1. One day in advance, invert the coconut milk according to the front position of the label, and refrigerate for 12-24 hours (it is best to use full-fat coconut milk, and it is better to keep it for 24 hours);
2. After refrigerating for 24 hours, pour the coconut milk out of the separated coconut milk, scoop the remaining solid part into a bowl, and drip 10 ml of honey;
3. Use a whisk to beat out the coconut cream for later use;
4. Prepare 200ml coconut milk, 10g chocolate sauce, 50g ripe banana, 30ml espresso coffee, 10g brown sugar, 4 ice cubes;
5. Pour all the ingredients into the wall breaker and beat them evenly;
6. Pour into the cup
7. Put the coconut cream on it,
8. Just decorate with coffee beans. "New Yecheng coconut milk is freshly pressed, the coconut is full of fragrance!"
Tips:To make coconut cream, it is best to use full-fat coconut milk and refrigerate for 24 hours for better whipping effect.
