oost your drinks menu with our complete toppings collection: Grade-A tapioca pearls, burst-in-mouth popping boba, chewy jellies, nata de coco, and ready-to-use canned toppings. Bulk sizes for UK cafes and boba shops. Bulk pricing and fast UK delivery.
Rich fruit syrups and authentic sugar syrups designed for maximum flavour and easy mixing. Wholesale supply for UK boba shops, cafes, and bars.
Authentic loose-leaf tea leaves (Jasmine Green tea, Assam Black tea, Matcha) alongside premium milk tea powders, taro, matcha, and fruit powders for professional boba shops across the UK.
Professional equipment to streamline your shop: cup sealing machines, fructose dispensers, automatic shakers, food-grade plastic cups, sealing film, and wide boba straws with fast UK shipping.
Mango Coconut Cheese Foam: The ultimate creamy, tropical signature drink for your café menu.
Mango Coconut Cheese Foam: The ultimate creamy, tropical signature drink for your café menu.
Looking to offer a high-margin, visually stunning beverage that keeps customers coming back? The mango coconut cheese foam combines a rich, tropical mango milk base with a velvety, coconut-infused cheese foam crown. Layered drinks with luscious textures are booming across modern cafes—making this delicious creation a perfect addition to boost your beverage revenue.
Why Cafe Owners Love This Drink
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Super-Fast Assembly: Pre-make the foam in batches so your team can build orders in under 60 seconds.
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Eye-Catching Visuals: Beautiful dual-layer contrast with translucent nata de coco at the bottom and toasted coconut flecks on top.
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Peak-Hour Ready: The cheese foam holds its fluffy texture brilliantly in the fridge, keeping service moving smoothly during rushes.
Ingredients & Portions
1. Coconut Cheese Foam Base
| Ingredient | Regular (500 ml) | Large (700 ml) | Prep Notes |
| Cold Coconut Milk | 100 ml | 150 ml | Keep ice-cold for maximum fluffiness |
| Cheese Topping Cream Powder | 1.5 scoops (22.5g) | 2 scoops (30g) | Creates that iconic thick, velvety layer |
2. Mango Milk Base & Toppings
| Ingredient | Regular (500 ml) | Large (700 ml) | Purpose |
| Hot Water | 100 ml | 150 ml | Dissolves powders quickly and smoothly |
| Mango-Flavour Powder | 3 scoops (45g) | 4 scoops (60g) | Delivers a vibrant, tropical punch |
| Coffee Creamer Powder | 1 scoop (15g) | 1.5 scoops (22.5g) | Gives a silky, rich mouthfeel |
| Coconut Milk | 100 ml | 150 ml | Adds creamy liquid depth |
| Ice | Fill shaker | Fill shaker | Chills and dilutes perfectly |
| Original Nata de Coco | 1 scoop (50g) | 1 scoop (50g) | Chewy, fun texture base |
| Toasted Coconut Flecks | 1 pinch | 1 pinch | Fragrant, attractive garnish |
Easy 3-Step Assembly
Step 1: Prep the Cheese Foam
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Pour the chilled coconut milk into a mixing pitcher.
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Add the cheese topping powder.
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Whip with an electric milk frother or hand mixer until thick, smooth, and billowy. Keep stored in the fridge until order time.
Step 2: Shake Up the Mango Milk
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In a beverage shaker, stir the hot water, mango powder, and creamer powder together until fully dissolved.
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Pour in the cold coconut milk and fill the shaker with ice.
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Cover and shake vigorously until frost forms on the outside of the cup.
Step 3: Layer & Serve
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Add 1 scoop of nata de coco to the bottom of your serving glass.
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Pour the chilled mango milk mixture over the toppings, leaving about 20% room at the top.
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Gently float the coconut cheese foam over the drink to fill the cup.
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Finish with a quick sprinkle of toasted coconut flecks, pop in a wide boba straw, and hand it off!
Barista Pro-Tips for Maximum Efficiency
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Batch Your Prep: Whip up 5–10 portions of cheese foam before your morning or afternoon peak. Stored covered in the fridge, it retains its pillowy structure for hours.
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Master the Pour: To get a picture-perfect clean line between the layers, gently pour the foam over the back of a spoon held right at the drink's surface.
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Smart POS Pricing: Feature this under a premium section like "Signature Cream Tops" or "Tropical Delights"—it easily commands a 15%–20% higher price than standard fruit or milk teas.
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