This vegan mango lassi with coconut, rose, cardamom, and turmeric is super tasty, tangy; loaded with immune-boosting nutrients; and is an anti-inflammatory avenger.

I got this mango lassi recipe from Meredith Baird’s stunning new book, Coconut Kitchen.

Meredith says, “A lassi is a traditional Indian yogurt-based beverage. Lassis are a blend of yogurt, water, spices, and sometimes fruit. Everything in this recipe is as close to the original as possible except for the substitution of fresh coconut yogurt and optional added sweetener. The flavor of this drink is exotic and intoxicating. If you have this for breakfast, you will set quite the tone for the rest of your day. Royal Sense® Bulgarian rose water (rose hydrosol) has enormous health and beauty benefits. Bulgarian roses are grown in the Rose Valley in Bulgaria where the roses are considered to be some of the most medicinal and beneficial in the world. Taken internally, rose water promotes healthy digestion, works as a detox agent, balances energy and mood levels, and creates an overall sense of well-being. It is a cleansing and nourishing addition to a morning routine.”

I say, “This is seriously delicious!”

Coconut lovers: This gorgeous book is for you! It is all about coconut, and it’s chock-full of incredible information, fabulous tips, and amazing recipes for using every single part of the coconut. Coconut is a miracle food, and can be used in a myriad of ways both internally and externally both as a medicinal food and a cosmetic, and Meredith covers them all! I crack open coconuts daily, and I find myself referring to this book constantly for inspiration to fan the flames of my coconut obsession.

Meredith shares all of the amazing health benefits of coconut – using coconut as a digestive aid, an immunity booster, a candida and psoriasis preventer, as an eczema treatment, to reduce inflammation, to balance cholesterol, and to help the body detox. She then moves onto all of the ways you can use coconut meat, coconut water, coconut milk, coconut sweeteners, coconut flour, and dried coconut flakes to make delicious milks and creams, butter substitutes, non dairy kefir, desserts, salads, main meals, appetizers, and snacks. There’s also amazing recipes and tips for using coconut as a beauty aid: as a makeup remover, wrinkle and ago spot diminisher, for oil pulling, as a shampoo and conditioner, as a body scrub, sunscreen, face and eye cream, as a dandruff and scalp treatment, for stretch mark reduction, and so many other things. Meredith shares all of her tips on where to source coconuts, her favorite commercial coconut products, how to crack open a coconut, and a wonderful chart showing you uses for every single part of the coconut.

Meredith is such a talented chef, and the recipes are innovative and very easy to follow at the same time. Many of the recipes have just a few ingredients. Some of my favorites include: coconut water with Bulgarian rose and beet juice, the immortality latte, kefir ranch dressing, kefir mojito. kefir champagne, buckwheat with mulberrry and coconut granola, the CBLT (coconut bacon, avocado, romaine, and tomato), coconut caesar with romaine, dulse, and cured olives, hijiki and coconut seaweed salad, coconut curry hummus, parsnip noodles with coconut alfredo, coconut sushi hand roll, coconut hibiscus panna cotta, mint chip lip balm, coconut foot balm, and coconut and magnesium headache oil.

I was honored to blurb this book, and highly recommend it! It’s like a coconut bible!

Get your copy of Coconut Kitchen and learn more about Meredith Baird.