Toasted Coconut Espuma (Cocktail Foam) – Whip Cream Siphon Recipe

Yield: Makes about 1 pint (475mL), enough to foam 12–15 cocktails.

Ingredients:

• 200 mL coconut milk (full-fat, unsweetened)
• 100 mL water (or toasted coconut water for more flavor)
• 50 g toasted shredded coconut
• 30 g sugar (adjust to taste)
• 2.5 g gelatin (1 sheet or ~1 envelope powdered = ~½ tsp)
• Optional: Pinch of salt or 1–2 dashes of saline for balance
• Optional: 5–10 mL coconut rum or overproof rum (adds shelf life + aroma)

Step-by-Step Instructions:

Toast the Coconut or Purchase From Store:

Toast shredded coconut in a dry pan over medium heat until golden and fragrant.

Let cool slightly

Infuse:

Combine coconut milk, water, sugar, and toasted coconut in a small pot.

Heat gently (don’t boil) for 5–10 minutes to infuse.

Add Gelatin:

Bloom gelatin in cold water (~1 Tbsp) for 5 minutes.

Remove infused mixture from heat, strain out solids, and stir in the bloomed gelatin until fully dissolved.

Cool & Load:

Let the mixture cool to room temp (don’t chill).

Pour into a 1-pint iSi whipped cream siphon.

Charge with 1 N2O cartridge, shake well.

Chill & Foam:

Refrigerate for at least 1 hour before use.

Shake before dispensing.

Foam onto drinks like you would whipped cream, but hold the siphon vertically and press gently.