Cooking Instructions
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Step 1
Chill
GOYA® Coconut Milk (14 oz)
in the refrigerator overnight or more.
Step 2
The next day, chill a large mixing bowl 10 minutes in the refrigerator before whipping.
Step 3
Remove the coconut milk from the fridge without shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
Step 4
Put hardened cream in your chilled mixing bowl. Whip on high for 10 minutes until the whipped cream is soft, fluffy and it holds soft peaks. After 5-7 minutes you can add
Vanilla Bean Powder (1/4 tsp)
.
Step 5
Blend all
Frozen Blueberries (1/2 cup)
,
Frozen Mangoes (1/2 cup)
,
Ice (to taste)
,
GOYA® Coconut Milk (1 Tbsp)
. Set aside.
Step 6
Blend
Banana (1)
, Ice,
GOYA® Coconut Milk (1 Tbsp)
, and
Raw Cocoa Powder (1 Tbsp)
.
Step 7
Build your layers. Put the chocolate and raspberry (or blueberry) cream with
Almond Butter (2 Tbsp)
, raspberries (or blueberries) and coconut cream into the jar.
Step 8
Decorate with
Frozen Blueberries (2 Tbsp)
. Serve and enjoy.
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