COCONUT RECIPESWe 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!

yoso.canaturally healthy. naturally delicious.

yoso.ca

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 dairy-

free, gluten-free, wheat-free, egg-free, peanut-free, preservative-free, carrageenan-

free, 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 2013. 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!

Dry Ingredients1 cup buckwheat flour½ cup brown rice flour¼ cup coconut flour (see Tips, below)1 tsp gluten free baking powder¼ tsp ground cinnamonPinch fine sea salt

Wet Ingredients1 cup Yoso Chocolate Coconut Yogurt1 cup Coconut Milk (see Tips, below)½ cup melted coconut oil½ cup chopped banana2 tbsp raw agave nectar1 tsp vanilla extract

GLUTEN-FREE CHOCOLATE COCONUTBUCKWHEAT PANCAKES

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.

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.

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.

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.

Original Recipe by Chef Doug McNish

www.yoso.caDairy-free and gluten-free, yogurts and spreads made by a family business in Cambridge, Canada.

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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.

TANDOORI BLACKENEDCOCONUT YOGURT CAULIFLOWER

Variation for Coconut Curry Cauliflower

Substitute the tandoori seasoning with 2 tbsp curry powder, ½ tsp ground cumin and ½ tsp chili powder.

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.

www.yoso.caDairy-free and gluten-free, yogurts and spreads made by a family business in Cambridge, Canada.

Original Recipe by Chef Doug McNish

How did you #EnjoyYoso? Let us (and everyone) know!

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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

COCONUTKEY LIME PIE

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.

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.

www.yoso.caDairy-free and gluten-free, yogurts and spreads made by a family business in Cambridge, Canada.

How did you #EnjoyYoso? Let us (and everyone) know!

Original Recipe by Chef Doug McNish

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.

TWEET @EnjoyYoso LIKE Yoso FOLLOW @EnjoyYoso

How did you #EnjoyYoso? Let us (and everyone) know!

TWEET @EnjoyYoso LIKE Yoso FOLLOW @EnjoyYoso

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