MANGO–PASSION FRUIT TROPICAL DELIGHT

VM Vegan Desserts
Written By Lukas Breucha
SERVES 2 PORTIONS

  • 1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)
  • 1 frozen banana
  • 1 cup (240 ml) frozen mango
  • 1⁄2 tsp vanilla extract
  • 1 to 2 tbsp coconut syrup or another sweetener
  • 3 passion fruits
  • Chocolate Cookie Cups, for serving, optional
    • NUTRITIONAL VALUES

    Calories: 1074kcal
    Fat: 87.7g (79.2g S.Fat)
    Carbs: 63.3g
    Protein: 9.4g
    Sugar: 42.1g
    Sodium: 201mg

    METHOD

    Scoop out the thick white cream from the can of coconut milk and place it in a blender. Blend in the banana, mango, vanilla extract, and coconut syrup until smooth, scraping down the sides of the blender as needed. If desired, taste and add more sweetener. With 1 passion fruit reserved for decoration, scoop the pulp of 2 passion fruits into the blender and stir with a spoon. Serve in Chocolate Cookie Cups or regular bowls, and top with the reserved passion fruit pulp.
    Lukas Breucha https://www.operationsinsider.com
    Previous

    BLUEBERRY ICE CREAM WITH WHITE CHOCOLATE-CARDAMOM SAUCE
    Next

    RASPBERRY DELIGHT