Tropical Spice Batida (Video)

Jamaican Rum, Mango, Almond Milk, Vanilla, Toasted Coconut

Chef Name and Association
Yield:

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INGREDIENTS

Burnt Coconut:
1 brown coconut

To Assemble and Serve:
1 ounce Hampden Great House rum (or any over-proof aged Jamaican rum)
½ cup unsweetened almond milk
⅓ ounce vnlla Extract Co. pure vanilla extract
1 cup greek yogurt 
2 cups chopped frozen mango
2 teaspoons coconut sugar 

METHOD

For the Burnt Coconut:
Remove flesh from coconut. Plesh flesh on a gas burner and rotate until all sides are blackened. Grate the burnt coconut and transfer to a non-reactive container. Reserve.

To Assemble and Serve:
In a Vitamix blender, combine all ingredients, making sure to layer with liquid ingredients on bottom and solid ingredients on top. Blend 30 seconds on high speed or until smooth. Transfer to a hurricane glass and garnish with Burnt Coconut.

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