Last year I had the pleasure of receiving a selection of Coyo’s deliciously creamy, dairy-free and vegan friendly coconut yogurts: Handcrafted from the squeezed flesh of the coconut, Coyo yogurts contain five plant-fed vegan cultures to produce the velvety smooth texture without the need to add any sweeteners or preservatives – just simple, whole ingredients. I also made a some #IndulgingInnocently recipes using the Cherry and Salted Caramel varieties.
As a huge fan of the brand, I was really excited to see the launch of their brand new look: Cleaner, more premium, stylish and slick, reflecting the brand’s more sophisticated direction. I mean, just look at them! I actually find them easier to eat from the pot compared to the old design plus the consistency mixes together nicely in their taller containers.
I thought I’d post a few more ideas of how I enjoyed these pots of creamy, coconut goodness – here goes!
BREAKFAST: Quinoa, Hemp & Chia Seed Zoats
Made by cooking 1 cup quinoa flakes with 1tbsp Kaizen Living chia seeds, 1 tbsp Linwoods Health Foods hemp seeds, 1/2 grated courgette, 1/2 cup – 1 cup almond milk, vanilla, cinnamon & nutmeg plus Indigo Herbs maple syrup to sweeten. Then served with some Coyo Morello Cherry coconut yogurt, berries, air-dried Nim’s pineapple crisps and freeze-dried raspberries.
SNACK: Frozen Coconut Yogurt Fruit & Nut Bites
Ideal to cool down on a sunny day! Simply mix 1 x pot Vanilla Bean + 1 x pot Morello Cherry Coyo coconut yogurt and spoon into little silicone cases. Top with fruit and nuts/seeds – I used mixed berries, pumpkin seeds, coconut chips and freeze-dried raspberries – then freeze for 4 hours. Delicious!
DESSERT: Banana, Chocolate & Caramel Puddings
Pairing the Salted Caramel coconut yogurt with banana and chocolate, this recipe is a match made in heaven. I actually made it primarily using a new vegan caramel sauce on the market but thought it would be a crime to not include this incredible flavour of Coyo. Check it out over here.