Ingredients
- 25 cl Pineapple puree
- 50 cl Coconut puree
- 10 cl Dark Rum
- 15 cl Pineapple liqueur
- Candied pineapple and grated coconut
Cocktail Cloud Piña Colada
par Maël Yonnet
Octopus Bar
Lorient (France)
Preparation
- Fill the blender with all the ingredients
- Mix 30 seconds
- Pour the blender content in a siphon
- Insert a Chantilly cream capsule
- Shake the siphon during 30 seconds and keep it in the fridge for 10 minutes
- Serve by squeezing lightly the siphon with the head above the glass
- Add a skewer of candied Pineapple dusted with grated Coconut
Tip : Serve the mix in small verrines to make sweet amuse-bouches