Competition: Kelapa Organics Skin Care Hamper and Review

A new discovery for us and one that we’re quite pleased with.

Kelapa Organics features an affordable and nourishing range of skin care goodies with raw coconut oil as the shining main ingredient. We were quite lucky to test three of the products and we also have a hamper pack available for one lucky reader.

Kelapa Hamper


Review:

Kelapa Organic Body Lotion: A lotion that is soft and light in texture. We recommend this for those who prefer something that sinks in quickly, so you can dress at top speed. Gently scented with orange and a must for freshly shaved legs.

Kelapa Intensive Conditioning Treatment: Perhaps the best conditioning treatment we’ve tried in a long time. Hair feels silky and smooth after only one use and knots aren’t quite as ferocious as usual after hair washing. Argan oil features in the formula which is known for softening and helping to repair needy spilt ends.

Kelapa Organic Face Moisturiser: If sensitive skin is an issue for you, trying this may just be the thing you need. This is a simply lovely moisturiser; skin feels soft and plump after daily use. It has a barely-there scent, making it good for sensitive noses. We also like to use it as an eye cream.

We have 1x Kelapa Organics Skin Care Hamper Pack to give away to 1 lucky Beauty and Lace reader.

The pack contains: Organic Body Lotion, Organic Hand Lotion and Coconut and Vanilla Body Wash.

To enter, just leave a comment below telling us what is your favourite dish to cook using coconut?

Competition closes 16/03/15 midnight AEST. You must be subscribed to the Beauty and Lace newsletter OR a Facebook fan to enter. Make sure you use a valid email address so we can contact you if you are a lucky winner

Terms and conditions

– All decisions are final and no correspondence will be entered into.
– Competition is a game of skill. Chance plays no part in determining the winner.
– Prize not negotiable, and cannot be exchanged or taken as cash.
– One entry per person
– Competition open to Australian residents only
– Entries are only valid if all required fields have been entered. No responsibility accepted for lost, late or misdirected entries.
– All entries become the property of Beauty and Lace. Your details will not be given or sold to any third parties unless required for claiming of the prize.
– We reserve the right to make changes to the prize and competition if required.
– Winners will be notified by email

For more information on Kelapa Organics, visit http://www.kelapa.com.au

 

102 thoughts on “Competition: Kelapa Organics Skin Care Hamper and Review

  1. Coconut baked onion rings is my favourite recipe.

    INGREDIENTS
    ½ a large yellow onion, sliced into rings
    ¼ cup almond meal + 2 tablespoons, separated
    ½ teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper
    ½ cup unsweetened coconut flakes
    ¼ cup egg whites

    INSTRUCTIONS
    Preheat oven to 400 degrees and line a baking sheet with a silpat or parchment paper.
    Place coconut flakes plus the 2 tablespoons of almond meal in a shallow dish and mix together.
    Place ¼ cup almond meal in a separate shallow dish with salt & pepper and mix together.
    Pour egg whites into a small bowl.
    Take one ring at a time and coat with almond meal first, then dip into egg whites and then coat in the coconut flakes. Place onion ring on baking sheet and repeat with remaining rings.
    Bake for 8 minutes and then remove from the oven and carefully flip. Bake for another 6-8 minutes until golden brown.
    Serve with preferred dip. I mixed plain greek yogurt and sriracha together.

  2. It’s a toss-up between Thai coconut soup with the coconut milk perfectly balancing out the spiciness of red curry OR coconut cream pie! Lots of fluffy, coconutty goodness 🙂

  3. My favourite meal to cook using Coconut is THE ONLY meal I know how to cook using Coconut – I make Satay Chicken and mix a small tin of Coconut Milk or Cream in. It helps create a beautiful, tasty satay.

  4. I am a sweets lover so really love when I add toasted coconut to my pavlova roll – it gives it that little nutty flavour to the meringue, thus makes it taste fantastic.

  5. I love making home-made granola with coconut nectar (which acts as a sweetener) and shredded coconut – YUM!!!

  6. coconut milk is fantastic in any curry and you can do so much with it even in satay coconut is amazing… I have just seen a recipe for HUGE bounty ( bounty chocolate) you can make at home I am going to make this without a doubt YUM

  7. PUMPKIN COCONUT TART
    Combining the coconut flavours using lite coconut milk in the filling along with pumpkin mashed with more coconut milk. Garnished with grated coconut flakes and this is a delicacy.

    INGREDIENTS
    CRUST (OR BUY A READY MADE BASE FROM SUPERMARKET)
    • 1 1/4 cups white flour
    • 1/2 cup slivered almonds, toasted
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 4 tablespoons cold unsalted butter, cut into small pieces
    • 4 tablespoons cold reduced-fat cream cheese

    FILLING
    • 1 1/2 cups pumpkin mashed using marg or butter and coconut
    milk
    • 3/4 cup sugar
    • 2 tablespoons dark rum (optional)
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 3 large eggs
    • 1 cup “lite” coconut milk

    GARNISH
    • 1/3 flaked coconut
    • Dollop of Cream
    PREPARATION
    1. Preheat oven to 350°F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.
    2. TO PREPARE CRUST: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
    3. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
    4. TO PREPARE FILLING: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling.
    5. Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut and serve with a good dollop of cream.

  8. Crush biscuits, add melted chocolate or cocoa, condensed milk , roll into balls, then roll in coconut ( can add a dash of liqueur if the mood takes you!)

  9. I love Tom Kha Gai (Thai coconut soup), a lovely balance of sweet, sour and spicy 🙂 Happy memories from my recent trip to Thailand!

  10. I love making a lime and coconut cream pie! Its sweet, tangy and the perfect dessert to satisfy all your taste buds.

  11. While I love pina coladas, lamingtons, and coconut ice,
    my favourite savoury is the delicious and versatile coconut rice,
    while my favourite sweet is coconut macaroons- clouds of delight.

  12. My nanas secret recipe chocolate cake,
    Coconut is ALWAYS sprinkled on the top,
    Most delicious cake.. our family loves it so,
    Within 5 minutes we would devour the lot!!!

  13. One of my favourite comfort foods is rice pudding, made with coconut milk it adds a wonderful creamy taste, mmmm just sublime!

  14. My Mum used to make these things called Coconut Pyramids when I was a child and they are made with egg whites, caster sugar and coconut. Everytime I make them it reminds me of my Darling Mum who passed away 14mths ago. Oddly one of the things she craved when pregnant with me was these tasty Coconut Pyramids.

  15. My family and friends love my Banana, Caramel, Coconut Cream Pie, it’s very rich a special occasion dessert and exceptionally easy to make.

  16. My Favourite thing to make with coconut is “Choc Coconut Cherry Slice.. This slice has the WOW Factor every time.

    My Kids hand around everytime I make this and wait till it sets.

  17. I love making my own healthy museli. It has nuts, dried fruit, rolled oats and shredded coconut topped with coconut oil and maple syrup. So tasty and the best part to my day

  18. That is really so hard to chose but one of my favourites is thai red curry with tofu, potato, cauliflower, tomato, mushrooms and lots of basil.

  19. Coconut Mango Curry:
    Oh so inviting,
    Subtle yet sweet, utterly enticing.
    Bursting with flavour to slurp and lick.
    Love to add chilli for extra kick!

  20. I use coconut in so many dishes but my ultimate indulgence would be lemon coconut slice. its summery sweetness that gets eaten up quickly in my house

  21. I love coating green prawns with beaten egg, tossing in flour, back into the egg mixture then rolling the prawns in Moist Coconut Flakes. Deep frying prawns until they are golden.
    Works easily as well with sliced chicken strips.

  22. Since my trip to Thailand my favourite dish to cook at home has to be ‘Sticky Coconut Rice with Mango’ !!

  23. good old plain coconut rice ! i make it with chicken satay and end up barely eating any chilcken cauase all i want is the coconut rice 🙂

  24. Sweet potato and parsnip chips shallow fried in coconut oil. You just use a vegetable peeler to get the chips nice and thin shallow fry in a saucepan, cooking in batches so you don’t need to use so much oil.

  25. A coconana ice cream with coconut water, coconut cream and banana. Simple to make, but tastes so much naughtier than it really is!

  26. Coconut patty cakes, 3 cups shredded coconut, a can condensed milk 2 tablespoons plain flour and 1 teaspoon coconut essence, mix together, put tablespoons full into patty cases bake 15 mins
    So simple, can be gluten free and are loved by everyone

  27. Without doubt Laksa of any kind. Prawn, Chicken, combination whatever base I have on hand. Both coconut cream and milk to bring out that creamy coconutty goodness

  28. The most delicious coconut cream pie using my mother’s recipe. It was always a favourite and it has proven to be a hit when I make it. Yum

  29. I make Chia Cacao coconut clusters. They are so delicious and no sugar in sight.

    Recipe
    Ingredients 2 tbsp Nature’s Way Super Coconut Oil

    – 1/3 cup honey

    – 1⁄2 cup peanut or almond butter 1 teaspoon vanilla extract

    – 2 cups shredded coconut

    – 1 tbsp Nature’s Way Super Chia Seeds

    – 1⁄4 cup Natures Way Super Cacao Powder

    – 1⁄4 cup chopped walnuts

    – 1⁄4 cup toasted slivered almonds

    In large saucepan, melt the Coconut Oil on a really low heat. Add the honey and nut butter and gently stir to combine, then add the remaining ingredients and stir them through.

    2. Using a spoon, scoop tablespoonfuls of mixture onto a baking tray or large plates. Store some in the fridge to set, ready for eating once firm, and put any extras in the freezer for a later date.

    They taste a little like a chocolate crackle only better and much more healthy.

  30. Pumpkin and Coconut Paleo Brownies. Super easy, one bowl, one pan, bake, cut into squares and serve. Healthy and delicious.

  31. my favourite thing to prepare with coconut oil is a vitamix smoothie, using fresh fruit, vegetables, chia seeds, acai powder, maca powder, yoghurt, coconut water and of course, coconut oil…delicious!!

  32. Coconut Crème Brûlée is my favourite coconut dish. It’s an interesting tropical twist on the classic dessery with the crunchy sugary top and smooth coconut cream filling.

  33. I love cooking with coconut. My favourite dish is probably a crab, paw paw and fresh coconut salad or a Thai green chicken curry

  34. Last Easter I wanted to experiment with some new seafood recipes, and I discovered coconut fish tacos with chilli mango salsa… AMAZING!! The fish is marinated for a few hours in coconut milk, chilli, spices, and lime juice, then cooked and served in soft tacos with a mango chilli and cucumber salsa and an abundance of coriander and lime. So so so good!

  35. Lamingtons are my favourite and with the left over chocolate I add extra coconut to make it thick then make little balls and roll them in coconut too. Two things made from the one.

  36. Coconut smoothies are fantabulous. Just add some seasonal fruit, chia seed and rice bran to coconut milk/cream and you have a healthy delight.

  37. I used to cook my Coconut cake at least once a week but alas I have lost my recipe,still searching! I do however add it to my ice cream

  38. Laksa is my most favourite dish to cook coconut in. It wouldn’t be Laksa without the coconut. Laksa just Delicious!

  39. i love my coconut water mixed with cordial, taste great, i also making lamintons with lots of coconut on the chocolate topping

  40. I use coconut in all its forms regularly in my cooking my favourite is Korma curry with meat browned in coconut oil, the creamy taste of coconut milk and the nuttiness of grated fresh coconut.

  41. I can’t choose just one, I love making curried chicken with coconut milk and Cherry ripe slice both so delish nom nom nom

  42. We recently went to Ubud, Bali and learnt how to make the most amazing chicken curry using, coconut and coconut oil, both fresh from trees in the garden….mmmmmm my mouth waters just thinking about it.

  43. It will have to be my grandma’s recipe that was passed on to me:
    Thai green curry chicken. Really delicious and mouth-watery just by thinking of this. Thanks Grandma!

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