Place frozen banana, coconut cream, macadamia spread, cacao, maca powder and coconut milk in a high powered blender, place on high speed and blitz until smooth. Pour in serving glass and top with a teaspoon of cacao nibs.
To make your own drinking coconut milk, use the ratio 1 cup of coconut milk to 2 cups of water, blend or mix well and store in fridge.
To freeze bananas, peel skin and chop into 5cm rough chunks, freeze in a single layer and store in freezer.
Swap up the macadamia spread with other Melrose nut butters, like Almond or ABC.