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Let our ambassadors inspire you and discover the unique "taste of nature". Try their tasty and healthy recipies.

Coconut-raspberry raw fit
cake full of proteins  by Martin




INGREDIENTS
    SPONGE

  • 200g
    almond flour
  • 70g
    oat flakes
  • 30g
    flax seeds
  • 200g
    dried dates

    FILLING

  • 250g
    cashew natural
  • 2
    tablespoons chia seeds
  • 1
    banana
  • 1
    lemon
  • 125g
    raspberries
  • 2
    tablespoons coconut oil
  • 2
    tablespoons maple syrup
  • 150g
    coconut milk
  • 120g
    grated coconut
  • 2dl
    water
  • coconut sugar for flavour as desired
DIRECTIONS

Dip dates and cashew into separate bowls with water. After 6-8 hours drain the water from the dates. Leave approximately one decilitre of water in the bowl to make the dates easier to mix. Pour cashew off and leave aside for later processing.

Prepare a circular baking form with a diameter of 24 cm and strew it with a food foil. The sponge will be made of almond flour, mixed flax seeds, oat flakes and mixed dates. Mix all ingredients together and gently pour into the prepared form. Put into a refrigerator together with a sponge.

We need a mixer to make a filling. Thoroughly mix cashew, lemon juice and grated peel from a large lemon, coconut oil melted at a room temperature, banana, maple syrup and chia seeds. Add coconut sugar as desired. Separate about a third of the mixture into a bowl.

We use the mixture left in the mixer to make a coconut filling. In order to get your preferred taste and thickness add 80 – 120 g of coconut and pour in 100 – 150 ml of coconut milk, 1 – 2 tablespoons of coconut sugar and mix thoroughly again. Spread the coconut filling on the sponge and put it back into the refrigerator.

The raspberry icing will be made of the separated third of the cashew cream. Add raspberries, coconut sugar as desired and coconut milk for easier stirring and mixture dilution. Pour the icing on the coconut cream and put the form back into refrigerator. Let the dessert rest for 40 minutes.

Preparation time: 70 minutes


Autumn pumpkin-coconut soup with oyster mushroom by Barborka




INGREDIENTS
  • 1.5kg
    hokkaido pumpkin
  • 300g
    oyster mushroom
  • 400ml
    coconut cream 50–70%
  • 2
    oranges
  • 2
    white onions
  • 3
    cloves garlic
  • 30g
    fresh ginger

  • 2.5l
    water
  • 3
    bay leaves
  • 1
    tablespoon crushed nutmeg
  • 2-3
    tablespoons duck or pork fat
  • salt
  • black pepper
  • lime or lemon juice
DIRECTIONS

Cut a mushroom and one onion into larger pieces. We prepare a fresh strong broth cooked under a lid for 30 – 45 minutes.

Meanwhile, remove the seeds and inner fibers from a pumpkin, cut into pieces of roughly the same size. We do not remove the peel, it contains a large number of valuable vitamins, boil until it is soft. We chop the second onion, garlic and ginger into tiny pieces.

We roast over duck fat until the onion is nicely glassy and add the prepared pumpkin. Fry for about 10 minutes and stir occasionally. Add the chopped oranges and pour with hot broth including softly boiled onion and oyster mushroom. Season with bay leaf, nutmeg, salt and pepper.We cook until the pumpkin is completely soft (try with a fork).

Finally, we take away the bay leaf and mix the whole soup. Add coconut cream and, if necessary, add salt, pepper, lemon or lime juice. We repeat the seasoning again once the soup "takes a rest", gets a little colder and absorbs all tastes.

Decorate with a dry-fried pumpkin seeds and cooled pressed pumpkin oil.

Preparation time: 70 minutes


Coconut–raspberry
cake by Lulu




Soft sponge, puffy, not too sweet cream, a lot of refreshing sourrish fruit and coconut. Perfect for summer days or sitting in the garden


INGREDIENTS (approx. 12 portions)
    SPONGE

  • 6
    eggs
  • 150g
    plain flour
  • 50g
    coconut flour
  • 120g
    granulated sugar
  • 1
    tablespoon coconut oil
  • 1/2
    pack baking-powder
  • pinch salt

    CREAM

  • 400g
    mascarpone
  • 200g
    soft curd
  • 100ml
    whipped cream
  • 300g
    raspberries
  • 100g
    powder sugar
  • 1
    vanilla pod
  • 2
    tablespoons water
  • 1
    tablespoon sugar
DIRECTIONS

Strew the cake form with a diameter of 24 cm with baking paper. Butter the sides and sprinkle with flour. Preheat your oven to 155 degrees Celsius.


Whip 6 egg whites together with granulated sugar in the kitchen machine to get a solid snow. Mix yolks, salt and coconut oil to a smooth mass in another bowl. Put the finished egg white snow into the largest bowl you have, pour in the yolk mass and by slow circular motions in one direction combine the two mixtures using a whisk. It is important to mix really slowly, gently and always in only one direction.

Finally, slowly add sifted plain flour with baking powder into the dough and again slowly, gently and in one direction, mix with eggs. The dough is then puffy and only very slightly liquid. Pour it into the prepared baking form and bake in the oven for about 40 minutes. The dough is baked if it is solid at touch and if the surface is goldish.

Cream preparation is very simple. Put mascarpone, curd, cream, sugar, raspberries and vanilla in a kitchen machine and whip them into a puffy cream. Put the finished cream into a refrigerator – the more solid it is, the easier for us to work with.

Raspberries may be frozen or fresh, but the result will be excellent one way or another. Put 200 g of fruit aside, we will use it later to fill the cake. Mix the remaining 100 g of fruit with a rod mixer, add 2 tablespoons of water and 1 tablespoon of sugar. We will use this juice to pour on the sponge to make the cake beautifully moist.

Remove the cooled sponge from the cake form and cut it twice crosswise with a serrated knife. Pour the bottom sheet of the sponge with a fruit juice and apply 1/3 of the prepared vanilla cream. Put raspberries on the cream, the more, the better. Cover up the fruit with the other part of the sponge and repeat the entire procedure. Finally, cover up with the last part of the sponge and use the remaining cream for a final spread on the cake to match your precise expectations. Decorate the finished cake with fruit and flowers.

Preparation time: 60 minutes


Crispy coconut prawns with chilli-ginger sauce by Mimi




    INGREDIENTS FOR SAUCE

  • 150ml
    rice vinegar
  • 150ml
    water
  • 3
    tablespoons honey
  • 1
    teaspoon fresh grated ginger root
  • 1
    small clove of garlic
  • 1
    teaspoon fresh chopped chilli
  • 1
    teaspoon cornstarch

    INGREDIENTS COCONUT PRAWNS

  • 85g
    unsweetened grated coconut
  • 175g
    coconut flour
  • 1/4
    teaspoon red pepper
  • 20pcs
    bigger prawns, peeled and cleaned (still should have a tail)
  • 1
    egg white
  • 3
    tablespoons coconut milk
DIRECTIONS

Preheat oven to 200 degrees Celsius.

First we prepare the sauce. Rice vinegar and water pour into a smaller pan and bring to boil. Add honey, fresh ginger, crushed garlic clove, chilli and cook for 5 minutes. Then add cornstarch to thicken. Remove from the heat and stir. Pour the sauce to the bowl and let it cool.

In a bigger bowl mix breadcrumbs, grated coconut and red pepper. In a smaller bowl mix egg white and coconut milk. Washed prawns dry with a kitchen towel and soak in whites with milk and packaging in coconut. Prawns hold for tail and make sure that they are all covered with grated coconut. Put them on sheet lined with baking paper. Prawns cook for 8-10 minutes.

Serve with chilli-ginger sauce.

Preparation time: 30 min


Caramelized cauliflower soup with coconut milk by Mimi




INGREDIENTS
  • 1
    cauliflower
  • 1
    bunch of fresh coriander
  • 800ml
    coconut milk
  • 800ml
    vegetable stock
  • 3
    tablespoons sesame oil

DIRECTIONS

Preheat oven to 200 degrees Celsius. Put baking paper on the sheet, drizzle with sesame oil and put to the oven to warm.

Meanwhile, the cauliflower divide into small florets. Do not throw away the stump of cauliflower but cut and use with cauliflower florets.

When the sesame oil is hot, add cauliflower and bake in the oven for 20-30 minutes. Sometimes cauliflower turn to be baked evenly from all sides. After baking, a few more beautiful florets put away for decoration.

Cauliflower put into a pot and pour with coconut milk and vegetable broth. Let the soup boil, add the coriander and cook over a gentle heat for 10 minutes. Blend it with blender until smooth, add a pinch of salt and pepper.

Finally, the soup on a plate decorate with deferred baked cauliflower florets.

Preparation time: 50 min


Baked crunchy muesli (granola) by Martin




INGREDIENTS
  • 400g
    oat flakes
  • 200g
    grated coconut
  • 2
    handfuls sunflower and pumpkin seeds
  • 1
    handfuls nuts (walnuts, almonds and hazelnuts)
  • 1
    large banana
  • 2
    tablespoons coconut oil
  • 3
    teaspoons maple syrup
  • 1
    teaspoon cinnamon
  • dried fruits (red and green apples, cranberries)

DIRECTIONS

Preheat the oven to 150 degrees Celsius.

Scrunch banana with a fork and add maple syrup, peanut butter and coconut oil. Stir well to nicely combine the tastes.

Add all powdery ingredients to this mass. These ingredients first need to be cut in the pulse mode of the mixer – flakes, coconut, seeds and nuts. Season with cinnamon.

Strew the baking tin with baking paper and pour the mass on it. Do not press, instead just spread over the entire baking tin.

Bake for about half an hour, stirring the mass every 5 - 7 minutes for each piece to be crispy.

After baking add some dried fruits. Let it cool down and move to an airtight container. Serve as delicious and healthy breakfast.

Preparation time: 40 minutes


Chocolate cupcakes with coconut cream by Lulu




Delicate cupcakes with so many almost black chocolate pieces. You can feel a lot of chocolate and scented butter with each bite. There is not much flour in them, so they are also delicate and supple, and you suddenly feel like eating even three of them. The perfect addition is coconut cream

    INGREDIENTS FOR CUPCAKES

  • 100g
    dark chocolate
  • 170g
    butter
  • 100g
    coconut sugar
  • 4
    eggs
  • 40g
    coconut flour
  • 30g
    cocoa
  • 1/2
    baking powder
  • pinch salt

    INGREDIENTS FOR CREAM

  • 200g
    mascarpone
  • 100g
    soft curd
  • 70ml
    coconut milk
  • 70g
    ground coconut
  • 75g
    powder sugar
DIRECTIONS

We slowly melt the butter and chocolate in a water bath, add some sugar and let it cool down for a while until it gets close to the room temperature.

In a separate bowl, mix all the loose ingredients and sift them. Sifting is very important especially for cocoa, it should be fine, not lumpy.

Put the gently cooled chocolate mixture into the kitchen machine and whip for a few minutes. At lower speed, add the eggs into the chocolate paste, one by one. Whip each egg into the mixture completely. After adding all eggs, put the loose mixture to the dough, then we create uniform dough.

If it’s ready, fill the cupcakes cups. Just fill them up to 2/3, as the dough increases volume while baking. Bake the cupcakes in your oven at around 155 degrees °C for about 15-20 minutes.

It is very simple to prepare the cream. We put all the ingredients into the kitchen mixer and mix them into nice fluffy cream. Apply cream with a piping bag on the cold chocolate cupcakes and decorate with fresh fruit and coconut on the top.

Preparation time: 35 minutes


Contact

FIRST FOOD PRODUCTION s. r. o.

POLUS TOWER I, Vajnorska 100/A, 831 04 Bratislava | Slovakia

ID: 50 308 734 | TAX ID: 2120268766 | VAT ID: SK2120268766

mail: info@redcoco.com | web:www.redcoco.com | phone: +421 2 2086 5701

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