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


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



  • 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


  • 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.