1 cup coconut milk
1/2 cup coconut water
1 cup ice cubes
1 cup frozen banana
1 ½ cup frozen raspberries
50ml aloe vera juice
2 tbsp of Natures Farmer Sea The OG sea moss Gel
2 tsp Unicorn Superfoods beetroot powder
1/2 cup of COYO Vanilla Bean Coconut Yoghurt
1 cup of COYO Mango Coconut Yoghurt
2 tspn Nutra Organics golden latte
4 medjool dates
1 tbsp maple syrup
- Add 1 cup of COYO Mango Coconut Yoghurt to a pre chilled mixing bowl with two teaspoons of golden latte mix. Beat on medium for approx. 5 minutes until COYO becomes fluffy and you can make peaks with the back of a spoon. Cover and store in an airtight container in the fridge.
- Next, add all other remaining ingredients to your blender, blending till well combined. You can add more coconut water to help with blending if needed.
- To assemble, scoop two tablespoons of whipped COYO to your glass, dust around the glass edges with beetroot powder then top with smoothie mixture. Take a spoon and smear the whip against the glass. Dollop two more spoonfuls of COYO whip on top, dust again with beet powder and garnish with edible flowers!