Raspberry and coconut cream shake

Like an iced vo-vo in a glass, this one takes us back to trampoline days. Bouncing is optional.

Ingredients:

200 g (7 oz) raspberries

250 ml (1 cup) apple and blackcurrant juice

400 ml (14 fl oz) coconut cream

2 scoops vanilla soy ice cream

marshmallows, to serve

Method:

Blend the raspberries, apple and blackcurrant juice, coconut cream and ice cream in a blender for several minutes until thick and creamy. Thread marshmallows onto 4 swizzle sticks and serve with the shakes, along with a straw and a long spoon. Make 4 small glasses.

Note: For a low-fat drink, blend the raspberries and juice with ice instead of coconut cream and ice cream.