Culinary Delights

Holiday Baking

This holiday season, use cocojune as a creamy, plant-based alternative to dairy products in all your favorite recipes for cooking, baking and entertaining. From dips and spreads to baked goods and more, cocojune makes an excellent plant-based option. Pure Organic Cultured Coconut from cocojune is made from certified organic, plant-based ingredients grown in harmony with nature. The coconut is cultured slowly with some of the world’s most researched probiotics giving it a mild tang and lots of probiotic firepower. A delightful addition to just about any holiday recipe, cocojune is certified organic, plantbased, dairy-free, and sustainably farmed. It is available in four delightful flavors, including Lemon Elderflower, Pure Coconut, Strawberry Rhubarb, and Vanilla Chamomile. Here are a few recipe ideas to get you started.

Holiday Glaze

Ingredients

1 cup of unsifted powdered sugar

2 tsp of original coconut cocojune yogurt

Optional

Colorful and flavorful powders like matcha, turmeric, pumpkin pie spice or cinnamon

Method

Pour your powdered sugar into a large bowl.

Add most of the yogurt, leaving the 1 tsp behind.

Mix the two ingredients until combined with a small spatula until there are no lumps left.

Divide the cocojune holiday glaze between a few smaller bowls and use dry spices to color and flavor them how you like.

Only add the remaining 1 tsp of yogurt if your icing is too thick to mix.

Stir until frosting is evenly colored and smooth.

Use a spatula or a piping bag to decorate your holiday cookies and allow them to dry for at least an hour before enjoying.

(Images provided by cocojune)

Cinnamon Bun Muffins

Ingredients

1 cup pure coconut cocojune

¼ cup aquafaba

1 tsp vanilla extract

⅔ cup organic unrefined sugar

1 cup + 2 tbsp all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

¼ tsp kosher salt

For the filling and topping

2 tsp cinnamon

½ cup all-purpose flour

⅓ cup light brown sugar

¼ tsp salt

3 tbsp vegan butter (we used Earth Balance)

Method

Preheat oven to 350F, line muffin tin.

In a bowl, combine your yogurt, sugar and aquafaba and mix until the sugar crystals have dissolved.

Stop the mixer, measure your dry ingredients out into the bowl and then resume mixing until combined and smooth.

Use a spatula to finish up around the edges. In another bowl, combine the ingredients for the crumble and bring together with a fork until they are the consistency of big moist crumbs.

Fill each of the muffin molds ⅓ of the way full. Add a generous layer of the cinnamon crumble and then fill the muffin mold to ⅔ full.

Top with another layer of cinnamon crumble.

Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out dry.

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