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Coconut Foam with Fruit Salad and Ginger

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The coconut foam has become my favorite sweet foam. It is light, flavorful, has the perfect amount of sweetness and it is super easy to make. It can also be used in multiple dishes as it pairs well with chocolate, several fruits, ginger and even baked foie de canard.

In this case, the coconut foam is combined with a fruit salad made of mangoes, strawberries and bananas. The crystallized ginger pairs perfectly with the coconut and adds some spice.

Ingredients for Coconut Foam (6 servings)

- 2 tbsp sugar

- 2 tbsp water

Coconut Foam with Fruit Salad and Ginger- 3.5 g gelatin powder

- 400 g (14 oz, 1 can) coconut milk (do not use low fat)

Ingredients for Fruit Salad (6 servings)

- 2 cups of sliced strawberries

- 2 cups of diced mango

- 2 cups of sliced bananas

- 1 tbsp sugar

- Crystallized ginger


Coconut Foam

1- Make simple syrup by bringing the sugar and water to a boil while stirring.

2- Remove it from the heat and let it cool down at room temperature.

3- Mix the gelatin with ¼ cup of coconut milk and let it hydrate for a couple of minutes.

4- Warm the syrup in a saucepan until it reaches 90 °C (200 °F).

5- Add the gelatin mixture and stir for a couple of minutes until it dissolves. Remove from heat.

6- Add the previous mixture to the rest of the coconut milk and mix.

7- Pour the coconut mix into the ISI Whip, charge it with one N2O cartridge (use 2 cartridges if using 1 L ISI Whip) and shake vigorously.

8- Let it rest in the refrigerator for a couple of hours.

Assemble and Serve

1- Mix cut fruit with desired amount of sugar in a bowl.

2- Place one cup of fruit salad in each serving glass or bowl.

3- Top with coconut foam.

4- Garnish with crystallized ginger cut into a fine julienne.

Serving Suggestion

- Try the coconut foam with the Mango Croquant (recipe coming soon)

  • Pingback: Mango Croquant | Molecular Recipes

  • Kristy

    is there a way to make this vegetarian/ vegan. I can’t use gelatin 

    • Sandra faustl

      there is the agar agar,that is product seeweed,you could use! just compair the amount used.

  • Crundy 12

    Do you know roughly how many this will serve (if used to top a glass of fruit salad like you have above)?

    • Anonymous

      Between 6 and 8 servings.

      —– Reply message —–

  • Crundy 12

    Made this yesterday. Excellent recipe, and I’ll defo make it again.

  • brsboarder

    I used a .5L isi and didn’t alter the recipe except using 1 charger. There was a lot of foam left in my canister that wouldn’t expel out. Any ideas?

    • QuantumChef

      Keep it upside down between applications and hit it with your hand while holding it upside down before each use.

  • Pingback: Fruktsalat med kokos |

  • Tor

    Why gelatin is added? Can’t the foam be developed by using only coconut milk?

    • QuantumChef

      Just regular gelatin powder. It makes the foam stable.

      • gj

        is the foaming related to protein?e.g. gelatin

        • Kevin Liu

          foams can be created with a number of different ingredients, including the fats and proteins in coconut milk. the added in gelatin in this recipe helps to form a more stable foam. Gelatin is a protein-based thickener/gelling agent, so yes, the foaming is related to protein.

  • Groo The Wanderer

    You might want to work on your web page formatting…
    The “- 2 tbsp water” is on the far left. I’ve noticed this on more than one of your pages.

    • QuantumChef

      Thank you! We’ll take a look at it!

  • Karen

    If you want to make a simple milk foam, could you use 14 oz. whole milk and 3.5g gelatin powder with the same results? What if you wanted to use heavy cream? Will it always whip or is there a way to make it foam?

    • QuantumChef

      Hi Karen, for milk foam I would use a little more gelatin, maybe 4 g to 4.5 g of gelatin per 14 oz of milk. If you use heavy cream with the ISI Whip, it will be much lighter than when you whip it in the traditional way.

  • JP

    I made this today for the first time and it worked perfectly! Thanks!

  • Cheryl

    Can’t wait to try this recipe using the coconut milk. Previously I’ve used heavy cream mixed with coconut flour using the whipper.

  • dan

    how many tsp is 3.5 grams of gelatin powder

  • rocco

    The recipe is confusing. Which syrup, in step 4, is heated? In step 6, what is the “previous mixture?”

    • QuantumChef

      The same syrup you made in steps 1 and 2. In step 6, the previous mixture refers to the gelatin/coconut milk/syrup mixture. Sorry for the confusion!

  • Reb Cheff

    I had hard time with the siphon when i took it straight out of the fridge, it took a while before the foam would come out I wasted alot of gas any ideas why that happened?

    • QuantumChef

      The contents were probably at the bottom of the bottle. To prevent this you can store the iSi whip upside down in the fridge and between applications. You can use this stand but when you don’t have it you can at least store it sideways.
      Also, the contents could have been over whipped and gotten more solid in the container. Next time shake it fewer times when charging with N2O

  • Reb Cheff

    I stored on its side in the fridge would it make a difference if I used Co2 instead of N2O

    • QuantumChef

      You should not use CO2 for this. The N2O is an inert gas that won’t change the taste of the preparation, that’s why it is used for cream and foams. The CO2 gives a fizzy sensation and is the same gas you find in the bubbles of soda and other carbonated beverages. The fizzy sensation comes from the concentrated carbon dioxide (CO2) which, as it gets released in the mouth, triggers a pain response from the nerves in the tongue and the mouth. This nerve response also intensifies the aromas and taste. This is why beverages taste blander after they lose its carbonation.

  • Luis A Hernandez

    What would be the average minimal hours to leave in the fridge?

    • QuantumChef

      You mean the isi whipper? A couple of hours.

  • Kitt Harn

    thanks for the recipe, this is awesome.