Healthy Mama - - Kids -

1 can of co­conut milk (400g/400ml)

1-2 ta­ble­spoons of maple syrup

1 Place the can of co­conut milk in the fridge for at least 2 hours, prefer­ably overnight to al­low the creamy part of the co­conut milk to sep­a­rate from the more watery part. Then open the can and en­sure that you only use the creamy part. Drain the watery part away, though if a tiny bit gets mixed into the creamy part it's not the end of the world in the case of this recipe.

2 Mix in 1 ta­ble­spoon of maple syrup. Taste for sweet­ness, if you are happy with it (as we were) then leave it at that, if not, add an­other ta­ble­spoon of maple syrup. Mix with a hand held mixer un­til the co­conut milk be­comes nice and frothy, about 10 min­utes or so. Then pour the frothy co­conut milk over the 3 scoops of mango sor­bet and serve with a straw and spoon. YUM!

Tip 1: We used some physalis fruit and ed­i­ble flow­ers from the gar­den to gar­nish, but it's com­pletely op­tional.

Tip 2: This co­conut milk is enough for 1 float which we ate be­tween the three of us. So in short, this one's for shar­ing :)

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