20/02/2019
Cold Coconut Mango Cocktail recipe
Ingredients
- Coconut milk - 160 g
- Cream 35% - 40 g
- Fresh mango - 120 g
- Milk - 1000 g
- Batida de Coco - 100 g
- Ganache - 600 g
- Belcolade Blanc Intense - 160 g
- Belcolade Origins Noir Vietnam 73 Cacao-Trace - 60 g
- Belcolade Origins Lait Vietnam 45 Cacao-Trace - 60 g
Working method
- Boil the coconut milk together with the cream and fresh mango.
- Pour onto the chocolates and mix to a homogeneous ganache and pipe in small silicone mould of 3 cm diameter.
- Freeze it.
- Mix the frozen ganache with the milk and the Batida de Coco.
Serving tip
Serve in a chocolate coconut with ice cubes and decorate with a slice of dried pineapple and some fresh coconut.
