Coconut Turmeric Lassi Popsicle

Coconut Turmeric Lassi Popsicle

May 27, 2015

A lassi is a traditional yogurt-type drink served commonly in India and is becoming more and more popular in the United States. We mixed up a vegan, coconut milk-based version to help get us through Ayurveda’s most complex season of the year, Spring!In addition to the coconut milk that is fatty and liquid, we incorporated chill-inducing mint and Persian cucumbers, which have the amazing capacity to maintain a cool temperature. The combination of these ingredients makes this one of the most cooling recipes possible. And then we froze it. It is an absolute refreshment on the hottest of days.

  • Prep Time 5 mins
  • Cook Time 5 mins
  • Total Time 10 mins
  • 5 mins

    5 mins

    10 mins

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Ingredients

1 13-14 oz can of coconut milk

8 oz Temple Turmeric Coconut Nectar Elixir

1/4 cup fresh mint

2/3 cup grated/shredded cucumber – we used one 5-6 inch Persian cucumber

1/2 lime, juiced

2 tablespoons of coconut nectar or agave (or raw honey)

Preparation

In a bowl, mix coconut milk and Temple Turmeric Coconut Nectar Elixir.

Chiffonade a small handful of mint and add to the coconut mixture (chiffonade means to cut into thing, long strips or you can mince it).

Shred or grate the cucumber and add to the coconut mixture.

Squeeze 1/2 a lime and add your choice of sweetener into the mix.

Stir until well-combined.

Pour the mixture into your favorite popsicle molds and freeze until solid.

Please enjoy this cooling treat any time you need an internal refresh. Be sure to hashtag your pictures #TempleTurmeric so we can see how yours came out and any tasty tweaks you made.

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