, and also the amazing location that Tom, his wife and new baby have chosen to create a wee paradise.On acres of bush in Oratia they’re building a strawbale house (there’s an interesting article about their project on Green Ideas), permaculture gardens, a food forest, composting toilets and apparently have a nice little tribe of chickens roaming around! Their goal is to live as off-grid and in touch with nature as possible, so having a bee hive seemed like a natural next step for this adventurous Kiwi family.6 months after their hive delivery, we checked in with Tom to hear how they’re getting on …“We [...]
These make for the perfect coconut brunch feast, great for when you’ve got company! Hearty, wholesome and delicious.Ingredients:Pancakes1 cup Coconut Flour1 cup Wholemeal Flour1 cup White Flour3 tsp Baking Powder3 free range Eggs1/2 tsp Salt3 tsp Rapadura or Coconut Sugar2 cups Raglan Coconut Yoghurt1 cup Almond Milk1 1/4 cups WaterBlueberriesToppingsSliced banana, desiccated coconut, mango, raisins – get creative!Method: Mix all dry ingredientsAdd yoghurt, then milk and water until consistency is fairly thick but pours.Heat a little coconut oil in a heavy based panUse a ladle to spoon mixture into pan, so that it settles in a round about 1cm thickSprinkle blueberries on the uncooked mixture, poking them down into the batterOnce underside is cooked and not sticking to the pan, flip [...]
Quick! Get in the kitchen to make this delicious raw cheesecake before passionfruit season ends. We wouldn’t want you to have to wait another year to try it! Ingredients: Base Ingredients 1 cup raw almonds 1 cup pitted dates (packed) 1/3 cup LSA mix 1 Tbsp coconut oil (melted) Filling ingredients 1 cup raw cashews (soaked overnight) 1 cup Raglan Coconut Yoghurt 1/2 cup coconut oil (melted) 1 tsp vanilla essence 1/3 cup maple syrup 3/4 cup passionfruit pulp (approx 4 fruits) juice of 1 lemon Topping: Pulp of 1 passionfruit Method: Add all the base ingredients to a food processor and pulse until it resembles a rough crumble Remove and set firmly into a baking paper lined springform [...]
What do you get when you cross Hakanoa Hand-Made Ginger Syrup with Raglan Coconut Yoghurt and a little bit of carrot? Our lovely friend Thibah at The Tilba Tree, came up with this Raw Carrot & Ginger Syrup Slice with Raglan Coconut Yoghurt Frosting! Such a great treat to enjoy with company of any sort … or, just on your own ???? Ingredients: Coconut Yoghurt Frosting 1/3 cup Coconut Oil (melted) 1 cup Coconut Yoghurt 2 Tbsp Maple Syrup Lemon Zest (half a lemon) ½ cup desiccated coconut Carrot & Ginger Syrup Slice 1 ½ cups desiccated coconut 1 cup walnuts ½ cup sunflower seeds 1 cup dates – soaked in hot water for 10 minutes ½ cup peanut [...]
Summer might officially be over, but it sure doesn’t feel like it here in Raglan. Enjoy the warm days in style with these deliciously healthy and refreshing Piña Colada Popsicles. They’re so easy to make, and the kids (and all your adult friends) will love you for it!Ingredients:Makes 6 popsicles6 Tbsp Raglan Coconut Yoghurt1 Tbsp maple syrup1 230g can of pineapple chunks in juice1.5 cups organic pineapple juice, (or fruit juice of your choice)Method:Combine the Raglan Coconut Yoghurt with the maple syrupBlend the pineapple chunks and the pineapple juice in a blender or food processorPour the coconut yoghurt and maple mixture into the popsicle mould first, tapping on the bench to release any bubblesIf you are using wooden popsicle sticks, [...]
Light and springy berry muffins that aren’t too sweet.Ingredients:Makes 12 Big Muffins1 cup Buckwheat Flour1/2 cup Brown Rice Flour1/2 cup Coconut Flour1/2 cup White Flour (*replace with brown rice flour for gf)4 tsp Baking Powder1/2 tsp Salt4 tbsp Coconut Sugar3 Free Range Eggs350mls (half a big jar) Coconut Yoghurt1/8 cup Coconut Nectar1 1/2 cups frozen/fresh mixed berries1 tbsp VanillaMethod:Mix all flours and dry ingredients in large bowlMix eggs, nectar, coconut yoghurt and vanillaAdd wet to dry mixture, taking care not to over-stirFold in berries. If the mixture is too dry, add a few tablespoons of non-dairy milkDivide into cupcake moulds or casesBake at 180 for 20-25mins or until toothpick comes out clean
Start off the day the Raglan Coconut Yoghurt way with this tasty breakfast bowl!Ingredients:1/2 cup Rice Cereal1 1/2 cups Water2 Tbsp Nut Butter3-4 Tbsp Raglan Coconut Yoghurt1 Banana1/4 cup BlueberriesAdd honey (or sweetner of choice*) if desiredMethod:Heat rice cereal and water in a pan, stirring regularly until porridge consistency.Stir in nut butters of choice.Top with fresh fruit and Raglan Coconut Yoghurt.Get creative with optional toppings of nuts, raisins, cacao nibs, LSA, chia, sunflower seeds, toasted coconut, and so on, find a great view and enjoy!
Written by Danielle Roberts, Nutritionist (Bsc Human Nutrition), Energy Healer and Wellness Coach of Fuel Nutrition LtdWhy is nourishment and reconnection to the body so important?The present day sees more and more of us desiring to nourish our bodies when it comes to nutrition. Nourishing is the new black and the old ways of calorie counting are out. As a nutritionist, my philosophies have changed over the past couple of years from a strong focus of protein, fat and carbohydrate amounts to micronutrient density (vitamins, minerals, antioxidants and phytonutrients), biochemical and medicinal properties of foods. It also has come to my attention in recent years that we are becoming more and more disconnected from our bodies. The more disconnected we [...]
These Kumara Bites are absolute winners combined with our Raglan Coconut Yoghurt.Ingredients:Lemon Coconut Yoghurt1 cup Raglan Coconut YoghurtJuice of 1/2 fresh Lemon1-2 Spring Onions3 Fresh Mint LeavesHandful of fresh ChivesSalt to tasteWrapsFlour of Choice* (approx 2 1/2 cups)Luke warm Water1 tsp SaltDash of OilKumara and Beetroot Bites2 med Kumara, cooked and mashed2 med Beetroot, grated2 cloves garlic, finely chopped2 Spring Onions/ 1/2 red onion, diced1 tsp Nigella Seeds1 tsp TumericThumb of Fresh Ginger, grated1/3 cup Brown rice flour (or flour of choice)Salt and PepperCoconut Oil to cookMethod:Begin by making the bites. Heat coconut oil in pan with garlic and onion. Once browned, add spices and beetroot. Gently fry until beetroot has softened. Take off heat.Combine kumara and beetroot mix, adding [...]
Our lovely Amy made this cake for morning tea with friends. Everyone loved it, especially her toughest critics – the kids!Ingredients:Cake1/2 cup Buckwheat Flour1/4 cup Coconut Flour1/4 cup Rice Flour1/2 cup White Flour (or substitute for gf flour*)2 tsp Baking Powder1/2 tsp Salt2 Oranges, zest and juice1/2 cup Rapadura Sugar1 cup Raglan Coconut Yoghurt3 free range Eggs1 tsp Vanilla1/4 cup Coconut Oil1/4 cup Vegetable Oil1 1/2 cups Blueberries (fresh or frozen)Icing1 cup Raglan Coconut YoghurtZest of 1 Lemon1/2 cup Icing Sugar, sieved1/2 tsp VanillaMethod:Preheat oven to 180.Mix sugar with juice and zest of oranges and set asideMeasure out flour, baking powder and salt into large mixing bowl.Add eggs, vanilla, and oils to sugar mixture.Coat blueberries in flour, then add to [...]
A little something deliciously different to spice up your day…Ingredients:1 cup Raglan Coconut Yoghurt1 cup Water3 tsp Turmeric1 tsp Cinnamon1 tsp Ginger1 1/2 frozen BananasMethod:Place all ingredients into blender and blend until smooth.Add more Turmeric if desired, and sprinkle with extra cinnamon to serve.Turmeric has a wide range of health benefits and is used extensively in Ayurvedic and Chinese medicine. It clears infections, helps digestion, is an anti-inflammatory and an amazing natural boost to the immune system.Packed with healthy probiotics, Raglan Coconut Yoghurt makes it a great partner in this delicious spiced Lassi – good for your tum and tasty too!
A cool, creamy, and healthy treat for those hot summer days. Mr Coconut and I love a good smoothie!Ingredients:1 banana (preferably frozen)1 cup Almond Milk3/4 cup Kale1.5 dessertspoon Peanut Butter2 dessertspoons Cacao Powder3 Tbs Raglan Coconut YoghurtMethod:Place all ingredients into blender and blend until smooth.Add more Cacao or Peanut Butter if you want a bit more flavour.Enjoy! You can play around with this recipe and create your own – let us know what you come up with!
Dark chocolate and raspberry are a match made in heaven. This heavenly raw cake may just be the best I’ve ever made …Ingredients:BaseHandful of organic diced apricotsHandful of cashews12 dates, choppedTablespoon of cacaoTablespoon of Better Butter’s almond & spiced cookie butterTeaspoon of chia seedsTeaspoon sunflower seedsTopping1 large jar of Raglan Coconut Yoghurt1 cup of cashews, pre-soakedTablespoon of Poppy & Olive’s dark chocolate hazelnut butterTablespoon of TradeAid chocolate sauceFew chunks of dark Fairtrade chocolate1/3 cup of frozen raspberriesTablespoon of freeze-dried raspberry powder2 tablespoons of coconut oil (I used Maiden South Pacific)Vanilla extractPinch of saltMethod:BaseBlend all except dates and apricots in a blender or food processor.Add dates and apricots and blend again till you have a nice and sticky mass.Press mass into a spring-form [...]
The perfect Summer snack to enjoy at your next picnic. Full credit to my Mum (Kathy) for another delicious recipe!Ingredients:1 cup wholemeal flour1 tsp baking soda½ tsp salt1 cup Raglan Coconut Yogurt¼ cup milk2 tbsp brown sugar¼ cup toasted pumpkin seeds¼ cup toasted sunflower seeds¼ cup sesame seeds¼ cup flaxseeds – ground3 tbsp grated Parmesan cheese2 tbsp fresh rosemary – choppedMethod:Add dry ingredients plus rosemary and mix well. Stir in yogurt and milk, mix until combined.Pour batter into a lined 110mm x 200mm loaf tin. Bake at 180C for about 35 mins. Allow to cool completely for several hours or overnight.Using a sharp serrated knife, slice loaf very thinly. Lay slices on an oven tray and bake again at 180C [...]
We live in what’s got to be New Zealand’s coolest little town. It’s chilled, it’s upbeat, it’s gorgeous, and as always – the people make the place and this place has some really rad people. Seeing as we rave about Raglan to everyone we meet, here’s our guide to having an amazing time here when you next come to visit. Eats & Treats The Shack On the corner of Bow St and Wainui Road you’ll find a bunch of peeps (quite likely including us) eating yummy food on cute wooden tables with Tony Sly Pottery accessories. The Shack has been around for years and owners Justin & Alix have just given it a big interior revamp [...]
Try this dish of creamy deliciousness for a Dairy Free dinner idea. Big thanks to my Mum (Kathy) for sharing her recipe with us! Was a hit when she made it for me and Mr Coconut.Ingredients:½ squash/pumpkin2 sticks sliced celery1 clove finely chopped garlic5 cm ginger root, finely chopped1 tsp cumin1 tsp ground coriander1 chilli finely chopped (or 1 tsp chilli powder)400ml Raglan Coconut Yogurt½ bunch fresh coriander, chopped½ cup slivered almonds and sunflower seeds (roasted)Method:Peel the pumpkin and cut into 4cm cubes. Lightly toss in coconut oil and roast at 180 degrees in a baking tray until tender.Sauté celery in 1 tbs oil until transparent. Add garlic, chilli, ginger, cumin and ground coriander. Cook for two minutes then add Raglan Coconut [...]
This Dairy and Gluten Free treat isn’t your traditional crumble, eat it for dessert OR as a delicious and healthy breakfast. Thanks to José from Swoon Food for sharing this recipe with us!Ingredients:3 apples1 cup blueberries1/4 cup pure maple syrup OR coconut sugar1/4 cup coconut oil1 cup ground almonds1 cup coconut thread1 tsp cinnamon1 tsp ginger1 tsp vanilla essence or powderpinch of Himalayan pink saltMethod:Preheat the oven to 170ºC. Wash the apples and blueberries well, and peel the apples if you are not using organic. Cut the apples into small cubes about 1cm square, and place in a baking dish with the blueberries.To make the crumble, place the coconut oil and pure maple syrup (if using – otherwise add the [...]
We recently made a Coconut Bird Feeder for our garden at Raglan Coconut Yoghurt HQ. It’s amazing how much the birds love it! Here’s how you can make one yourself.Method:Start with a whole coconut from your local store. Drain the liquid by punching a hole in two of the three dark “eyes” at the top of the coconut. A screwdriver, drill, metal skewer or corkscrew works for this. These holes will later be used to thread twine through, to suspend the feeder.Using a pencil, sketch out the area you’re going to be cutting. In our picture above, you’ll see that we’ve removed roughly a quarter of the coconut.Using an electric saw, cut along the lines you’ve sketched. You should be making one vertical [...]
Fresh seasonal fruits complete this healthy dessert or breakfast. Another delicious recipe thanks to Lucy from Wholefood Nosh!Ingredients:2 tbsp chia seeds3 tbsp dried coconut thread1/2 tsp vanilla paste1 tsp cinnamon2 heaped tbsp Raglan Coconut Yoghurt3/4 cup water or almond milkMethod:Mix the almond milk and Raglan Coconut Yoghurt together. Put chia seeds in a small bowl or jar with the cinnamon and vanilla, then pour the coconut liquid over the top. Mix well so their are no chia seed clumps and it is evenly mixed through.Place in the fridge overnight or for at least an hour before serving.Serve with 2 dried figs, fresh fruit of your choice, 1 tsp of almond butter and extra yoghurt or chia seed jam for the ultimate chia [...]
This creamy, fudgy slice is perfect for a sweet afternoon snack. Thanks to Lucy from Wholefood Nosh for contributing this recipe!Ingredients:1/2 cup figs1/2 cup raisins or dates2 cups oats1 cup shredded coconut3/4 cup Raglan Coconut Yoghurt1/4 cup agave syrup / raw honey or pure maple syrupJuice of 2 orangesMethod:Place figs and raisins in the food processor and process until they form a nice paste. Add remaining ingredients and process until well combined.Line a baking tin with baking paper and press mixture firmly into the tin. Place in the freezer or fridge for 30 minutes to set before serving.This slice freezes really well, or you can store it in the fridge for a week. Serve with a dollop of Raglan Coconut Yoghurt or [...]
This delicious recipe from Nadia Lim’s Fresh Start Cookbook worked a treat when we added a little Raglan Coconut Yoghurt to the mix!Ingredients:BaseZest of 2 lemons1/2 cup thread or desiccated coconut3/4 cup fine-rolled gluten-free oats10 medjool dates, pittedPinch of salt1 tablespoon coconut oil or butterFilling1/2 cup macadamia nuts1/4 cup Raglan Coconut Yoghurt3/4 cup thread or desiccated coconutZest of 2 lemons1/4-1/3 cup lemon juice2-3 tablespoons pure maple syrup or liquid honeyMethod:Line a 18–20cm square cake tin with baking paper. Place all base ingredients in a food processor and blitz until well combined and crumbly, and the mixture holds together easily when pinched between your fingers.Use the back of a wet spoon to firmly and evenly press the base mixture into prepared tin.Place all [...]
As you might already know, honey bees are under threat worldwide due to parasites, disease, climate change, air pollution, and pesticides. This news has us wondering… what we can do to help the bees? According to Albert Einstein, “If Bees disappeared off the face of the earth, Man would have only four years to live.” If like us, you want to help our buzzy friends survive, you can start by boycotting products containing neonicotinoids, buying local honey, and planting bee-friendly flowers in your garden. Having your own hive can also help – and that’s because unlike some commercial techniques, natural beekeeping actually supports bee health, prioritising pollination and natural reproduction over honey yields. September is Bee Aware Month in New Zealand – making this a [...]
Inspired by Blue Frog Breakfast’s Dark Cacao & Bitter Orange Ceylon Cinnamon cereal (which they no longer make *sigh*), this raw cheesecake is the perfect combination of chocolate and zesty orange! Ingredients: Base 2 spoons Fix & Fogg Dark Chocolate Peanut Butter 1 spoon of Honey Half a cup of Almonds Half a cup of Coconut Dates (about 10) Whizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set. Filling 1 jar of Raglan Coconut Yoghurt 1 cup of soaked cashews 3 tablespoons Coconut Oil Tablespoon Raw Cacao 3 rows of The Remarkable Chocolate Co’s 70% dark chocolate 1 large peeled organic orange 1 spoon coconut butter 1 [...]
This bread is grain, egg, dairy, starch and refined-sugar free – making it an ideal for anyone with special dietary requirements. Thanks to our friend Kayla for sharing this recipe!Ingredients:1 cup raw cashews1/3 cup Raglan Coconut Yoghurt1-2 teaspoons liquid honey3 tablespoons coconut oil¼ teaspoon salt¾ teaspoons baking soda3 tablespoons coconut flour3 gelatin “eggs” as belowGelatin Eggs3 tablespoons gelatin3 tablespoons vinegar3 tablespoons boiled waterMethod:Preheat your oven to 150 C on fan bake.Line a large loaf pan with baking paper. Mini loaves or large muffin tins also work well if you want to create bread rolls – due to the dense nature of the batter, the bread cooks best in small batches or as a “flat bread” as pictured.Blend the cashews, coconut [...]
Our friend Liz @whysohealthy did her own take on our triple-nut chocolate cake and created these little protein snacks with our coconut yoghurt. You can make them too by substituting 2 tbsp of cacao instead of the 1 tbsp of chocolate sauce in the mousse layer, and use The Honest Food Co’s primal protein mixed with melted coconut oil for the base. Liz has her own Instagram blog where she shares the science behind our healthy food choices. This time she’s featured our coconut yoghurt. Take it away Liz! Coconut yoghurt, whysohealthy? The first obvious benefit to coconut yoghurt is that its dairy free, and whilst almond milk is a great milk substitute, there isn’t really anything else in [...]
A cooling coconut raita makes the perfect accompaniment to this spicy stew. Thanks to Lily from The Lil Chickpea for this delicious recipe!Ingredients:Coconut Raita2 cups Raglan Coconut Yoghurt1 chopped brown onion1 medium carrot, chopped finely or grated2 fresh chilies chopped finely with or without seeds (depending on your spice preference)1 tbsp fresh grated turmeric1/2 tbsp ground turmeric2 garlic cloves crushed and finely chopped1 tbsp cumin seeds – toastedjuice of half a lemonhandful of fresh coriander, choppedsmall drizzle of olive oilgood pinch of sea salt and pepperHeat up a frying pan and add cumin seeds. Keep them moving over a low heat until they release their fragrant aroma. Then chuck all of the ingredients into a big bowl, mix it up, [...]
These scones are light, moist, and very simple to make. Perfect for weekend brunch! Ingredients: 3 cups of wholemeal spelt flour 3 tsps baking powder 4 large tablespoons of Raglan Coconut Yoghurt 1 grated carrot Half a cup of water Generous handful of pumpkin seeds Fresh rosemary, chopped Method: Combine ingredients, adding more water if needed to get the mixture to a nice, kneadable texture. Knead it all through until there are no lumps. Form into scone shapes on a lined baking tray. Top each scone with a spring of rosemary, and bake in the oven on 200C for approx 15 minutes, or until a fork comes out clean. Serve warm with cashew nut butter and a sprinkle of [...]
If you’re craving apple pie or cheesecake, this is a delicious and healthy alternative. Thanks to our friend Kayla for sharing this recipe! Ingredients: Base 1 cup cashews 1/2 cup coconut 1 cup dates 1/4 cup melted coconut oil Pinch of cinnamon Pinch of vanilla powder Whizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set. Apple layer About 1 cup of stewed apple Pinch of cinnamon Topping 1 1/2 cups of cashews (briefly soaked) 500ml Raglan Coconut Yoghurt 2 spoons of Chantal Apple Syrup or honey 4 spoons of coconut oil 1 tsp vanilla Pinch of salt Caramel glaze 400 ml coconut cream 1/2 cup honey 1/3 cup [...]
This creamy, sweet Banoffee Pie is extremely addictive. Thanks to our amazing friend Kayla for sharing this recipe!Ingredients:Base100g of crunchy peanut butterHalf a cup of cashews2 tablespoons of desiccated coconutTablespoon of honeyTablespoon of coconut oilWhizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set.Caramel Sauce400 ml coconut cream1/2 cup honey or maple syrup1/3 cup coconut oilPinch of saltCombine ingredients in a saucepan on medium heat. Simmer gently, stirring often to prevent burning, until the sauce has reduced to a thick, golden caramel.Topping1-2 ripe bananas, sliced for layering1/2 cups of cashews (briefly soaked)3/4 jar of Raglan Coconut Yoghurt2 spoons of honey4 spoons of coconut oil1 tsp vanillaPinch of saltMethod:Once [...]
This zingy dip couldn’t be any easier! Try it with carrots, celery sticks, or served as a topping with veggie burger patties. Ingredients: 1/2 a jar of Be Nourished Kimchi 1 jar of Raglan Coconut Yoghurt Method: Mix together throughly, then store in a sealed container overnight in the fridge; the flavours will develop and the yoghurt will thicken up. Easy as!
This fun pink concoction is quite tart n’ tangy, thanks to its tahini base and cranberry topping. Decorate with chia seeds and coconut for a healthy twist on fairy sprinkles!Ingredients:Base1/3 jar Ceres Organics Unhulled TahiniHalf cup of ground almondsTablespoon of coconutTablespoon of raw organic honeyTablespoon of Pure Coco coconut oilWhizz all the above in a food processor and then press into a round springform tin. Pop in the freezer to set.ToppingCup of cranberries1 ripe bananaHalf cup of soaked cashews700ml jar of Raglan Coconut Yoghurt5 tablespoons of coconut oilTsp of honeyTsp of vanilla essencePinch of saltMethod:Blend the topping ingredients until very smooth, then pour over your base.Top with sprinkled chia seeds and pixie dust (or coconut if no pixie dust is available!) then leave [...]
For a delicious afternoon treat we adapted this recipe from Julia & Libby, using Maiden South Pacific Breadfruit Flour and our very own Raglan Coconut Yoghurt. It turned out great! Use our version of the recipe below to try it for yourself.Ingredients:2 cups of Maiden South Pacific Breadfruit Flour1 jar of Raglan Coconut Yoghurt (700 ml)Grated rind of 2 small lemonsJuice of 2 small lemons2 organic eggs2 tsp baking powder1/2 tsp baking soda1/2 cup dark coconut sugar1/2 cup melted coconut oil1 tsp vanilla essenceMethod:Combine flour, baking powder, baking soda and coconut sugar in a bowl. Mix well.In a separate bowl mix together lemon juice, lemon rind, Raglan Coconut Yoghurt, eggs, coconut oil, vanilla essence.Once the wet and dry ingredients have been combined, [...]
This healthy, delicious bircher can be prepared the night before – making it ideal for anyone needing a grab-and-go breakfast! Thanks to Laura from All Day Energy for this amazing recipe.Ingredients:3 cup soaked Buckwheat grouts (at least 2 hours is best)2 cups chopped mixed nuts, soaked (8 hours or overnight)1 cup quinoa flakes or rolled oats (gluten free if sensitive)¼ cup chia seeds1-2 large green apples2 teaspoons cinnamon2 teaspoons of vanilla extract1 ½ cups water1 ½ cups nut milk1 cup shredded coconut1 Tablespoon honey / rice syrupToppings and extras½ cup sultanas, goji berries or raisinsBerries or fresh fruitRaglan Coconut YoghurtMethod:Rinse the pre-soaked buckwheat and place in a large mixing bowl. Rinse the pre-soaked nuts and add to the bowl. Add all the [...]
This fragrant, Thai-inspired soup is quick and easy to make – perfect for those cold winter nights!Ingredients:Serves 2Coconut oil for frying1 small onion, diced1 stalk of lemongrass, finely chopped1 thumb-sized piece of ginger, finely chopped or minced1-2 large kumara, peeled and chopped1 large carrot, peeled and diced600ml – 1 litre of stockHalf a cup of coconut milk or creamSalt and pepper to taste2-4 spoons of Raglan Coconut YoghurtMethod:Using a large saucepan, lightly brown the onion. Add the lemongrass, ginger, kumara and carrot, and cook for around five minutes until softened.Add the coconut milk and stock, and simmer for around 20 minutes or until the vegetables are cooked right through.Puree the soup with a stick-blender. Add salt and pepper to taste, [...]
This healthy dessert is perfect for when you’re craving something sweet and refreshing. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:Makes 2 cups1/2 cup fresh or frozen raspberries, plus more for decoration2 tablespoons water1/4 cup raw honey2 cups Raglan Coconut Yoghurt1/2 teaspoon vanilla extract1/4 cup unsweetened, shredded coconut, plus more for decorationMethod:At least 24 hours before making the frozen yoghurt, place the bowl of your ice cream maker in the freezer.Heat the raspberries with the water in a small saucepan over medium heat. Crush the berries with the back of a spoon and cook until they have completely cooked down into a sauce, about 2 minutes. Press the mixture through a fine-mesh strainer into a bowl and discard [...]
Reese’s Peanut Butter Cups fan? This tastes better and is way better for you! When I discovered Fix & Fogg’s Dark Chocolate Peanut Butter I couldn’t wait to invent a new raw cake recipe, and here it is …Ingredients:Base10 datesHalf cup of almondsHalf cup of desiccated coconut2 dessert spoons of coconut oil (I used Pure Coco’s extra virgin organic)1 dessert spoon raw organic honey1 tsp raw cacaoBlend it all up until the texture is sticky enough to press into the bottom of a springform tin. Pop in the freezer for 15 minutes to set.Topping1 large jar Raglan Coconut YoghurtHalf jar of Fix & Fogg’s Dark Chocolate Peanut Butter5 tablespoons of coconut oilHalf a cup of cashews (best if you’ve soaked them for awhile [...]
Full of antioxidant-rich fruit and gut-friendly probiotics, this healthy and delicious breakfast pudding is the perfect way to start the day. Thanks to Ginny from Paleo Prowess for sharing this recipe!Ingredients:550g bag of OOB Frozen Mixed Berries1 cup of whole organic blueberries½ cup of Ayam Coconut Cream½ cup of Raglan Coconut Yoghurt1 tsp pure vanilla essence2 tbsp Maple Syrup2 tbsp Chia SeedsMethod:Defrost the berries and drain the water off. Blitz them ‘til they’re as chunky or smooth as you like.Mix in the coconut cream, Raglan Coconut Yoghurt, whole organic blueberries, vanilla essence, maple syrup and Chia Seeds.Refrigerate overnight.Enjoy with an extra dollop of coconut cream and grated dark chocolate!
What better way to get your five plus a day than with a healthy green smoothie? Use these ingredients or whatever you have available to make your own fruity creation. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:2 cups fresh baby spinach1 cup sliced kiwifruit1 banana, cut up1/2 cup chilled Raglan Coconut Yoghurt1/4 cup chopped fresh pineapple1/4 cup fresh orange juice2 tbsp chia seedsMethod:In a blender, combine spinach, kiwifruit, banana, yogurt, pineapple, orange juice and chia seeds.Cover and blend until nearly smooth, scraping sides of blender if necessary. Divide smoothie into two glasses and top with additional berries if desired.
Created by the awesome peeps down at Commonsense Organics in Wellington, this is a healthy, satisfying option for winter days! Makes a big batch to get your lunches sorted for the week.Ingredients:Dressing700ml jar of Raglan Coconut Yoghurt1 tsp crushed garlic2 tbsp crushed ginger2 tsp saltZest of three lemons1 tbsp ground cumin1 bunch of herbs chopped (mint, coriander, parsley)Filling5 cups cooked puy lentils2-3 heads cauliflower florets6-7 grated carrotsSliced cabbage, red and green (¼ of each)2-3 sliced capsicums, mixed coloursMethod:Mix all the dressing ingredients together in a bowl.Roast the cauliflower heads in a splash of sunflower oil, cumin, coriander, cayenne pepper, salt, turmeric. Cook at 250c for 10 min, toss and roast for another 5 min.Combine all ingredients together, mixing the dressing [...]
This dessert is perfect for entertaining because you can make the yoghurt sauce ahead of time. Let guests choose their own garnish by offering raisins, fresh raspberries or nuts on the side. Thanks to local Chef Jimmy Boswell for sharing this recipe!Ingredients:1 cup Raglan Coconut Yoghurt1/4 cup raw honey2 tsp ground cinnamon2 tbsp coconut butter6 medium pears, peeled and halved1/2 tsp ground cloves1/2 cup raw sugar, (or replace with ¼ cup raw honey)1/2 cup toasted walnuts, chopped (optional)Method:Combine yoghurt with half the honey and the cinnamon in a medium sized bowl. Chill for at least 1 hour.Preheat oven to 175 °C. Melt the coconut butter in a pan over medium heat. Add the pear halves to the pan with the [...]
Sometimes you just need a chocolate fix. Here’s the answer – and it’s only a little bit naughty!Ingredients:BaseHalf a cup of almonds2 spoons of raw cacao powderHandful of coconut flakesSpoon of raw organic honey2 spoons organic coconut oil (I used Maiden South Pacific’s fermented oil – they pay their coconut growers a fair wage)1 spoon of Fairtrade TradeAid chocolate sauceWhizz all the above in a food processor (do all the dry ingredients first, then stir in the honey, oil and chocolate sauce); press into a round springform tin, pop in the freezer to set.Topping2 frozen Fairtrade bananas (I used All Good Bananas)8 pieces of Whittaker’s dark Fairtrade chocolate1/2 cups of cashews (briefly soaked)1/2 jar of Raglan Coconut Yoghurt2 spoons of coconut oil1 tsp [...]
Local chef Jimmy Boswell has been experimenting with our yoghurt, here’s one of his recipes that is perfect for winter-time …Ingredients:1kg pumpkin1 head garlic3 tablespoons olive oilSaltFresh ground pepper1 tablespoon olive oil1 onion2 stalks celery2 medium carrots1/2 tsp each ground cumin and cardamom1 tsp turmeric3 cups chicken or vegetable stock1/2 teaspoon fresh chilli, crushed (optional) or ¼ ground chilli powder.½ cup Raglan Coconut YoghurMethod:Cut the pumpkin into medium wedges, skin on. I don’t cut them too small since I am roasting them without peeling to get a bit of extra flavour into the pumpkin while it roasts. Toss in olive oil, season with salt and pepper in a roasting tin.Cut the top off a head of garlic and drizzle a little oil over the cloves then wrap the garlic in tin foil and add to the pumpkin. [...]
Mango + Coconut = The taste of summer! This raw cake is a real winner, best made with fresh mango and garnished with flowers and lots of love.Ingredients:Base1 cup of shredded coconut1 cup sunflower seeds1/3 cup poppy seedsHalf teaspoon ground cinnamonPinch of salt7 dates, pitted and roughly chopped2 tablespoons waterFilling2 cups raw cashews or almondsTwo tablespoons raw honeyHalf teaspoon vanilla pastePinch of saltHalf cup coconut oil, in liquid form3 tablespoons waterCreamTwo fresh mangos4 – 6 tablespoons Raglan Coconut YoghurtHalf teaspoon vanilla pasteHalf tablespoon LSAPinch of salt1 tablespoon honeyMethod:BaseBlend all except dates and water in a blender or food processor.Add dates and water and blend again till you have a nice and sticky mass.Press mass into a spring-form. Once this is [...]
Refreshing and zingy, this dip is a fabulous dairy-free option for taking to parties or stashed in the fridge for a yummy quick snack with carrot and celery sticks.Ingredients:Juice from one lemon1 cucumber deseeded and diced1 jar of Raglan Coconut YoghurtSmall handful of chopped fresh parsley and chivesPinch of salt and pepperMethod:Mix it all up, top with parsley and leave in the fridge for a few hours to chill and let flavour develop.Serve with crunchy organic carrots and celery.
Coconut, glorious coconut! Experience it in its yummiest raw-cake form with this recipe. Really simple and fast to make.Ingredients:Base12 dates (soaked)2 spoons of cacao1 cup coconut1/2 cup of cashewsWhizz all the above in a food processor and then press into a round springform tin, pop in the freezer to set.Topping1 1/2 cups of cashews (briefly soaked)3/4 jar of Raglan Coconut Yoghurt2 spoons of honey4 spoons of coconut oil1 tsp vanillaPinch of saltMethod:Blend all of the above until very smooth, then pour over your base.Grate some Whittakers Fairtrade Dark Chocolate on the top, then leave in the freezer for a couple of hours when it will be ready to serve!