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Recipe: Saffron Coconut Lassi by Rocio Graves

Rocio Graves coconut lassi

 Saffron Coconut Lassi 

"This recipe is inspired by the countless lassi’s I've enjoyed during my visits to India — known to have a cooling effect and aiding digestion, this creamy tangy drink is perfect for a hot summer’s day.

Using coconut yogurt as a plant based alternative and adding the fragrance, vibrancy and health benefits of saffron — this lassi is so simple and quick to make!" - Rocio Graves

 

Ingredients: (2 medium glass servings or one big bigger serving)

  • 1 cup unsweetened coconut yogurt
  • 1/2 cup room temperature water
  • 2 TBSP of raw honey (or any other sweetener of your choice)
  • a tiny pinch of salt
  • 10 saffron strands
  • 2 TBSP boiling water 

1. Start by infusing the saffron strands in two tablespoons of freshly boiled water in a small bowl; simply pour the water over the saffron strands and leave to infuse for ten minutes.

2. In a high speed blender, pour the coconut yogurt, saffron infused water (with the saffron strands), the two tablespoons of honey, the salt and the half a cup of water. Blend on high for 30 seconds and serve!

* suggested garnish for beauty— homemade chocolate bark, toasted pumpkin seeds and rose petals :), but the recipe is delicious on it’s own!

Recipe and photography by Rocio Graves for Wunder Workshop.