This non-alcoholic version of the kitsch Caribbean drink is delightfully indulgent and brilliant fun. Go wild with your garnishes: cocktail cherries, thick wedges of pineapple, plastic flamingo swizzle sticks, and cocktail umbrellas, the more colourful the better!
Ingredients:
- 1 papaya
- 1 small pineapple
- 1 banana, peeled and thickly sliced
- 200ml canned coconut milk
- 150ml thick yoghurt
To Make:
- Cut the papaya in half, then scoop out the seeds with a spoon. Peel the papaya and cut into chunks.
- Cut the pineapple lengthways into quarters, then cut away the skin, remove the core, and cut the flesh into chunks.
- Put the papaya, pineapple, and banana in a blender with the coconut milk and yoghurt, then blitz until smooth and creamy—you may have to do this in two batches.
- Go crazy with your garnishes!
