For the last month or two, I’ve been on a lassi bender. 

A lassi, for those of you who don’t know, is a thinned-down yogurt drink: sometimes it’s sweet, but often it’s savory, jacked up with salt, coriander, turmeric, and the like. It’s like a smoothie, but thinner and less complicated. 

My recent lassi infatuation is only natural, really, considering the insane amount of yogurt we have on hand. Dumping a whole quart of yogurt into the blender still feels excessive — yogurt is expensive! treasure it! — but then I remind myself that I have a whole fridge full of yogurt and it’s free and healthy so just eat it already, Jennifer, and then I get over myself and move on. 

My method is simple: a quart of yogurt, a frozen banana or two, a handful of frozen red raspberries (for color and a pop of tart), and then my secret weapon: a generous scoop of coconut cream.

Coconut cream gives the lassi a kiss of sweet tropical sunshine, and even though it may feel like a luxury, it’s actually not that expensive (about $3/can), and a little goes a long way — a single tin makes 4-6 batches of lassi. Once opened, I cover the can with plastic and pop it into the fridge where it sits, ready to elevate my next lassi. 

Bottom line: If coconut cream isn’t a staple in your kitchen, it should be. 


1 quart whole milk yogurt
1-2 frozen bananas
1 cup frozen fruit, like red raspberries or strawberries
2-4 tablespoons coconut cream

Whirl everything together in a blender for a minute. Pour into glasses. Drink.

P.S. A lassi makes for a great breakfast on the road.

enroute to Old Rag

This same time, years previous: pepper jack cheese, barbecue sauce, up, up, up to Utuado, plan our vacation for me, please, the quotidian (6.12.17), a photo book, spinach dip, the business of belonging, the smartest thing I did, Greek cucumber and tomato salad, microwave flower press.


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