December 10th, 2015

// Coco Joy – Enjoy the Holidays Without Sacrificing Those Classic Treats

Coco Joy - Enjoy the Holidays Without Sacrificing Those Classic Treats


The holiday season tends to be filled with delicious food, family gatherings and endless indulgences. It can be easy to overindulge on tempting sweets, so this season try something new with a fun, healthy twist on the classics by using coconut oil, coconut water and milk water from Coco Joy, first all-natural portfolio of coconut products.

  • Coconut Oil: Deemed a superfood, coconut oil is the perfect substitute for butter, margarine or shortening and also (melted) in any recipe that calls for oil. Coconut oil is almost 90% saturated fat, but don’t let this scare you. The saturated fat in coconut oil is called lauric acid, a medium-chain saturated fatty acid that appears to have a more neutral effect on heart health when compared to longer-chain saturated fats found in meats and dairy products.
  • Coconut Water: Coconut water provides nutritional values while also being a more satisfying alternative to plain water. Because coconut water is rich in potassium and magnesium, and naturally loaded with electrolytes, it is a great alternative to unhealthy sports drinks as well. Compared to other coconut water brands, Coco Joy is fat and cholesterol-free and has fewer calories, less sodium, no added sugar and no preservatives.
  • Coconut Milk: For those with dietary restrictions, coconut milk is a delicious alternative to traditional milk. Coco Joy Coconut Milk contains no dairy, lactose, soy, gluten or casein and is vegan friendly, thus a perfect substitute ingredient in recipes and equally satisfying on its own.

Below is a round-up of delicious holiday treats using Coco Joy Coconut Oil, Coco Joy Coconut Water and Coco Joy Coconut Milk,--

Hot Coco {Joy}


1 ¼ cup Coco Joy Coconut Milk; Divided

¼ cup Unsweetened Natural Cocoa Powder

¾ cup Coco Joy Coconut Water

3 tbsp. Sugar

½ tsp. Vanilla Extract Pinch of Sea Salt

½ tsp. Coco Joy Coconut Oil

Directions: In a small saucepan, whisk together cocoa powder, coconut sugar, salt, coconut oil and half of the coconut milk until well blended. Whisk in the remaining coconut milk until smooth, then whisk in coconut water until blended. Bring mixture to a simmer over medium low heat, whisking occasionally. Whisk in vanilla. Divide between two mugs. *Add ½ cup of Coconut Rum to spike your hot chocolate!

Santa’s Helper Eggnog


4 cans Coco Joy Coconut Water

6 eggs yolks

½ cup sugar

2 tsp. pure vanilla extract

8 oz spiced rum



Coconut flakes

Directions: Bring coconut water to a simmer in a medium pot over medium high heat. Whisk together egg yolks, sugar and vanilla in a bowl until smooth and pale. Gradually whisk half the hot coconut water into the egg mixture, then pour into pot with remaining coconut water. Cook over medium heat, stirring, until thick and mixture nearly coats the back of a wooden spoon, 2-3 minutes. Pour through a fine strainer into a bowl. Stir in rum and refrigerate at least 3 hours and up to overnight. Pour into a pitcher, serve over ice and garnish with coconut flakes and cinnamon.

Jolly Santa’s Cookies 


¼ cup Coco Joy Coconut Oil

2 Eggs, lightly beaten

1 cup Desiccated Coconut Flakes

2 tbsp. Brown Rice Flour

1 ½ cup Peanut Butter

1 tbsp. Coco Joy Coconut Milk

¼ tsp. Sea Salt

100g Dark Chocolate, cut into chunks

¾ cup Sugar

Directions:  Preheat oven to 320 degrees Fahrenheit, and line a baking sheet with baking paper. Combine Coco Joy Coconut Oil and coconut in a small frying pan over medium heat. Cook, stirring often, until coconut is light golden brown. Set aside to cool for at least 10 minutes. In a large bowl, combine peanut butter, white sugar, coconut sugar, eggs, Coco Joy Coconut Milk, brown rice flour, and salt; stir until completely combined. Add coconut mixture, mix well. Drop by tablespoon onto prepared baking sheet. Press a chunk of chocolate onto each cookie. Bake until cookies are golden on the bottom, 10-14 minutes. Let cool on baking sheet for a few minutes before transferring to a rack to cool completely.

Naughty (Almond) and Nice (Apple) Cake


1 ½ cup Whole Almonds

2 tsp. Almond Extract

¾ cup Sugar

½ cup Coco Joy Coconut Oil

1 tsp. Cinnamon

½ tsp. Sea Salt

½ Red Delicious Apple; thinly sliced

2 tbsp. Brown Rice Flour

½ cup Sliced Almonds

2 tbsp. Corn Flour

2 tbsp. White Sugar

1 tsp. Baking Powder

3 Eggs

Directions: Preheat oven to 356 degrees Fahrenheit. Grease an 8-inch spring form pan with coconut oil and line bottom with greaseproof paper. In a food processor, combine almonds, sugar, and salt. Blitz until almonds are very finely ground, about 30 seconds. Add cinnamon, brown rice flour, corn flour and baking powder; pulse until they are mixed through. Add eggs and almond extract; process until a think batter forms. Pour in coconut oil and process until batter is well combined, about 20 seconds. Scrape batter into prepared pan. Arrange apple slices over the top. Sprinkle evenly with sliced almonds, then with white sugar. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Let cool in pan for about 20 minutes before serving. Run a knife around the edge of cake before removing sides.

Snowball Truffles 


¾ cup Raw Unsweetened Cacao Powder

2 cup Raw Almonds

¼ cup Raw Cashews

½ cup Maple Syrup

¼ cup Coco Joy Coconut Water

1 Heaped tbsp. Coco Joy Coconut Oil

Pinch of Salt

Coating Options: Crushed Almonds; Cacao

Directions:  In a food processor on high speed, combine all ingredients and blend until you have a thick batter. Shape into small balls about 1 inch in diameter; roll in desired coating; place on a plate. Cover and keep in the freezer until ready to eat.


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