Buko Horchata with Mango-Melon Cold Foam

INSTRUCTIONS

• 1 Trim and crack top of young coconut, being careful not to spill juice. Transfer juice to glass measuring cup. If needed, add enough coconut water to make 1 cup of juice. Bring coconut juice to simmer in small saucepan on medium heat. Meanwhile, use a spatula or long spoon to scrape fresh coconut meat from husk. Set meat aside.
• 2 Place rice and cinnamon sticks in medium heat-proof bowl. Pour hot coconut juice over rice. Cover and soak 4 to 8 hours. Do not drain.
• 3 Transfer rice mixture, including cinnamon sticks and soaking liquid, to blender container; cover. Blend on high speed until smooth; this may take up to 5 minutes. Strain mixture through a fine mesh sieve lined with cheesecloth. Rinse blender container and return strained rice mixture to container. Set aside.
• 4 Whisk coconut cream in large measuring cup until well blended. Add 1 cup of the coconut cream, reserved coconut meat, remaining 1 1/2 cups coconut water, vanilla and 2 tablespoons of the simple syrup to blender container. Cover. Blend on high until smooth. Refrigerate at least one hour or until chilled.
• 5 For the mango-melon cold foam, place remaining coconut cream (about 1/2 cup), 6 tablespoons heavy cream, mango, cantaloupe and coconut extract in clean blender container. Cover and process on high speed until thick and foamy. Serve Buko Horchata in ice filled glasses, topped with Cold Foam and garnished with a sprinkle of cinnamon, a cinnamon stick and shredded coconut, if desired.