Keep Well Recipes from the Sunny Coast, Australia.
INGREDIENTS
3/4 cup homemade orange juice
1/4 cup almond milk
Half a frozen banana
1 cup frozen mango
1 pitted date
1/4 cup COYO Mango Coconut Yoghurt
150g COYO Vanilla Bean Coconut Yoghurt
1/2 tsp vanilla extract
1 tsp of fresh turmeric
1 tsp of fresh ginger, grated
2 tbsp aloe vera juice
1 tsp cordeceps (powder or drops)
1 cup of ice
Orange glaze
Extra orange to serve
METHOD
Combine all ingredients except the COYO Vanilla Bean Coconut Yoghurt into a blender and blend until smooth
and creamy.
Take your glass, swiping the vanilla bean coconut yoghurt up the sides for that streaky, leaky look using a spatula and then drizzling with orange glaze. Pour in the blended mixture until glasses are full.
Top with whipped COYO Vanilla Bean Coconut Yoghurt and garnish with orange to serve.