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Ingredients

• 400 g coconut cream
• 125 g coconut, shredded
• 1 cup plain yogurt
• 250 g passion fruit pulp (it can be frozen)
• 1 mango, diced

Directions

1. Cream together the coconut cream, the shredded coconut and the yogurt.
2. Put the mango in four glasses. Pour the coconut mixture on the mango.
3. Scoop the passion fruit pulp on it. Serve chilled.

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