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Pure

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Pure

Proudly authentic and totally natural, this original best seller comes straight from the coconut, not nasty concentrate and without a grain of added sugar in sight, this preservative-free favourite is considered H2coco royalty.

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Pineapple

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Pineapple

Naturally fruity, with just the right hint of sweetness to capture flavour without the guilt, H2coco Pine is every bit as refreshing as its name suggests. Whether you’re a little kid or a big one, a single sip and you’ll find yourself in Pine Coco heaven.

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Pomegranate & Acai

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Pomegranate & Acai

When Pomegranate, Acai and Coconut Water come together, beautiful things happen. With the added benefit of super foods, this flavoursome member of the H2coco family is a favourite with health conscious peeps who don’t want to compromise taste for goodness. If it were any more natural it would be walking around nude.

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coco-espresso-white

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cocoespresson-image

Cocoespresso, brings together two of your favourite things; that much-needed coffee shot you love and crave and the excellent hydration that coconut water is famous for. Using the very finest robusta coffee beans with pure H2coco coconut water, Cocoespresso is the ultimate hydrating and energising drink that makes the perfect substitute for your morning coffee with all the goodness your body craves and needs.

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organic-virgin

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organic-virgin

This darling of the H2coco range is a premium source of medium chain saturated fatty acids, which is foodie talk for ‘amazingly good for you’. Eat it straight from the jar, mix it in a drink, or use it instead of oil, butter or margarine when cooking. In fact, keep it handy in the kitchen so you can freestyle its uses any way you like.

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  • No added sugar

  • NO CONCENTRATE

  • GLUTEN FREE

  • NATURALLY FAT FREE

  • LACTOSE & DAIRY FREE

  • NO CHOLESTEROL

  • No added sugar

  • NO CONCENTRATE

  • GLUTEN FREE

  • NATURALLY FAT FREE

  • LACTOSE & DAIRY FREE

  • NO CHOLESTEROL

  • No added sugar

  • NO CONCENTRATE

  • GLUTEN FREE

  • NATURALLY FAT FREE

  • LACTOSE & DAIRY FREE

  • NO CHOLESTEROL

  • shot of espresso

  • NO CONCENTRATE

  • GLUTEN FREE

  • NATURALLY FAT FREE

  • LACTOSE & DAIRY FREE

  • NO CHOLESTEROL

Proudly authentic and totally natural, this original best seller comes straight from the coconut, not nasty concentrate and without a grain of added sugar in sight, this preservative-free favourite is considered H2coco royalty.

Naturally fruity, with just the right hint of sweetness to capture flavour without the guilt, H2coco Pine is every bit as refreshing as its name suggests. Whether you’re a little kid or a big one, a single sip and you’ll find yourself in Pine Coco heaven.

When Pomegranate, Acai and Coconut Water come together, beautiful things happen. With the added benefit of super foods, this flavoursome member of the H2coco family is a favourite with health conscious peeps who don’t want to compromise taste for goodness. If it were any more natural it would be walking around nude.

Cocoespresso, brings together two of your favourite things; that much-needed coffee shot you love and crave and the excellent hydration that coconut water is famous for. Using the very finest robusta coffee beans with pure H2coco coconut water, Cocoespresso is the ultimate hydrating and energising drink that makes the perfect substitute for your morning coffee with all the goodness your body craves and needs.

This darling of the H2coco range is a premium source of medium chain saturated fatty acids, which is foodie talk for ‘amazingly good for you’. Eat it straight from the jar, mix it in a drink, or use it instead of oil, butter or margarine when cooking. In fact, keep it handy in the kitchen so you can freestyle its uses any way you like.

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NUTRITIONAL FACTS

Nutritional profile

Average
Quantity
Per
Serving
Per
100ML
Energy297kJ90kJ
Protein0.66g0.2g
Fat-total0g0g
-saturated0g0g
Carbohydrate16.5g5g
-Sugars13.53g4.1g
Cholesterol0 mg0 mg
Potassium546mg165.4mg
Sodium57mg17.4mg
*19.5% RDI

RECOMMENDED DIETARY INTAKE

Average
Quantity
Per
Serving
Per
100ML
Energy165kJ50kJ
Protein0g0g
Fat-total0g0g
-saturated0g0g
Carbohydrate10g2.94g
-Sugars10g2.94g
Cholesterol0 mg0 mg
Potassium719mg218mg
Sodium73mg22mg
*77.9% RDI

RECOMMENDED DIETARY INTAKE

Ingredients

coconut-water-icon

PURE COCONUT WATER

Available Sizes

  • 330ml

    330ML

  • 1l

    1L

VIDEOS

RECIPES

  • Processed with VSCOcam with c1 preset

    Berry & Banana Crush Bowl

    INGREDIENTS

    Berry & Banana Bowl

    Toppings (any fruits/oats/superfoods are perfect)

    • Goji berries
    • Oats
    • Chia seeds
    • Peach
    • Nectarine
    • Strawberry
    • Coconut chips

    METHOD

    Blends all the ingredients together, sprinkle with your desired toppings and enjoy this summer treat!

    This delicious recipe comes from Andrea one of our very talented new ambassadors, check out her Blog or Instagram  for more creative recipes and treats.

  • FullSizeRender

    Green Machine Smoothie

    INGREDIENTS

    • 100ml H2Coco Pure Coconut Water
    • 1 ripe banana
    • Handful of frozen green grapes (add more for desired sweetness)
    • 2 handfuls of spinach
    • Squeeze of lime juice
    • Mint

    METHOD

    Add all ingredients in a blender and blend until smooth.

  • Screen Shot 2016-01-07 at 10.13.32 am

    Pia Muehlenbeck’s Brekkie Replacement Shake

    INGREDIENTS

    • 1 scoop of protein powder
    • 1 handful of dry roasted almonds
    • 250ml H2coco coconut water
    • 1 Banana
    • 2 scoops of low fat greek yoghurt

    METHOD

    Blend all ingredients and enjoy this delicious brekkie replacement!

    Check out some more of Pia’s great work on her website! http://findingthefiner.com/

  • vanilla smoothie bowl

    Vanilla Smoothie Bowl

    INGREDIENTS

    Smoothie Bowl

    • 1 Frozen Banana
    • 150ml H2coco pure coconut water
    • 2 tbsp vanilla whey protein
    • 1 tsp vanilla extract

    Toppings

    • 2-3 Handfuls fresh blueberries
    • Dark Chocolate
    • Small Handful of crushed almonds

    METHOD

    Add banana, coconut water, vanilla whey and vanilla extract into a blender and blend until smooth and creamy. Place in bowl

    Top the smoothie with blueberries, dark chocolate and crushed almonds

    Now enjoy this delicious and easy vanilla creation!

  • H2BRAINE

    H2BRAINIE

    INGREDIENTS

    • 330ml H2Coco Pure Coconut Water
    • ¼ Tbsp H2Coco Coconut Oil
    • 1 Cup of Blueberries
    • 1 Bananna
    • 1 Tbsp Goji Berries
    • 2 Tbsp Chia Seeds
    • ½ Tbsp Chopped Almonds
    • 1 Tsp Flax Seed Oil

    METHOD

    The H2Brainie is a healthy mixed blend for true smoothie lovers. Blend all the ingredients for one minute or until smooth and creamy, then gently pour the flax seed oil into the mixture.

  • H2NANA-BERRY

    H2NANA-BERRY

    INGREDIENTS

    • 330ml H2Coco Pure Coconut Water
    • 1 Fresh Banana
    • Handful of Frozen Berries
    • 1 Scoop of Frozen Yogurt

    METHOD

    If you’re on the go or have a sweet tooth, the H2Nana-Berrie Smoothie is the perfect tummy-filler. Filled with everything you love about the classic smoothie, this one comes with a coconut twist.

    Feel free to add in 1 or 2 scoops of Whey Isolate Protein Powder

  • H2CHOC-A-NUT

    H2CHOC-A-NUT

    INGREDIENTS

    • 330ml H2Coco Pure Coconut Water
    • 2 Tblsp of H2Coco Coconut Oil
    • 1/3 cup of Mixed Berries
    • 2-3 Raw Eggs
    • ½ Tsp of Cinnamon
    • ½ Tblsp of Raw Cacao Powder

    METHOD

    Try the H2Coco-A-Nut for breakfast or as a healthy snack. It provides you with the right healthy fats and proteins that will sustain your energy and appetite for longer. It’s also relatively low in sugar and high in vitamins and minerals.

  • H2Cool1

    H2COOL

    INGREDIENTS

    • 15ml Malibu
    • 15ml Vodka
    • 90ml H2Coco Pure Coconut Water
    • 3 Cucumber Slices

    METHOD 

    Shaken with ice and 3 cucumber slices, topped with H2Coco Pure. The H2Cool is a drink that will keep you hydrated and enhance that summer freshness.

  • H2Coco Martini

    H2coco Martini

    INGREDIENTS

    • 45ml Vodka
    • 40ml H2coco Pure
    • 15ml Elderflower
    • 3 Dashes of Orange Blossom Water
    • 1 inch slice of Cucumber
    • 1 inch of Lemongrass

    METHOD

    Muddle the cucumber and lemongrass then shake and double strain ingredients. Garnish with spearmint and a dried rose bud.

    The H2coco Martini is the most popular of our cocktail range. It infuses botanical flavours to add a twist to the classic martini.

     

  • H2NANA-BREKKY

    H2NANA-BREKKY

    The ultimate breakfast smoothie combines the classic H2Coco Pure Coconut Water with your favourite breakfast additions.

    INGREDIENTS

    • 330ml H2Coco Pure Coconut Water
    • 1 Fresh Banana
    • 1 Tsp ground cinnamon
    • 2 Tblsp Greek Yogurt
    • Handful of desired nuts (almonds for fibre)
    • Squeeze of Honey
    • 10g Shredded Coconut

    METHOD

    Combine all ingredients in a blender and blend until smooth

    Optional: add ice for a thicker consistency

  • Tanisha's Chocolate coffee smoothie bowl

    Chocolate Coffee Smoothie bowl

    INGREDIENTS

      • 250ml H2coco pure coconut water
      • 3 frozen bananas
      • 50ml cold pressed coffee
      • 2 tbsp raw protein powder
      • 2 tbsp carob powder

    METHOD

    Blend all ingredients in a high powered blender until smooth

    Top with a swirl of coconut milk, and other toppings of choice (granola, berries, coconut chips etc)

    This recipe was made by Tanisha Angel, check out her Instagram for some more delicious vegan recipes https://www.instagram.com/taniangel7/

NUTRITIONAL FACTS

Nutritional profile

Average
Quantity
Per
Serving
Per
100ML
Energy284kJ86kJ
Protein0.66g0.2g
Fat-total0g0g
-saturated0g0g
Carbohydrate15.84g4.8g
-Sugars11.88g3.6g
Cholesterol0 mg0 mg
Potassium590mg178.7mg
Sodium55mg16.8mg
*21.1% RDI

RECOMMENDED DIETARY INTAKE

Ingredients

coconut-water-icon

PURE COCONUT WATER

pineapple-img

natural pineapple puree

Available Sizes

  • pineapple-330ML

    330ML

VIDEOS

RECIPES

  • SWEET GREEN

    H2COCO SWEET GREEN

    INGREDIENTS

    • 30ml H2Coco Pineapple
    • ½ Fresh Avocado
    • ¼ Fresh Pineapple
    • 1 Handful Baby Spinach
    • 1 Peeled Kiwi Fruit
    • 4 Mint Leaves
    • 1 Teaspoon Chia Seeds

    METHOD

    The H2Coco Sweet Green is a refreshing green smoothie and can be served on it’s own. This ‘tropical paradise’ taste contains Bromealin from the vitamin rich pineapple, which aids with a healthy digestive tract.

  • H2COCO FRRUIT TINGLE

    H2COCO FRUIT TINGLE

    INGREDIENTS

    • 330ml H2Coco Pineapple
    • ½ Fresh Passionfruit Seeds & Nectar
    • ½ Fresh Lime
    • ½ Handful of Fresh Strawberries
    • ¼ Fresh Pineapple (Peeled and cut into pieces)
    • 8 Mint Sprigs

    METHOD

    The H2Coco Fruit Tingle is made with a delicious mix of fresh fruits. Serve this fresh treat in a large jug to share. It’s the perfect beverage to accompany your meal.

  • H2Tiquila

    H2QUILA

    INGREDIENTS

    • 50ml Reposado Tequila
    • 45ml H2Coco Pineapple
    • 15ml Orgeat
    • 15ml Lime juice
    • 10ml Agave

    METHOD

    Shake and strain over ice in an old fashioned glass.

    Garnish with a lime wedge.

    Tequila has some really unique flavours and this H2quila essentially doesn’t try to mask them. They are simply enhanced with the pineapple tones of H2Coco Pineapple.

  • H2Chillinini1

    H2CHILLININI

    INGREDIENTS

    • 60ml Tequila
    • 90ml H2coco Pineapple
    • 4 Honey Grilled PineappleChunks(slightly burnt)
    • ½ Birds Eye Chilli (Deseeded and chopped)
    • 15ml Honey

    METHOD

    Use a chefs torch or a BBQ to Char the honey covered pineapple pieces until slightly burnt. Add all ingredients to a shaker with ice, shake for 15-20 seconds. Double strain into a martini glass, garnish with a slightly charred pineapple slice. The H2Chillini brings the exotic flavors of chilli, pineapple and Tequila to spice up your regular martini mix.

  • H2Tiki

    H2Tiki

    INGREDIENTS

    • 45ml Dark Rum
    • 60ml H2coco Pineapple
    • 15ml Apricot Brandy
    • 30ml Passionfruit Puree
    • 4 Dashes Bitters

    METHOD

    Shaken and Strained into a tiki glass.

    The H2Tiki is exactly what it sounds like. It’s fun, tropical and strong but not overpowering!

NUTRITIONAL FACTS

Nutritional profile

Average
Quantity
Per
Serving
Per
100ML
Energy294kJ89kJ
Protein0.33g0.1g
Fat-total0g0g
-saturated0g0g
Carbohydrate16.17g4.9g
-Sugars12.21g3.7g
Cholesterol0 mg0 mg
Potassium575mg174.3mg
Sodium48mg14.6mg

*20.5% RDI

RECOMMENDED DIETARY INTAKE

Ingredients

red-coconut-icon

PURE COCONUT WATER

ber-image

natural POMEGRANATE puree

acai-image

natural ACAI puree

Available Sizes

  • red-330ML

    330ML

VIDEOS

RECIPES

  • WATERMELON SHERBET

    H2COCO WATERMELON SHERBET

    INGREDIENTS

    • 330ml H2Coco Pomegranate & Acai
    • 300ml Fresh Watermelon Juice
    • 50ml Lemon Juice
    • 50 ml Cucumber Juice
    • 100 ml Apple Juice

    METHOD

    Combine all ingredients with ice for refreshing cool drink.

    This blend is refreshing and delicious; this mixed fruit blend is great for clear skin, clear eyes and a hydrated body.

  • H2Orange

    H2Orange

    INGREDIENTS

    • 50ml Cointreau
    • 90ml H2coco Pomegranate and Acai
    • 10ml Pomegranate Molasses
    • 10ml Agave Nectar
    • 2 Orange Wedge
    • 8 Mint Sprigs

    METHOD

    Muddle the orange and then shake the rest of the ingredients. Strain over crushed ice in a tall glass and garnish with an orange wedge and mint sprig.

    The H2Orange is a nice balance between sweetness and tartness. It provides some refreshing qualities with the mint and the fact that it goes over crushed ice.

NUTRITIONAL FACTS

Nutritional profile

Average
Quantity
Per
Serving
Per
100ML
Energy475kJ145kJ
Protein1.06g<1g
Fat-total0g0g
-saturated0g0g
Carbohydrate26.2g7.93g
-Sugars22.7g6.897g
Cholesterol0 mg0 mg
Potassium571mg173mg
Sodium413mg125mg
*19.5% RDI

RECOMMENDED DIETARY INTAKE

Ingredients

brown-coconut

PURE COCONUT WATER

robusta_coffee

ROBUSTA COFFEE BEANS

cane_sugar

RAW CANE SUGAR

Available Sizes

  • slider-small-image-1

    330ml

VIDEOS

RECIPES

  • cacao vanilla  smoothie bowl

    Cacao-Vanilla and Banana Smoothie

    INGREDIENTS

    Smoothie Bowl

    • 2 Frozen bananas
    • 150ml Cocoespresso (depending on desired consistency)
    • 1tbsp raw cacao powder
    • 1 tbsp vanilla whey
    • 1 tbsp vanilla extract
    • 1 tbsp honey

    Toppings

    • Grated dark chocolate
    • Fresh strawberries
    • Crushed pistachios

    METHOD

    Add the banana, cocoespresso, cacao powder, whey, vanilla extract and honey into a blender and blend until thick and creamy in texture

    Top with our recommended or your favorite toppings and enjoy!

  • Screen Shot 2015-09-17 at 2.17.22 pm

    OLD GROGRAM

    INGREDIENTS

    • 25ml H2Coco Cocoespresso
    • 45ml spiced rum
    • 15ml lemon juice
    • 15ml sugar

    METHOD

    Combine all ingredients in a cocktail shaker, fill with large cubed ice, and shake continually until cocktail shaker becomes well chilled to the touch. Double strain into a chilled rocks glass filled with cubed ice.

    For that extra touch, garnish with a lemon ribbon and toasted whole cinnamon stick.

    Now sit back, relax and enjoy this refreshing, spicy blend.

  • Screen Shot 2015-09-17 at 2.18.08 pm

    H2COCO COCOESPRESSO COLADA

    INGREDIENTS

    • 60ml H2Coco Cocoespresso
    • 30ml vodka
    • 30ml coconut rum
    • 45ml coconut cream
    • 15ml sugar
    • Ice

    METHOD

    The Cocoepresso Colada is a refreshing twist on the beloved classic. Combine all ingredients in a blender and blend until smooth.
    Once at the desired consistency, serve in a tall glass and garnish with 3 coffee beans.

  • Screen Shot 2015-09-17 at 2.19.03 pm

    H2COCO COCOESPRESSO MARTINI

    INGREDIENTS

    • 30ml H2Coco Cocoespresso
    • 45ml gold rum
    • 15ml Kahlua
    • 10ml raw sugar

    METHOD

    To make the perfect Cocoespresso Martini, pour all ingredients into a cocktail shaker and fill with ice. Shake vigorously so that the ice smashes up and chills the liquid down; this should create a frothy top. Try to use fresh-from-the-freezer ice, as melting ice is too watery and will dilute the martini.

    Once shaken, then place the strainer on top of the shaker and pour the contents through a sieve directly into a martini glass. Using the strainer and the sieve helps create a rich, smooth, froth.

    Garnish with 3 coffee beans and there you have your perfect Friday night pick me up.

NUTRITIONAL FACTS

Nutritional profile

Average
Quantity
Per
Serving
Per
100ML
Energy511.5kJ3407kJ
Protein0g0g
Fat-total13.8g92g
-saturated13.05g87g
- caprylic acid (C8)1.02g6.68g
- capric acid (c10)0.855g5.7g
- lauric acid7.725g51.4g
- unsaturated fat0.765g5.1g
- polyunsaturated0.105g0.7g
Carbohydrate0g0g
-Sugars0g0g
Cholesterol0 mg0 mg
Sodium48mg14.6mg

 

Ingredients

red-coconut-icon

ORGANIC VIRGIN COCONUT OIL

Available Sizes

  • virgin-300ML

    300ML

  • virgin-500ML

    500ml

VIDEOS

RECIPES

  • caramelisedpinefbad

    Caramelised Pineapple w lychee granita and toasted coconut

    INGREDIENTS

    • 1 Pineapple
    • ½ tbs coconut oil
    • 3 tbs shredded coconut, toasted
    • Mint leaves to garnish
    • Granita
    • 1 can of lychees, drained
    • Juice of 1 lime
    • 1 kaffir lime leaf
    • 250ml coconut water

    METHOD

    To make the granita, place all the ingredients into a food processor or blender and process for 60 seconds. Strain the liquid through a fine sieve into a small roasting tray or container. Freeze the mixture until it sets solid. Overnight is best.

    Using a fork scrape back the ice crystals to form the granita. Freeze the granita again, then repeat this process three times until the crystals become fine.

    Peel and portion the pineapple into even pieces. Melt down the coconut oil into a medium sized pan over a medium to high heat. Once the oil is hot, place the pineapple into the pan and caramelise on both sides for around three minutes each side, or until browned. Once the pineapple is done, take it out of the pan and leave it to cool before serving. To serve, place the pineapple into a bowl and top with the granita, toasted coconut and mint leaves.

  • soupfbad

    Carrot and coconut soup with roasted baby carrots and coconut sambal

    INGREDIENTS

    Soup

    • 2tbs H2coco coconut oil (OVCO)
    • 750g carrots, peeled and finely sliced
    • 2 large eschallots, finely sliced
    • 2 medium garlic cloves, finely sliced
    • 1 thumb sized piece of ginger, julienned
    • 6 thyme sprigs
    • 2 star anise
    • 1tsp ground cumin
    • salt and pepper
    • 700ml H2coco coconut water
    • 300ml vegetable stock
    • 350ml coconut cream

    Coconut sambal

    • 1 cup desiccated coconut
    • 1 bunch coriander, leaves picked and washed
    • Juice of 1 lemon

    Roasted baby carrots

    • 8 baby carrots, washed
    • 1tbs H2coco coconut oil (OVCO)
    • salt and pepper
    • ¼ cup pomegranate seeds

    METHOD

    To start the soup, melt down the coconut oil in a large saucepan, over a medium heat.

    Add the carrots, schallots, garlic, ginger and thyme and sauté for 10 minutes stirring occasionally. Add the cumin and star anise and season with salt and pepper. Continue cooking the carrots for another 3 minutes.

    Then, add the coconut water and vegetable stock, place the lid on and simmer over a medium heat for 30 minutes or until the carrots are tender. Add the coconut milk and simmer for a further 5 minutes.

    Remove the star anise from the mix and place the carrots plus all the liquid into a blender. Blitz the mixture until it becomes a smooth puree.

    For the roasted baby carrots, melt down the coconut oil and pour it over the carrots. Place the carrots into a roasting tray lined with baking paper and mix through the coconut oil. Season with salt and pepper and place the carrots into a 250’c pre heated oven for 10-12 minutes until they are caramelised and just cooked.

    For the coconut sambal place all the ingredients in a bowl and mix together.

    Serve the soup hot in bowls, place two of the carrots on the edge of each bowl, garnish with some of the coconut sambal in the middle of the soup and a sprinkle of pomegranate seeds.

  • PROJUCER H2COCO ALL 19

    Coconut, Fig + Cinnamon Toasted Muesli with coconut, rhubarb and strawberry compote

    INGREDIENTS

    Coconut and cinnamon toasted muesli

    • 200g H2coco Coconut Oil (OVCO)
    • 150g honey
    • 1tsp ground cinnamon
    • 750g rolled oats
    • 75g toasted pepitas
    • 75g toasted sunflower seeds
    • 50g goji berries
    • 150g toasted shredded coconut
    • 300g dried figs, finely sliced
    • 2tsp ground cinnamon

    Coconut, rhubarb and strawberry compote

    • 200g rhubarb, roughly chopped
    • 100g frozen strawberries
    • 2tbs coconut oil
    • 30ml water
    • 2 orange peel strips
    • 1 cinnamon stick
    • ½ vanilla bean

    METHOD

    Preheat your oven to 160C.

    For the muesli, place the coconut oil, honey and 1 teaspoon of cinnamon into a saucepan and over a medium to low heat. Heat the mixture and stir with a whisk for 3 minutes, until all the ingredients are combined.

    Divide the oats into two oven trays lined with baking paper and pour over the coconut mixture. Stir through the mix so the each oat is covered in the oil.

    Place the trays into the oven and roast the oats for 40 minutes, stirring the oats every 10 minutes.

    Once the oats are golden brown, take them out of the oven and leave them to cool, making sure you continue stirring the oats every 5 minutes to prevent the oats from sticking together.

    Once the oats have cooled completely add the rest of the dry ingredients and give the muesli a good stir.

    While the oats are toasting, prepare the compote by adding all the ingredients together in a small saucepan. Place the saucepan on the stove over a medium to low heat and cook the mixture down for 10 minutes, or until it has reduced to your desired consistency. Leave the mixture to cool before serving.

    Serve the muesli with yoghurt, the compote and fresh fruit.

  • H2COCO Prawns 14

    King Prawns sauteed in coconut oil with chilli jam, fried shallots and toasted coconut

     

    INGREDIENTS

    Chilli Jam

    • 1tbs H2CoCo coconut oil (OVCO)
    • ½ red onion, finely diced
    • 1 garlic clove, finely sliced
    • 4 thyme sprigs
    • 500g ripe tomatoes, finely diced
    • 6 long Thai chillies, finely sliced
    • 6 kaffir lime leaves, finely shredded
    • 200g brown sugar
    • 40ml white wine vinegar
    • 2tbs lemon juice
    • 1tbs fish sauce
    • 2cm piece of fresh ginger
    • 24 green king prawns, peeled and deveined
    • 1tbs H2CoCo coconut oil (OVCO)
    • salt and pepper
    • 2tbs fried shallots
    • 2tbs toasted shredded coconut
    • coriander leaves to garnish

    METHOD

    To make the chilli jam, place a medium sized saucepan on the stove over a medium heat. Melt down the coconut oil in the pot and sauté off the onion, garlic, chilli and thyme until the onion is translucent.

    Then add the rest of the ingredients and gently simmer for 15-20 minutes or until the mixture has reached a jam like consistency. Finally, grate the fresh ginger into the jam.

    For the prawns, place a large frying pan on the stove over a high heat. Once the pan is hot add the coconut oil. Next add half the prawns, one at a time making sure they are evenly spaced around the pan. Cook the prawns over a high heat for 90 seconds on each side, depending on the size of the prawn. Once they come out of the pan season them with salt and pepper.

    when all the prawns are cooked, reduce the heat to low and return the prawns to the pan. Stir 2 tablespoons of the chilli jam through the prawns. Serve the prawns on a board, spoon over some more of the chilli jam, sprinkle over some of the fried shallots and toasted coconut and finally garnish with some coriander leaves.

  • vegan spice larger photo

    Vegan Spiced Coconut Quinoa Salad with Roast Pumpkin

    INGREDIENTS

    Quinoa:

    • 1/4 cup red quinoa, rinsed
    • 1/2 cup water
    • 1/4 cup coconut milk or cream
    • 2 tbsp cinnamon
    • 1 tsp nutmeg
    • 1 tsp turmeric

    Salad:

    • H2coco Coconut Oil
    • 1 cup pumpkin, diced
    • 1/2 red capsicum, diced
    • 2 spring onions, sliced
    • Handful parsley, chopped
    • 1 avocado, diced
    • Salt & Pepper

    DESCRIPTION

    This recipe is super easy, however give yourself 30 mins to prepare the quinoa as this will be what will take the longest. You’ll feel perfectly full and satisfied after this dish as it offers you some sweetness from the pumpkin and cinnamon and low-gi from the quinoa to keep you going for hours. This recipe is suitable for vegans, is dairy-free, sugar-free, gluten-free, nut-free, egg-free.

    DIRECTIONS

    In a medium pot, combine the rinsed quinoa and water. Bring it to a boil and lower the heat to a simmer with a lid on for about 15 minutes, stirring occasionally.

    When the water is almost absorbed by the quinoa, add the coconut milk or cream along with the cinnamon, nutmeg and turmeric. Cover with a lid. Leave for 10 minutes, stirring occasionally.

    While the quinoa is cooking, steam your pumpkin in a steamer for about 5-6 minutes or until tender.

    Heat a skillet on medium heat with coconut oil and add your pumpkin when it’s tenderised from the steaming. Turn a few times until golden on the sides. Season with S&P.

    Your quinoa should now be fluffy and soaked up 95% of the coconut milk or cream.

    Add the quinoa to a mixing bowl and combine it with capsicum, spring onions, parsley, avocado and the pumpkin. Toss and serve in two bowls.

    By Caroline Groth on greenerresolutions.com

  • Tanisha's Vegan honeyfree honeycomb chocolate

    Vegan Honey-free Honeycomb Chocolate

    INGREDIENTS

    Honeycomb:

    • 1/4 cup coconut sugar (can substitute raw sugar)
    • 3 tbsp brown rice syrup (or agave nectar)
    • 1 tsp baking soda

    Chocolate:

    • 2.5 tbsp cacao powder
    • 4 tbsp H2coco coconut oil (melted)
    • 3 tbsp brown rice syrup

    METHOD

    For the honeycomb:

    In a small milkpan over low heat, stir the coconut sugar and brown rice syrup for a few minutes until dissolved (approx 5-6mins)

    Stir in the baking soda – it’ll bubble up and lighten

    Pour mixture into a silicone or baking paper lined tray and freeze for a few hours or until hard

    For the chocolate:

    Mix all ingredients together until smooth

    Smash pieces of the honeycomb and mix it into the raw chocolate and freeze until firm (2+ hours)

    This recipe was made by Tanisha Angel, check out her Instagram for some more delicious vegan recipes https://www.instagram.com/taniangel7/

  • Tanisha's Vegan berry crumble

    Vegan Berry Crumble

    INGREDIENTS

    Ginger berry layer:

    • 2 cups berries
    • 1inch knob of grated ginger (adjust amount to taste)
    • 2tsp cinnamon
    • 1tsp vanilla essence
    • Juice 1/3 of a lemon

    Crumble (makes extra servings):

    • 1 1/2 cup oats
    • 1/2 cup desiccated coconut
    • 1/4 cup coconut flour
    • 2 tbsp quinoa flour
    • 5 tbsp coconut sugar
    • 2 tbsp chia seeds
    • 1 tsp vanilla essence
    • 1 tbsp coconut oil

    METHOD

    For the ginger berry layer:

    Preheat oven to 160C

    Chop the strawberries into small even pieces

    Combine berries, ginger, cinnamon, lemon juice and vanilla essence in a bowl and mix until berries are well combined and coated

    Transfer berry mixture to ramekins or a heat-proof tray

    For the crumble:

    Pulse the oats, desiccated coconut, coconut flour, quinoa flour, chia seeds and coconut sugar in a blender or food processor until the mixture is fine and crumbly (this should make extra crumble mixture which can be stored in an airtight container in the pantry for future use)

    Melt the coconut oil in a pan over low heat and add your desired amount of crumble mixture (should be enough to cover the fruit) and mix the coconut oil throughout the crumble

    Once the crumble mixture is coated in coconut oil, stir in the vanilla essence

    Spoon this mixture over the ginger berry layer and press it down firmly

    Bake for 30 minutes or until golden brown

    Serve hot with coconut/almond/soy yoghurt or ice cream

    This recipe was made by Tanisha Angel, check out her Instagram for some more delicious vegan recipes https://www.instagram.com/taniangel7/

  • Tanisha's Raw vegan cranberry ripes

    Raw Vegan Cranberry Ripes

    INGREDIENTS

    Filling:

      • 1/ cup sem dried cranberries
      • 1/4 shredded coconut
      • 2 tbsp brown rice syrup

    Chocolate:

      • 6 tbsp cacao powder
      • 7 tbsp coconut oil (liquid at room temperature)
      • 3 tbsp coconut sugar

    METHOD

    For the filling:

    Blend or process the semi-dried cranberries and half of the shredded coconut in a food processor until the cranberries have broken down but are still chunky

    Transfer to a bowl and stir in the rest of the coconut as well as the brown rice syrup

    Spoon the mixture into a square/rectangular silicon (or baking paper lined) container and place in freezer whilst making chocolate

    For the chocolate:

    Add the cacao powder and coconut oil to a bowl and mix together

    Stir in the coconut sugar and briskly mix until smooth

    Remove filling from freezer and cut to desired size

    Using a butter or dinner knife, spread the chocolate evenly over the cranberry filling and place in the freezer for at least an hour (or until the chocolate has hardened)

    Allow to soften for ten minutes in the refrigerator just before serving and enjoy!

    This recipe was made by Tanisha Angel, check out her Instagram for some more delicious vegan recipes https://www.instagram.com/taniangel7/

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