About Time: You Got Creative with CO YOBy Angelica Malin

Well what have we here? Only some right ruddy delicious CO YO recipes that will rock your world. There’s  everything from a sweet potato beauty to a pumpkin spiced nut loaf. Let’s all take a moment to appreciate the versatility of coconut yogurt. Time to bake:

Coconut Infused Creamy Tomato and Basil Pasta

Serves 4

Ingredients:

• 4 garlic cloves, finely sliced
• 1 tbsp tomato purée
• 2 tins chopped tomatoes
• 1 tsp dried basil
• Large handful of fresh basil, finely chopped
• 1 tsp coconut sugar (optional)
• Salt and pepper, to taste
• ½ lemon juiced
• 40g CO YO Natural Coconut Milk Yoghurt
• 2 tsp coconut oil

To Serve:

• 400g gluten-free spaghetti
• 4 tbsp Parmesan or 2 tbsp nutritional yeast (optional)
• 8 basil leaves, torn

Method:

1. Heat some coconut oil in a pan, then add the garlic and fry on a low to medium heat until golden.
2. Add in the tomato puree, tomatoes, coconut sugar and dried basil, then season to taste with a pinch of salt and pepper, and cook for 15-20 minutes until reduced, stirring occasionally.
3. Stir through the lemon juice, CO YO, fresh basil leaves and heat through on a low heat.
4. In the meantime, cook your pasta according to packet instructions. Drain once cooked and rinse through, leaving two tablespoons of the pasta water to the side.
5. Place the pasta back in the pan, then stir through the tomato sauce and the reserved pasta water.
6. Serve with Parmesan or nutritional yeast, cracked black pepper and basil leaves.

Crispy Coconut Chicken Tacos

Serves 2-4

Ingredients:

• 3 chicken breasts, cut into small strips
• 80g CO YO Natural Coconut Milk Yoghurt
• 1 ¼ tsp paprika
• ¼-½ tsp cayenne pepper
• 1½ tbsp coconut oil for marinade
• Juice and zest of one lime
• Salt and pepper, to season
• 50g desiccated coconut
• 1 tbsp coconut oil for cooking
• 8 small whole wheat or gluten-free tortillas, lightly toasted
• Small handful of fresh coriander
• Small handful of fresh parsley
• Small handful of fresh mint, finely chopped

For the Salsa:

• 2 ripe mangoes, peeled and cut into small cubes
• 3 spring onions, chopped
• 1 ripe avocado, chopped
• 1 small red chilli, de-seeded and finely chopped
• 1 lime juiced
• Bunch of coriander, finely chopped
• Salt and pepper, to season

For the Chipotle Dressing:

• 250g CO YO Natural Coconut Milk Yoghurt
• 1-2 tsp chipotle paste, to taste
• 1 lime, juiced
• Salt and pepper, to taste

Method:

1. Start making the marinade for the chicken by mixing together the CO YO, paprika, cayenne pepper, coconut oil, lime, salt and pepper. Coat the chicken, ensuring each piece is covered. Place in an airtight container and chill in the fridge for a few hours, or ideally overnight.
2. Once ready to make, preheat the oven to 180C and line a baking tray. Place the desiccated coconut in a small bowl, then dunk each chicken strip in the desiccated coconut, coating evenly. Lay the coated strips on the tray, then drizzle with melted coconut oil and sprinkle with more seasoning. Bake for 20-25 minutes or until cooked through.
3. In the meantime, make the salsa by tossing all ingredients together.
4. Stir together the ingredients for the chipotle dressing, adding more paste according to taste.
5. Place the chicken on the toasted tortillas topping with the salsa and chipotle sauce.
6. Serve with fresh parsley and lime wedges

Shakshuka with Cucumber and Lemon Yogurt

Serves 2-4

Ingredients:

• 1 small red onion, finely chopped
• 2 cloves of garlic, grated
• 1 red pepper, de-seeded and chopped
• 2 tbsp tomato purée
• 1 tbsp coconut oil
• 1 ¼ tsp cumin
• 1 tsp smoked paprika
• ¼-½ tsp cayenne pepper
• ¼ tsp ground coriander
• ¼ tsp ground cinnamon
• 1 tsp coconut sugar
• 2 tins chopped tomatoes
• Handful of cherry tomatoes, halved
• 20g CO YO Natural Coconut Milk Yoghurt
• ½ lemon, juiced
• 4-6 free-range eggs
• Handful of coriander and parsley, chopped, to garnish
• Fresh, crusty gluten-free sourdough bread
• Salt and pepper, to taste

For the Cucumber and Lemon Yoghurt:

• 4 heaped tbsp CO YO Natural Coconut Milk Yoghurt
• ½ cucumber, grated, water squeezed out
• Handful of fresh mint
• ½ lemon juiced
• Salt and pepper, to season

Method:

1. Start by making the cucumber and lemon yoghurt. Simply stir the ingredients together, ensuring you’ve squeezed as much water from the cucumber as possible, seasoning to taste. Place in the fridge while you make the Shakshuka.
2. Heat some coconut oil in a pan on a medium heat until melted. Add the onion and garlic and cook, stirring often until the onion softens. Add the red pepper, tomato purée and spices and cook for another minute or two, continuing to stir.
3. Pour in the chopped tomatoes, along with the cherry tomatoes and coconut sugar. Stir well and then simmer for around ten minutes, uncovered, until the mixture starts to reduce. Add a splash of water if the mixture starts to dry out or stick to the pan.
4. Stir through the CO YO, lemon juice and herbs, then season to taste. Next, make four to six small wells in the sauce. Break the eggs into a cup, one at a time, and gently add to the wells. Cook until the eggs are just set, but leaving the yolks runny.
5. Serve with fresh herbs scattered over the top and dollops of the cucumber and lemon yoghurt. Use the bread to mop up the sauce.

Creamy Tahini and Lentil Stuffed Sweet Potatoes

Serves 4

Ingredients:

For the Lentil Chickpea Stew:

• One small red onion, peeled and finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato puree
• 1 tsp coconut oil
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• ½ tsp mild chilli powder
• ¼ tsp cayenne pepper
• ¼ tsp cinnamon
• 1 cup green lentils
• 1 tin chickpeas, drained
• 450ml vegetable stock
• 6 tbsp tahini yoghurt
• 4 medium sweet potatoes, washed
• Handful of parsley, leaves and stems finely chopped
• ½ lemon, juiced
• Salt and pepper, to taste
• Fresh parsley and pomegranate seeds, to garnish

For the Tahini Yoghurt:

• 250g CO YO Natural Coconut Milk Yoghurt
• 1 tbsp tahini
• 1 tsp dried mint
• 1 lemon, juiced
• Handful fresh parsley, finely chopped
• Salt and pepper, to taste

Method:

1. Start making the tahini yoghurt by mixing all the ingredients together and seasoning to taste. Place in the fridge to keep chilled.
2. Preheat your oven to 180C. Once heated, prick the sweet potatoes all over, then place on a lined baking tray. Cook for around 45 minutes, or until the flesh is soft.
3. In the meantime, heat some coconut oil in a pan, then add the onion and garlic and fry for a few minutes until the onion has softened. Add the tomato puree and spices, then stir well and cook for another minute or two.
4. Stir in the lentils and chickpeas, then pour in the stock. Stir to combine, then bring to the boil before turning down the heat and simmering for 15-20 minutes, or until the lentils are almost cooked but still have some ‘bite’.
5. Stir through half of the tahini yoghurt mixture, the chopped parsley, lemon juice and season to taste. Allow to warm for a minute or so, then remove from the heat.
6. Serve the sweet potatoes sliced open and filled with the stew and a few dollops of tahini yoghurt. Add a sprinkling of fresh parsley and pomegranate seeds to serve.

No Bake Cacao Roulade

Makes one roulade

Ingredients:

• 180g ground almonds
• 10 Medjool dates, pitted
• 6-7 tbsp cacao powder
• 2 tbsp gluten-free oats
• 2 tbsp maple syrup
• 1 tsp vanilla paste
• ¼ tsp salt

For the Cream:

• 200g cashews, soaked in boiling water for 20 minutes
• 60g CO YO Vanilla Coconut Milk Yoghurt
• 2½ tbsp maple syrup
• 1-2 tbsp water
• 1 tbsp coconut oil (melted)
• 1½ tsp vanilla paste
• 3 tbsp desiccated coconut
• Pinch of salt

Method:

1. Start making the roll by pulsing together the ground almonds, cacao and salt until combined. Add in the remaining ingredients and blend until the mixture sticks together. If it’s too sticky, add a little more cacao or ground almonds.
2. On a work surface, set out some baking paper. Place the raw cake mix on the paper in a ball, then flatten slightly. Take another sheet of baking paper and lie it on top, then roll out the cake mix into a rough rectangle shape (approx. 40cm long and 20cm wide), moving it after each roll to avoid it sticking to the paper. Remove the baking paper, then use a knife to cut off any rough edges to give a perfect rectangle.
3. Make the cream by blending together the cashews, CO YO, maple syrup, water and vanilla paste, adding more water if needed, until it is smooth. Be careful not to add too much, otherwise the mixture will become thin and watery.
4. Add in the desiccated coconut, coconut oil, salt and blend until smooth.
5. Spread the cream filling over the rectangle and then, using the baking paper to help, slowly roll the roulade up. Place in the freezer to firm up slightly (at least an hour) before cutting into slices.

Spiced Pumpkin and Walnut Loaf

Makes one loaf cake

Ingredients:

• 170g brown rice flour
• 1 tbsp ground almonds
• 1 tbsp coconut flour
• 170g coconut sugar
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• 3-4 cloves
• 1 ¼ tsp bicarbonate soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 egg
• 60g CO YO Natural Coconut Milk Yoghurt
• 1 medium ripe avocado, pitted
• 230g pumpkin purée or butternut squash purée for a lighter colour
• 2 tbsp maple syrup
• ½ tsp vanilla paste
• Two handfuls of walnuts, chopped
• 50g dark chocolate chunks (optional)

For the Frosting:

• 60g coconut cream
• 60g CO YO Vanilla or Natural Coconut Milk Yoghurt
• 2 tbsp maple syrup
• 2 tbsp coconut oil, softened
• 1 tsp vanilla paste
• ¼ tsp cinnamon (optional)

Method:

1. Preheat the oven to 170C, grease and line a loaf tin.
2. Stir together the brown rice flour, almonds, coconut flour, coconut sugar, spices, bicarbonate of soda, baking powder and salt.
3. Blend together the eggs, CO YO, avocado, pumpkin purée, maple syrup and vanilla paste until smooth.
4. Stir the wet ingredients into the dry and mix until combined. Stir through the chopped walnuts and optional chocolate, then pour into the loaf tin, smoothing down the top and bake for an hour or until cooked through. If the cake is browning too much half-way through cooking, place some baking paper over the top and let it continue to bake.
5. In the meantime, beat together the frosting ingredients, then place in the fridge to thicken.
6. Once the loaf is cooked, leave to cool before spreading with the frosting