Coco ColaRomulo Yanes
Even the gastronomic wizard who invented this recipe calls the name gimmicky, but who cares? The clever technique of using both a seltzer charge and a cream charge gives you a foamy, snow-white dessert with an almost ethereal lightness.
Recipe information
Total Time
10 min
Yield
Makes 6 (dessert) servings
Ingredients
1 2/3 cups coconut water
1/4 cup coconut-milk powder
2 tablespoons sugar
1 teaspoon xanthan gum
Equipment:
a soda syphon with 1 seltzer charge and 1 cream charge
Preparation
Step 1
Blend together coconut water, coconut powder, sugar, and xanthan gum in a blender. Pour mixture into soda syphon and seal well.
Step 2
Charge syphon with seltzer charge, shaking syphon a few times. Carefully remove empty seltzer charge, then charge syphon with cream charge. Shake syphon vigorously several times, then fill Champagne flutes or other tall, skinny glasses.
