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Coconut Cloud

Recipe by The Cozy Bowl Kitchen

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  • Total Time5 minutes
  • Yield2 tall glasses 1x

Cool, unsweetened coconut water over ice, topped with a fluffy whipped fruit cloud that floats instead of sinking. Light, creamy and fruity at the same time, and ready in five minutes.

Ingredients

Scale

For the base

  • 500ml plain unsweetened coconut water, well chilled
  • Ice, enough to fill both glasses two-thirds

For the fruit cloud

  • 30g full-fat cream cheese, at room temperature
  • 2 tbsp icing sugar
  • 150ml double cream, fridge-cold
  • 3 tbsp thick fruit purée (mango, pomegranate, strawberry, guava, pineapple or apple)
  • 1/2 tsp lime juice
  • A small pinch of fine salt

Optional

  • 2 tbsp popping boba, drained
  • A little extra fruit purée, to drizzle

Instructions

Make the cloud

  1. Chill a mixing bowl and whisk for 10 minutes. Beat the cream cheese and icing sugar together on their own until completely smooth — doing this first is what stops lumps appearing later.
  2. Add the double cream in two goes, whisking gently by hand or on a low speed. Stop as soon as the mixture leaves a soft trail behind the whisk that slowly disappears. If a peak holds upright, you have gone too far.
  3. Fold in the fruit purée, lime juice and salt. Taste — it should be slightly more intensely flavoured than you want, because the coconut water will dilute it.

Build the drinks

  1. If you are using popping boba, drain them and spoon them into the bottom of each glass.
  2. Fill each glass two-thirds with ice, then pour in the chilled coconut water.
  3. Spoon the cloud gently over the surface, using the back of a spoon to spread it out to the edges. Do not pour it in from a height or it will sink straight through.
  4. Drizzle a little extra purée over the top if you like, and serve immediately with a wide straw and a spoon.

Notes

Coconut water, not coconut milk. Coconut water is thin, clear and faintly sweet, which is why the cloud floats. Coconut milk is too dense and the effect is lost entirely.

Check the coconut water label. Many cartons are sweetened or blended with fruit juice, which will make the finished drink very sweet. Plain and unsweetened is what you want.

The cream cheese is what stabilises the cloud. Whipped cream alone dissolves into the coconut water within a couple of minutes. Thirty grams of cream cheese keeps it sitting on top for around ten minutes.

Soft peaks only. Stop while the mixture still slumps off the whisk. Over-whipped cream is dense and grainy. If you go too far, fold in a tablespoon of unwhipped cream gently.

Dairy-free version. Chill a tin of full-fat coconut milk, take only the thick solid part from the top and whip it with the icing sugar and fruit purée. No cream cheese needed. More coconut-forward, which suits the drink.

Make ahead. The cloud keeps covered in the fridge for up to 24 hours, in line with standard UK food safety guidance for cream. Stir it once gently before using and do not re-whip it. Fruit purée freezes well in an ice cube tray for up to 3 months.

Equipment. A chilled mixing bowl, a balloon whisk or electric whisk on a low speed, a spatula, two tall clear glasses of about 400ml, and wide straws with spoons.

Allergens. This recipe contains milk. Popping boba, fruit purées and flavoured syrups vary widely by brand and may contain sulphites or colourings. Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

This is a home recipe inspired by Coconut Cloud at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/coconut-cloud-drink-recipe/