Coconut Foam
Make first: Simple Syrup
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
Uses pressurised equipmentThis calls for a whipping siphon or a carbonating bottle. Both hold real pressure: use only a vessel rated for it, never overfill it, never exceed the charges the manufacturer specifies, keep it out of heat, and release the pressure fully before you open it. Follow the instructions that came with your equipment over the ones in any recipe, including this one.
Method
Place 10 oz coconut milk, 5 oz Simple Syrup, 10 oz egg whites, 10 drops of coconut extract, and ½ oz saline in an ISI whipping double charge with NO2 and shake well before dispensing.