Coco Loco Affogato

Hot espresso, cold gelato, fizzy Coco Loco Pineapple. It shouldn't work, but it does, brilliantly. The coconut gelato bridges coffee and pineapple, the dairy fat buffers the acidity, and the cold fizz hitting the hot espresso creates proper table-side theatre.

What you'll need

Serves 1 · Approx. 0.2 standard drinks (or 0.5 with the adult version)

Serve in a small tumbler or coupe with a spoon.

• 1 generous scoop coconut gelato (or vanilla with toasted coconut)
• 1 shot (30ml) hot espresso
• 50ml Coco Loco Pineapple, well chilled

Adult version: stir 20ml coffee liqueur or coconut rum into the hot espresso before pouring.

Garnish: toasted coconut flakes and 3 coffee beans.

Method

1. Scoop the gelato into a chilled glass.
2. Pull the espresso fresh. For the adult version, stir the coffee liqueur into the hot shot.
3. At the table, pour the hot espresso over the gelato.
4. Immediately splash the cold Coco Loco Pineapple down the side. It foams against the cold scoop.
5. Scatter toasted coconut and coffee beans. Serve at once with a spoon.

Tasting notes

Coconut and coffee lead (the pairing coffee was born for), while the pineapple lifts the finish bright and tropical. Cream and sugar round off any edge, and the cold fizz against hot espresso is pure theatre.

The perfect finish. A lower-alcohol sweet course that closes a dinner beautifully, and a lovely showcase of how versatile Coco Loco can be beyond the glass.

Standard-drink figures are estimates; confirm against bottle labels. Please drink responsibly.