Loco Coco

Created by

  • Peter Hernou - Ambassador Chocolate Academy Benelux
level 1

Recipe components

Callebaut® ingredients

Cream for topping (prepare in advance)

  • 250g
    coconut cream

Whip until thick and fronthy.

Keep in the fridge.



Shake in milk pitcher



Cold version: Fill a glass with ice cubes and pour the drink onto the ice cubes. Top off with one spoon of whipped coconut cream.
Hot version: Steam the coconut water to +-72°C with 2 spoons of Callebaut® Ground White Chocolate. Top off with one spoon of whipped coconut cream. 


Sprinkle with Callebaut® Chocolate blossoms white and some freshly grated coconut.