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
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
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.
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.