Coconut Bubbles*

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 250 g / 8.82 oz unsweetened coconut milk
  • 375 g / 13.23 oz water
  • 100 g / 3.53 oz sugar
  • 10 g / .35 oz soy lecithin powder


  1. Pass the coconut milk through a fine-mesh strainer and weigh out the required amount. There should be 150 g / 5.29 oz after straining.
  2. Combine the coconut milk with the water and sugar. Using a beurre mixer, pour in the soy lecithin powder slowly as the blender mixes the ingredients. The intention is to incorporate and trap as much air as possible to create bubbles; to do this, slightly tilt the bowl in which the coconut milk is being mixed and expose the blender part of the beurre mixer slightly above the liquid’s surface.
  3. The mixture will need to re-blend before each plating to re-incorporate air. Discard the liquid after service.