• 10 g coconut flakes
  • 250 ml light coconut milk
  • 100 ml skimmed milk
  • 2 tsp runny honey (10g)
  • 0.5 tsp vanilla extract
  • 125 g frozen raspberries
  • 1 tsp golden linseed
  • 50 g fresh raspberries


  1. 1

    Place the coconut flakes in a small frying pan over a low heat. Cook the coconut until it just starts to turn golden, for about 2-3 minutes. Immediately transfer to a small plate and leave to cool.

  2. 2

    Add the light coconut milk and skimmed milk to the blender. Add the honey, vanilla extract, frozen raspberries and linseed and blend until smooth. Pour into glasses and top with fresh raspberries and toasted coconut.

Nutritional Details

Each serving provides
  • Energy 800kj 191kcal 10%
  • Fat 12.5g 18%
  • Saturates 9.5g 48%
  • Sugars 13.1g 15%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 289kj/69kcal

Each serving provides

13.7g carbohydrate 2.0g fibre 4.7g protein

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