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For the coconut foam
In a container, add the coconut puree, cream, and Malibu ® and mix.
Transfer the mixture to a siphon with two gas cartridges.
For the forest pepper–lemon gel
In a saucepan, heat the lemon juice with ¼ cup (60 g) of water and
the forest pepper, then add the superfine sugar mixed with the agar
powder. Boil for 2 minutes. Let cool, then mix.
For the coconut sorbet
In a saucepan, heat the coconut water, then add the superfine sugar,
super neutrose, and glucose powder. Heat to boiling, then let cool.
Add the coconut milk, and refrigerate for about 3 hours. Blend with
an immersion blender, then churn to make the sorbet. Transfer to a
cold bowl and freeze for between 12 and 24 hours, depending on
use.
For assembly
In the bowl, use the siphon to add a large dot of coconut foam, then
add forest pepper– lemon gel to the center. Add two pieces of fresh
coconut and one spoonful of coconut sorbet.
Ideally, assemble in half a fresh coconut.