I made this post a month or so ago… but I’m updating it because I’ve more or less perfected the recipe.
You need to use a thick, gummy, non-liquid coconut cream for this one. The ratio is 2/3 coconut cream and 1/3 soy milk, with then 30 ml of syrup and 5m of lemon, for a one liter cannister.
Mix the ingredients well (preferably with a whisk) and add gas while everything is sill chilled, to ensure the consistency.
Mmmmm. Long time waiting.