Love Espresso? This Vanilla Bean Coconut Creamer is the perfect companion for a dabble of sweetness to an indulgent espresso.
Ingredients:
1 can of Coconut Cream
1 tablespoon Vanilla Bean Paste
2 tablespoons of organic Maple Syrup
Method:
Using a can of full-fat coconut cream (I prefer Whole Foods or Trader Joes) place it in the fridge overnight. Scoop out the coconut cream and whisk on high with vanilla bean paste and maple syrup until creamy. Store in a glass jar and enjoy!
For a morning or afternoon pick-me-up this matcha madness smoothie, packed with protein and antioxidants will satiate your cravings and give you the energy you need.
Ingredients:
1 cup of almond milk
2 tbsp canned coconut cream
1 cup of ice
1 teaspoon Matcha (Pique)
1 teaspoon vanilla bean paste
1 scoop of vanilla protein powder
1/4 teaspoon cinnamon
Directions:
Place all ingredients in a high-powered blender - placing ice and liquids first and then blend until consistency is smooth. Enjoy!
There are so many variations you can try when creating a simple green juice. This green juice has a delicate balance of flavor without overpowering one ingredient over the other. It’s as simple as it sounds with only four ingredients: green apple, cucumber, celery, and lemon.
What you will need:
3 Green Apples
2 large cucumbers
1 head of celery
2 lemons
To make:
Cut into chunks and process through a slow-pressed juicer. I love to use Hurom!
This juice is fresh and vibrant and easy to drink if you are first starting to experiment with green juices.
These are the benefits of the ingredients:
Celery
Reduces inflammation
Fights infection
Helps digestion
Reduces bloating
Can lower high Cholesterol
Flushes toxins from the liver
Lowers risk of cancer
Cucumber
Balances hormones
Hydrating
Controls blood sugar
Improves metabolism
Lemon
Balances pH
Elimination of toxins from the body
High in antioxidants
Supports weight-loss
Green apple
Improves vision
Increases metabolism
A good source of Vitamin C, Vitamin A, antioxidants, and phytonutrients
Lowers the risk of cardiovascular disease
Make a batch and drink a glass a day. Drink within a few days to maintain freshness. Enjoy!
As the days begin to warm up you can cool down with these fruity kombucha pops that are simple and easy to make and are free from any added sugars. All you need is:
Mixed frozen berries, frozen mango, lemon, coconut cream, vanilla bean paste, kombucha, popsicle molds, and that's it!
My favorite kombucha at the moment is Health Aid's Passionfruit Tangerine. It blends well with these flavors.
Layers of the popsicles:
Mango + Lemon
Defrost your frozen mango and blend it with lemon juice. Use 1 cup of frozen mango and 1 lemon juiced.
Mixed Berries
Frozen mixed berries such as strawberries, raspberries, and blueberries. Defrost and blend.
Coconut Cream
Whole Foods Coconut Cream (1/4 cup) + Vanilla Bean paste (1 tsp).
Using a popsicle mold - add your layer and freeze, wait at least 30 minutes before adding the next layer. I like to use 3 layers, but you can do as many as you like providing you have the patience for each layer to set.
These donuts are light and delicious. The light glaze is delicious and sweet. The donuts are healthy with a slightly indulgent glaze topped with freeze dried berries and edible rose petals. To add the topping crush up some freeze dried strawberries, raspberries, and blueberries!
Ingredients
Donuts:
2 cups almond flour
1/4 cup maple syrup
1/4 cup coconut sugar
1/4 cup almond milk
1 tablespoon lemon juice
1 lemon zested
1/2 teaspoon lemon extract
2 tablespoons coconut oil (melted)
1 egg
1 teaspoon baking powder
1 teaspoon vanilla extract
Sprinkle of salt
Glaze:
1 Tbsp Almond milk
3/4 cup Powdered sugar
1 Tbsp lemon juice
1 tsp grated lemon
1 tsp vanilla bean paste
Directions:
First combine the wet ingredients in a separate bowl: almond milk, maple syrup, lemon juice, lemon extract, vanilla extract, coconut oil (melted, and egg and whisk to combine. Combine the dry ingredients in another bowl: almond flour, coconut sugar, lemon zest, baking powder, and salt and whisk together. Combine the wet ingredients to the dry ingredients and stir until well combined.
Meanwhile, preheat the oven to 425F. Spray your donut pan well and sift arrowroot powder to coat well to prevent sticking. Fill up your donut pan 1/2 to 2/3 full, leaving space for the donuts to rise.
Bake for 12 minutes or until light-golden.
Remove the pan from the oven and let it cool on a baking rack. Make sure it cools well before trying to take out the donuts. I have found donuts right out of the oven tend to stick.
Next make your glaze
Make sure your donuts are completely cool before topping with glaze or it will run off!
Combine the almond milk, powdered sugar, lemon juice, grated lemon, and vanilla bean paste until well combined. If you find the glaze is too thin for your liking, add more powdered sugar - using 1 tablespoon at a time and mixing until it is to your liking.
Do your best not to be tempted to eat all of these in one day! I know it’s hard, but you can refrigerate them or even freeze them to last longer. Otherwise, share with family and friends and enjoy fresh! Put them in a box and it will look like you went to a fine bakery! Enjoy!
I love to level up my coffee some days. This Sun Potion Adaptogen Latte is a mix of coffee, coconut creamer, and a blend of adaptogens with a sprinkle of cacao, crushed freeze dried berries, and rose petals. I love coffee, but sometimes I need a bit more energy and joy added to my cup. It’s easy enough to make and looks beautiful! Plus, you will experience radiating effects from the adaptogens with increased energy and vitality. If your morning brew just isn’t as exciting anymore - try this one out!
Ingredients:
1 cup of coffee
1 tsp of Sun Potion Ashwagandha
1 tsp of He Shou Wu
1 tbsp of cacao powder
1/4 cup of coconut creamer (frothed - using Whole Foods Coconut Cream + Vanilla bean paste)
1 tsp of crushed freeze dried strawberries
A sprinkle of cacao powder to top and organic edible rose petals (optional)
Directions:
Blend one cup of freshly brewed coffee and add adaptogen mix - using a matcha whisk if you have one to combine until smooth, add in the cacao powder, top with coconut creamer, and top with crushed freeze dried berries, a sprinkle of cacao and a dash of rose petals.
Benefits of Ashwagandha per Sun Potion:
Ashwagandha is a vital herb in Ayurvedic Medicine with a long history of therapeutic use and is sometimes referred to as "Indian Ginseng." The plant contains a full spectrum of healing properties and may:
Tonify the immune system
Inspire Vigor and Strength
Increase the body's levels of Super Oxide Dismutase
Harmonize Mind, Body, and Spirit
Reduce the effects of mental, emotional, and physical stress
Benefits of He Shou Wu per Sun Potion:
Superior Blood and Longevity Tonic
He Shou Wu has a history of use as a longevity, anti-aging, blood-building, beauty, & rejuvenation food.
Regular consumption of this herb may do the following:
tonify and nourish the blood, hair, skin, nervous system, sexual center, Shen (Spirit), and Jing (primary essence/life force)may help reduce cholesterol
a tonic for the endocrine glands
may help improve stamina
good for resistance to cold
promotes red blood cells
enhances immune function
increases antioxidant activity
Enjoy your next morning coffee with excitement and joy and feel the benefits from the adaptogens. A wonderful boost to your day!
This recipe for vegan pesto is simple, light, fresh, and delicious! You can use this as a sandwich spread in paninis, use it on top of grilled veggies, or make a pesto pasta!
Ingredients:
1 small lemon (juiced)
1/2 cup of extra virgin olive oil
1/2 cup of pine nuts
2 small cloves of garlic
1/2 cup of nutritional yeast
pinch of freshly cracked pepper and sea salt
Directions:
Place all ingredients in a food processor and blend until smooth. Simple and easy!
There are so many ways to use this delicious, simple, and fresh pesto. I hope you enjoy it as much as I do!
Let me know what you think!
After the Piña Colada Smoothie I made the other day I was tempted to name these Coconut Lemon Bliss Balls - Piña Colada Bliss Balls as they actually taste just like it! It must be the touch of lime that makes it taste super tropical and of course the coconut! Since the weather is becoming warmer I thought these are the perfect light snack or indulgence to brighten up your day or curb that mid-day lull.
These are super light, taste refreshing, and almost make you feel like you are laying on a beach somewhere in a tropical location. Close your eyes and let these bliss balls take you away! You will love these if you like coconut, lime, and a touch of sweetness!
Ingredients:
1 cup of shredded coconut
1 cup of blanched almond flour
Juice of 1 medium sized-lemon
Zest of 1 lime
2 Tbsps of coconut oil (melted and cooled)
2 Tbsps of maple syrup
1 tsp of vanilla extract
1/2 cup of shredded coconut for rolling balls and lemon zest
Directions:
Place the coconut and almond flour in a bowl and mix together. In a separate bowl combine the wet ingredients: lemon juice, coconut oil, maple syrup, and vanilla extract. Combine the wet ingredients with the dry ingredients and sprinkle in the zest of lime. Use a spoon at first to combine the ingredients. Once well combined use your hands to form little balls and then roll in the shredded coconut. Top with zest of lemon and place in a glass container to set in the fridge. You can also freeze these and they will last longer!
Enjoy your tropical getaway with these Coconut Lemon Bliss Balls aka Piña Colada Bliss Balls!
This Piña Colada smoothie is a refreshing and wonderful option to have when you are craving something sweet and juicy in those warmer months of the year. Serve with fresh lime wedges and pineapple!
Ingredients
1 freshly cut pineapple
1 can of Whole Foods Coconut Cream
1 tablespoon of Vanilla Bean Paste
1 lime freshly squeezed
1 cup of ice
Directions:
Blend all ingredients in a high-powered blender. Serve as an indulgent smoothie or add white rum to make it a cocktail. Enjoy!
This spicy green cabbage salad is crunchy, tangy, and full of flavor even though it only has just a few simple ingredients! You can use this as a side or put on top of tacos for a fresh twist! I find the crunch to be addicting and can eat the whole thing as a main meal.
Ingredients:
2 cups of Green Cabbage (shredded)
1 Jalapeño (diced)
1 Fresh Lime (squeezed)
Handful of Cilantro (chopped)
Dressing:
1 tbsp of Chosen Foods Avocado, Coconut & Safflower Oil
1 tbsp of Rice wine vinegar
Sprinkle of Sea Salt
Freshly Milled Cracked Pepper
Directions:
Chop all of the ingredients and combine in a bowl, toss with dressing to coat evenly. Simple, easy, and fresh!
Tip: if you are sensitive to spice you can tailor the jalapeño to your preference or just omit!
This one is for all the Mama’s out there! If you ever feel you need more energy and want a boost to your milk production (if you are breastfeeding) this smoothie has Fenugreek and Fennel Seed. Not to mention a nice dose of beauty powder to keep you glowing, help with your digestion, and give you natural energy! Of course, this is a great smoothie for anyone, but keep in mind the flavor tastes a bit like licorice due to the Fennel Seed. If you have ever had Mother’s Milk Tea this is a great option to add to your routine.
Ingredients:
2 cups of fresh spinach
1 Banana
1 Avocado
1 tsp of Fennel Seed
1 tsp of Fenugreek Seed
1 tbsp of Hemp Seeds
1 cup of water
Handful of ice cubes
1/2 cup of almond milk (or plant-based milk of choice)
1 serving of GLOW Beauty Powder
Directions:
Place all of the ingredients into a high-speed blender such as a Vitamix and blend until smooth.
Benefits of Fenugreek and Fennel Seed
Fenugreek has been known to increase milk production. If you have ever used a product that helps increase milk flow chances are it has Fenugreek in it. It has been used in treating a variety of ailments including digestive issues as well as helping to lower blood sugar, lower inflammation, and can also help with appetite control.
Fennel Seed has also shown to help nursing women stimulate milk production. Studies have found when passed through breast milk it can also sooth digestive issues and symptoms of babies with colic or gas. If you have ever tried gripe water with your little one it has these calming ingredients to help soothe and comfort their digestion.
By using these ingredients mothers who are breast-feeding potentially can see an increase in milk production within as little as 24 to 48 hours.
Enjoy!
I always love finding a new and fresh cookbook with tons of recipes. This is the first time I found a cookbook for baking that I have wanted to try EVERY single recipe! I flipped through the pages and to my delight, everything looked good. I reviewed the ingredients and it all made perfect sense. I knew each recipe was crafted with perfection and not only did the photos look incredible, but I knew they would taste good too! I have made coconut whipped cream plenty of times before, but the simple method of putting it in a mixer was so fantastic…I honestly don’t know why I never tried it like this before. I always used a hand-mixer and although it turned out good, it was never perfect like this recipe. I felt the need to share this recipe as coconut whipped cream has changed my life! It’s the perfect blend of subtle and sweet and can be added to almost any dessert imaginable. What is this magical baking cookbook? It is from the lovely baker Laurel Gallucci and food photographer/blogger Claire Thomas - SWEET LAUREL.
I created a simple Chai Latte and topped generously with the indulgent Chai Coconut Whipped Cream from the Sweet Laurel cookbook. I hope you enjoy this recipe as much as I do and check out their cookbook for more lovely, delicious, and did I mention dairy-free, grain-free, and refined sugar-free recipes!
Chai Latte
1 cup of water
1 Tazo awake English Breakfast black tea bag
1 tbsp simply organic chai spice blend
1/2 cup unsweetened Califia almond milk
Optional: Sweetener of choice (2 tsp of maple syrup or coconut sugar)
Instructions
Boil water in a small pot
Once boiling add the tea bag and chai spice blend and steep for 10 minutes
Remove from heat and whisk in almond milk and sweetener of choice
Top with coconut whipped cream (recipe from Sweet Laurel’s cookbook)
Chai Coconut Whipped Cream
(recipe by Laurel Gallucci from Sweet Laurel Cookbook)
• Two 13.5-ounce cans full-fat coconut milk, refrigerated overnight
• 2 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
Instructions:
1. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be added, a teaspoon at a time if the whipped cream is too thick. Otherwise, discard.
2. Using a rubber spatula, slowly fold in the maple syrup, vanilla, and spices. Transfer the whipped cream to a metal or glass bowl, cover, and refrigerate until ready to use.
*The best coconut milk I have used is the Whole Foods' 365 brand.
Once you have made your Chai Latte top it generously with the Chai Coconut Whipped Cream and Voila! A lovely fall to winter treat to enjoy as you cozy up!
I have been noticing Chocolate Avocado Mousse all over the place lately, so I decide to embark upon this adventure of creating it for the first time and I was pleasantly surprised. This version is light, creamy, sweet, and surprisingly healthy! I noticed the common ingredients used in the recipes I saw were cacao powder, almond milk, dates, and avocado. I found the best way to make the dates creamy and smooth was to turn it into a cacao date spread and then add the avocado. The best way to top it off is with my new favorite coconut yogurt made by GTS Living Foods Cocoyo Vanilla Yogurt. Unlike most plant based coconut yogurts I have found at the grocery stores, this one is thick and creamy and has a lovely tang too it! It also works wonders on the digestion as it is full of probiotics. Give the recipe and try it for yourself!!
10 medjool dates
1 cup of almond milk
5-6 tablespoons cacao powder
1 tablespoon of coconut oil
2 Large avocados
1 tablespoon of maple syrup
1 teaspoon of vanilla bean paste
Cocoyo Vanilla Yogurt to top
Place the dates in a pot over medium heat with almond milk. Make sure to pit the dates first! Cook for 15-20 minutes, stirring occasionally, until a paste has formed.
Add in the cacao powder and coconut oil, stir until smooth. Once a thick paste has formed. Remove it from the heat and leave it to cool.
Once cool, transfer to a food processor and blend until smooth. Add in the avocados, maple syrup, vanilla bean paste, and more cacao powder if needed!
Transfer to a glass container to chill for at least 1 hour before serving.
Top with coconut yogurt, toppings of choice such as flaked almonds, and enjoy!!
Have you ever tried almond butter fudge? The secret ingredients are of course almond butter and dates! This is a delicious and nutritious treat to get that caramel flavor without refined sugar. These are relatively easy to make and to make them even more delicious I have dipped them in a home made chocolate glaze. Try them for yourself! They can be quite addicting and the cacao boost gives you an instant mood lift!
Almond Butter Fudge
5 tablespoons of almond butter (I used homemade)
6 tablespoons maple syrup
2 tablespoons coconut oil
10 Medjool dates (pitted)
Pinch of sea salt
Chocolate Glaze:
1/3 cup of coconut oil
4 tbsps of cacao powder
2 tbsps of maple syrup
Pinch of sea salt
1) Place the almond butter, salt, maple syrup, and coconut oil in a small pot over low heat and heat until thick and smooth.
2) Pour the almond butter mixture into a food processor and add the soft Medjool dates (cut in half to remove the pit). Turn on food processor and blend until smooth.
3) Place the mixture in a tin lined with parchment paper and smooth out and put in fridge for 1-2 hours until cools.
4) Once the almond butter fudge is cold enough you can shape it into a ball or cut them into little squares.
5) Make the chocolate glaze by heating up all of the ingredients in a saucepan for a couple of minutes on medium to low heat. Make sure not to keep on high heat or the chocolate can burn. You want the consistency to be soft and velvety.
6) Immediately after the chocolate glaze has been made take your almond butter fudge balls or squares and dip them into the chocolate until coated. You can repeat this process if you like a thick chocolate coating.
7) Line a storage container with parchment paper and place your coated bon bons and place in the freezer to store. The parchment paper prevents the chocolate from sticking. The almond butter fudge will turn soft if you leave it at room temperature, so I keep them in the freezer until I am ready to eat or serve. The chocolate glaze will harden within a couple minutes of coating.
ENJOY!!!
I wanted to bake a healthy yet delicious sweet treat with oatmeal and raisins and thought this would be the perfect cookie! It is Vegan and Gluten Free and also refined sugar free made with natural sugars using pure maple syrup and coconut sugar. These are simple and easy to make and the secret ingredient is Justin’s Vanilla Almond Butter!
Ingredients:
Wet:
1/4 cup melted coconut oil
1/2 cup Justin’s Vanilla Almond Butter
1/4 cup of Coconut Sugar
1/4 cup of maple syrup
2 Flax Eggs ( 2 tablespoons ground flaxseed + 6 tablespoons water - mixed together and set aside for at least 10 minutes)
1 Teaspoon pure vanilla extract
Dry:
2 cups gluten free rolled oats
3/4 cup gluten free oat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup raisins
Directions:
Preheat oven to 350 F. Line a baking sheet with parchment paper or use a silicone mat.
In a medium bowl, whisk together the wet ingredients: coconut oil, almond butter, coconut sugar, maple syrup, flax eggs, and vanilla.
In a large bowl stir together the dry ingredients: oats, oat flour, baking powder, cinnamon, and slat.
Pour the wet mixture into the dry mixture and mix well with a wooden spoon. Folding the raisins in at the end.
Scoop 2 tbsps of mixture and place evenly on a silicone mat cookie sheet.
Bake for 12-16 minutes. Transfer to a cooling rack to let it set.
Enjoy!
Surprisingly these waffle sticks and chocolate sauce are packed with nutritious ingredients. To make waffle sticks you can use a Belgian waffle maker and cut into stick size pieces. I used a treat baker with a waffle stick mold.
What I love about these waffle sticks is the crunchy texture on the outside and the soft indulgent inside. I love the flavor of almonds and the lightly roasted almonds in the chocolate sauce make a great addition to basic chocolate sauce.
Ingredients:
Waffle Sticks:
3/4 cup of almond flour
3/4 cup of vanilla protein powder
1/4 tsp baking soda
1/2 tsp baking powder
2 tbsp maple syrup
1 mashed banana
1 flax egg
1 tsp of vanilla extract
1 tsp of almond extract
1 Tbsp of powdered sugar for dusting
Coconut oil spray for waffle maker
Roasted Almond Chocolate Sauce:
1 cup of raw Almonds
3 Tbsp of Fair Trade Cacao Powder
2 Tbsp Coconut oil
1 Tbsp Coconut sugar
1 Tbsp Maple Syrup
1 Tbsp cold brew coffee
Directions:
Waffle Sticks:
In a bowl, combine all the dry ingredients and whisk to combine.
In a separate bowl, combine all wet ingredients. Add wet ingredients to dry ingredients and mix to combine.
Spray the waffle maker with coconut oil spray and bake for a few minutes
Roasted Almond Chocolate Sauce:
Preheat oven to 325
Spread raw almonds on a pan evenly and roast lightly for 10 minutes
Ensure the almonds have cooled
Add all ingredients to high-powered blender or food processor and mix until smooth
Finally, sprinkle the waffle sticks with powdered sugar and dip into the roasted almond chocolate sauce!
Enjoy!!!
I love to make these mini coconut sugar donuts! I find the protein powder is a great addition to making a sweet treat into a nutritious delight! I feel it gives me the energy I need for the morning and also works as a great pick-me-up snack. They are easy to make and require few ingredients.
Ingredients for Donuts
3/4 cup oat flour
3/4 cup vanilla protein powder
1/4 tsp baking soda
1/2 tsp baking powder
1 flax egg
1 ripe banana
1 tsp vanilla extract
2 Tbsp maple syrup
1/2 cup Califia Almond milk for Donuts
1 Tbsp Justin’s Cinnamon Almond Butter
Pinch of Sea Salt
Coconut oil spray for Donut Pan
Ingredients for Topping
1 Tbsp Vegan Butter
1/4 cup of Califia Almond milk
1/3 cup of Coconut Sugar
Directions
Preheat oven to 350 and measure ingredients.
Combine wet ingredients in Vitamix or high-speed blender. Alternatively, you can also use a wooden spoon and mix well.
Lightly spray donut pan with coconut oil and add dough, bake 20-22 minutes in the oven. I used a mini treats iron that bakes them in a few minutes.
To make the topping:
Melt vegan butter and add almond milk - whisking until combined.
Lightly dip donuts once cooled from baking into bowl of butter and almond milk and then roll in coconut sugar until covered!
Enjoy!
The start of a new year always makes me crave something fresh. It could be a fresh start, a fresh new outlook, or a fresh nourishing delight such as these Coconut Yoghurt Mini Parfaits.
I learned how to make homemade coconut yoghurt after trying the very simple, yet delightful recipe by Minimalist Baker and realized how easy it is to make your own!
The basic recipe for coconut yoghurt:
Follow the Minimalist Baker recipe for best results!
To make the Mini Parfaits:
3 small Weck jars
Blueberries
Strawberries
Kiwi
Granola of choice
Layer with coconut granola, coconut yoghurt, and fruit of your choice!
Of course, you can always use store-bought coconut yoghurt, but I have found this to be the freshest and tastiest!
Enjoy!
I usually like to start my mornings off with a cup of coffee, but some mornings call for dreamy Matcha Latte with creamy coconut butter! Yum!
This recipe is easy to make and is only a few ingredients.
Ingredients:
- 1 Teaspoon or amount as you wish (depending on how strong you like it) of high-quality ceremonial grade Matcha (I prefer Sun Potion, Organic Burst, or Ippodo)
- 3/4 cup of water
- 1 Tablespoon of coconut butter (I made mine from scratch from Minimalist Baker's recipe)
- A splash of Almond milk or plant-based milk of choice (I used Califia Farms Almond milk)
Directions:
1) Heat water (do not boil as it can ruin the Matcha)
2) Put the Matcha in your cup and pour warm water and stir with a bamboo whisk to get rid of clumps
3) Pour the Matcha tea into a Vitamix and add the coconut butter and almond milk and mix on high (this will make it frothy)
4) Pour back into your cup, sprinkle with rose petals and more matcha and enjoy!
These Coconut Mango Cream ice pops are incredibly simple to make and only a few ingredients!
1. First I make the coconut cream. I did not put the proportions because it can be adjusted based on taste preference. It also depends how many popsicles you are making. I like to make a big batch of coconut cream and store the rest for later. I use 1 can of coconut milk, shake the can first and then add a teaspoon of vanilla extract and a tablespoon of maple syrup. Set aside.
2. Next, I make the mango puree by adding the frozen mango chunks to a food processor with a bit of water to make it slushy. I use Trader Joe's frozen mango.
3. Using a popsicle mold, I use a silicone base that lays flat, add the stick and pour the ingredients. I first put the coconut cream and then add the pureed mango. This can also be done with a regular popsicle mold and you could even do layers if that is your desire. If you don't want the mango and coconut to mix together you would need to freeze each layer for about an hour before continuing.
Freeze for at least 4 hours or overnight.
Enjoy!!
