- 1 scoop VegEssential® (Vanilla)
- 2 ½ cups Coconut Cream (thick coconut milk)
- 1 Ripe Banana
- ¼ teaspoon Cinnamon Powder
- ¼ teaspoon Nutmeg Powder
- 1 tablespoon Honey + 1 tablespoon for garnish
- Chopped Pistachios for garnish, optional
Set to chill 2 martini glasses in the fridge.
In a bowl mash the ripe banana and whip in the coconut cream with a fork.
Cover the mixture with plastic film and refrigerate for 1 hour.
After 1 hour drain out any liquid from the banana coconut cream mixture by tipping the bowl and using a tablespoon to scoop out the coconut water (you may not need to do this step – if the coconut cream is a full fat).
Add the VegEssential, spices and honey to the chilled banana coconut cream mixture and whip together with a hand mixer until ingredients are combined and the mixture takes on a mousse consistency.
Transfer to a chilled martini glasses, top with a drizzle of a honey or if desired chopped pistachios and whipped cream. Serve 2, immediately.