Make the coconut whip first. You'll need to put your can of coconut cream in the fridge the night before. But an even better idea is just buy this and always have it your fridge. Then you can make coconut whip whenever you want! Put a mixing bowl and your beaters in the freezer for a couple of minutes prior to prepping this to get them cold.

Scoop the coconut cream into your chilled mixing bowl, being careful not to get any of the water mixed in with it. You'll use any remaining coconut water in the tropical mango freeze! Beat the coconut cream with the vanilla powder on high with a mixer for approximately 4 to 5 minutes, or until fluffy. If you don't have vanilla powder you can use raw sugar, vanilla extract, or nothing at all. Put it in the fridge while you make the rest of the recipe.

In a high-powered blender, mix together the remaining liquid from the can of coconut cream and all other ingredients. Because this is such a thick mixture with a lot of frozen fruit, you will need to stop and start the blender to mix things around with a spoon in between blending. If you need to any more nondairy milk to get the consistency that you want, add accordingly. If you're using a Vitamix, then you know you can use the baton tool through the top of the lid while the blender is running and lightly push the mixture toward the blade until the big chunks of fruit are mixed in. 

Pour or scoop the tropical mango freeze mixture into your serving jars or bowls and add a scoop of coconut whip to the top. Add some flaked coconut, more vanilla powder, or any interesting garnish you like as a finishing touch!