Blend all ingredients except whipped cream with a stand/stick blender and then strain through a fine sieve. Add whipped cream and pour into a 0.5 L iSi unit. Screw on an iSi cream cap and shake vigorously. Chill for at least 30 minutes. For the garnish, toast about 10 g of coconut flakes in a dry pan until golden brown while stirring and serve.
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