For the pineapple-coconut espuma, soak the gelatin in cold water. Heat a little pineapple juice and dissolve the squeezed gelatin in it.
Mix the remaining pineapple juice, coconut milk and powdered sugar until the sugar has dissolved, then stir in the gelatine. Allow the mixture to cool and strain through an iSi funnel and sieve. Pour into a 0.5 L iSi unit.
Screw on an iSi cream capsule and shake vigorously, then chill.
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