Bonda

Nutrition values are AI-estimated based on ingredients.

• One young green coconut
• 1/4 to 1/2 cup diced fresh mango
• 1 teaspoon powdered sugar or icing sugar
• A few drops vanilla extract or similar dark syrup
• 1/2 to 1 teaspoon green matcha powder
• 1/2 cup coconut cream
• 1/2 cup ice cubes

1. 1Carefully open a young green coconut using a knife to stab and cut a circular opening at the top.
2. 2Drain the coconut water from the coconut into a transparent blender jar.
3. 3Add diced fresh mango pieces to the bottom of a wavy, transparent serving glass, forming the first layer.
4. 4Sprinkle a spoonful of powdered sugar over the mango, followed by a small amount of dark liquid, likely vanilla extract.
5. 5Vigorously mash the mango, sugar, and vanilla together at the bottom of the glass using a wooden muddler, creating a chunky, pulpy orange-yellow base.
6. 6Add matcha powder to a separate straight-sided glass.
7. 7Pour coconut cream into the glass with the matcha.
8. 8Use a handheld milk frother to mix and froth the matcha and coconut cream until it becomes a light green, creamy, and airy liquid.
9. 9Add ice cubes on top of the muddled mango layer in the serving glass.
10. 10Pour the previously collected coconut water over the ice cubes, forming a clear middle layer.
11. 11Gently pour the frothed matcha coconut cream over the coconut water, creating a distinct light green top layer.
12. 12Serve the Bonda Aamcha chilled in the transparent wavy glass with a green straw.

These instructions are our analysis of the original video. Watch on YouTube →