Ingredients
10g coconut flakes
250ml light coconut milk
100ml skimmed milk
½ tsp vanilla extract
125g frozen raspberries
1 tsp golden linseed
50g fresh raspberries
10g coconut flakes
250ml light coconut milk
100ml skimmed milk
½ tsp vanilla extract
125g frozen raspberries
1 tsp golden linseed
50g fresh raspberries
Method
Place the coconut flakes in a small frying pan over a low heat. Cook the coconut for 2-3 minutes until it just starts to turn golden. Immediately transfer to a small plate and leave to cool.
Use your Ezzentialss Blender, Add the light coconut milk and skimmed milk to the blender. Add the vanilla extract, frozen raspberries and linseed and blend until smooth. Pour into glasses and top with fresh raspberries and toasted coconut.