Serves
4
INGREDIENTS
- 2 cups sweetened coconut water
- 1 cup ice
- 1 cup frozen raspberries
- 1/2 cup coconut rum (optional)
- 1/2 cup mango juice (or more)
METHOD
Combine coconut water, ice, raspberries and rum in a large high-speed blender. Puree until slushy. Divide mango juice among 4 glasses. Top with raspberry mixture. Serve immediately.
