I absolutely loved the taste of soursop but it is not one of those things that I eat that often.  It is one of those when I’m on holiday in the West Indies type things.  It only occured to me to buy some when I met a lovely Jamaican lady in our local shop, who was in the process of purchasing three huge soursops.  When I asked her what she was going to make with them she told me she was going to make a “nice juice drink”.  To my understanding of Jamaican beverages this would normally involve full fat milk and lots of condensed milk too.  I thought there had to be another option to get that same creamy deliciousness yet it weigh a little lighter on the dairy front.  Never one to baulk a challenge (even if I did set it for myself) I came up with this solution.  I hope you will find it as delicious as we did!

Enjoy!

Ingredients – makes 2 large glasses

750g soursop

600 ml water

200 ml coconut milk

4 tbsp agave, honey or xylitol

1/2 nutmeg grated

3 dashes Angostura bitters (optional)

1 vanilla bean pod or 1 tspn vanilla extract

Method

Remove the flesh from the soursop and place in a large bowl.  Remove and remaining fibres, add water and massage a little making sure to remove the all seeds.

Add all remaining ingredients, blend and serve straight away.

This drink is a little glass of creamy heaven!

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