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Asian-Style Stuffed Baked Sweet Potatoes

Posted on July 28, 2016

Recipe thanks to Anthea from Rainbow Nourishments.


Serves: 2-4


2 Okinawan purple sweet potatoes, about 6 inches long
200g firm tofu
¼ cup Niulife Coconut Teriyaki sauce
2 tbsp Niulife Coconut Oil, melted
Other vegetables, as desired (I used carrots)
⅓ cup shelled edamame beans
Handful of coriander and sesame seeds (optional)


Preheat oven to 200C.
Cut potatoes lengthways, wrap in aluminium foil and bake in oven for 45-60 minutes
Meanwhile, cut tofu into cubes and place in a shallow bowl. Gently mix through teriyaki sauce and coconut oil ensuring all of the tofu is covered in sauce.
Prepare other vegetables as desired.
When potatoes are soft in the middle, scoop out the middle of the potato and fill with tofu and other vegetables. Return the potatoes to the oven.
Place the shelled edamame beans in a small ramekin filled with water and put in the oven to cook.
After 10-15 minutes, remove potatoes and beans from the oven. Top potatoes with beans and more teriyaki sauce. Enjoy!

Mexican black bean burgers w/ Coconut Amino Barbeque Sauce

Posted on June 6, 2016

Recipe thanks to Anthea from Rainbow Nourishments.


Serves: 2-4
Black bean patties

½ cup oats
1 tbsp chia seeds
1 cup black beans (approximately 1 can)
⅛ cup Niulife Coconut Aminos Barbeque Sauce
½ cup cooked quinoa


2-4 hamburger buns
1 avocado, mashed
¼ red onion, sliced
1 large tomato, sliced or cubed
2 tbsp fresh coriander, finely chopped
Handful of lettuce leaves
Large handful of corn chips


Preheat oven to 180C. Line a baking tray with baking paper.
For the patties: Add the oats and chia to a food processor and whizz until it forms a flour consistency. Drain the black beans. Add all pattie ingredients except the quinoa to the food processor and whizz until combined. Add the quinoa to the food processor and pulse until just combined.
Shape the black bean mixture into patties, place onto baking tray and put into oven.
After 10-15 minutes or when the edges of the patties have become crisp, flip over each pattie.
Meanwhile, cut and prepare all of the rest of the burger ingredients.
When the patties are cooked, remove from oven and cool. Assemble burgers as desired.


Raw vegan cinnamon donuts

Posted on May 27, 2016

Recipe thanks to Anthea from Rainbow Nourishments.


Serves: 8-10


2 cups mixture of buckwheat and oats, loosely packed
1 cup desiccated coconut
1 cup dates, soaked in water overnight
½ cup almond butter
1 tbsp cinnamon, or to taste
1 tsp vanilla bean powder, or to taste
Pinch of salt

Raspberry and pomegranate frosting

½ cup cacao butter, grated
½ cup coconut butter
⅛ cup raspberry puree
⅛ cup pomegranate juice

'Sprinkles' suggestions

Pomegranate arils, shredded coconut, dried fruit (blueberries, goji berries), nuts, seeds etc


The night before, soak the dates for the donuts in enough water to cover.
For the donuts: Add buckwheat and oats to a blender and whizz until it forms a fine flour. Drain the dates. Add all ingredients to a food processor and whizz until it is well combined. The mixture should be moist to the touch. If it is too dry, add some water then whizz again. If it is too moist, add some more coconut and whizz again. Lightly press into a donut pan or gently form into donut shapes. (Tip: the gentler you are with the mixture, the fluffier your donuts will be!)
For the frosting: Over a double boiler, gently melt the cacao butter and coconut butter. Add the raspberry puree and juice until well combined.
If you used a donut pan, remove each donut from the pan. You may need to use a knife to dig them out. Quickly spread the icing on each donut and decorate with 'sprinkles'
Enjoy immediately or set aside in the fridge in an airtight container until ready to serve.

Raw vegan lamingtons with cashew cream and raspberry jam

Posted on May 19, 2016

Recipe thanks to Anthea from Rainbow Nourishments.



3 cups cashews
1 ½ cups Niulife desiccated coconut
1 cup coconut cream
1 cup rice malt syrup

Raspberry chia jam

1 ½ cups raspberries
2 tbsp chia seeds
1 tbsp rice malt syrup (optional)

Cashew cream

1 ½ cup cashews, soaked in water overnight
½ cup coconut cream
1 tbsp Niulife coconut oil
1 tbsp Niulife coconut butter
1 tbsp rice malt syrup (optional)


½ cup Niulife creamy chocolate coconut spread (or ¼ cup coconut cream, ⅛ cup coconut nectar, ⅛ cup cacao powder)
½ cup Niulife coconut butter
2 tbsp cacao powder
1 ½ cups Niulife desiccated coconut


Line 2 containers of the same size with baking paper.
For the 'sponge': Add the cashews to a food processor and whizz until it forms fine crumbs. Add the remaining ingredients to the food processor and pulse until just combined. Take care to not over process the mixture otherwise you'll end up with a very solid sponge.
Halve the sponge mixture and press each mixture into your lined containers. Set aside in fridge.
For the raspberry chia jam: Mash raspberries with a fork and mix through chia seeds and optional rice malt syrup. Set aside to thicken
For the cashew cream: Drain and rinse the cashews. Add all ingredients to a high-powered blender and whizz until it forms a very smooth cream. Remove and set aside in fridge.
For the coating: Gently melt all ingredients except the desiccated coconut over a double boiler. Mix until well combined.
Remove the 'sponge' from the fridge and remove from containers. Place one sponge on top of the other and cut into pieces.
Using a fork, dip a sponge into the chocolate (dip all sides except one) then quickly dip into the coconut and set aside. Repeat for the remaining sponge cakes.
Separate the iced sponge cakes into 2 groups. Spread raspberry chia jam on the plain side of one group of sponge cakes. Spread cashew cream on the plain side of the other half of sponge cakes. Sandwich together a sponge with jam and a sponge with cream.
Keep in fridge until ready to eat!

Tip 1: Make sure you get coconut cream that has no additives such as guar gum, agar or emulsifiers. The night before you make the lamingtons, put your can(s) of coconut cream in the fridge. When you measure the coconut cream, only use the thick part of coconut cream that's formed at the top of the can.
Tip 2: A quicker way to coat and decorate the lamingtons is to spread the jam and cream on the sponge slabs at step 7. Then sandwich the slabs together, cut them into pieces then dip each 'sandwich' in chocolate and coconut.


Extra Virgin Coconut Oil - 2.3L

Extra Virgin Coconut Oil - 2.3L Pail

10 reasons you should add coconut oil to your diet today.

Posted on March 23, 2016

As modern science is learning more about how our bodies work, coconut is exploding in popularity. And it’s no wonder. Here are 10 reasons why you should add coconut oil to your diet today.

  1. It keeps you full throughout the day – In recent studies, the MCTs (Medium-chain triglycerides) in Coconut Oil have been shown to reduce calorie consumption in people. In other words, when people ate foods high in MCT’s they were less hungry and therefore ate less.
  2. May reduce the risk of heart disease and stroke - Saturated Fats have been criticized in the past, but not all saturated fats are alike. Recent studies suggest that diets high in saturated fats from certain sources, such as coconut oil, can have beneficial effects on your health, such as reducing the risk of heart disease and stroke.
  3. A cure for yeast infections – Unrefined coconut oil is very high in Lauric Acid, which studies have suggested can be a very fast and effective way of killing the bacteria Candida Albicans, a very common yeast infection in people. It can also be an effective prevention from developing yeast infections in the first place.
  4. Paleo and Ketogenic diet friendly – Coconut oil is free of carbohydrates, which makes it a perfect food for people on low carbohydrate diets such as Paleo and Ketogenic diets. Diets low in carbs can have various health benefits and can be an effective way of shedding excess kilograms. Studies have also suggested that Ketogenic diets may be effective in reducing the rate of seizures in epileptic patients and also in reducing tumours.
  5. Gives you more energy for longer – Coconut oil is a Low Glycemic Index(GI) food, which means it doesn’t raise your blood sugar levels after consumption as much as higher GI foods do. This can increase mood levels and give you less sugary cravings throughout the day while keeping your energy levels consistently high.
  6. It may be effective in preventing and reducing symptoms of Alzheimer’s disease – In patients with Alzheimer’s disease, it appears that there is a reduced ability to use glucose for energy in certain parts of the brain. Research suggests that Ketones can provide an alternative energy source for these parts of the brain, therefore reducing the symptoms of Alzheimer’s. Consuming coconut oil helps the body produce these Ketones, and can therefore assist in reducing the symptoms of Alzheimer’s.
  7. Good for your cholesterol – When most people think of Cholesterol, they think the aim is to reduce or remove as much of it from your body as possible. This however couldn’t be further from the truth. In fact, without cholesterol, the body would simply be unable to function. The real aim is to essentially raise good cholesterol (HDL) and lower bad cholesterol (LDL) in our bodies. Studies have shown that the Lauric Acid in Coconut Oil can help raise HDL and lower LDL which may lower your risk of heart disease.
  8. It makes everything smell and taste amazing – Dreaming of that tropical getaway? While cooking with coconut oil won’t quite get you there, the smells and tastes can certainly make you feel like you’re one step closer to that tropical island paradise.
  9. It’s all natural – Unlike many oils that go through various processes and refinements before it hits the shelves, unrefined Coconut Oil is all natural, straight from the Coconut to you, with no added nasties. In fact, Niulife Coconut Oil uses their patented Direct Micro Expelling (DME™) process to extract the Coconut Oil within one hour of opening a coconut.
  10. You can empower and bring hope to others – When you buy Niulife Coconut Oil you help to improve the well-being of the rural population of tropical countries. This is achieved by revitalising the smallholder coconut industry through the use of modern technology and by working in partnership with local communities. You can read more about the Niulife story here.

Recipe - Chocolate Coconut Pistachio Tart (Paleo, GF, Vegan)

Posted on December 18, 2015

Coconut + Chocolate Pistachio Tart

This recipe might be the best paleo friendly dessert i've seen.

Thanks to Nicole Campbell for the amazing images. Find her at https://www.facebook.com/nicolecampbellphoto/


½ cup unsweetened shredded coconut
1 ½ cups almond flour
2 Tablespoons coconut oil
¼ tsp salt
2 Tablespoons Maple Syrup

1 cup full fat coconut milk
12 oz bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
½ cup unsweetened coconut flakes
½ cup pistachio nuts, coarsely chopped

Preheat oven to 350 degrees. In food processor, pulse together almond flour, salt and shredded coconut until finely ground. Mix together coconut oil and maple syrup and add to almond flour mixture. Pulse until coarse crumbs form.

Transfer into greased 9-inch tart pan with removable bottom {or minis like we used}. Evenly press dough in bottom and up sides of pan to form the crust. Bake in center of oven rack for about 15-20 minutes, until golden brown. Let cool on wire rack.

Spread the chopped pistachio nuts and shredded coconut onto sheet pan and bake 3-5 minutes, until lightly toasted. Set aside.

Place chopped chocolate into large mixing bowl. In small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and stir until smooth and creamy. Mix in vanilla extract.

Pour chocolate into tart shell. Lightly sprinkle toasted pistachio nuts and toasted coconut for garnish. Chill for at least one hour or until set and enjoy!


Coconut Cacao Nibs - 100g Jar

Kokonut Pacific (Niulife) featured on ABC's 'Landline'

Posted on July 9, 2015

An episode of the well-known Landline program was filmed in Canberra and in the Solomon Islands over two months, featuring the work of Kokonut Pacific. This was very exciting for all concerned, especially as shooting coincided with the opening of the Coconut Technology Centre (CTC) just outside of Honiara.

The CTC trains new producers, researches appropriate technologies, and produces virgin coconut oil (VCO) as a significant income stream.

The CTC is a registered not-for-profit charity. Its main support is from Kokonut Pacific’s Niulife Foundation working through Australian Mercy.

The event also marks 10 years of successful co-operation between two coconut companies, Kokonut Pacific in Australia and its partner Kokonut Pacific Solomon Islands, now the largest exporter of village-produced virgin coconut oil (VCO) in the South Pacific. At the opening was the Solomon Islands Minister for Agriculture and Livestock Development, Augustine Auga and Australian High Commissioner for the Solomon Islands, Andrew Byrne.

The CTC is the culmination of a 20 year vision of empowering coconut producers, conceived by KP founders Dr Dan and Maureen Etherington, through the development of technology like the Direct Micro Expelling (DME™) Press. The DME™ Press was invented by Dan to enable coconut growers to extract high quality, organic and valuable virgin coconut oil directly from coconuts, in a village-based enterprise, using existing resources. It enables them to earn about 6 times the income made from copra production that relied on overseas processing and produced a nutritionally inferior product.

The success of DME and the KP companies is even more remarkable in a developing country where there are many serious problems. When KP started in the Solomons in 2004, the country was bankrupt. Last year KP was a finalist in the Australian Social Enterprise awards and is now being used by Governments as a case study on how “trade not aid” or “economic diplomacy” can work well.

Profits from KP Australia, which sells Niulife products, have been used to fund the Niulife Foundation that in turn funds and oversees the CTC. Niulife’s success is a direct reflection of consumer support and education. In health food stores, people have chosen healthy coconut oil and organic fairly-traded coconut products, due to a renaissance of interest over the last 10 years in saturated fat as a superfood.

The CTC will be managed by a local board and management team. One project is a gasifier that burns coconut shells - aimed at massively reducing reliance on the highly unreliable and expensive grid electricity. Other projects include community gardens, duck, chicken and fish farming, all using by-products of the DME oil extraction process. The aim is to create multiple income streams for coconut producers, in turn protecting them from commodity price fluctuations.

CTC Director Richard Etherington, in Honiara recently, said “This is an exciting time for us - the realisation of a long-held vision and start of serious investment into R&D that will have a long-term impact on developing local industries and business.”

Mr Etherington said one aim of the CTC was to develop sustainable, green, zero waste as well as culturally appropriate and economically viable income-producing agricultural industries around the coconut tree.

“In the past the bounty from the coconut palm, the tropical “tree of life,” was often abandoned because of the poor returns from industrialised copra production. Launching from the foundation of two successful businesses, the CTC aims to increase the local value-add and take advantage of KP’s already well-established vertically-integrated supply chain for VCO.”

Paul Horowitz


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