Coco Tribe, Marrickville (2026)

26/01/2023

A delicious rich friand style cake topped with juicy seasonal plums and served warm with Coco Tribe Vanilla Bean Yoghurt and chopped pistachios. Perfect for weekend baking and sharing with friends.

Serve straight from the oven with our thick and creamy vanilla coconut yoghurt for the perfect treat.

INGREDIENTS

170g butter at room temperature

150g caster sugar

3 medium eggs

1 tsp vanilla essence

170g plain flour sifted

120g ground almond meal

2 tsp baking powder

1 tsp ground cinnamon

5-6 medium size plums

1/4 cup granulated brown sugar

To Serve

Vanilla Coco Tribe yoghurt

Pistachio nuts roughly chopped

METHOD

Pre heat the oven to 170C. Line a large square (25cm x 25cm) or rectangle-baking tin.

Cream the butter and caster sugar together in a stand mixer on medium speed. Scrapping down the sides of the mixing bowl at interval’s to ensure it’s evenly mixing. Mix until light and fluffy.

Add the eggs one at a time along with the vanilla essence. In a separate mixing bowl combine the sifted flour, almond meal, baking powder and cinnamon, stir to combine.

Fold in the dry ingredient bowl into the creamed butter mixture until it just comes together; be mindful not to over work it. The batter is a thicker batter similar to a friand cake.

Scrape out the batter into the pre prepared cake tin and level it out. Slice the plums in to wedges, place into rows slightly over lapping each other. Sprinkle the granulated brown sugar over the plums.

Bake for 35-40 minutes or until a skewer comes out clean, the plums will create a wetter cake as there juices come out. Allow too cool on a cooling rack for 15 minutes before removing from the tin.

To serve slice into squares and add a dollop of yogurt. This cake tastes great when it’s slightly still warm from the oven.

21/01/2023

Here’s a little Sunday baking project, a peachy cake that is deliciously creamy without the addition of dairy. All the richness and taste comes from the addition of tahini, coconut yoghurt and beautifully ripe peaches. We hope you love it.

PEACH ALMOND AND COCONUT YOGHURT CAKE 🥥🍑🍑

INGREDIENTS

1 ½ cups plain flour

½ cup almond meal

2 tsp baking powder

½ tsp bi carb

Pinch salt

¼ cup tahini

3 tbsp dairy free milk

Zest 1 lemon

1 cup Coco Tribe Greek style yoghurt

1/3 cup coconut oil

¼ tsp vanilla extract, optional

2 peaches, cut into 1cm pieces

1 cup Coco Tribe Greek Style yoghurt

2 peaches, sliced

1/3 cup mint, roughly chopped

1 tbsp rose water

1/3 cup toasted, shaved coconut

Maple syrup to drizzle

METHOD

Preheat an oven to 170C, grease and line a springform cake tin.

In a bowl, sift and combine the flour, almond meal, baking powder and salt.

In a separate small bowl, combine the tahini, lemon zest, yoghurt, oil and vanilla.

Fold the wet ingredients into the dry ingredients with the diced peaches then spoon the mix into the tin and bake for 35-40 minutes until a skewer comes out clean.

Allow to cool before removing form the tin.

Spoon the remaining 1 cup of yoghurt over the cake, toss the sliced peaches with the rosewater, mint and pile them on, drop over the coconut and drizzle with maple syrup to serve.

Recipe + 📷

15/01/2023

Make your smoothies thicker, creamier and more satisfying with a couple of dollops of Coco Tribe Yoghurt
🥥🥥

14/01/2023

Holiday mode is still kicking on… beach swims followed by juicy peaches, paired with a dollop of Coco Tribe. 🍑🥥

07/01/2023

Sunday snacks looking good thanks to this plate of Eloté Smokey Charred Corn Salad with lime coconut yoghurt 'crema'.

Perfect for sunny days in the yard, solo or make extra to feed and nourish your tribe
🌽🥥

Ingredients

4 heads corn, husk removed

1 brown onion, finely diced

1 clove garlic

2 tbsp olive oil

100g tinned roast red capsicum, finely diced

1-2 chipotle chilli in adobo sauce, blended with sauce

2 tsp maple syrup or honey (optional)

1/4 cup finely chopped coriander

1/4 cup finely sliced shallots

Zest and juice of 2 limes

150g Coco Tribe Natural Greek style Coconut Yoghurt

1 tsp ground cumin

Sweet smoked paprika to serve

Corn chips and extra lime to serve

Method

Bring a large saucepan of water to the boil and add 1 tsp salt. Add the corn to the pot for 5 minutes then remove from pot and drain.

Preheat a grill pan or dry frying pan and add the corn, cooking and turning until charred on all sides. Allow to cool then cut away the corn from the cob and place in a mixing bowl.

Place the onion, garlic and oil into a small fry pan with a pinch of salt. Sweat over a low heat until soft, without any colour, about 5 minutes. Add to the corn along with the diced roast peppers, chipotle chili puree, maple, herbs and juice of one of the limes.

Season with a little salt and pepper and mix well. Spoon onto a serving dish.

In a small bowl mix together the coconut yoghurt, lime zest, juice, cumin and a little salt and black pepper. Spoon the yoghurt in the centre of the corn salad, dust with a little paprika and serve with corn chips and extra lime if desired.

Option – dice one avocado and gently mix it through the corn salad just before serving.

04/01/2023

The cuties are back at it again with heathy Coco Tribe snacks at the ready.

Have you tried our new mini yoghurts?

Packed with probiotics, calcium and most importantly flavour. Perfect for summer snacks by the pool, at the beach or work/school lunchboxes for young and old! 🥥🍓

02/01/2023

Summer is coming in hot and this bowl is exactly what we want happening in our kitchen, packed with all the summer flavours and goodness to keep you nourished and cool 🥥🥭

Mango, coconut and papaya breakfast bowl

INGREDIENTS
Quarter red papaya, frozen and chopped
1 mango, frozen and chopped
¼ cup Coco Tribe Natural Yoghurt
1 tsp fresh turmeric, grated (or ¼ tsp dried turmeric)
1⁄2 tsp cinnamon
2 tbsp shredded coconut
1 tbsp Coco Tribe Coconut Oil
4 ice cubes
1⁄4 cup water
TOPPINGS
Papaya balls
Coco Tribe Natural Yoghurt
¼ cup pepitas
¼ cup coconut chips
¼ cup raw cashews
Pinch of salt
Cinnamon
Tahini
METHOD
To toast nuts and seeds, heat a cast iron pan on a stove top to a medium heat. Add in cashews,
pepitas, coconut chips and a pinch of salt. Toast until starting to golden, shaking every few
minutes and being careful not to let them burn. Store leftover nuts and seeds in a jar for
tomorrow’s bowl.
Place all ingredients in a blender and blend until smooth. You want the consistency to be
similar to ice cream – add a splash more water if you need but be careful not to let it get too
runny or you won’t be able to top it.
To serve, add on Coco Tribe Natural Yoghurt, tahini and top with your favourite fruit and nuts.
Here, we’ve done it with papaya balls, toasted cashews, pepitas and coconut chips, cinnamon

28/12/2022

The customers have the right idea, beach trolley packed with the goods for a day of fun in the sun
☀️🌊🥥

17/12/2022

Getting right into the Christmas spirit with this delicious Vanilla Bundt Wreath Cake by the gorgeous

The addition of our Natural Greek Style Yoghurt is like a secret weapon for a light and fluffy texture and added flavour.

Thanks for sharing this delectable recipe Jacqui 🎄🥥

VANILLA BUNDT-WREATH CAKE
Serves 20
225g The Coco Tribe Coconut Oil, softened at room temp
225g The Coco Tribe Plain Coconut Yoghurt
3/4 cup honey*
6 large free range eggs, at room temperature
1 tablespoon vanilla extract
1 cup light coconut milk
3 cups (360g) spelt flour
3 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda
pinch sea salt

To serve: 1x 250g punnet strawberries, greens removed and sliced thin; honey; small handful mint leaves; 2 tablespoons desiccated coconut for sprinkling as snow.

Heat oven to 170C (Fan forced), grease a 12 cup Bundt pan with coconut oil and lightly / evenly
coat with flour. In a large mixing bowl / stand mixer beat softened coconut oil until light and creamy, add coconut yoghurt, honey, and 1 egg at a time, ensuring the previous is beaten in well before adding the next. In a separate bowl sift together the flour with baking powder, bicarb
soda and salt. Start mixing the egg butter combination again and add 3 tablespoons flour blend, mix, then add 1 egg with another 3 tablespoons flour blend and repeat with final egg. Add the vanilla and mix. Reduce mixer to low, and add 1/2 the flour mix. Add half the milk and mix until
combined. Repeat. Pour cake batter into the bundt pan and place in the oven to bake for 45
minutes. Check the middle of the cake with a skewer, to ensure fully cooked through. Cool cake on wire rack for 30 minutes. Flip over. Once cooled completely, slice into about 20 pieces.
Arrange pieces around a large, round serving plate. Pop sliced strawberries between each piece. Drizzle the top with some honey so the desiccated coconut sticks when sprinkled over.

Sprinkle the coconut evenly. Garnish with some mint leaves and serve.

*Honey quantity : this seems a lot I know, remember the cake serves 20, original recipes call for
2 cups refined sugars so it's a pretty good compromise.

13/12/2022

An oldie but a must at this time of year…
My Christmas Cake is silky smooth and delicious thanks to our creamy coconut yoghurt. Make it in a Bundt tin for a joyful gathering, serve with generous amounts of Coco Tribe Ice Cream or yoghurt and seasonal fruit 🥥🍒🍓🎄

Recipe link in bio

📷 + styling

11/12/2022

FESTIVE JEWEL RICE PUMPKIN 🥥🥥

An absolutely stunning dish for your festivities over the coming weeks, our creamy coconut yoghurt is matched perfectly with a roast pumpkin, saffron rice, nuts, spices and pomegranate molasses and a good sprinkle of ruby red pomegranate jewels. A knock out dish!

Recipe link in bio ❤️

Coco Tribe

26/01/2023

21/01/2023

15/01/2023

14/01/2023

07/01/2023

04/01/2023

02/01/2023

28/12/2022

17/12/2022

13/12/2022

11/12/2022

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