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Papaya and Young Coconut Soup

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“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.”
READY IN:
1hr
SERVES:
4-6
YIELD:
6-8 CUPS
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and de-seed papaya. Cut in half. Cube ½ of the papaya. Set the other half aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve cold and store left overs covered in the refrigerator. This is very perishable so eat it quickly!
  7. Bon Appetit.

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