- 300 ml / 10.1 fl. oz. pineapple juice
- 180 ml / 6.1 fl. oz. coconut milk
- 20 ml / 0.7 fl. oz. rum (brown, 35 % vol)
- 3 sheets gelatin
Soak gelatin. Heat 1/8 l pineapple juice to 60° C/140° F and stir in the pressed out gelatin. Mix coconut milk, pineapple juice and rum, add the dissolved gelatin. Pass through the iSi Funnel + Sieve directly into the 0.5 L / 1 US Pint Whipper. Screw on one N20 Cream Charger and shake vigorously. Chill in the refrigerator for several hours.
A Pina Colada Espuma top turns pineapple juice into a light, exotic summer drink!