Dessert served as inspiration in creating this luscious shake. “The best cake I have ever eaten was layered with creamy, rich layers of coconut cake and cream, bejeweled with tropical fruits, including pineapple and mango,” recalls Chef Michael Israel. “I wanted to create a similar experience with a shake that you can’t stop drinking.” Frozen mango and pineapple are blended with Chobani® Oatmilk, whipped cream of coconut, Tajín and hibiscus syrup, and later, vegan vanilla ice cream. The shake is served in Tajín-rimmed glass, topped with more whipped cream and dried mango dipped in sugar and chile.
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