Starbucks Unicorn Frappuccino

1/2 cup creamed honey, melted
1 box McCormick Color Nature
1/4 teaspoon coconut extract
1 (13 oz) bag frozen mango
2-3 cups coconut-almond milk (or almond milk, or milk)
1 1/2 cups fresh whipped cream, sweetened with honey or stevia
1 Tbsp pink sprinkles or sparkling sugar
1 Tbsp blue sprinkles or sparkling sugar
1/2 teaspoon citric acid (or sugar from 1 Pixy Stick)

In a small bowl, stir together 1/4 cup honey, half the “Sky Blue” coloring packet
(or to desired tint) and coconut extract.
Drizzle down the sides of a clear plastic cup.

In a blender, puree together mango, milk, 1/4 cup honey and just enough of the
“Berry” coloring packet to create a pretty pink. Blend until smooth.
Pour into drizzled cups.

Top with whipped cream.

Stir together blue sprinkles, half of citric acid and a small sprinkle of
“Sky Blue” coloring powder.
Stir together pink sprinkles, half of citric acid, and a small sprinkle of “Berry” coloring powder.

Sprinkle sprinkles on whipped cream.
Serve with large straw.