Soak the gelatin leaves in cold water. Place a saucepan in the fire with a little coconut puree. When it is hot, add one to one, the drained gelatin leaves. Once they are molten, remove from heat and add the rest of the puree, little by little to balance temperatures. Add sugar to taste trying to be well dissolved. Let cool in the fridge, pass it through a very fine strainer and fill the siphon, load with air and let it rest in cold. Example: For a glass of forest strawberries.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Coconut foam ingredients: |
| 1 kg. coconut (in puree 100 natural percent) 3 gelatina leaf sugar |
