- I block koko samoa
- 1/2 can condensed milk
- 2 cans coconut milk, chilled
- vanilla (optional)
Grate the koko samoa. Place in a heavy pot and simmer with 2 litres water. Reserve a small amount of the koko samoa for garnish (about 2 tablespoons). Let cool and strain.
Add the condensed milk and one of the cans of coconut milk. Blend with a little ice to make a smoothie-type consistency.
Place the other can of coconut milk in a cream whipper with the vanilla (if using). Whip in the gun.
Pour the smoothies into glasses and top with whipped coconut cream and a sprinkle of koko samoa.