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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 1000
Frozen Desserts
By
Francisco Migoya
Published
2008
About
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Recipes
Contents
Ingredients
Components
300
g
/
10.58
oz
Passion Fruit Sorbet
base
300
g
Dessert
Vegan
Gluten-free
Method
Assembly
Churn or pacotize the sorbet. Extrude into a piping bag fitted with a #4 fluted piping tip. Freeze.
Pour
30
g
/
1.06
oz
of the hot coconut-rum mix