Makes 4 servings
- 4 apricots
- 250 g vegan coconut yogurt
- 300 ml water
- ½ tsp ground cardamom
- ¼ tsp ground ginger
- ¼ tsp cinnamon
- ¼ tsp allspice
- 4 pinches pure vanilla powder
- a few leaves of fresh mint
- 1 stem of lavender
Vegan apricot-coconut lassi
Cut apricots into small pieces and stew them in a little water until soft. Puree the fruit until smooth.
Pour yogurt, apricot puree, spices and water into a jug. Stir vigorously with a whisk or mix using a hand-held blender.
Sweeten to taste with maple syrup.
Add mint leaves and lavender to the jug and let macerate for 30 minutes.
Dip the rim of four glasses first into lemon juice and then into coconut flakes. Pour the lassi into the glasses and garnish with a mint leaf and some lavender.