Piña Colada Cream

1 cup pineapple juice
1 cupcoconut milk
1 3/4 tbsp. rum
3 tbsp. sugar
3 x sheet(s) of gelatin
Soak the gelatin in cold water. Heat1 cup 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 0.5 L whipper, screw on 1 cream charger and shake vigorously. Refrigerate for at least 6 hours.


  1. Sander

    A shame all these use gelatin, that makes them unusable for vegetarians, vegans, jewish or muslim  🙁

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