Papaya and Young Coconut Soup
I first tasted a similar recipe at a raw potluck in Boxborough, Ma. I have tweaked it a bit to suit my tastes. This is a delicious blend of raw super fruits that will delight the most discriminating palate.
- Ready In:
- 1 large very ripe papaya
- 2 ripe bananas
- 2 large young fresh coconuts (do not use old coconuts)
- 4 dates (pitted, I used Majool)
- 1 teaspoon ground cinnamon
- 1 teaspoon organic vanilla
- Peel and de-seed papaya. Cut in half. Cube ½ of the papaya. Set the other half aside.
- Remove milk from coconuts. Crack them open and clean out the insides. Young coconut meat is soft and easily removed. I use a spoon to scoop it out.
- Put the coconut milk and meat in a blender and blend until smooth. Strain. This will remove any little pieces of hard shell that get into the mix. Clean out the blender to ensure no hard pieces remain.
- Return the strained coconut mixture back to the blender and add the cubed papaya, one of the bananas, cinnamon, vanilla, and dates. Blend on high until totally incorporated.
- Put in large bowl and then cube the rest of the papaya, chop the other banana in ½ inch pieces and add to the puree. You can add other raw fruits such as strawberries or raspberries, its up to you.
- Serve cold and store left overs covered in the refrigerator. This is very perishable so eat it quickly!
- Bon Appetit.
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Very nice! I made half a batch and used jarred papaya because that is all that is available around here lately. (And I called all the grocery stores!) After cutting the point off the young coconut (that's what the Melissa's brand label said to do), I poked a couple holes in it with a carrot peeler hammered by a meat tenderizer! Then I tried a few kitchen implements to get it further open. Finally I asked my 12yo son, "do you still have that little saw from the woodworking set?" The coconut water was so good I had to stop myself from drinking it so I could make the soup! Great soup! Reviewed for Healthy Choices ABC tag.Reply