Find value in this? Share this
Vegan Coconut Foam recipe with your friends or colleagues!

Vegan Coconut Foam

coconut foam

Coconut milk is a fantastic plant-based milk that easily froths up for a quick and easy coconut foam. Coconut foam is also exceptionally versatile, acting as an ideal cake topping, cocktail garnish, or a fruity dessert if served with some fruit. In three simple steps, the Smartwhip cream charger allows you to whip up a sumptuous topping or dessert with minimal effort. 



    • 300 ml coconut milk
    • 30 g coconut sugar
    • 1 g citric acid
    • 21 g Proespuma cold by Sosa 


To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Using an immersion blender, blend the coconut milk, coconut sugar, citric acid and proespuma.
    2. Strain the coconut foam mixture into a siphon, connect your Smartwhip, and charge it to 11 bar. Disconnect your siphon and shake it for 5-10 seconds to evenly distribute the gas.
    3. Cool the coconut foam in the fridge for approximately 30 minutes before serving.


Serve the coconut foam with a handful of pomegranate seeds for a splash of sourness. You can use this coconut foam to accompany a range of sweet dishes and desserts, such as cupcakes, cocktails, fruit or granola, and so much more!

Get the full Smartwhip system here.