This tamarind and coconut-enhanced take on a traditional lassi is downright refreshing, a little tart with just the right amount of sweet and smooth.
Note: The coconut milk in this recipe is not from a can. Rather, it can be found in the refrigerated dairy section next to nut and soy milks.
About the author: We are a team of a food brain and a food photographer, snacking our way through life one day at a time. Mira is the publisher of http://sweetsandbitters.com. More of Liz's work can be seen at lizclayman.com.
- Yield:makes 2 servings
- Active time: 10 minutes
- Total time:10 minutes
- 1 cup coconut water
- ½ cup Silk coconut milk (see note)
- 1 tablespoon Laxmi tamarind concentrate
- 1 banana, peeled
- 1 cup plain kefir, such as Lifeway
- 10 ounces frozen mango chunks
Place coconut water, coconut milk, tamarind concentrate, banana, kefir, and mango in blender. Pulse to break up chunks, then blend at high speed around 20 seconds until smooth. Serve.