Pandan Parasol

Description: Transport yourself to a tropical Malaysian paradise with the Pandan Parasol, a vibrant mocktail inspired by the classic piña colada. This drink fuses creamy coconut and tangy pineapple with the aromatic notes of pandan. The showstopper: a luscious salted ube-vanilla foam that sits atop the drink, adding a dreamy purple crown and a hint of earthy sweetness. Each sip is refreshing, layered, and delightfully innovative. Ingredients: Base Drink: - 20 ml MONIN Coconut Syrup - 15 ml MONIN Pineapple Syrup - 10 ml MONIN Pandan Syrup - 120 ml fresh coconut water - 10 ml lime juice - Ice cubes Ube Foam: - 70 ml MONIN Purple Yam Syrup (Ube) - 15 ml MONIN Vanilla Syrup (or substitute with Salted Caramel Syrup for a deeper note) - 40 ml water - 10 ml lime juice - Pinch of salt - 2–3 g powdered gelatin or 1 sheet gelatin Glassware: - Serve in a hi ball glass. Preparation: 1. Prepare the ube foam: - Bloom the gelatin in a small bowl with 40 ml water for a few minutes. - Heat gently until dissolved, then whisk in the ube syrup, vanilla or salted caramel syrup, lime juice, and a pinch of salt. - Let mixture cool until slightly thickened, then aerate using a handheld frother or by shaking vigorously in a sealed jar until foamy. Chill until ready to use. 2. Assemble the base: - In a shaker, combine coconut syrup, pineapple syrup, pandan syrup, coconut water, and lime juice. - Add ice and shake gently to chill and mix. 3. Strain the drink into a hi ball glass filled with fresh ice cubes. 4. Spoon or pipe a generous layer of ube foam onto the surface. 5. Garnish with a pandan leaf or pineapple wedge for extra flair. Sip through the foam and savor the tropical fusion of pandan, coconut, pineapple, and rich purple yam. The Pandan Parasol is a showy, sophisticated mocktail sensation.