Chill Coconut Milk (400 gram) in the refrigerator overnight or more.
The next day, chill a large mixing bowl 10 minutes in the refrigerator before whipping.
Remove the coconut milk from the fridge without shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
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 teaspoon).
Blend all Frozen Blueberries (1/2 cup), Frozen Mangoes (1/2 cup), Ice (to taste), Coconut Milk (1 tablespoon). Set aside.
Blend Banana (1), Ice, Coconut Milk (1 tablespoon), and Raw Cocoa Powder (1 tablespoon).
Build your layers. Put the chocolate and raspberry (or blueberry) cream with Almond Butter (2 tablespoon), raspberries (or blueberries) and coconut cream into the jar.
Decorate with Frozen Blueberries (2 tablespoon). Serve and enjoy.