1)    The chocolate details can be prepared in advance by melting the chocolate chips and coconut oil over a double boiler until the mixture is uniform. Let the mixture cool to room temperature, then pour it into a piping bag or a small ziplock bag. Next, paint the faces onto a piece of wax paper. Let them harden while you make the ice cream.

2)    To make the ice cream, you need to pour the coconut cream (only the cream on top, not the liquid) and coconut milk into a small saucepan and bring it to a simmer. 

3)    Transfer the mixture to a blender and blend it with mango, vanilla, salt, and your chosen sweetener for at least one minute at high speed (be mindful of the lid as you're blending hot liquid). 

4)    Transfer the mixture to a heatproof bowl and cover it with plastic wrap (I prefer to place the plastic wrap so the top touches the surface to prevent a skin from forming). Place the bowl in the refrigerator for at least four hours or overnight to cool.

5)    When you're ready to make your ice cream, transfer the mixture to an ice cream maker and churn according to your machine's instructions.

6)    Eat the ice cream immediately to enjoy a soft-serve texture or place it in the freezer and freeze for at least two hours until the mixture becomes ice cream. 

7)    To shape your ice cream scoops like Winnie the Pooh, you need to use a knife (or a small, round cookie cutter) to carefully cut semi-circles from the fresh mango for ears. Place them on the scoop and enjoy your ice cream!