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.
Provided by Chef Joey Z.
Categories Papaya
Time 1h
Yield 6-8 CUPS, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 117.5, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 29.6, Fiber 4.2, Sugar 18.2, Protein 1.4
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