Coconut Cream Pie Dirty Soda
Chef John's coconut cream pie dirty soda turns the beloved dessert into a creamy, fizzy drink packed with rich coconut flavor. Made with homemade toasted coconut syrup, cream soda, and a splash of half-and-half, this refreshing treat is finished with whipped cream and toasted coconut for a sip that tastes just like a slice of coconut cream pie.
Ingredients
Method
- Toast coconut flakes in a saucepan over medium heat until lightly golden brown. Add water and sugar, stir to combine, and bring to a simmer. Reduce heat to medium-low, and simmer for 20 to 25 minutes.
- Remove from heat and allow coconut mixture to cool for about 15 minutes. Strain through a fine mesh strainer into a bowl. Add coconut extract, and a very small pinch of salt. Transfer coconut cream pie syrup into a smaller container, and store in the fridge until needed.
- To make each dirty soda, fill a glass with ice. Pour in 4 ounces of cream soda. Fill the glass the rest of the way with sparkling water, leaving a half inch unfilled at the top. Pour in 3 to 4 tablespoons of the coconut cream pie syrup, and stir everything with a spoon for a few seconds. Top off with a splash of half and half, Garnish with a dollop of whipped cream and toasted coconut flakes.
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