A coconut milk smoothie with chocolate coffee ganache and toasted coconut flakes.
Blend: 1x can coconut milk, 1/2 cup dessicated coconut, 1x frozen banana, a dash of vanilla essence
The ganash. Separately mix 2T each: Harpoon Cold Brew Coffee Concentrate, maple syrup, olive oil, cocoa powder.
Toast: Coconut flakes under the grill for about 5 minutes until golden brown
Put a couple of teaspoons of the ganache on the bottom of the glass, pour in the coconut smoothie, then garnish with another dollop of ganash. Give a bit of a swirl before adding the toasted coconut flakes.
Full credit to the delightful Helen Grant.