Time needed: 1 hour and 25 minutes.

Makes: 2 servings each

Iced Coconut Milk Latte:

½ cup instant ground coffee
1 cup water
½ cup sugar
¼ cup water
1 piece COCO MAMA FRESH GATA (200ml pack)

Coco Milk Tea Boba:
¼ cup boba pearls/ black tapioca pearls
3 cups water
⅓ cup brown sugar
¼ teaspoon vanilla
6 pieces black tea bags
2 cups water
1 piece COCO MAMA FRESH GATA (200ml pack)

Creamy Tropical Shake:
1 piece COCO MAMA FRESH GATA (200ml pack)
1 cup pineapple tidbits, drained
3 pieces mango cheeks
2 cups crushed ice
⅓ cup syrup from Pineapples
2 pieces calamansi


  1. Prepare coffee for iced coconut milk latte

    In a cup, mix together the instant coffee grounds with hot water.

  2. Chill glass

    Place the glass in the refrigerator to chill for 15 minutes. Place ice cubes in the chilled glass and pour in the prepared coffee.

  3. Add COCO Mama

    Pour COCO MAMA FRESH GATA into the chilled glass with iced coffee. serve.

  4. Prepare the boba pearls for the coco milk tea boba

    In a small pan over medium-high heat, bring 3 cups of water and brown sugar to a boil. Add boba pearls and stir. Boil until cooked and sticky then mix in vanilla. Set aside.

  5. Steep tea

    In a small pot, bring the remaining water to a simmer. Then pour water over tea bags in a bowl. Steep for 5 minutes. remove tea bags.

  6. Prepare glass

    Pour a ladle of cooked boba to the bottom of a glass and add ice.

  7. Add COCO Mama

    Pour COCO MAMA FRESH GATA over the ice until the glass is about 2/3 full.

  8. Add tea

    Slowly pour in strong-brewed tea on top. Serve and mix.

  9. Prepare fruit for the creamy tropical shake

    Chop the mango into equal-sized cubes and slice the calamansi. Set aside mangoes to chill

  10. Add COCO Mama

    Add COCO Mama to the blender.

  11. Add remaining ingredients to blender

    Add the frozen mangoes and pineapples, syrup, calamansi juice, and crushed ice to the blender.

  12. Blend

    Blend everything until smooth.

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