Piña Colada Cream Topping


1 cup pineapple juice
3/4 cups coconut milk
1 3/4 tbsp. rum
3 tbsp. sugar
3 x sheet(s) of gelatin

Soak the gelatin in cold water. Heat 1 3/4 tbsp. of the pineapple juice and dissolve the well-squeezed gelatin into it. Heat and stir the remaining pineapple juice with the coconut milk, rum and sugar until the sugar has fully dissolved. Then stir in the bloomed gelatin. Pass into a 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.

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