Coconut yoghurt supplies the richness

This shake uses coconut yoghurt rather than ice cream, so its body comes from the yoghurt and frozen banana together. Plain versions vary considerably: some are very thick, while others are closer to a pouring yoghurt. Choose one without added fruit flavour so the raspberry remains distinct.

Check that the product is actually dairy-free. A conventional yoghurt with coconut flavouring is not equivalent. If serving someone with a milk allergy, read the full allergen and precautionary statements instead of assuming a plant-based design on the packaging settles the question.

Decide on the seeds before thickening

Raspberry seeds are easier to remove when the berries are blended with a thin liquid. Once banana and yoghurt have been added, straining becomes slower and removes more of the drink's body. The two-stage method lets you choose a smooth texture without repeatedly pushing a thick purée through a sieve.

The final shake should taste tart as well as creamy. Maple syrup is optional, and a teaspoon at a time is enough to make an adjustment. If the coconut flavour seems too strong, replace part of the coconut drink with another unsweetened plant drink next time. Adding more banana may hide the coconut, but it also changes the drink into a banana-led smoothie.

What you'll need

180 g fresh raspberries
150 g plain dairy-free coconut yoghurt
160 ml unsweetened coconut drink
80 g peeled banana, frozen in slices
1–2 tsp maple syrup, optional

Let's make it

Wash and drain the raspberries. Blend them with the coconut drink first; strain through a fine sieve if you prefer a seed-free shake.
Return the raspberry liquid to the blender and add coconut yoghurt and frozen banana.
Blend until creamy. Taste before adding maple syrup because both the banana and some coconut yoghurts are already sweet.
Divide into two glasses and serve immediately. Avoid a large ice addition, which would dilute the berry flavour.

Make it your own

Use fresh strawberries for a less seedy, gentler berry variation in the same prepared weight.

Oat drink can replace coconut drink, but check oats and gluten status if relevant.

Keeping it fresh

Drink fresh. If keeping an unserved portion, cover and refrigerate promptly at 5°C or below and use within 24 hours, or sooner according to yoghurt and drink labels. Stir before serving.