kokosnusspalme strand Goa Indien

Coconut Lassi

Strand im Goa KokonussbaumPhoto by Raja Sen on Unsplash

There's a few things in common between the cuisines of coastal areas of India and Brazil, and one of them is their love for coconuts. From Goa to Bahia, the fruit is used in everything from fish dishes to delicious desserts. And of course, eaten as is, preferably by the beach. Well, there's no real beach in Berlin but feel free to imagine you are on a Goan paradise like the one above as you sip on this delicious Indian-inspired drink. If you have them handy, a few coconut rasps make a delicious crunchy topping.


For 1x 400ml smoothie:

  • 1x Tropix Coconut
  • 170ml natural yogurt
  • Juice of half a lemon
  • 2 crushed cardamoms, without the shell
  • Few drops of rose water or vanilla extract (optional)
  • (Optional, but recommended) a handful Coconut rasps


Run the Coconut pack under warm water for a few seconds. This helps soften the pulp just enough so that it’s a little easier to slip out of its packaging. In the blender glass combine coconut, yogurt, rose water (if using), cardamom and lemon juice. Beat well until you have a creamy consistence. Divide into two glasses and serve (if you want, add some ice cubes when serving). Decorate with the coconut rasps for a bit of texture.