Important: all final preparations must be measured with a jigger before being added to the cocktail.

01

If using Mango puree, put a peeled and pitted mango in a blender (30gr) with 10gr of sugar. Blend for 30 sec.

02

Put the cognac, coconut cream (or mango puree) and coffee in a shaker.

03

Pour into a glass filled with ice cubes, filtering through the strainer.

05

Grate the chocolate over the froth as garnish.

06