Coconut foam

Bar recipe
Freddy Diaz

Freddy Diaz

Bartender / Mixologist
Freddy Diaz is President at AlambiQ Inc. mixology consulting firm and has worked with the world’s leading brands, corporations, spirits suppliers and bars. He prides himself by using fruit purees, uni...
  1. Coconut foam


    • Frozen fruit purée 100% : Lime - 6cl
    • Frozen speciality : Coconut cream - 1cl
    • Sugar syrup: - 6 cl
    • Egg - 1
    • Gelatine (sheet) - 2
    • xanthan - 0,5g

    Add ingredients in a Whip Cream Chargeable Canister.
    Shake Canister, Charge with co2 and/or no2.

    Gelatin Preparation Instructions :
    Place 2 gelatin sheets in a bowl with ice water
    Heat Simple Syrup in pan until boiling
    Turn off stove and add purees and gelatin sheet
    Stir in together until gelatin is completely blended.

    For thicker foam add Xanthan Powder

    In this step

    Frozen fruit purées
    Frozen fruit purées

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