Active Time

　　10 min

　　Total Time

　　10 min

　　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.

　　

Ingredients

Makes 6 (dessert) servings

　　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

　　

Step 1

Blend together coconut water, coconut powder, sugar, and xanthan gum in a blender. Pour mixture into soda syphon and seal well.

　　

Step 2

Charge syphon with seltzer charge, 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.