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Vegan Apricot Coconut Lassi
2026 June 12
Preparation
Cut the apricots into small pieces and gently cook them with a little water until soft. Purée the fruit until smooth. Place the yoghurt, fruit purée, spices and water in a jug. Whisk vigorously or blend with a hand blender. Sweeten with maple syrup to taste. Add the mint leaves and lavender to the jug and leave to infuse for half an hour.
Serving
Dip four glasses first in a little lemon juice and then in desiccated coconut. Pour in the lassi and garnish with a mint leaf and a lavender flower.
- 4 apricots
- 300 ml water
- ¼ tsp ground ginger
- ¼ tsp allspice
- A few fresh mint leaves
- 250 g vegan coconut yoghurt
- ½ tsp ground cardamom
- ¼ tsp cinnamon
- 4 pinches natural vanilla powder
- 1 sprig of lavender
