Coconut recipes and life hacks to celebrate our COYO X M Life competition
Coconut milk yoghurt is a fridge staple and must-have for foodies and those with dietary requirements. It’s an excellent substitute for dairy cream, yoghurt or milk, packed with health benefits and really rather tasty.
To celebrate the launch of our competition with COYO and their silky, plant based yoghurt, we’re sharing our favourite COYO-inspired recipes. There are so many uses and ways of enjoying coconut milk yoghurt, it’s practically a way of life for us here at M Life - we can’t get enough!
COYO natural yoghurt dip with grilled tofu and vegetable skewers
Ingredients: wooden or metal barbecue kebab skewers, 500g COYO natural yoghurt, 1 hard hard tofu block, 1 onion, 1 courgette, 1 red pepper, half cucumber portion, garlic powder, onion powder, paprika, 1 bag of fresh oregano, olive oil, lemon, and salt and pepper.
Method: chop up the tofu, onion, red pepper and courgette into medium sized chunks, then assemble on the skewers and baste with oil. Mix the dry spices and salt and pepper together, then cover the skewers generously with the mix and leave to marinate for two hours. While the skewers are marinating, grate the cucumber into the yoghurt, along with a dash of lemon juice, more oregano, and salt and pepper, and leave to chill in the fridge. When the skewers have finished marinating, barbecue or oven grill until nicely charred (approx 7 minutes) and serve with the yoghurt as a dip.
COYO vanilla yoghurt frozen bark with chocolate, berries and nuts
Ingredients: clingfilmed shallow tin, 500g COYO vanilla yoghurt, 100g dark chocolate, 100g mixed berries, 60g of hazelnuts and 10g desiccated coconut.
Method: bash the hazelnuts using a tea towel and a rolling pin. Take the shallow tin and pour in the yoghurt (make sure it is spread into the corners and the layer is even). Then grate over the dark chocolate and sprinkle the berries so that the whole yoghurt layer is covered. Finally, add the dessicated coconut. Refrigerate for up to 4 hours then serve as a snack.
COYO natural yoghurt aubergine and lentil dahl
Ingredients: 500g COYO natural yoghurt, 1 red onion onion, 1 clove of garlic, 500ml vegetable stock, tumeric, cumin, cinammon, nutmeg, ground cloves, chili flakes, lime, fresh coriander, pepper, olive oil, 2 packets of microwave lentils, 2 large aubergines, and fresh mint.
Method: chop the onion, garlic and aubergine and then sautee in a pan on a low heat in the olive oil with all of the dry spices (use half a teaspoon of each). Meanwhile, microwave the packets of lentils for the specified cooking time, then add to the pan for 1 minute, followed by the stock, and allow to reduce to a porridge-like consistency. When reduced sufficiently, stir through half of the coconut yoghurt and turn off the heat. Add a dash of lime juice, finely chopped fresh mint, and pepper to the remainder of the yoghurt. Add the dahl to bowls, add a generous dollop of the yoghurt mixture on top, and then sprinkle over the fresh, chopped coriander before serving.
COYO salted caramel and vanilla yoghurt banoffee pots
Ingredients: 6 glass yoghurt pots or ramekins, 250g COYO salted caramel yoghurt, 250g COYO vanilla yoghurt, 60g pecans, 4 ripe bananas, a handful of dark chocolate shavings, 1 tbsp of maple syrup, and a handful of puffed rice.
Method: bash the pecans using a tea towel and rolling pin. Divide out the salted caramel yoghurt into the pots, followed by a layer of banana. Then add a layer of the vanilla yoghurt, a layer of the bashed up pecans, and another layer of bananas. Top with the dark chocolate shavings, puffed rice and drizzle maple syrup. Refrigerate for a few hours before serving.