Caribbean Style milkshakes are thick and creamy and fruity. Many of the fruits we get in the Caribbean are not easily available here like passionfruit, soursop and guava. Even when we do find these fruits here, they can be some of the sorriest fruit you have ever seen...rarely ripe and usually very small and sick looking. A better alternative is to use the frozen fruit pulp that are available at most markets. At some Latin markets, they have a huge selection that will even include rare fruits like lucuma and cherimoya (custard apple).
The markets in the NY area that have some of the largest selection of these fruit pulps that I know of are:
Mi Tierra (Queens), which also has a HUGE selection of chiles and Latin American produce (this is where I got the blue corn flour that I used to make Chipotle Chayote Tacos) and
R & R Meat Market (Brooklyn)
You can make this with any fruit you prefer. I love the tart-sweet flavor of passionfruit! If you are using a sweeter fruit, you can reduce the amount of sugar. Of course, if you have the fresh fruit available ripe and fresh where you live, that is always best, but for those of you who live in non-tropical countries, this is the best alternative.
Passionfruit Batida(click here for printable recipe)
1 14 oz. package passionfruit pulp
1 12 oz. can evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2/3 cup sugar
Some people defrost the pulp and then process all the ingredients with ice. This makes the fruit flavor less prominent. I prefer to leave the pulp frozen.
Place all ingredients in a blender or food processor and process until smooth and creamy.
Thick, creamy and fruity with the spices of the Caribbean...what can be better!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16
Linking this recipe to Tickling Palates' Let's Cook with Fruits , Srivalli's Kids Delight hosted this month by Smitha
Recipe Junction's Spotlight Summer Cooler and Sumee's Bon Vivant #4 - Fruit Recipes
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