To make the chocolate pudding, place banana, avocados, cacao, aloe or milk and protein powder into TM bowl and whip 1 min/speed 5. Scrape out of TM bowl and set aside.
To make the whipped coconut cream, scoop the solid coconut cream from the top of the tin and place into TM bowl. Add sea salt, vanilla and icing sugar and whip 2 min/speed 4 stopping and scraping down the sides of the bowl a couple of times.
To assemble, layer chocolate pudding with whipped coconut cream in glasses, finishing with coconut cream and cacao nibs. Chill before serving.
Keeps well in the fridge for a couple of days.
When making whipped coconut cream in summer put tin upside down in
fridge for a few hours then turn tin back up and scoop the cream off the
top.