This is a very smooth drink and best served chilled. Beware it can sneak up on you. It would be lovely served in hollowed out papaya skins or hollowed out green coconuts with a toothpick or a parasol holding a piece of mango a bit of papaya and a wedge of orange. If you cannot find unsweetened coconut use sweetened but cut back on the sugar. I have specified light rum in the recipe the computer would not accept amber either may be used. Could serve as a lovely Brunch drink
- 6 ounces light rum or 8 ounces light rum, for the very brave
- 1⁄2 cup papaya, flesh cut into small pieces (the papaya is already seeded with skin removed)
- 1⁄2 cup mango pulp, cut into small pieces (rind is removed and only the flesh is used)
- 1⁄2 cup fresh orange juice (approx 1 orange)
- 1 1⁄2 teaspoons fresh ginger, grated
- 2 tablespoons fine cut dried unsweetened coconut
- 1⁄4 teaspoon nutmeg
- 2 tablespoons sugar or 2 tablespoons sugar substitute
- 1 1⁄4 cups cream or 1 1⁄4 cups milk
- Put all the ingredients into a blender or food processor and whiz on pulse and then high until you have a lovely smooth drink.
- You may drink it now but I prefer it chilled for approx 1 hour.
Tried this again without the coconut and nutmeg and really liked it alot more than before. I think i will try this again in the future with some coconut milk or flavoring. Sorry this didnt make the finals. It is a great idea!
This recipe makes a lovely smoothie and I did love the ginger and nutmeg in it. I've never added those spices to a drink before and was surprised how well they worked. However, tropical fruits are very expensive here in Switzerland and although I used very ripe fruits I could hardly taste them. The only fruit I could actually taste was the coconut. The mango and papaya only played a minor role. I think I would reduce the ginger and double the mango and papaya if I tried this drink again. Thank you for posting and good luck in the contest!
This is a pleasant drink but the rum is overpowering and the coconut makes it a non-smooth "smoothie." I think it would be better with much less rum, coconut milk instead of coconut (soaking the coconut in the milk and then squeezing/straining it)and a bit of added tartness--a squeeze of lime.