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Francisco Migoya

Hot Coconut-Rum Colada with Passion Fruit “Shake”

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Medium

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

Method

Assembly

  1. Churn or pacotize the sorbet. Extrude into a piping bag fitted with a #4 fluted piping tip. Freeze.
  2. Pour 30 g / 1.06 oz of the hot coconut-rum mix

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