Coconut Rose Mocktail – A Symphony of Love and Luxury

Allergens

N/A (excluding potential allergies to coconut or saffron)

Ingredients

• 1 cup fresh coconut milk (preferably homemade)
• 1/2 cup rose water
• 3 tablespoons agave syrup or maple syrup
• 1 teaspoon saffron strands, soaked in 1 tablespoon warm water
• 4 cups ice cubes
• Rose petals for garnish

Instructions

1. In a blender, combine coconut milk, rose water, agave syrup or maple syrup, and saffron with its infused water. Blend until well combined.
2. Fill 6 glasses halfway with ice cubes. Gently pour the blended mixture into each glass, leaving enough space for a generous amount of foam.
3. Swirl the glasses gently to incorporate air and create a creamy texture.
4. Top each glass with a few rose petals, allowing them to dance atop the frothy surface like delicate confetti. Prep: 10 min Cook: 5 min Total: 15 min

Chef’s Insight

Saffron adds an exotic touch, but you can omit it for a simpler version.

Notes

This mocktail can be prepared in advance but should be served immediately.