Ready-to-eat Jasberry Rice Coconut With Mango And Ice Cream
Discover the perfect summer dessert: Vegan, gluten-free Jasberry Rice Coconut with mango and ice cream. Easy to make in 20 minutes!
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Cooking tools:
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
- Ice cream scoop
Ingredients
- 1 pack Ready-to-eat Jasberry Rice Coconut
- 2 tbsp coconut sugar
- 1/4 cup sweetened condensed coconut milk
- 2 tbsp non-dairy milk of your choice
- 2 mangos
- vegan vanilla ice cream
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