Tag Archives: Coconut Yoghurt

Banana Cream Protein Shake

Since I’m back on my healthy eating again after spending last weekend at the brilliant Edinburgh Foodie Festival I thought it would be a good opportunity to post my favourite protein shake (well it’s really a smoothie I suppose, but never mind, I’m calling it a shake) of the moment. I’ve recently greatly increased my Muay Thai training, so have been raising my protein intake, and calories, as a result. It’s worth mentioning that this is designed to be eaten as a meal, like for breakfast, for example.

Most people when you say “protein shake” would probably gag at the thought (I’ve tried a few shakes that have been pretty tough on the old taste buds to be fair) but this one is tasty and incredibly filling. I got the idea for this recipe off one of the shakes in this great article (“48 delicious protein shake recipes”- specifically the Banana Almond cream shake) I saw on Bodybuilding.com, and changed it up to better suit myself!

I’m not a big fan of almonds, wanted to take the “cream shake” aspect to the next level, as well as adding some spice to it, so came up with this instead!  I think the cashews and coconut yoghurt take the creaminess to the next level, as well as making it extra filling.

To make this, you will need:


**Note: Due to my protein powder, you may need less or more milk, as mine tends to act as a strong thickener.

2 x Ripe Bananas

Vanilla Extract (1stp)

80ml- Vanilla Protein Powder (I used dairy free soya protein)

150ml of Coconut milk (This will vary)

1 dessert spoon cashew butter (Homemade or bought)

1.5 heaped dessert spoons of Coconut yoghurt

Large pinch of Cinnamon

The first step is to make the cashew butter- but if you don’t fancy making your own (and saving yourself doing the resulting washing up in the process!) then shop bought cashew butter is perfect for the job too. I explain how I make your own cashew butter in my “Sweet cashew stuffed dates” here, and I would also ask that you don’t judge me on my very dark photos. My earlier posts when I first started my blog were done at night, in the dark, with no natural light… I think the difference is obvious!

Anyway, once you’ve prepared the cashew butter, it’s time to blend the bananas with the protein powder. This should make a thick mixture, as no thin liquids have been added yet.


Next, add in the cashew butter, coconut yoghurt, cinnamon, and vanilla.



Blend the mixture thoroughly until it’s smooth, then add in the coconut milk until you achieve a shake- like consistency.  On a side note, I made my own cashew butter for this- and if there is anything better in the food world than eating fresh cashew butter out a tub then I have yet to find it! Pour into a glass (with some ice if you fancy), top with a sprinkle of cinnamon and drink straight away! Seriously though, drink it straight away, because protein shakes don’t keep well!


Creamy Coconut & Blueberry Frogurt

This is such an easy and simple recipe- it is so fast and easy to prepare! I picked coconut and blueberry as blueberries are in the shops currently, and some added cooked coconut enhances the flavour of the coconut yoghurt. There are many variations of this mix of ingredients, as it is such a common favour combo & popular breakfast food. I decided to go for frogurt, as it’s so easy and requires next to zero culinary effort!

Because of my allergy, I can’t eat Greek yoghurt (or any form of dairy based yoghurt)  so I use an amazing coconut ‘yoghurt’ (which I buy from the shops) that is basically tasty coconut milk, thickened up to taste like yoghurt. I also don’t add any sugars to make sure this is something that can be eaten in conjunction with a healthy diet. If you prefer of course you can always use whatever you want- I imagine Greek yoghurt would work just as well.

For this recipe you will need:


Around 100g of fresh blueberries

1 small serving (a small handful roughly) of your favourite muesli- sugar free

1 heaped dessert spoon of desiccated coconut

1 tub of coconut Yoghurt (125g)


The first step is to toast the coconut and the muesli, to give it a roasted quality and to enhance the flavour of the coconut. I find I prefer the flavour of toasted coconut over raw.


For the muesli, I use one that contains plenty of sultanas- this is optional but really adds to the sweetness. When cooked, the colour of the mixture should be a light caramel brown. Set aside in a bowl, so when cooked it won’t sit in a hot pan and eventually become burnt.

Once the muesli and coconut have cooled, stir in the coconut yoghurt, and carefully mix the blueberries through.



Pour the mixture into a tub and place into the freezer. I personally have a small ice cream machine myself, but I prefer to use my freezer, as the muesli and blueberries make it way too thick & chunky for my temperamental machine!

While the the frogurt is in the freezer, take it out at regular intervals (something like half hourly is good, depending on your freezer of course) and stir it carefully. This prevents the ice crystals from forming and getting a horrible sort of ‘gritty’ texture. My mixture took around 1 ½ hours to freeze- and once at a soft serve type of consistency, take out the mixture and serve. Top with some whole blueberries, toasted coconut, or alternatively blend the blueberries to top with a blueberry puree! I would have done this… but I ate all of mine before the frogurt was ready to serve! This makes 1 (I’d say pretty generous!) serving.