| | Caribbean Vegan Cocktail
1/2 cup of coconut milk
1 cup of soy milk
1/2 cup of pineapple juice
1 tablespoon of brown sugar
1 ripe mango, pitted and diced
2 tablespoons of grated fresh coconut
1 cup of frozen pineapple chunks
1 banana, sliced and frozen
grated fresh coconut and pineapple wedges, to garnish
Pour the juice, milks, and sugar into a food processor; add the diced mango and process until thoroughly blended. Add the pineapple chunks and banana slices and process until smooth. Pour the mixture into glasses; garnish with the grated fresh coconut and wedges of pineapple. Serves 2. |
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