Ingredients
| 50ml Plantation Barbados 5 Years Rum | |
| 50ml coconut milk (we use Alpro brand) | |
| 40ml mango purée (we use Boiron brand) | |
| 35ml caramel syrup | |
| 15ml fresh lime juice | |
| chestnut powder and mint leaves, to garnish |
You can make a fresh, homemade mango purée by blending a mango and straining through a fine sieve, or use a shop-bought purée – Boiron brand is really good quality. We also make our own caramel syrup – there are loads of recipes online – note that adding a dash of citrus really helps to stop the caramel from crystallising.
Instructions
| 1. | Shake all ingredients and dump into a coconut shell. |
| 2. | Garnish with chestnut powder and mint leaves and serve with a bamboo straw. |
Drinks Johan Cabrera / Food Abhijit Dey / Photography Jamie Bowring
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