Miriam´s strawberry cups

with creamy coconut custard

Mix 100 ml coconut water with the custard powder. Add sugar and mix well.

Heat the rest of the unfiltered coco water & coconut pulp (you can also use coconut milk). When hot, add the custard mixture. Stir well and bring to a boil. Let it cook for another three minutes or until thickened. Keep on stirring.

Wash a bowl with cold water and pour in your custard. Let it cool for at least three hours.

Just before serving clean the strawberries and cut them in half.

Stir the custard pudding and spoon some in every puff pastry cup. Add two halved strawberries to each cup. Add more if you like.

Serve immediately with vegan whipped cream, though this is optional.

Enjoy your COCO strawberry cups!

Hot coconut milk

with curcuma

Ingredients:

– approx. 250 ml coco milk for drinking pure
– 1 tsp “curcuma latte” spice
– 1 tsp agave syrup

Put all ingredients in a small potty and stir them while heating.

Afterwards, fill it in a nice glass (Attention: if you put a spoon inside the glass, it is safe from bursting!).

At the end, froth some extra coconut milk and pour the coco foam on top.

And then? Just enjoy your COCO curcuma latte!

 

Who is actually Isabel?

Isabel is our secret weapon.
She works for us as Sales Manager DACH + Benelux and has been part of the Coco team for almost 10 years.
Her passion, however, is clearly cooking and baking. Here she can really let off steam and switch off and relax at the same time.

You can find the great recipes for our coconut water that she creates on our website and on Instagram and Facebook.

When she’s not trying out new dishes, she’s out and about with her two children near Nuremberg, dancing and doing a lot of sports – a really healthy lifestyle that we can all learn from. Also, she loves animals!

Isabel is an absolute Cocos Junkie! Whether you’re baking, cooking, showering, applying lotion to your hands or washing clothes – everything smells of coconut. The love for coconuts started in childhood and has remained to this day.

Miriam´s vegan no bake cake

with coconut rice pudding

Bring the coco milk for drinking & calcium to a boil in a saucepan. Add the rice, sugar, vanilla and Agar-Agar. Let the mixture simmer for about 30 minutes and stir every now and then so it won’t burn.

Crush the cookies. Mix them with the melted margarine and lemon zest. Press into a cake tin.

Let the rice mixture when turned into a thick pudding cool for about 15 minutes before you transfer it into the cake tin. Place the cake tin in the fridge for at least 2 hours to firm up.

Garnish with raspberries, hazelnuts and coconut flakes before serving.

Enjoy your COCO rice pudding cake!

Who is Miriam?

Miriam lives in the Netherlands. If you’re looking for her, you’ll probably find her in the kitchen or behind her laptop, working on the most delicious vegan recipes. Miriam has always been creative. Mostly in writing articles, but she now combines the writing with food photography for her growing blog and Instagram page The Veggie Reporter. It’s not just veganism that is her passion, she also has a big interest in feminism. By gaining knowledge about both subjects, writing and talking about them with her friends and family, she hopes to slowly make the world a better place.

Anikas baking idea for the pre-Christmas season

Vegan coconut cookies

Melt the margarine and cane sugar in a pot at average heat and add the coco milk for drinking & matcha tea. In a separate bowl, mix the flour with the baking powder and the rolled oats. Gradually stir it in the margarine mixture. Then add 60 g of chopped almonds and 90 g of coconut flakes to the dough.

Place two teaspoons of pastry on a baking sheet covered with baking paper and shape the dough to a round coconut cookie. Sprinkle the cookies with a mixture of the remaining coconut flakes and chopped almonds and garnish them with a few coconut chips.

Afterwards bake the coconut cookies in a preheated oven at 160 degrees for about 15 minutes.

Let them cool down and

enjoy your COCO cookies!

Who is Anika?

I am 34 years old and I love life – I like to travel, to prepare and eat good food and beautiful things in general. My blog is called “lavender blog”. Therefore, I live together with my lavender family, which consists of the lavender dad, the lavender boy (7 years) and the lavender girl (4 years), in Lüneburg (Germany). From here we do many small and large trips in the surrounding area and in the wide world. Since I’ve had children, I’ve discovered crafting for myself and I’v tried out a lot of DIY ideas. We all have a lot of fun while cooking and baking together and going out into the nature. If you are interested, you can read more about our family adventures on lavendelblog.de.

Matcha & cucumber

Stephan’s smoothie dreamteam

Ingredients:

– 250 ml coco milk for drinking & matcha tea
– 100 g organic cucumber unpeeled
– pinch of sea salt

Preparation:

Blend all ingredients until the consistency is as you prefer.

Flavour profile:

It seems that the cucumber aroma intensifies the “green” matcha note. A surprisingly harmonious aroma profile, which makes coco, cucumber and matcha equal in the triad.

Stephan’s conclusion:

If you like to try new nutritionally valuable drinks or if you love drinks with coconut milk or water anyway, just try coco milk for drinking & matcha tea by Dr. Antonio Martins.

If you are eager to try out new things, coco milk for drinking & matcha tea mixed with cucumber conjure up a good mood before you are going to your next meeting.

Enjoy your COCO smoothie!

Who is Stephan?

Stephan Schmitz is a studied food technologist, cook and food scout and likes to research the fascination of regional and international culinary art. 

The dishes he creates are often a surprise but always easy to implement. He impressively shows this on his blog freehighingcookie.com.

 

A cocolicious duo: lime & matcha

Karin´s matcha lime & coconut tart

Ingredients for the crust:

– 200 g dates
– 100 g oat flakes
– 100 g shredded coconut
– Zest of one organic lime 

Ingredients for the filling:

– 750 ml coco milk for drinking & matcha tea
– Juice of one lime
– 1 tbs corn starch
– 100 g semolina
– 50 g raw cane sugar 

Soak the dates in hot water for 5 minutes. Add all crust ingredients to a food processor to make a sticky dough.

Press into a tart dish. Combine 100ml of the milk with the corn starch and sugar.

Bring the rest to a boil and stir in the starch milk. Let boil again and set aside.

Now stir in the semolina and fill into the crust. Refrigerate over night and garnish with lemon slices, shredded coconut and matcha powder before serving.

Enjoy your COCO tart!

Who is Karin?

I am Karin, 21 years old, business student and already happily married.

When I’m not in my kitchen, I love to be outside in the nature. I’ve already ran some half marathons and I’m a sports fan in general. But my biggest passion is cooking. I love creating fast vegan recipes that anyone can cook with the simplest ingredients. As I spent several months in the Philippines working for a charity project, many of my recipes are inspired by Southeast Asian cuisine. I dream of publishing my own cookbook one day and I’m happy to be able to share some of my tasty creations with you here. I hope you enjoy cooking my recipes!

Green COCO tartlet

Esras vegan tart with matcha filling

Preheat the oven to 170 degrees.

For the dough, mix all the ingredients in a food processor until the pastry does not crumble anymore. If it is too dry, you can add 1-2 tablespoons of plant milk.

Press the dough into a tart mould and bake it for about 18-20 minutes until it is golden brown.

For the filling, blend finely all ingredients and put it over the cooled down dough.

Cut the hardy kiwifruits and grapes in halves. You can decorate the tart with the fruits as well as with dried flowers and mint leaves.

Enjoy your COCO tartlet!

Who is Esra?

Esra lives in the “Green City” Freiburg since 2010 and enjoys her life to the fullest with a dedication to vegan cuisine. She loves to create new recipes and to prepare them in an appetizing way.

She doesn’t show her vegan spirit not only in the kitchen as she also takes care considerately and carefully of her environment.

In her free time, she likes to visit friends with her husband in Germany and they discover together new places worldwide.

 

Matcha Monday with Esra

Vegan Plum-Matcha-Muffins

Ingredients (for 6 muffins):

– 3 tbs applesauce
– 2-3 tbs maple syrup/agave syrup
– 3 tbs coconut oil (liquid)
– 1 tsp apple vinegar
– 125 ml coco milk for drinking & matcha tea
– 150 g flour
– 1 tsp baking powder
– ½ tsp matcha powder
– 9 plums

Preheat the oven to 180 degrees.

Mix all liquid ingredients together. Add flour and baking powder, matcha powder and mix them to a creamy dough.

Fill the muffin molds to one-third, place a halved and pitted plum on top and cover it with another spoonful of dough. Quarter the remaining plums and place them on the individual muffins.

Now bake the muffins for 15-20 minutes until a tooth pick inserted in the center of a muffin comes out clean.

Enjoy your COCO muffin!

Who is Esra?

Esra lives in the “Green City” Freiburg since 2010 and enjoys her life to the fullest with a dedication to vegan cuisine. She loves to create new recipes and to prepare them in an appetizing way.

She doesn’t show her vegan spirit not only in the kitchen as she also takes care considerately and carefully of her environment.

In her free time, she likes to visit friends with her husband in Germany and they discover together new places worldwide.