Dairy Free

bahama mama (DAIRY FREE)

An original recipe by L'École Valrhona Pastry Chef Derek Poirier. Makes 6-8 servings.

2 steps

Recipe Step by Step

DRINK BASE

400g coconut milk
115g passion fruit purée
125g PASSION FRUIT INSPIRATION
75g white rum

Defrost the frozen fruit purées. Melt the PASSION FRUIT INSPIRATION. Heat the coconut milk and pour over the PASSION FRUIT INSPIRATION in several additions, stirring to create a proper emulsion. Finish by adding the purées then the white rum. Refrigerate.

coconut foam

800g coconut milk
200g coconut purée
75g SOSA Pro Espuma Cold

Add the defrosted frozen coconut purée to the coconut milk.

Mix with the SOSA Pro Espuma Cold. Refrigerate.

Assembly and finishing

Pour the Drink Base into your glass of choice.Put the Coconut Foam into a siphon and charge with 2 charges.Deposit the Foam on top of the Drink Base.Finish with a PASSION FRUIT INSPIRATION decoration (optional).

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