Tropical ruby shake

1. Steam 50 ml of coconut milk and mix it with the Van Houten ruby chocolate powder to make an emulsion.
2. Add the rest of the milk, the purees and the Van Houten ruby base to the blender, add ice if needed and blend.
3. Decorate with whipped cream, Mona Lisa® Crispearls™ and some slices of lime or mango.

DECORATIONS 
• Whipped cream
• Mona Lisa® ruby chocolate Crispearls™