In a small ice tray, pour your Coconut Milk (3/4 cup) into the ice tray cubes. Place your Mango (1/2 cup) inside the milk cubes.
Freeze coconut milk and Mango (1/2 cup) together in ice tray cubes.
Once frozen add the cubes and a Banana (1) to a blender. Add Fresh Ginger (1/2 teaspoon) or additional flavor extracts. Blend well. Be patient. Takes a little time. Scoop down edges of blender if need be.
Mix in optional honey or Maple Syrup (1 tablespoon), once blended for extra sweetness.
To make the Coconut Whipped Cream, make sure the Coconut Cream (1 can) is very cold. Once chilled, pour the hardened cream into a bowl. Discard the water portion.
Add the Maple Syrup (1/4 cup) and Vanilla Essence (1 teaspoon) and beat until fluffy and smooth. Mix any other toppings of choice.
Serve immediately, garnished with Unsweetened Coconut Flakes (1 pinch).