Papaya and Young Coconut Soup

Recipe by Chef Joey Z.
READY IN: 1hr
SERVES: 4-6
YIELD: 6-8 CUPS
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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