THE ABSOLUTE COCONUT FOAM

The balance behind a fluid foam that stays perfectly on top

Our stabilized cream foam recipe.

We already shared a first version of this foam on Substack, we were happy about honestly, we always felt like the foam wasn’t fully there yet.

Even something as simple as infusing the coconut for too long would completely change the texture and make the cream too thick.

So we went back to testing. Different creams, different ratios, discussions with bartender friends about foams and texture (S/O @foco tom), until we finally found the balance we were looking for between xanthan, methylcellulose and glucose syrup.

The result is a foam that stays light, fluid and stable without taking over the drink, and it’s probably the version we’re the happiest with so far.

For us, a perfect foam needs to check a few important boxes:

• it shouldn’t split over time;

• it should stay clearly layered on top of the cocktail without disappearing too quickly;

• it should stay fluid enough to blend naturally while drinking;

• and most importantly, it should bring something to the cocktail beyond just texture.