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This Caribbean cocktail recipe comes from Creole Kitchen by Vanessa Bolosier (Pavilion, £25). Also check out our pina colada, rum punch, zombie cocktail and more rum cocktail recipes.

Ingredients

  • 2 large ripe papayas, halved and seeds scooped out
  • 600ml coconut milk
  • 400ml white rhum agricole or white rum
  • a pinch ground cinnamon
  • 1 tsp vanilla extract

Method

  • STEP 1

    Blend the papaya flesh with the coconut milk in a blender, then pour through a sieve into a bowl. Add the rum, cinnamon and vanilla and stir.

  • STEP 2

    Transfer to a cocktail shaker and shake well, or pour into a large jug and whisk vigorously. Put some ice cubes into each glass and pour in the cocktail. Drink immediately, before the papaya starts to separate from the milk.

Check out more of our best rum recipes here...

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