Papacoco (bavaroise à la papaye)
Serves 4
Easy
Total time:
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
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- 2 large ripe papayashalved and seeds scooped out
- 600ml coconut milk
- 400ml white rhum agricole or white rum
- a pinch ground cinnamon
- 1 tsp vanilla extract
Method
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.
