Hot Coconut-Rum Colada with Passion Fruit “Shake”

Preparation info

  • Difficulty

    Medium

  • Yield

    10 Portions

Appears in

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 into a 60 ml / 2 fl oz glass.
  3. Pipe the sorbet on top of the coconut-rum colada, in a rosette shape, until it sticks out about 2.5 cm / 1 in above the rim of the glass (approximately 30 g / 1.06 oz).
  4. Place 5 to 7 passion fruit seeds on top of the sorbet.
  5. Sprinkle a pinch of toasted coconut on top of the seeds.
  6. Serve immediately.

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