Mango Sticky Rice Matcha

1. Prepare the coconut cream: Combine plant cream, MILKLAB Coconut, coconut purée, and salt. Mix until smooth and slightly thickened.
2. Add mango purée to the bottom of a 12oz glass. Fill with ice.
3. Whisk matcha with hot water (75°C) until smooth.
4. Mix matcha with MILKLAB Coconut and mango syrup.
5. Pour over ice to form the second layer.
6. Gently layer the coconut cream on top, then garnish with dried mango.

PRESENTATION DIRECTION

• Glassware: 12oz clear glass
• Garnish: Dried mango placed centred or slightly tilted on top for height