- 500mL tetra pack Kara Coconut Cream
- 1 teaspoon vanilla extract
- 250g cherries in syrup, drained and retain syrup
- 4 slices Esther’s Gingerbread, cut in half and then into strips
- 8 small mint sprigs
Selaks Sparkling Berries and Cream Rose
Chill Coconut Cream in fridge overnight, or place in freezer for about one hour. Lightly whip coconut cream. Add vanilla and combine.
Into 8 tumblers layer 75% whipped coconut cream with cherries and Gingerbread. Drizzle each layer with cherry syrup and top with whipped coconut cream. Garnish each glass with a cherry and mint sprig.