Serves

• 6 serving

Ingredients

For the base

• 1 cup unsweetened desiccated coconut
• 1-2 tablespoons coconut flour
• 2 tablespoons Natnat Organic Extra Virgin Centrifuged Coconut Oil
• 2 tablespoons natnat coconut sap nectar
• ½ teaspoon vanilla extract

For the cream filling 

• 2/3 can Nature’s Charm evaporated coconut milk
• 1 frozen banana
• 2 tablespoons natnat coconut sap nectar
• 1 tablespoon natnat virgin coconut oil
• 1 teaspoon vanilla extract
• Juice of 1 lime

For the mango lime topping 

• 1 cup fresh or frozen mango chunks
• Juice of ½ lime
• Remaining 1/3 can Nature’s Charm evaporated coconut milk
• Mint leaves, to decorate

Instructions

1. First make the base. Mix together the desiccated coconut and coconut flour in a bowl. Gently melt the coconut oil and chosen syrup, then pour into the dry ingredients along with the vanilla and stir to combine.
2. Press the mixture between 6 muffin tins (silicone work best!) to fill up to ¼ of each. Leave in the fridge.
3. Now make the cream filling, simply place all of the ingredients in a high-power blender and whizz up until smooth and creamy.
4. Pour between the muffin molds, leaving a little space on top for the mango layer. Freeze for at least 4 hours.
5. Place the mango, lime juice and coconut cream or oil (melted) in a blender and whizz up until smooth. Now divide between the muffin molds on top of the cream to reach the top. Return to the freezer for at least 1 hour.
6. When you’re ready to serve, simply pop one out of the case, top with a sprig of mint and leave for about 5-10 minutes to thaw out a little. Now enjoy!

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