Papacoco Cocktail Recipe (Bavaroise À La Papaye Cocktail)

Papacoco (bavaroise à la papaye)

  • serves 4
  • Easy

In the Caribbean, a bavaroise has come to mean a milky (and often alcoholic) fruit drink – quite different from the creamy, fruity French dessert bavarois that is set with gelatine. The most popular flavours are soursop, papaya and guava

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This Caribbean cocktail recipe comes from Creole Kitchen by Vanessa Bolosier (Pavilion, £25).

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Ingredients

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

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.

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