Coconut Collaborative dairy-free yoghurts review


I’ve waited until after the Christmas/ new year palava was all over with to post this – but I’ve been bursting to share it with you all!

The very lovely people over at the Coconut Collaborative were kind enough to send me some pots of their recently launched range of dairy-free coconut yogurts for me to try. This is truly a yoghurt for everyone – it’s free from dairy, soya and gluten so perfect for anyone with food allergies or following a dairy-free/vegan lifestyle.

They’re available in a few varieties- natural, raspberry (natural with a layer of raspberry compote), mango and passion fruit (natural with a layer of tropical fruit compote) and natural with berries and seeds (which comes with a little bag of seeds and berries for sprinkling).

They’re free from nasty additives and are made with only live coconut milk, dairy-free cultures and some starch to thicken them. The fruit compotes are natural too with no artificial sweetners etc. Best of all they are full of coconut fat – but it’s fat I hear you cry?! Yep but coconut fat is one of the best fats you can eat – it’s full of medium-chain fatty acids which means it’s a great fat to eat as it’s broken down and used for fuel, rather than being stored as body fat. Yay! 🙂

I was sent the raspberry and mango and passion fruit yoghurts to try. Both were simply delicious. The raspberry one is lovely – a little sweetness from the raspberry and a lovely light yoghurty tartness from the coconut yoghurt.


The mango and passion fruit one is also really good and I had this with some tropical granola which was a divine combo! Once again  – it wasn’t too sweet but had a lovely tangy taste. These are a fab option for dairy-free yoghurts, and unlike other coconut yoghurts they’re not too rich which means they’re good any time of day – for brekkie, a snack, or even dessert.


I’ve tried the natural one myself too and that’s also delicious and would also make a great alternative to sour cream on savoury dishes e.g. my pumpkin chili (posted over at The Pure Form Fitness Kitchen). On top of all of that they are also beautifully packaged!


You really must try these – I promise you won’t be disappointed.

The yoghurts are available from Waitrose, Ocado, some Tescos, Itsu stores, Daylesford Organics, Harvey Nichols and some local healthfood shops. They also make the most delicious ice cream too – so if you see that then grab yourself a pot as it’s amazing!

Check out their facebook and twitter accounts for more info 🙂


Fruity Raw Chocs

As you’ll know from my recent raw choc recipes (see here and here) I’ve been having loads of fun playing around with my raw choc and raw white choc recipes, and my collection of freeze-dried fruit powders. The results were awesome!

The fruit powders work brilliantly with both the dark and white raw choc and they add an amazing tartness and freshness to the chocs. They also make the white chocs look very pretty 🙂 (I get my fruit powders online from here)

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You can make solid chocs of one flavour or you can use the flavoured white chocolate to add colour and patterns to dark chocs. They come out looking amazing! If you are very clever (and more patient than I am 😉 ) you can add different colours to different parts of your mould to highlight certain details 🙂 The world is your chocolate box! Warning though – if you’re anything like me your entire kitchen will be covered in raw choc when you’re done! Is it wrong that I considered licking it up to clean it….. (don’t judge me 😉 )

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Now I couldn’t decide which of my freeze-dried fruit powders to use so I used them all (separately!). I think my favourite were raspberry, passion fruit and cranberry – I love the tartness of them 🙂

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So all you need for the dark chocs is:

1 cup Cacao butter (melted)

1 cup Raw Cocoa powder

1/3 Cup Maple syrup (or other liquid sweetener)

Freeze-dried fruit powder of your choice – approx 1 tsp – adjust to taste

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For the white choc you need:

1/4 cup melted Cacao butter

1 tbsp Cashew butter

1 tsp dry dairy-free milk powder – rice, coconut or soya milk powder (This is optional but it makes the chocolate creamier so is worth it if you can find it)

1 tbsp unrefined raw Icing sugar (adjust to taste)

1/4 tsp Vanilla extract

Freeze-dried fruit powder of your choice – approx 1 tsp – adjust to taste

The method is the same for both – melt the cacao butter and then stir in all the other ingredients. Mix well.

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Now for the fun! and mess…. You can do whatever you like! I made a load of small quantities of chocolate of various flavours. Then I filled some moulds full of that flavour which worked well.   Then I had some fun….. either carefully dribbling one flavour in to the mould or liberally splashing it around to create a beautiful marble effect. Splash one flavour at a time, then pop in the fridge to set before doing the next.

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Place in the fridge between each one until you’re finished. Allow to set properly in the fridge and store in there until you want to eat them!

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