Tag Archives: coconut

Gluten-Free & Dairy-Free in The Good Life, Chelsea

The Good Life Blackboard

When Beyonce and Jay Z announced that they were going vegan for a while, it seemed like healthy, conscious food had turned a corner. Eating chia seeds and talking about being respectful to the planet was no longer the domain of tie-dyes and guitar-playing. Instead, vegan and macrobiotic and the like was on the mainstream menu – with fantastic cafes and restaurants springing up and mainstream eateries widening up their offerings.

One great place is The Good Life Eatery on Sloane Street. Step in and it’s immediately clear that you’re going to feel superhealthy from whatever you eat. I went at breakfast time and had the Acai Bowl – gluten-free granola, raw Brazilian acai blended with Brazil nuts, kiwi fruit and bananas, complete with bee pollen and coconut sprinkled over the top. It was completely delicious. An earthy tang from the acai, along with sweetness from the granola, fruit and sprinkles. And every bite enriched with nutrients.


And I had my first ever (first of many) cold-pressed juice. Cold-pressing is all about maximising the nutrients. Juicing normally involves fast-spinning blades that generate heat which kill the precious enzymes. But with the pressing action of cold-press, this doesn’t happen. I had the Dr Green Love and it was a whole new juicing experience. Serious full-on flavours hit you immediately. And the combination of spinach, kale, apple and coconut was a great balance of veggie-tastes with sweet fruits. I’ve been a cold-pressed convert ever since…

The Good Life Eatery is at 59 Sloane Avenue, London SW3 3DH. And you can also get a home-delivery through Deliveroo.

Dairy-Free Coconut Panacotta

This is richer than a dairy-based panacotta, and looks impressive. It’s well worth spending the money on agar-agar flakes as they work incredibly well (the Japanese have used them for centuries), are preservative- and chemical- free and even contain nutrients from the sea vegetables they’re made from.

gluten-free, wheat-free, dairy-free, yeast-free, seed-free, soy-free, egg-free, citrus-free

Cooking time 8 minutes plus 1½ hours chilling time     Serves 2


  • 400ml coconut cream
  • 2½ tbsp xylitol or fruit sugar
  • 1 vanilla pod
  • 2 tsp agar agar flakes
  • unsweetened coconut flakes, to serve
  1. Spoon the coconut cream into a saucepan and heat gently over a low heat, until it has softened into a liquid. Add the xylitol or fruit sugar and the vanilla pod and sprinkle the agar agar flakes over. Turn up the heat and bring almost to the boil. Turn the heat down and leave to simmer for 3-5 minutes until the agar agar flakes have dissolved, stirring occasionally.
  2. Meanwhile, heat a heavy-based frying pan over a medium heat until hot. Add the coconut flakes and dry-fry until lightly browned, turning frequently to prevent burning. Tip the toasted flakes into a bowl.
  3. Remove the coconut liquid from the heat, discard the vanilla pod and, using a hand-held electric whisk, beat well for 1-2 minutes.
  4. Pour the liquid into two 175ml ramekins and leave to chill in the fridge for at least 1½ hours until set. Sprinkle with the toasted coconut flakes and serve.