Five guilt-free pleasures for the upcoming summer

Summer is here and so is a new Coconut yoghurt! The Coconut Collaborative’s dairy, soya, gluten-free and vegan-friendly coconut yoghurts are the perfect guilt-free treats for lazy summer days by the pool or warm evenings spent on the deck.
 
As such we’ve prepared five ridiculously easy yet deliciously healthy recipes for snacking, dinner parties and dessert. They only taste sinful so you can savour the flavour without the regret!
 

Photo courtesy of Lily & Louis

#1 Vegan bounty bars
Ingredients:
1.5 cups desiccated coconut
1 pot of Coconut Collaborative natural coconut yogurt 
2 heaped tbsp brown rice syrup (or honey if not vegan)
4 tbsp melted coconut oil
100g dark chocolate (preferably above 60%)
 
Method: 
1. In a mixing bowl, combine all ingredients apart from the chocolate.
2. Place the coconut mixture inside a shallow square baking tin lined with cling film and flatten to even it out.
3. Leave in the freezer for around an hour to set. 
4. Remove the coconut mixture from the baking tray and cut into 12 rectangle bars.
5. Melt the dark chocolate in a silver mixing bowl over a pot of hot water,  and using around 1 tbsp chocolate per each bar, cover the coconut mixture.  Use a knife to even out and spread the chocolate. 
6. Once all the bars are covered in chocolate, place in the freezer for another hour. 
7. Remove and enjoy! Best stored in the fridge/freezer.
 
#2 Pina colada
Ingredients:
Ice
3/4 cups of pineapple
peeled lemon
250ml coconut water
1 pot natural Coconut Collaborative yoghurt
fresh pineapple wedges to garnish
 
Method: Combine in a blender and and blend until smooth. Stick a straw in, add a pineapple wedge and soak up the sunshine. Add a shot of white rum if you’re feeling adventurous for a nice tropical evening drink!
 
#3 Banana and almond butter Ice cream
Ingredients:
2 frozen bananas
1 tablespoon almond butter
I teaspoon of cinnamon
2 pitted medjool dates
1 pot natural Coconut Collaborative yoghurt
 
Method: Blend all ingredients until smooth and serve straightaway. Scarily easy and delicious, just don’t tell your guests.
 
#4 Beetroot Dip
Ingredients:
2 large beetroots, sliced
4 chopped large garlic cloves
1 tablespoon balsamic vinegar
1Ž4 cup lemon juice
1 pot of natural Coconut Collaborative yoghurt
1Ž2 cup walnuts
 
Method: 
1. Place chopped garlic and sliced beetroot on a sheet of tinfoil and drizzle with balsamic vinegar.
3. Wrap the foil around garlic and beetroot to make a parcel, place on an oven tray and bake for about 45 minutes, or until the beetroot is tender.
4. Once cooled, squeeze garlic cloves out of their skin in blender along with the beetroo, lemon juice and cumin; blend until smooth.
5. Add walnuts and yoghurt and quickly blend again. Serve room temperature with wholemeal pitta

#5 Coconut bark
Ingredients:
1Ž2 cup of cranberries
Handful of raisins
1Ž4 cup of cacao nibs
1 pot of raspberry flavoured Coconut Collaborative yoghurt
 
Method: Slather yoghurt atop greasproof paper, dot with cranberriesm rasins and cacoa nibs
and freeze in a baking tray until solid. Break into pieces and store in the freezer. Bet they won’t last the day!