This recipe was first featured in our story on durian cocktails.

45ml Durian-infused rum*
45ml Pineapple juice
22.5ml Toasted coconut syrup*
22.5ml Orange juice
Durian-infused whipped cream*

Shake ingredients and pour over cubed ice in a tiki mug. Garnish with durian-infused whipped cream, pineapple leaf, pineapple wedge and grated nutmeg.

*Durian-infused rum (makes 800ml): Vacuum seal 750ml dark rum and 200g freeze-dried durian for 48 hours. Blend mixture with an immersion blender, add 100ml of rum, strain and keep refrigerated. Keeps for 28 days.  

*Durian-infused whipped cream (makes 1.8 litres): Vacuum seal 1 litre of milk with 300g of freeze-dried durian for 48 hours. Add another 100ml of milk and blend mixture. Strain and gently mix in 150ml heavy whipping cream. Place in an iSi canister, charge with NO2 and shake for 30 seconds. Charge with a second NO2 canister and shake for another 30 seconds. Cool iSi bottle in an ice bath or very cold fridge for 1 hour before use. Shake before each use. Keeps for four days.

*Toasted coconut milk (makes 1.65 litres): Roast 200g coconut flakes at 60C for 12 minutes, or toast over medium heat on a saucepan until golden brown. Combine flakes with 1.6 litres of coconut milk over mid-high heat until liquid turns golden brown. Strain and add 575g of white sugar, mix and strain. Refrigerate. Keeps for three weeks.