1/2 cup water
2 tsp vanilla (powder, vanilla paste or extract)
Squeeze of lemon juice (about 20 ml)
1 litre of sparkling water
4 cherries to top
2 frozen bananas
1 can coconut cream refrigerated overnight so that the fat solidifies
1/2 cup The Wholefood Pantry Maple Syrup
2 tbsp Velvet Latte
1. Make the pink syrup by heating the maple syrup, 1/2 cup of water, 1 tsp vanilla and lemon in a small saucepan. Bring to a light simmer then take off the heat. Stir in the velvet latte until combined.
2. In high powered blender, combine the frozen bananas, solid coconut cream fat (just the cream from the top of the can) and the remaining vanilla. Blend until a smooth, thick creamy texture forms. Add in a little of the coconut cream liquid to loosen if necessary. Pop into the freezer while you make the other elements. Alternatively, you can also use a healthy store bought vanilla ice-cream if you prefer.
3. Take 4 glasses, pour in 1/4 cup of the syrup. Add in a few ice cubes, then pour in the mineral water to 3/4 full. Top with a scoop of nice-cream and a cherry.