The first, post-colonial coconut brand - Coco House

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Gluten Free Pancake Recipe

Main Ingredients

  • 1/4 cup Coco House Organic Coconut Flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/4 cup almond milk + 1/2
  • 1 Tablespoon more if needed
  • 1 Tablespoon maple syrup*
  • 1/2 teaspoon vanilla
  • non-stick spray
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  • Mix together coconut flour and baking powder in a medium bowl.
  • In a separate bowl, beat eggs until well blended. Add milk, maple syrup and vanilla.
  • Add liquid ingredients to the dry ingredients and stir until lumps disappear. Let sit for 2-3 minutes so that the coconut flour absorbs some of the liquid. If the batter seems too thick you can add a bit more milk.
  • Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). Pour about ¼ cup of batter per pancake onto the hot skillet or griddle. Cook until bubbles come to the surface of the pancake and the edges start to look dry. Flip and cook until bottom is golden brown.
  • Serve with toppings of choice.

Raffaelo Coconut Balls Recipe

Main Ingredients

  • 1 1/2 cups oats
  • 3 cups shredded coconut + 1/2 cups for coating
  • 110g melted butter
  • 3/4 cups Coconut Sugar
  • 200g powdered milk
  • 1/4 – 1/2 cup of water (the less the better)
  • 1 teaspoon vanilla essence
  • Some Almonds
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  • Grind oats or blend in a blender until you have flour
  • In a bowl, mix grounded oats, shredded coconut, milk powder, coconut sugar, vanilla, melted butter and water
  • Knead dough by hand and if it’s too dry, add some water (Ensure not to add too much water. It will risk the dough becoming runny)
  • When done shape dough into small bite-size balls with an almond in the middle and coat with shredded coconut

Gluten Free Chocolate Chip Cookie Recipe

Main Ingredients

  • ¾ cup Coco House Organic Coconut sugar
  • ½ cup butter melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1¼ cups Coco House Organic Coconut Flour
  • ½ teaspoon baking soda
  • 4 ounces chocolate chunks
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  • 1. Preheat oven to 350°F/180°C.
  • In a large bowl, whisk together the Coco House Organic Coconut Sugar and butter until a paste has formed with no lumps.
  • Whisk the egg and vanilla until light ribbons start to emerge. Add the Coco House Organic Coconut Flour and baking soda whilst continuing to mix, and then fold the mixture with a spatula. At this stage, do not over mix. This will cause the gluten in the flour to toughen which will increase the brittleness of the cookies.
  • Add in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and stronger color, chill the dough overnight. The longer the dough rests, the stronger its flavor will be.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to turn a caramelised brown.
  • Let the cookies cool and then enjoy!

Fudgy Brownie Recipe

Main Ingredients

  • 8 ounces good-quality chocolate
  • ¾ cup butter, melted
  • 1¼ cups Coco House Organic Coconut Sugar 2
  • eggs
  • 2 teaspoons vanilla
  • ¾ cup Coco House Organic Coconut Flour
  • ¼ cup cocoa powder
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Preheat oven to 350°F/180°C.

Chop the chocolate into chunks. Melt half, then save the other half for later.

Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.

Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.

Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.

Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely. Slice and serve hot!

Quick Vegan Coconut Mug Cake Recipe

Main Ingredients

  • 4 tablespoons of @cocohouseglobal Organic Coconut Flour
  • 1/4 teaspoon Baking powder
  • 2 tablespoons Coconut sugar – or white sugar or sugar-free erythritol
  • 3 tablespoons Almond milk – (at room temperature) or any plant-based milk of your choice
  • 1 tablespoon of @cocohouseglobal Coconut oil – melted
  • 1 teaspoon Coconut extract
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In a microwave-safe mug, whisk all ingredients together until it forms a smooth batter with no lumps. Bake in the microwave for 90 seconds at 800W. Enjoy immediately with some coconut flakes on top!

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