COCONUT RECIPES. yoso.ca. naturally healthy. naturally delicious.

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1 COCONUT RECIPES We are thrilled to have award-winning chef, Doug McNish developing incredible and simple vegan recipes with our unsweetened, vanilla and chocolate cultured coconut. Enjoy Yoso! naturally healthy. naturally delicious. yoso.ca

2 At Yoso, we're proud to offer delicious yogurts and spreads that people feel great about (and enjoy!) eating. All of Yoso's products are made in a facility that is dairyfree, gluten-free, wheat-free, egg-free, peanut-free, preservative-free, carrageenanfree, casein-free, and vegan. We're a family business out of Cambridge, Ontario that has built our brand on offering the best quality product we can, and delivering the ultimate customer service. We are delighted to have award winning vegan chef Doug McNish share these original recipes he developed using our Premium Cultured Coconut. McNish is known to create inspired dishes using the highest quality ingredients possible. His first cookbook, Eat Raw, Eat Well, 400 Raw, Vegan and Gluten Free Recipes was awarded the honor of winning Best Vegetarian Cookbook in the World, 2012 by the World Gourmand Cookbook Awards held in Paris, France. His second cookbook, Raw, Quick and Delicious, was released in the fall of Doug is based in Toronto, Canada and can be found in his Public Kitchen, bringing vegan mainstream. We hope you enjoy making, eating, and serving these delicious recipes to your family and friends, and we encourage you to share your feedback and food pictures with us on Twitter, Facebook, and Instagram. Please continue to enjoy Yoso in good health! yoso.ca

3 GLUTEN-FREE CHOCOLATE COCONUT BUCKWHEAT PANCAKES Original Recipe by Chef Doug McNish This is a nutrient packed alternative to traditional pancakes. The Yoso yogurt adds healthy bacteria and also helps to hold the mixture together without having to add any extra starches or emulsifiers. Makes 8 pancakes. Dry Ingredients 1 cup buckwheat flour ½ cup brown rice flour ¼ cup coconut flour (see Tips, below) 1 tsp gluten free baking powder ¼ tsp ground cinnamon Pinch fine sea salt Wet Ingredients 1 cup Yoso Chocolate Coconut Yogurt 1 cup Coconut Milk (see Tips, below) ½ cup melted coconut oil ½ cup chopped banana 2 tbsp raw agave nectar 1 tsp vanilla extract 1. Dry: In a bowl, whisk together 3 flours, gluten free baking powder, cinnamon and salt until well combined. Set aside. 2. Wet: In a blender, combine coconut milk, coconut oil, banana, agave & vanilla at highest speed until smooth. Add coconut milk yogurt & blend at low speed until all ingredients are incorporated. 3. Add wet ingredients to the dry mixture and using a whisk mix well until there are no lumps remaining. 4. To serve: Preheat a medium size sauté pan on medium high heat & coat with 2-3 tbsp of coconut oil. Once hot, drop ¼ cup of mixture onto pan, cook on 1st side for 4-5 minutes or until golden brown on all edges. Flip and continue to cook for an additional 2 to 3 minutes on the other side or until cooked through. Serve immediately. Tips: Coconut flour can be found in most health food stores, you can substitute with ¼ cup brown rice flour + 1 tbsp arrowroot starch. To make the coconut milk for this recipe, soak ¼ cup of shredded coconut in 1 cup warm water for 30 minutes. Blend on high for 30 seconds, strain discarding meat. Variation for Lemon Vanilla Coconut Pancakes Substitute equal amount of Yoso Coconut Vanilla Yogurt for chocolate & add 2 tbsp freshly squeezed lemon juice to the wet ingredients.

4 TANDOORI BLACKENED COCONUT YOGURT CAULIFLOWER Original Recipe by Chef Doug McNish One of my favorite ways to use Yoso unsweetened coconut yogurt is to create this Indian side dish, traditionally made with dairy. The trick is to ensure the cauliflower is evenly coated in the seasoning and yogurt. This recipe can be easily doubled or tripled to suit your needs. Makes 4 side portions. Ingredients 1 cup Yoso UnSweetened Coconut Yogurt 2 tbsp + 1 tsp Tandoori Seasoning (tips below) 1 tbsp freshly squeezed lime juice ¼ tsp fine sea salt 1 medium sized head of cauliflower, cut into 2-inch pieces 1. Pre-heat oven to 450 F. Line a baking sheet with parchment paper. 2. In a bowl, whisk together coconut yogurt, tandoori seasoning, lime juice and salt until well combined. Add cauliflower florets and toss to coat well. 3. On prepared baking sheet, place cauliflower and cook in pre-heated oven for 12 to 15 minutes or until slightly darkened on the outside and cooked in the middle. Serve immediately or, allow to cool and transfer to an airtight container. Store refrigerated for up to 5 days. Tips: Tandoori seasoning is a mixture of various spices. If you do not have any, substitute by mixing together 1 tbsp sweet paprika, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground ginger, 1 tsp coconut sugar, ½ tsp ground cinnamon, ½ tsp fine sea salt, 1/4 tsp cayenne pepper and a Pinch of ground saffron threads. Use this mixture as you would in step 1 above. If the head of cauliflower is small, use 2. Variation for Coconut Curry Cauliflower Substitute the tandoori seasoning with 2 tbsp curry powder, ½ tsp ground cumin and ½ tsp chili powder.

5 COCONUT KEY LIME PIE Original Recipe by Chef Doug McNish This luscious dessert takes very little time to prepare, can be made ahead of time and stored in the fridge for up to a week. Use fresh key lime juice if possible. Makes 1 16-inch cake in a Springform cheesecake pan. Crust Ingredients 3 cups shredded coconut ½ cup chopped pitted dates 2 tbsp raw agave nectar 2 tsp lime zest Pinch fine sea salt Cake Ingredients 4 cups Yoso Vanilla Yogurt 1 cup soaked cashews (see tips, below) ½ cup filtered water 1 cup melted coconut oil (see tips, below) ½ cup freshly squeezed (key) lime juice ½ cup raw agave nectar 2 tsp vanilla extract Crust: In a food processor fitted with a metal blade, process coconut, dates, agave, lime zest and salt until it begins to stick together. Transfer to cake pan and press into the bottom of the pan until firm. Cake: In a blender, combine yogurt, soaked cashews, water, coconut oil, lime juice, agave and vanilla. Blend at highest speed until smooth. You will need to stop the machine once or twice and use a rubber spatula to scrape down the sides. Pour mixture into the cake pan with the crust and gently shake to distribute evenly. Place in the freezer for 5 to 6 hours or until frozen throughout. When ready to serve, remove from freezer and allow to sit out at room temperature for 30 to 45 minutes. Serve immediately or transfer to an airtight container and refrigerate for up to 5 days. Tips: To soak the cashews, place them in a bowl and cover with 3 cups filtered water. Cover and set aside for 30 minutes. Drain discarding remaining water. To melt the coconut oil, rest a small glass bowl over a pot of simmering water and place coconut oil in dish. Variation for Coconut Lime Truffles Prepare the cake filling recipe as above and fill non-stick round molds. Freeze for 3 to 4 hours, thaw as above and serve immediately or transfer to an airtight container and store refrigerated for up to 5 days.

6 TRY THE ENTIRE FAMILY OF YOSO PRODUCTS ALMOND AND CASHEW YOGURTS SOY YOGURTS INDIVIDUAL SOY YOGURT WITH GRANOLA SOY YOGURT MULTIPACK COCONUT YOGURTS DIPS AND SPREADS yoso.ca

ALMOND AND CASHEW RECIPES

ALMOND AND CASHEW RECIPES We are thrilled to have award-winning chef, Doug McNish developing incredible vegan recipes with our unsweetened, vanilla and strawberry cultured almond and cashew. Enjoy Yoso!