5 Versatile Free-From Yoghurt Recipes To Try At Home

These days, we’re all just trying to live a healthier lifestyle - we walk to work instead of catching the bus, we opt for meat-free Mondays to save the planet, and we’re keener than ever to try a free-from diet. But having a healthier lifestyle no longer means boring meals - and The Coconut Collaborative is solid proof of this.
Photography: instagram.com/coconutcollab

So, just who's behind The Coconut Collaborative? Founded by Gü creator James Averdieck and rehabilitation professional Steve Bessant, who believe in the healing power of the humble coconut, the pair wanted to spread their love of the ‘nut far and wide, giving the public tasty, healthy treats that are also dairy-free and vegan. Yoghurts, ice creams, desserts - you name it, The Coconut Collaborative has put their delicious, coconutty stamp on it, mixing their signature taste with other complementary flavours such as chocolate, lemon and passionfruit.

Try the new range...

And the brand is celebrating two new sister ranges: The Almond Collaborative and The Oat Collaborative. Their almond yoghurt is perfect as a sweet snack, but also works perfectly in savoury cooking, and can be used in anything from tagines and soups to curries and salad dressings; while their oat offering is brilliant in breakfasts - just mix with fruit and granola; or try adding it to a homemade cake for a subtle hint of flavour. But if you’re not much a cook, then give their smaller pots of almond and raspberry or oat with peach and apricot a go, for a more fuss-free dessert.

Gone are the days when dairy-free meant tasteless mush - The Coconut Collab’s yoghurts are thick and creamy and pretty much impossible to separate from other non-free-from yoghurts. And their versatility is unprecedented - just give one of these recipes a go and see how easy it is to transform your favourite yoghurt into your favourite dinner.

Vegan Bean Burgers

Vegan Bean Burgers

Crunchy burgers. Cooling coconut yogurt sauce. Creamy avocado. It’s a winner.

Cooking Time (includes preparation time): 30 Minutes


  • 1 1/2 tsp of paprika
  • 1 1/2 tsp of cumin
  • 1 red onion
  • 2 avocados
  • 4 bread rolls
  • 2 x 120g pots of Coconut Collaborative yogurt
  • 1 bunch of spring onions
  • Breadcrumbs
  • 800g of kidney beans
  • 1 lime
  • 1 bunch of coriander
  • Pinch of salt and pepper
  • Splash of oil


  1. Drain two tins of kidney beans, reserving two tablespoons of the water. Add the bean water and the beans to a bowl, along with a finely chopped red onion, a teaspoon and a half of both cumin and paprika, salt, pepper and olive oil. Add four tablespoons of breadcrumbs, a tablespoon of coriander stalks and then mash everything together.
  2. Form your mash into a lump, divide into four and mould into patties. Place on a piece of baking paper on a baking tray, drizzle with olive oil and place in oven for 25 minutes, turning after 17 minutes to ensure equal browning.
  3. Cooling yoghurt sauce time: Add your yoghurt to a bowl with three chopped spring onions, the zest and juice of a lime and a handful of chopped coriander. Mix everything together.
  4. Slice up your avocados and toast your buns.
  5. Assembly time. Dollop on some coconut yoghurt sauce. Then add your burger. Top with avocado, more yoghurt and then the bun. Take a huge bite and enjoy.
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Vegetable Tagine

Even out the heat with a healthy dollop of cooling Collab almond yoghurt – it doesn’t get better than this.


  • 1 sweet potato (cut in to cubes)
  • 2 aubergines (cut in to cubes)
  • 2 red peppers (cut in to cubes)
  • 2 tsp of round coriander
  • 2 tsp of round cumin
  • 4 heaped tsp of harissa paste
  • 2 cloves of garlic
  • 1 vegetable stock cube (dissolve in 200ml water)
  • 1 tsp of agave nectar
  • 1 onion
  • 7 dates
  • Jar of green olives
  • 1 tin of chickpeas
  •  1 pot of Coconut Collaborative Almond yogurt
  • 1 bunch of Coriander
  • Almond flakes
  • Pomegranate seeds
  • 300g of couscous


  1. Finely chop your onion. Add it to a large tagine or frying pan with a splash of oil. Cook until soft, and then add two teaspoons of ground coriander and two teaspoons of ground cumin. Mix them in, and then add your cubed vegetables. Stir to coat in the spices.
  2. Once the edges of the vegetables start to soften, add your tin of tomatoes, your tin of chickpeas (with the water) and 200ml of vegetable stock. Stir everything together, and then add four heaped teaspoons of harissa paste, a tablespoon of agave nectar and a good grind of pepper. Mix everything together, bring the tagine to the boil, and then turn it down to a light simmer and cover for 45 minutes.
  3. After 45 minutes, remove the lid of the tagine – the vegetables should be nice and soft. Turn the heat up high and bubble the tagine down until you have a nice thick consistency.
  4. Get your couscous on – add it to a bowl and cover with boiling water. Allow it to absorb the water, and then fluff it up with a fork.
  5. At this point, add seven chopped dates and a large handful of pitted green olives. Stir them in.
  6. Final step: the Coconut Collaborative Almond Yogurt. Add this to the tagine, stir it in. Throw in some fresh coriander, the zest of a lemon and a good grinding of pepper. Season generously with salt, mix everything together and remove from the heat.
  7. Serving time! Add a large spoonful of couscous to a bowl. Top with the tagine, and then sprinkle some almond flakes and pomegranate seeds on top. Dollop over a bit more Coconut Collaborative Almond Yogurt and tuck in!
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Spring Roll Wrappers

Never thought you’d be trying spring rolls with coconut yoghurt? Think again, my friend.

Cooking Time (includes preparation time): 20 Minutes


  • 8 spring roll wrappers
  • 1 carrot
  • 1 cucumber
  • 1 red pepper
  • 1 bunch of mint
  • 1 bunch of coriander
  • 2 tsp of sesame oil
  • 2 x 120g pots of Coconut Collaborative yogurt
  • Soy sauce
  • 1 lime
  • 1 tbsp of smooth peanut butter
  • 300g of rice noodles
  • Handful of peanuts


  1. Cut your carrots, cucumber and peppers into slices. Add to a bowl with a handful of chopped mint and coriander. Add two teaspoons of sesame oil, the juice of half a lime, salt, pepper and olive oil. Toss everything together.
  2. Sauce time. Into a bowl add your Coconut Collaborative Yogurt. Add a heaped tablespoon of peanut butter and the juice of half a lime and beat everything together.
  3. Cook your rice noodles (follow pack instructions).
  4. Bash up some peanuts.
  5. Drain noodles.
  6. Assembly time. Pour some hot water over your spring roll wrappers. Once they are soft, lie them on a board. Add your vegetables, some noodles and some peanuts. Roll them up, dip them in the sauce and enjoy!

Carrot Cake with Cashew Oat Icing

Yes, it’s true - carrot cake actually can get better.


For the cake:

  • 200g of carrots
  • 200g of almond flour
  • Orange zest
  • 250ml of coconut Oil
  • 150g of self-raising flour
  • 1 tsp of cinnamon
  • ½ tsp of nutmeg
  • 200g of coconut sugar
  • 400ml of oat milk
  • 1 tsp of baking powder
  • 1 tsp of bicarbonate of soda
  • 150g of walnuts
  • Pinch of salt

For the cashew oat icing:

  • 150g of soaked cashews
  • 1 tsp of vanilla
  • 1 tbsp of lemon juice
  • 150g of oat yogurt
  • 2 tbsp of maple syrup
  • Pinch of salt

For the cake:

  1. Preheat the oven to 180 degrees and line square cake tin with baking parchment.
  2. In a bowl, whisk together melted coconut oil, coconut sugar, then add the vanilla and milk.
  3. Combine the dry ingredients - flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl.
  4. Add these to the wet mixture followed by the shredded carrots and chopped nuts. Stir well. 
  5. Pour the cake mixture in the cake tin and bake for 30-45 minutes. Then, turn out onto a cooling rack, peel off the paper and leave until fully cool.

For the cashew oat icing:

  1. Drain and rinse the soaked cashews.
  2. Blend all the wet ingredients with the oat yoghurt, process until silky smooth.
  3. Then, put a generous layer of the cashew oat frosting on top of the cake.
  4. Decorate with chopped walnuts.

BBQ Pittas

The easy way to add even more flavour to any barbecue.


  • 2 aubergines
  • 3 courgettes
  • 1 cauliflower
  • 2 red  peppers
  • 1 cucumber
  • 1 bunch  of  Coriander
  • 1 bunch  of  Mint
  • 3 carrots
  • 2 lemons
  • Garam Masala
  • Cumin
  • 7 x 120g  pots of Coconut Collaborative Yogurt
  • Pomegranate seeds
  • 6 pittas
  1. Fire up the barbecue.
  2. Prepare your veg. Cut the courgettes, aubergines and peppers into bite-sized pieces, and break the cauliflower into small bite-sized florets.
  3. Place into a large bowl. Add four teaspoons of cumin, two teaspoons of garam masala and the 120g pots of Coconut Collaborative Yogurt. Season well with salt and pepper, and mix everything together. Leave to marinate for 5-10 minutes, and then put your veg onto the skewers.
  4. Pour over any of the leftover yoghurt marinade, and then add the skewers to the Barbie. They’ll need about seven to eight minutes on each side.
  5. Time to make the carrot salad. Into a bowl, add three grated carrots, a handful of chopped mint, a handful of chopped parsley, the juice of a lemon, salt, pepper and olive oil. Mix everything together and set aside.
  6. Coconut Yogurt tzatziki time. Into a bowl, add four 120g Pots of Coconut Collaborative Yogurt. Grate a cucumber, squeeze the gratings to remove excess water and add that to the bowl, with a handful of mint, the juice of half a lemon, salt, pepper and olive oil. Mix everything together.
  7. Assembly time. Once the skewers are nicely charred and cooked through, remove from the heat. Take a warm pitta. Open it up, and spoon in some tzatziki. Then add a very generous helping of the spiced barbecued vegetables. Layer some of your carrot salad on top, scatter over some pomegranate seeds, spoon over some more tzatziki and get stuck in!
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Don't forget these old favourites...

For more information on The Coconut Collaborative, visit CoconutCo.co.uk

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