Pinch saffron threads
2 tbsp coconut gelato
2 ½ cups natural yoghurt (or kefir)
1 tbsp honey
1 tsp fresh ginger, grated
½ tsp ground cardamom
In a small bowl, crumble the saffron into 1 tbsp of hot water and let stand for 5 minutes.
Place the yoghurt, coconut gelato, honey, ginger, cinnamon, nutmeg, saffron water (discard the threads) and cardamom in a blender jug. Blitz for 30 seconds until smooth.
Pour into an iced glass and garnish with desiccated coconut, pistachios and fresh mint.