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bahama mama (DAIRY FREE)
Made with PASSION FRUIT INSPIRATION
An original recipe by L'École Valrhona Pastry Chef Derek Poirier. Makes 6-8 servings.2 steps
Recipe Step by Step
400g coconut milk
115g passion fruit purée
125g PASSION FRUIT INSPIRATION
75g white rum
800g coconut milk
200g coconut purée
75g SOSA Pro Espuma Cold
Mix with the SOSA Pro Espuma Cold. Refrigerate.
Assembly and finishing
Pour the Drink Base into your glass of choice.Put the Coconut Foam into a siphon and charge with 2 charges.Deposit the Foam on top of the Drink Base.Finish with a PASSION FRUIT INSPIRATION decoration (optional).