8 cl single cream 30 % fat
8 cl pineapple juice
8 cl coconut milk
4 cl rum bacardi
9 cl pineapple juice
1 cl Vedrenne kiwi syrup
Pour the whipping cream, pineapple juice and coconut milk into a whipping siphon.
Place in refrigerator for 10 minutes.
Meanwhile pour the Bacardi rum, the pineapple juice and Vedrenne kiwi syrup into a cocktail shaker.
Shake and strain into a double rocks glass.
Shake the siphon vigorously and spoon the whipped cream into the glass.
Garnish: grated coconut on the whipped cream.