Plan to chill the coconut cream in the refrigerator for at least 4 to 6 hours. I tend to leave a can or two in the fridge in the warmer months so we’re ready to make it whenever we like vs having to wait for the next day.

As the coconut milk or cream chills it will start to separate so that the water is on the bottom and the cream is on the top. Open the can at the top per usual and simply scoop out the thick creamy coconut fat, it almost has the consistency of a really cold cream cheese or soft serve ice cream.

Put this in the bottom of your blender. *(Save the coconut water that is thick and seems almost syrupy for smoothies, adding to pancakes, waffles..)

Add the frozen mango on top and blend on medium high until you have a thick but smooth nice cream. It should be perfectly soft and scoop-able.

This is fantastic right away or placed into silicone molds and saved for later frozen treats. It will melt rather quickly so you’ll want to be ready to transfer it or eat it as soon as it comes together.