Nitro coconut

Pastry recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.Image of Martin Lippo

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Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. For the coconut-chocolate coating


    • Saint Domingue chocolate 70% - 125 g
    • Zéphyr Caramel couverture - 75 g
    • Deodorized coconut oil - 50 g
    • Grated coconut - 50 g

    Place both chocolates and coconut oil in a bowl.

    Melt in the microwave.

    Add grated coconut.

    Set aside.

  2. For the coconut water


    • Frozen fruit purée, sugar added : Coconut - 210 g
    • Malibu - 30 g
    • Xantan gum - 0.8 g

    Blend all ingredients.

    Transfer into a squeezable bottle.

    In this step

  3. For the nitro coconut


    • Frozen fruit purée, sugar added : Coconut
    • Lime (zest)

    Freeze a metal mold in liquid nitrogen.

    Wait for it to stop boiling.

    Dip it into coconut purée for 7 seconds.

    Leave to set.

    Dip it into the coconut-chocolate coating and remove.

    Unmold and keep at -18°C

    Fill every nitro coconut with coconut water and top with grated lime zest.

    Serve immediately.

    In this step

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