- 200 ml cream
- 40 – 50 ml coconut syrup
- 1.5 L coffee (hot or cold)
- 80 ml coconut rum
- 80 g shaved coconut meat or grated coconut flakes
- 8 slices of carambola (star fruit)
Pour the cream with the coconut syrup into the 1/2 pint dispenser. Screw on 1 N20 cream charger and shake vigorously.
Mix the hot or cold coffee with the coconut rum, sweeten to taste and distribute among 8 large glasses. Garnish each coffee with a cream topping. Finally, garnish with the coconut flakes and star fruit.