Organic Virgin Coconut Oil

Organic Extra Virgin Coconut Oil

Odorless Coconut Oil

Infused Virgin Coconut oil

MCT Oil

Organic Coconut Milk

Organic Desiccated Coconut

Organic Coconut Flour

Organic Coconut Milk Powder

Coconut Aminos

Coconut Ghee

Organic Coconut Vinegar

Organic coconut treacle

Organic Coconut Sugar

Coconut Spread

Organic Coconut Puree

Organic Coconut Chips

Organic Coconut Chocolate spread

Organic coconut drinking milk

Organic coconut water

Organic Cinnamon Powder

Organic Turmeric Powder

Organic Moringa Powder

Organic Young Jackfruit

Contact Us

Thank you for your interest in cocoland products. If you wish to get in touch with us for further information, feedback or questions about our products, we would love to hear from you.

Corporate Office:
Nara Coco Land (Pvt) Ltd.
Mawathagama, Dankotuwa, Sri Lanka.
+94 312 258 642
+94 312 258 127
info@nv.lk
cocolandsl
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Cupcakes with Cocoland Touch

Yield: 8 Cupcakes

INGREDIENTS

½ cup Cocoland coconut flour
2/4 tsp. (7 g) gluten free baking soda
½ tsp. ground cinnamon
Pinch of sea salt
4 organic eggs
¼ cup + 2 tbsp. of raw honey or organic maple syrup
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
¼ cup Cocoland Organic Extra Virgin coconut oil
3 tbsp. of Cocoland Organic Coconut milk

TOPPING

½ cup Organic semi-sweet chocolate chips
4 tbsp. raw honey
3 tbsp. Cocoland Organic Extra Virgin coconut oil
¼ cup chopped walnuts
Beat oil and honey together then stir well adding chocolate chips and walnuts.

INSTRUCTIONS

Preheat the oven to 350° F ( 175° C)
Mix all the dry ingredients together in a bowl.
Beat the eggs well separately till it's fluffy and mix the honey, milk and oil to the dry ingredients
Finally combine the beaten eggs to the mixture and beat well until all ingredients are mixed and add the vanilla. Let the mixture sit for few minutes till it absorbs moisture.
Fill muffin liners about ¼ way with the mixture, spoon 1 tbsp. of topping, then top with more mixture about ¾ way filled and drizzle the remaining topping over each muffin.
Bake 20- 24 minutes, until toothpick inserted comes out clean.
Store and keep the muffins in a cool dry place.

By: Sachini Christeena

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Organic Coconut Flour Dark Chocolate Brownies

Yeild-16 pieces

INGREDIENTS

½ Cup Organic Coconut Flour
1 Cup Organic Cocoa Powder
¾ Cup Raw Honey
3 Organic Eggs
½ Cup and 2 tbsp. of Organic Extra Virgin Coconut Oil
¼ tbsp Salt
1 tbsp Vanilla (Optional)

TOPPING

200 g of Organic Cooking Chocolate (Milk)
½ Cup Cashew Chopped
2 tbsp. of Organic Extra Virgin Coconut Oil.

INSTRUCTIONS

Preheat oven to 350 degrees F. Line an 8 inch by 8 inch glass square baking dish with parchment paper.
Mix all the dry ingredients together in a bowl.
Beat the eggs well separately and mix the honey to the dry ingredients.
Finally mix the beaten eggs to the mixture and add the vanilla.
Spread the batter all over the baking dish.
Bake for 20 minutes and refrigerate for 30 minutes, you want the middle to be moist and slightly under cooked. Dont refrigerate too long as if it sets too hard you cannot pour the topping over.

FOR THE TOPPING

Double boil the cooking chocolate and add 2 tbsp. of OEVCO pour over the tray once taken out of the refrigerator and finally spread the chopped cashew, let the topping to set in the refrigerator and cut into square pieces.

By: Sachini Christeena

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Fresh garden salad with Coconut oil Vinaigrette

Yield: 4-6 servings

INGREDIENTS

¼ Cup virgin coconut oil
3 tbsp. of Green Chilli Virgin Coconut Oil
5 tablespoon vinegar
1½ teaspoon raw honey
¼ Teaspoon Salt
? teaspoon pepper
1 to 2 medium cucumbers, sliced
1 medium tomato, sliced and quartered
6 fresh mushrooms, sliced
4 radishes, sliced
4 slices red onion
4 cups torn salad greens
2 tablespoons crumbled cooked bacon (Additional)

INSTRUCTIONS

In a large bowl, combine the vegetables and salad leaves.
In a small bowl, combine oil, vinegar, honey, salt and pepper and mix well.
Pour over salad and toss to coat.
Top with bacon (Additional).

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Coconut Soup

Yield: 4-6 servings

INGREDIENTS

Oyster mushrooms - 1 small piece well chopped
3 tbsp. of freshly squeezed lime juice
2 cans of Coconut milk
3 Green onions
Bunch cilantro (leaves only)
2 Chicken drumsticks
5 Jalapeno chilies
1 Double chicken breasts (cut into thin strips)
2 stalks of Lemongrass
3 and ½ tbsp. of Fish sauce
1 tsp. of freshly grated Ginger

INSTRUCTIONS

In a medium saucepan with 2 cups of water add the chicken legs and one stalk of lemongrass.
Bring it to boiling point and then, you need to lower the heat and allow it to simmer until the meat is very tender.
Remove the pan from the heat and let it cool.
Shred the meat of the chicken legs once cooled enough into a bowl and strain the remaining broth.
Add ginger, coconut milk, chilies and the remaining stalk of lemongrass.
Let it cook them for about 2 to 3 minutes.
You can now add the breast and leg meat in the pot and allow it to cook while you stir it.
Finally add the green onions and mushrooms and cook them for another three to four minutes.
While on the stove top add lime juice, fish sauce, salt and pepper.
Serve hot Sprinkling some cilantro on top of the soup.

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Homemade Coconut flour Bread

Yield: 4-6 servings

INGREDIENTS

1/2 cup coconut flour
1/4 cup melted coconut oil
1 egg and 6 egg whites
2 to 4 tablespoons raw honey
1/2 teaspoon lemon juice
1/2 teaspoon baking soda
1/4 teaspoon sea salt

INSTRUCTIONS

Mix all the ingredients except lemon juice and baking soda well in a bowl.
Once mixed well add the baking soda and lemon juice (they will fizz and form bubbles).
Mix the batter thoroughly until coconut flour gets well mixed.
Use about a teaspoon of coconut oil to grease a loaf pan.
Bake at 350 degrees for 40 to 50 minutes or until the top of the bread is lightly browned.

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Breakfast Pancakes

Serves: 2-3 | Yield- 8 small pancakes

INGREDIENTS

¼ cup coconut flour
Pinch of salt
1/8 teaspoon baking powder
2 table spoon of organic Virgin Coconut oil
1/8 teaspoon baking soda
4 eggs OR 2 Tablespoon of egg replacer mixed with 4 Tablespoons water
¼ cup unsweetened milk

INSTRUCTIONS

In a medium bowl, combine coconut flour, salt, baking powder, and baking soda. Add in the eggs or egg replacer and unsweetened milk and stir until completely combined and thick. Till the batter to comes into the right texture, thick but spreadable.
Add a spoonful of butter into the non-stick pan and let it melt.
Spread ½ the batter into a greased small nonstick pan and smooth with the bottom of the spoon. Cook over medium heat until solidified, and carefully flip. Take off from heat and repeat the same with the reaming batter.Serve with Butter, honey or fresh fruits

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Dried Fruit Coconut bars

Yield: 4-6 servings

INGREDIENTS

1/2 cup almonds
1/2 cup walnuts nuts
1 cup dates
1/2 cup dried cranberries
1 cup shredded coconut
4 tbsp. coconut oil

INSTRUCTIONS

Combine the nuts, dates, and cranberries.
Process until the dough is sticky and the pieces of nuts and fruit are all similar sized pieces.
Add coconut oil and process to combine.
Add the shredded coconut and pulse just until combined. Be careful not to over process at this point.
Shape into equal sized bars and wrap in parchment paper.
These raw bars can be kept in the refrigerator or freezer in an airtight container up to 2 weeks.

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Coconut Mango Rice

Servs 6-8

INGREDIENTS

2 tablespoon Virgin Coconut Oil
1 large onion chopped
2 tablespoons chopped fresh ginger
2 garlic cloves chopped
1 ½ cups basmati rice
400 ml coconut milk
2 cups water
2 teaspoons salt
½ teaspoon curry powder
1 mango
1 sweet red pepper
1 green onion
2 tablespoons lime juice
½ cup chopped coriander leaves

INSTRUCTIONS

In a large saucepan, add oil over medium heat.
Add onion, ginger and garlic, Cook until softened for about 5 minutes and add rice.
Add coconut milk to rice along with water, salt and curry powder.
Cover and bring it to boil.
Stir lowering the heat and simmer for 20 minutes.
Meanwhile, peel mango and slice into thin bite-size strips, seed and chop pepper, slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces.Add to all together and stir in lime juice.
After rice has cooked 20 minutes, stir in mango mixture.
Cover, remove from heat and let stand for 5 minutes to warm mango.

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Coconut Whipped Cream

Serves: 1 cup

INGREDIENTS

1 can coconut milk
6 tablespoon honey
1 teaspoon vanilla extract
Pinch of sea salt

INSTRUCTIONS

Chill the coconut milk well can in the refrigerator 24 hours before making the whipped cream.
Freeze a metal bowl in the freezer for 15 minutes.
Open the can of coconut milk taken out of the refrigerator.
Gently scoop out the coconut fat, placing it in the chilled bowl.
Using a hand mixer, whip the coconut milk fat until light and fluffy, about 1 minute.
Whip in the honey, vanilla extract and salt.
Use right away or store in a glass jar in the refrigerator for up to 24 hours.

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Coconut Smoothie

Yield: 4-6 servings

INGREDIENTS

1/2 small lime, peeled
1/4 teaspoon ginger, grated
1 cup red grapes
1 banana, peeled and cored
1 tablespoon chia seeds
2 cups borecole, stems removed
8 ounces unsweetened coconut milk

INSTRUCTIONS

Soak the chia seeds for few minutes
Add Coconut milk to the blender
Followed by the fruits
Blend until the smoothie is creamy