Lately, I had seen lots of papaya milkshake popping up on my feed. I had been thinking of giving it a try but I am having trouble finding a good papaya in the place I reside. The ones I ate were too bland with a bitter note. Today, I decided to pay a bit more money and get one airflown from Philippines; it indeed tastes sweet and even have a slight hint of honey.
I also want this milkshake to be vegan. This is probably the only time when I can get all the fruits and vegetables into my kids' bodies. To make it healthier, I believe that vegan is the way to go. I mean, there are more health benefits from coconut milk as compare to regular dairy milk. One quick tip, if your papaya doesn't taste as sweet as desired, you can add maple syrup, adjust to your preference. Anyway, I hope you will give this recipe a try.
Ripe Papaya Preferably Organic Coarsely Diced, 1/2 + More For Garnishing
High Quality Dairy-Free Coconut Ice Cream, 140g
Coconut Milk, 2oz
Clotted Coconut Cream, For Garnishing
Chill the glass in the fridge until ready to use.
In a blender, add papaya, ice cream and milk.
Blitz until well combine.
*Stop blitzing as soon as the ice-cream has melted. Over blitzing will cause the ice-cream to split.*
Pour into serving glasses.
Making clotted coconut cream.
Place canned organic coconut milk in the fridge overnight.
The next day, when you open the can, you will see the coconut cream has separated from the whey.
The coconut cream is actually called clotted coconut cream.
Discard the whey.
Transfer the clotted coconut cream into piping bag with a star tip.
Pipe the cream over the milkshake.
Garnish with some more papaya.