Jamaican Rum, Mango, Almond Milk, Vanilla, Toasted Coconut
Chef Name and Association
Yield:
INGREDIENTS
Burnt Coconut:
1 brown coconut
To Assemble and Serve:
1 ounce Hampden Great House rum (or any over-proof aged Jamaican rum)
½ cup unsweetened almond milk
⅓ ounce vnlla Extract Co. pure vanilla extract
1 cup greek yogurt
2 cups chopped frozen mango
2 teaspoons coconut sugar
METHOD
For the Burnt Coconut:
Remove flesh from coconut. Plesh flesh on a gas burner and rotate until all sides are blackened. Grate the burnt coconut and transfer to a non-reactive container. Reserve.
To Assemble and Serve:
In a Vitamix blender, combine all ingredients, making sure to layer with liquid ingredients on bottom and solid ingredients on top. Blend 30 seconds on high speed or until smooth. Transfer to a hurricane glass and garnish with Burnt Coconut.
