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2000s Recipes + Menus

Coco Cola

Serves 6 (Dessert)
  • Active time:10 min
  • Start to finish:10 min
ADAPTED FROM WILL GOLDFARB, EXPERIENTIAL CUISINE, NEW YORK, NEW YORK
May 2008
Even the gastronomic wizard who invented this recipe calls the name gimmicky, but who cares? The clever technique of using both a seltzer charge and a cream charge gives you a foamy, snow-white dessert with an almost ethereal lightness.
  • 1 2/3 cups coconut water
  • 1/4 cup coconut-milk powder
  • 2 tablespoons sugar
  • 1 teaspoon xanthan gum

  • Equipment:

    a soda syphon with 1 seltzer charge and 1 cream charge
  • Blend together coconut water, coconut powder, sugar, and xanthan gum in a blender. Pour mixture into sode syphon and seal well.
  • Charge syphon with seltzer charger, shaking syphon a few times. Carefully remove empty seltzer charge, then charge syphon with cream charge. Shake syphon vigorously several times, then fill Champagne flutes or other tall, skinny glasses.

Photograph by Romulo Yanes

Keywords
will goldfarb,
cooking school,
dessert,
coconut,
beverage