250g (half a pot) plain coconut yoghurt (now widely available in supermarkets)
200mls Alpro Wholebean Unsweetened Soya milk
2 tablespoons Milled mixed seeds e.g. Flaxseeds, sesame, pumpkin & sunflower seeds (e.g. Crownfields or Linwoods)
2 teaspoons raw virgin coconut oil
110g tinned (or fresh) in natural juice pineapple or mandarins (drained)
Half a small banana (optional to add sweetness)
Simply blitz all the ingredients in a Nutri Bullet or similar processor, until smooth – approx. 15 seconds (it should be smooth but blended for the shortest time possible in order to avoid heat build‐up). Enjoy!
For variety, swap out the milled seeds for a tablespoon of ground almonds which are a good source of calcium and protein and use frozen berries instead of pineapple or mandarins. You can also add a scoop of rice protein powder (from health food shops or online) to boost the protein further.
Coconut fat is saturated but contrary to past opinion, research is starting to show it might be good for you because it is in the form of medium chain fatty acids (MCFAs). Coconut is particularly high in one of these fats (lauric acid), which is highly beneficial. Lauric acid is converted by the body into monolaurin, which has strong antiviral and antibacterial properties. Another advantage of coconut is that it provides a good carbohydrate source but without provoking insulin spikes in the blood.
Coconut yoghurt and soya milk are fortified with calcium to support bone health and both contain protein. Milled seeds contain essential fats beneficial for helping maintain healthy brain and nervous system function. They’re also great source of plant protein. Fruit contains antioxidants for supporting healthy skin and ageing.
Choose your soya milk carefully. It should say on the carton that the milk is made from whole beans otherwise it may be highly processed. Whole soya is healthy whereas processed soya isn’t.
This recipe was featured along with some other great recipes in a blog for Age UK which you can see here.