Cold Degustabox

 Degustabox is a monthly food and drink subscription box. It's an excellent way of discovering new products which have only just appeared in the shops, or those which have been around for a while, but you haven't had a chance to try them yet.

Thanks to Degustabox, I have found new favourites to add to our shopping list, including some products which I otherwise wouldn't have tried.

On top of the regular food box which arrives every month, Degustabox also offers Limited editions, like Cold Degustabox and Advent Calendar.

I have tried the Cold Degustabox a couple of years ago, and enjoyed it. I wanted to see what new things I might discover this time, so placed an order. It's sold out by now, but keep you eyes open for the next limited edition. And of course, there is the Advent Calendar, which was one of my favourite advent calendars of the last year. Don't miss it, if you want to treat your family. It is still available, just go to the link above and click on the Limited editions button.

What was included in the last Cold Degustabox?

It arrived well insulated, with several ice packs keeping all the food cold. 

This is a selection of products for different diets and tastes, to accommodate a family of meat-eaters, vegetarians and vegans (though not suitable if you are a vegan or vegetarian family, as there are meat and dairy products included).

La Famiglia Rana Prosciutto Cotto & Mozzarella fresh tortelloni (£2.75) is the Product of the Box. This Italian pasta is easy to cook and ready in just 2 minutes.

La Famiglia Rana are pasta connoisseurs. The texture and balance of flavours is just right.

Nutritional values: 331kcal and 0.98g of salt per 1/2 pack (each pack contains 2 servings)

Fab with just a bit of melted butter and grated cheese. You can also make a lovely tortelloni soup in a chicken or vegetable broth, with vegetables, herbs and pulses.

Available at Sainsbury's, ASDA, Morrisons and Ocado.

The Jolly Hog Pigs in Blankets (£3.60) are cocktail sausages wrapped in treacle cured bacon. 

They are gluten free, RSPCA assured and big on flavour. Each sausage is wrapped by hand, with a signature streaky bacon which is cured in black treacle.

If your Christmas table is incomplete without pigs in blankets, this selection will make it perfect. 

Typical values: 281kcal and 1.9g of salt per 100g.

Available in Sainsbury's, Ocado, Co-Op.

Higgidy Spinach & Pine Nut Pie with Greek feta and red peppers (£4.30) is a tasty little pie, carefully crafted with seeded spelt shortcrust pastry, with a creamy spinach and feta filling, topped with pieces of red pepper and toasted pine nuts. 

Ingredients include: spinach, Cheddar, Feta, sauteed onions, free range egg, red peppers, spelt flour, dried skimmed milk, butter, sustainable palm oil etc. 

It is suitable for vegetarians but not vegans.

Typical values: 684kcal and 2.63g of salt per pie. Suitable for home freezing.

Available at Sainsbury's, Tesco, Waitrose, Ocado and Booths.

The Vegetarian Butcher Impeckable (£3) is a vegan chicken substitute. This is a soy-based chicken style fillet, fortified with Vitamin B12, high in protein and fibre. You can grill it, stir fry, marinate or stew.

I know The Vegetarian Butcher as a brand has a cult following among the vegans. This is the third time I've tried one of their products, and it's OK. It doesn't taste like chicken. The texture is different, it is tender enough, but it tastes as an overprocessed indescribable meat product.

I am generally not a fan of fake meat or meat substitutes. I'd rather have plain tofu, which you can jazz up with a multitude of sauces (I cook tofu once a week), but the plant-based products which try to emulate meat are not to my taste. Again, I must stress, that the brand has an army of fans, who love the plant-based meat substitutes.

Nutritional values: 135kcal and 0.81g of salt per 90g portion. Suitable for home freezing.

It is available at Tesco & Sainsbury's.

The Simple Root Truffle & Ch**se Style Sauce/Spicy Satay Style Sauce/Creamy Pesto Style Sauce (£3.95) is a plant-based sauce. Vegan, veg-powered and gluten free.

You should receive 1 of 3 items in your box. We got Truffle & Ch**se Sauce (<--- this is their own spelling, not me trying to use swear words). Ingredients include root vegetables (parsnip puree, potato), vegetable oil, natural flavourings, chicory root fibre, sea salt, white truffle flavoured grapeseed oil, white pepper and more.

This sauce could be used in a vegan mac-n'cheese recipe. I did indeed cook a macaroni cheese, though not a vegan variety, as I also added a simple bechamel sauce to the big tray of pasta.

I have seen comments on Insta about people not liking the smell. That will be the truffle, it's an acquired taste. I remember we brought a big bottle of truffle oil from Italy as a gift for our friends, they tried it, and admitted that they didn't like it. I was happy to have it back, as we enjoy the taste of truffle-infused products. If anything, there was not enough truffle in the sauce for my taste.

Available at www.thesimpleroot.co.uk.

Holy Moly Tzatziki (from £2.20) is a creamy vegan dip, made with cooling cucumber and mint. Lovely with warm pitta, as part of a mezze platter, with a variety of crudites.

It is a very decent plant-based substitute. Almost impossible to guess that it is not made with dairy. 

I used it to make stuffed cabbage rolls, baked in tzatziki and ketchup sauce (see picture of the vegan chicken, above).

Ingredients: plant-based mayonnaise (rapeseed oil, water, cornflour, sugar, spirit vinegar, salt, modified starch, Dijon mustard, lemon juice), cucumber, lemon zest and juice, soya protein, black pepper, dried mint, dried dill etc.

Nutritional values: 239kcal and 2.6g of sugar per 100g.

Available at Waitrose, Ocado, Tesco and ASDA.

 

Shaken Other Dairy Free Strawberry Shake (£1.95 for 330ml) is a delightful smooth shake, made with strawberries and creamy, ethically-sourced coconut milk, and absolutely nothing artificial.

High in calcium and vitamin D, it is also gluten free and suitable for vegans.

I love coconut milk, and this shake is a lovely treat.

Typical values: 40kcal and 4.4g of sugar per 100ml.

Available in selected Sainsbury's, Waitrose, and ASDA stores.

Nomadic Yogurt & Oat Clusters Strawberry (£1.50) makes a lovely breakfast. It comes in two halves: a container with plain pouring yogurt, and a bigger pot of crunchy clusters and delicious freeze dried strawberries. 

A handy spoon is included. Shake, pour, enjoy!

Nutritional values: 178kcal and 11.9g of sugar per 100g.

Available in all major supermarket chains and convenience stores.

Caprice des Dieux (£2.50 for 200g) - literally translated as the whim of the gods - is a delicious mild and creamy soft ripened cheese, in a distinct oval shape.

A great addition to any cheese board. Serve with crackers, grapes, figs, chutney or relish.

Nutritional information: 333kcal and 1.4g of salt per 100g.

Available at Tesco, Sainsbury's and Ocado.

Tropicana Sensations Passionfruit Punch (£2.75) is a refreshing drink, full of exotic, tropical flavours.

150ml is one of your 5 a day. It makes a good pairing with food, as it's not too sweet. Not from concentrate. Contains Vitamin C and no added sugar.

Nutritional values: 48kcal and 11g of sugar per 100ml.

Available in all major supermarket chains.

VICI Surimi Royale Chunks (£1.60) are the quality seafood sticks. Munch them on their own, dipped in a sweet chilli sauce, or add, chopped, as an ingredient to seafood salads, or pasta/rice dishes.

They are made with flavoured textured white fish, with added water and starch. Typical values: 87kcal and 1.83g of salt per 100g.

This product is a very good source of protein.

Available in Waitrose and Ocado.

Elsinore Lumpfish Caviar (£2.30) will add a touch of luxury to any festive table.

Decorate the eggs, use as a garnish for a seafood salad, or serve on buttered crostini. The caviar has a distinct salty taste and a subtle pop.

Available at Waitrose, Ocado and Amazon.

The Cold Degustabox costed £13.99, with free shipping. You have to agree, it's an excellent value. 

Have you ever tried Cold Degustabox? What is your favourite product in the last Cold box?

Degustabox Cold Box (Limited edition)

 Oh, the excitement of getting a big box from Degustabox! 

The new Degustabox Cold Box has arrived. It's a selection of products which are found in the refrigerated section of supermarkets. As you might know if you follow my blog, I review Degustabox monthly boxes regularly, but this is the first time I receieved a Cold Box, and I was very eager to discover its contents. Just like a child at Christmas!

Degustabox is a monthly food and drink subscription box. It's an excellent way of discovering new products which have only just appeared in the shops, or those which have been around for a while, but you haven't had a chance to try them yet.

Thanks to Degustabox, I have found new favourites to add to our shopping list, including some products which I otherwise wouldn't have tried.

Each time a monthly box arrives, its contents are a total surprise. You get a good selection of foods and drinks.

If you haven't tried Degustabox subscription box yet, and would like to have a go, I have a £3off discount from your first box (and you can unsubscribe any time), just use code DKRLN when placing an order.

What did we receive in Degustabox Cold Box?

Glorious Super Indian Sweet Potato & Coconut Daal Soup is a delicious Indian-inspired sweet potato soup, combining creamy coconut, yellow split peas, mung beans, mango chutney and traditional spice - lovage, turmeric, pepper, garlic, mace, nutmeg, curry powder, ginger, coriander, cumin, cardamom, cinnamon. 

It is warming, sweet and spicy, and really lovely.

It is high in fibre, vegan. gluten free, source of protein, 2 of your 5 a day.

I'm afraid I have de-veganised (is that a word?!) it, by adding a swirl of soured cream, but that's how I like my soups, with soured cream, single cream or Greek yogurt.

La Famiglia Rana Classic Italian Recipe Kit - Tagliatelle Carbonara (serves 1) including fresh eggs pasta ribbons, a pouch of fresh Carbonara sauce (with oven-roasted pancetta), plus garnishes and toppings like grated Parmesan, a small sachet of black pepper and parsley. The pasta is made with free-range eggs.

You are supposed to cook the meal in a provided carton box in the microwave, but as I don't have a microwave, I cooked it on the hob, first cooking the pasta for a couple of minutes in boiling hot salted water, then adding the cream and all toppings. There is a bit too much sauce for one portion. Maybe it would have thickened more in the microwave, but cooked on the hob, it was quite liquid.

It is a tasty, quick and easy meal, on the calorific side - 967kcal per serving.

The Vegatarian Butcher What the Cluck is a vegan meat substitute of soy-based chicken style chunks, high in protein and a good source of fibre. 

Nutritional information: 101kcal and 1.4g of salt per 80g portion.

When uncooked, it looks a bit like ham chunks which have gone off.

I cooked it with carrots, sweet peppers, plums and a pouch of Yo! Honey, soy and miso sauce. 

The taste is not bad at all, though the texture is different from chicken. Take their endorsement on the carton sleeve with a pinch of salt, "Some say that these chunks taste more like chicken than chicken itself". It's a decent source of protein, but don't expect it to taste like chicken.

I'd be curious to try other offerings from the brand, as I know it has acquired quite an iconic status now. The plant-based gastronomy is the next big thing indeed.

Benecol Original Soft Cheese is a tasty lactose free spread, proven to lower cholesterol. It contains plant stanols.

Ingredients: lactose free quark (milk), plant stanol ester, lactose free milk powder etc. A daily intake of plant stanols lowers cholesterol by 7-10% in 2-3 weeks.

I enjoy cream cheese on toast or bagels for breakfast, and Benecol is a tasty alternative to my usual cream cheese. Combined with a smoked salmon on sourdough, it makes a delicious lunch.

We love Müller Light range of yogurts, they are delicous and come in so many flavours to please everyone.

Müller Light Crunch Strawberry Cheesecake Inspired might be my new favourite yogurt. It is low fat (under 99kcal per pot) and is a source of protein.

This strawberry flavoured yogurt with a biscuit crumble will make a lovely breakfast.

Over the Spoon Zingy Lemon Cheesecake is a dairy free, plant-based and gluten free dessert. For me, it hits all the right notes - I love lemon-based desserts, and this one is light and sharp. You'd never guess it's gluten-free and vegan.

As you can see, there is a biscuit base (made with oat flour), layered with a zingy lemon curd and topped with thick creamy Sicilian emon mousse. It is also soya free.

Nutritional values: 231kcal and 22.3g of sugar per serving.

Holy Moly Guacamole Original is one of the best guacamoles that you can find on the supermarket shelves. It's a perfect dip for a movie night with a big bag of Doritos. It tastes like homemade and is 100% natural. 

Ingredients include avocado (87%), tomato, red onion, jalapeno chilli, lime juice, coriander, garlic puree and salt.

Nutritional values: 132kcal and 0.9g of sugar per 100g.

I enjoy it on a slice of bread, topped with Santa Maria jalapeños and pineapple pieces. Utterly divine.

Shaken Udder Salted Caramel is a flavour which I don't tend to buy (my guys love Strawberries & Cream and Vanilla flavours), so it was interesting to try something new. 

This tasty dairy milshake is made with Maldon sea salt, no artificial colours, flavours or preservatives.

There is 51% RI calcium per 330ml serving.

Nutritional values: 61kcal and 6.2g of sugar per 100ml.

I was impressed with Mockingbird Raw Boost Virgin Smoothie. It is made with strawberry, blackcurrant, acai berry, beetroot, spinach, kale, vitamins B6 and C. There is up to 1/2kg of fresh fruit and veg to craft every bottle, hurrah for that. 

It contains spinach and kale, both of which I struggle with generally, but the smoothie version makes it so much easier to consume your five a day. It's cold-pressed raw for the perfect taste.

Nutritional values: 117kca; and 20g of sugar (from the fruit and veg, there is no added sugar) per 250ml.

And finally, Plain Koko yogurt. This is dairy, gluten and soya free yogurt, with added calcium and vitamins D2 abd B12. It contains no artificial flavours, colours of preservatives. 

Nutritional values: 79kcal and 4.3g of sugar per 100g.

It tastes lovely, smooth and creamy, not sweet, with a little hint of saltiness. Perfect as a topping for cereals, fruit, or as an ingredient in dips, smoothies and cooking.

I used about half of the tub for baking a yogurt cake, and it was delicious, moist and light.

All the products were fresh and in perfect condition, and arrived still cold, with the cooler cushions around. 

This was the first time we tried Degustabox Cold Box, and all I can say is it's definitely a bestseller.

Disclosure: We receive monthly Degustabox food box for reviewing. All opinions are our own.

Yogurt oat cookies with saffron icing

The thing about home-baked cookies, it's hard to stop at one. Especially if you have a cup of tea and are enjoying a good book. I've just finished The Hopkins Conundrum by Simon Edge the other day (which I absolutely loved), and having looked at the big stash of paperbacks on my working table, decided to start The Surplus Girls by Polly Heron. A new book and freshly baked cookies is a lovely combination.
I often bake different variations on the plain oat cookies recipe. Having rummaged around the kitchen, I assembled a small pot of Greek style yogurt, a couple of sachets of oats, a small phial of saffron strands as well as the usual flour, oil, egg etc.

There were several mini-sachets from Skinny Food Co in the latest Degustabox delivery. One 10ml sachet of white chocolate syrup (flavour syrup with sweetener and zero calories) was neither here nor there, but as a flavouring for cookies it works well. As an ingredient in this recipe it is optional, you can add a little bit of grated/chopped white chocolate, or skip altogether.

Yogurt oat cookies with saffron icing (makes 15 cookies)
Ingredients:
100g demerara sugar
50g Greek style yogurt
50ml vegetable oil
1 medium egg
60g oats (2 sachets of porridge oats)
200g plain flour
1tsp baking powder
1/2tsp ground cinnamon
a pinch of saffron
icing sugar, enough to make the icing

Cream together the sugar with yogurt and vegetable oil, beat in the egg, add the oats, sift in the flour, baking powder and cinnamon. Mix until well-combined.
Dust hands in flour, so that the dough doesn't stick. Pinch a big walnut-sized piece of cookie dough and roll into a ball, then flatten and place on a tray lined with parchment paper, foil, or on a silicone baking sheet. Place the tray in the oven preheated to 180C.
Bake for about 15 minutes until slightly golden.
If you keep cookies until browned, they will be crispy. We like cookies with a softer centre.

Take the tray out, and put the cookies on the cooling rack.

In the meantime make some saffron icing.
Take a pinch of saffron strands and add freshly boiled water. Leave to steep for a minimum of five minutes. The longer you leave the saffron in the water, the more intense the colour you will get.

In a small mixing bowl or cup, add saffron water to the icing sugar (make sure that the strands don't get in). Mix until you have a smooth icing. Spread it over the cookies and leave to set.

Eat with tea or coffee, or with a glass of cold milk.

Saffron gives not only the colour, but a special flavour to the cookies. You can use a food colouring of your choice, if you don't have saffron. Ground turmeric mixed into the icing could also add a golden colour, but it has an acquired taste, and my guys are not big fans.

Apple yogurt cake

My funny guy Sash loves watching cooking shows on YouTube, especially the cake-decorating videos. There is one particularly annoying creative lady who loves adding chocolate ganache to everything. And tons of frosting. Her cakes might look pretty, but the amount of sugar is staggering. Anyway, as long as it keeps my child happy, he  can watch any cake videos to his heart's content.
I prefer to bake easy cakes, with a minimal amount of frosting, or none at all.

Any bake with an added fruit or vegetables is a bonus for me. The last fruit and veg box had several green apples, not sure of the variety, but like small sized Granny Smith, i.e. sharp and sour. I know green apples are supposed to be better for you, as they have health benefits - more fibre, minerals, vitamins, blah blah. But my guys would only eat pink/red apples.
 A cake with apples is a perfect solution, and a crowd pleaser.

An apple yogurt cake is very easy to make, and doesn't use any fancy ingredients.

Apple Yogurt Cake
Ingredients:
180g sugar (I used a mix of demerara and caster sugar, 90g each)
2 medium eggs
1 tsp vanilla essence
1tsp ground cinnamon
125ml Greek style yogurt
2tbsp polenta (optional)
190g self-raising flour
1tsp baking powder
2 medium apples

In a medium sized mixing bowl beat in the sugar and eggs, add the vanilla, cinnamon, yogurt, polenta, sift in the flour and baking powder and mix until well combined. The cake dough is quite thick.
Spoon it into a pre-oiled spring cake tin.
Peel two apples, core and slice into crescents. Arrange the slices on top of the cake.
Place the tin in the oven preheated to 180C.
Bake for about 50+ minutes. You might want to put a foil over the cake, so that the top doesn't brown too much.
Once baked, take out of the tin and place on a cooling rack. Add a sprinkle of sugar or icing sugar.
Serve warm or cold, with tea or coffee.

You can use either caster or demerara,or a mix of both. I've read somewhere (not sure who the celeb chef was) that adding demerara to caster sugar makes for a fudgier taste.
If you don't have polenta, it's not a must ingredient. I like to add a little bit to cakes for an extra texture, and it also helps with the soggier ingredients like apples, carrots etc.

I baked this cake in the evening, when the light wasn't the best for taking photos, and thought I'd take more pictures of the sliced cake the next day. By the time I realised I haven't taken any pics, the cake was almost all gone.

Banana and guava jam cake

Just after Christmas I won a couple of food prizes on Instagram and Twitter. The Insta prize of a food hamper from Tropical Sun, including a lovely book of Caribbean recipes arrived promptly.
The Twitter prize from Cirio has never materialised, and after several attempts at communication I gave up. The excuses were rather unconvincing, and I still see them tweeting comps regularly. It doesn't put me off buying Cirio products, but I don't think I would bother with their giveaways any longer.

One of the exotic products from Tropical Sun was a jar of guava jam. It's a thick jam, which reminds me of the quince paste in flavour and texture. My guys are more of a strawberry/raspberry/black currant jam type of eaters, and were not enthusiastic about the guava jam.

Then I remembered that years ago we used to bake a sponge with jam mixed into the cake batter, with lots of soured cream.

This is a variation on the theme of the Russian jam cake, which I used to bake as a student, with soured cream (Smetana), 1 egg, flour, oil and any jam that was available (strawberry, raspberry or black currant).
Yet again, I had bananas going over-ripe, and a single pot of yogurt that nobody wanted to eat. I didn't include oil in the photo, but I did add it.

Rum adds a bit of a tropical flavour too. It has been suggested by my Twitter friend and queen of baking Antonia, who mentioned adding rum to the banana bread a couple of times.

Banana and guava jam cake
Ingredients:
2 bananas, mashed
100g demerara sugar
2 medium eggs
3 heaped tbsp guava jam
1 small pot of yogurt
juice of 1 orange
1tsp ground cinnamon
2tbsp spiced rum
50ml mild olive oil
250g self-raising flour
1tsp baking powder

Mash two peeled bananas with sugar, using a fork in a medium sized mixing bowl. Beat in the eggs and guava jam. Add a small pot of yogurt, orange juice and spices, rum, olive oil, flour and baking powder.
Mix all the ingredients together, and pour the cake batter in a well oiled bundt cake tin.

Place the tin in the oven preheated to 180C and bake for about 45 minutes (check if it's ready with a wooden toothpick).
Remove from the oven, leave in the tin for  several minutes before removing it out of the tin and letting it cool on the cooling rack.

What have you been baking recently?

Aubergine, okra and red kidney bean casserole

This vegetarian dish is ready in under an hour. With an addition of a spicy paste pot to the combination of aubergines, okra and kidney beans you can make it extra warming, thus  perfect for colder days... And so far March has been as fickle as Verdi's "la donna ѐ mobile", giving us sunny spells, then blowing cold winds.

Very Lazy Smoky Spanish Stew slow cooking paste pots was one of the products in February Degustabox. It's a concentrated paste with paprika, red pepper, ground cumin, ground Cayenne and garlic puree. This product is suitable for vegetarians and vegans.
I decided to use it in a vegetarian casserole, or ragu, or stew, it could be called any of these.

Aubergine, okra and kidney bean casserole
Ingredients:
3tbsp olive oil
1 shallot
1 medium carrot
1 medium aubergine
1 x 175g pack of okra
1 x 300g  tin of red kidney beans in water (drained weight 180g)
1 tomato
500g passata
1 x 25g pot of Very Lazy Smoky Spanish Stew
1/1tsp sugar
a 150ml pot of Greek yogurt
fresh coriander
basmati rice

Heat the oil in a heavy-based deep frying pan. Fry a finely chopped shallot for 2-3 minutes, stirring frequently. Add a peeled and chopped carrot, and cubed aubergine. Cook, stirring for 5 minutes.
Slice okra into 3-4 pieces, and add to the vegetables. Drain and rinse red kidney beans and add to the mix. Finally add a chopped tomato and pour passata. Add a pot of Very Lazy Smoky Spanish Stew paste. Stir, lower the heat and cook for 30+ minutes. You might need to add some  water, and a bit of sugar (optional).
In the final minutes of cooking, stir in a pot of Greek yogurt. And add some chopped fresh coriander or parsley.
Serve with basmati rice.

Verdict? The Spanish stew pot definitely packs a punch. When the stew was almost done, I tried a spoonful and gasped, it was rather hot. To make the heat mellower, I added a small pot of Greek yogurt. My husband also commented later that it was on the hot side.
I suppose, it depends on your tastebuds. If you enjoy hot food, use a whole pot, if you prefer milder flavour, perhaps use half of the pot. That's what I will do with the remaining two pots in the pack. I will use half a pot at a time.

Choc chip yogurt cookies

No, I can hear you saying, not another choc chip cookies recipe surely?! Bear with me please, it might be one zillionth cookie recipe, but it's a slightly different version, which might appeal to you.
Last Tuesday my younger son had a friend over.
This time his friend brought a big stash of vintage Pokémon cards, and my son was on cloud nine, looking at the old cards and comparing them to the current releases.
Often when we have Eddie's friends around, I bake some cookies. Sash is also very enthusiastic about any cookies, and watches with great interest, as I mix and shape.

Choc chip yogurt cookies
Ingredients:
100g caster sugar
50g coconut yogurt
50ml vegetable oil (I used a rapeseed oil)
1 medium egg
60g oats
200+g self-raising flour
1/2tsp baking powder
a pinch of salt
50g milk chocolate, chopped into small pieces

Cream the coconut yogurt with sugar and vegetable oil in a mixing bowl. Add the oats, flour, baking powder, a pinch of salt and beat in the egg, mix well, forming the dough. 

Chop the chocolate into smaller pieces (or use chocolate drops), and mix them into the dough.

Dust your hands with flour, so that the dough doesn't stick.

Pinch a big walnut-sized piece of dough and roll it into a ball, then flatten and place them on trays lined with parchment paper, foil or silicone baking sheet and bake for about 12 minutes until golden at 180C.

Don't overcook, they are still very soft when you take them out. If you keep them longer, they'll get crispy.

In this recipe I used a chocolate bar which was one of the products from the June Degustabox -
The Free From Kitchen Co Free From Choc Bar 100g(£1.50 Choc) - which is a gluten-, wheat- and milk-free chocolate product. These are innovative colourful chocolate bars, for chocoholics who embrace all lifestyle choices or opt for free-from products for medical reasons.
We're not on any of the above diets, but happy to try any new product.

If you don't have this particular product, any quality milk or dark chocolate will work perfectly well.

The same with yogurt, it doesn't have to be a coconut one, it's just I happened to have it in the fridge. A Greek style yogurt would be a good substitute.