Lassi is developed by using coconut yogurt as dairy free alternative and infusing it with distinctive flavour of black currant. The aim of present study is to formulate a unique nutritious and flavourful nourishing beverage that resonates with consumers seeking unique flavour experiences and dietary inclusivity. Coconut yogurt serves as dairy free and nutritional alternative to traditional yogurt and suitable for individuals with lactose intolerance, dairy allergies and vegan lifestyle. Coconut yogurt contains no sugar and rich in healthy fats, particularly medium chain triglycerides (MCTs) which improves HDL levels in body, cognitive function, boosts cardiac health and this yogurt contains probiotic benefits includes aids in digestion, boosts immunity, reduces gastrointestinal issues etc. Black currants contain biologically active compounds such as anthocyanins, proanthocyanins, quercetin, myricetin, anti-oxidants, phenolic acids and appreciable vitamin-c content. It also possess anti-microbial, anti-cancerous and anti-inflammatory properties. Coconut yogurt, water, sugar powder and black currant flavours were used in different compositions to formulate coconut yogurt lassi and finalized product will then be subjected to physico-chemical evaluation, microbial analysis and sensory attributes. This study explores the innovative development of lassi, a traditional Indian yogurt based beverage.