CARIBBEAN SMOOTHIE

Caribbean Smoothie image

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

Provided by Bergy

Time 15m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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.

*** Explore more Caribbean Smoothie Recipes »

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