Prepare two glasses by gently smearing coconut cream around each glass. Once the glasses are coated with coconut cream swirls, place them in the refrigerator to chill while you prepare the smoothie. To a blender, add Torani Pineapple Syrup, frozen mango chunks, coconut cream, and water. Blend the ingredients until smooth and creamy. If needed, adjust the consistency with more water. Pour the smoothie into two prepared glasses. Top with whipped cream and garnish. Recipe: Kala Boulard, @almonds_and_apricots