- 1 cup all purpose cream, chilled
- ¼ cup Lily’s Peanut Butter
- 2 tablespoons Lily’s Coco Jam
- 1/3 cup red monggo in syrup, drained
- 1/3 cup Lily’s Coco Jam
In a bowl, whip all purpose cream until soft peaks form. Add in Lily’s Peanut Butter and 2 tablespoons of Lily’s Coco Jam. Whip mixture until ingredients are well combined. Add in drained red monggo. In the desired container, place 1/3 of the cream mixture. Drizzle half of the remaining Lily’s Coco Jam. Repeat layers finishing with the cream mixture. Allow to freeze overnight. Serve.
Adjust the sweetness according to your preference by reducing or adding Lily’s Coco Jam.