Chocolate Almond Butter Nice Cream Swirl

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

14 oz

GOYA® Coconut Milk

1/4 tsp

Vanilla Bean Powder

1/2 cup

Frozen Blueberries

or Frozen Raspberries

1/2 cup

Frozen Mangoes

to taste

Ice

I used 4 ice cubes

2 Tbsp

GOYA® Coconut Milk

or Cashew Milk

1

Banana , frozen

1 Tbsp

Raw Cocoa Powder

2 Tbsp

Almond Butter

2 Tbsp

Frozen Blueberries

or Frozen Raspberries

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.