Golden Honey Beneath the Coconut Tree

树下金蜜（椰乳版）

A rich jackfruit and mango slush layered with coconut milk, jasmine tea and juicy pomelo pulp. Creamy, fragrant and full of texture, it is designed to stand out on summer menus.

Ingredient list

Per serving — 1 × 500 ml cup

• Barista Coconut Cream70 ml
• Jasmine Green Tea70 ml
• Jackfruit Pulp120 g
• Fresh Diced Mango50 g
• Rock Sugar Syrup25 g
• White Pomelo Pulp30 g
• Ice Cubes200 g

Preparation steps

1. 1

   Add 40 ml of the barista coconut cream, jasmine green tea, jackfruit pulp, rock sugar syrup and ice cubes to a blender.

2. 2

   Blend into a smooth slush.

3. 3

   Add the white pomelo pulp and the remaining 30 ml of barista coconut cream to the serving cup.

4. 4

   Pour in the slush, garnish with diced mango and serve.