Cut the banana and mango into pieces and put them in the overnightfreezer.
Before you start, put the glass in the freezer so that it gets cold.
Pour about 125 ml of the liquid portion of the coconut milk into asaucepan and mix with the coconut blossom sugar. Leave this on for about 15 minutes. Let the caramel sauce thicken on medium heat to a thick caramel sauce.
Finely grind the gojiberry untill they are almost completely fine in the blender. Set aside.
Add the banana, mango, curcuma latte and the rest of the coconut milk to the blender and grind completely smooth.
Remove your glass from the freezer. Dip the top in the caramel sauce and then in the crumbled gojiberry mix. Drop some extra caramel sauce along the sliding edges.
Put the shake in the glass.
Decorate your shake with the chocotreats, hazelnut waffle strips and the rest of the gojiberry mix.
Do you want to make your own coconut cream as a topping? Then put the can of coconut milk at least one overnight in the refrigerator, until the fat has separated from the liquid. Beat the hard part with a mixer and use the liquid part for the caramel and the shake.