Soursop or Guanabana is a green fruit grown primarily in Belize, Central America and the West Indies. Its green skin is prickly. Don’t eat the skin but do eat the creamy white inside core. You can find it online, at stores like Whole Foods, Latin and/or Caribbean markets. If you can find the actual fruit some places sell the core/pulp in frozen packets. Here’s a Soursop smoothie recipe:
1 cup Soursop pulp (Like Goya Guanabana pulp)
1 cup coconut milk
1/2 cup coconut water or plain water
1 cup of ice
1/2 tsp cinnamon or nutmeg or both
1 tsp vanilla essence
3 tbsp of sugar (or more to your taste)
1/2 teaspoon salt
1. Using a blender or food processor blend all ingredients until creamy and smooth.
2. Add water as needed to keep the mixture circulating through the blender.
Note: you can put in ice-trays and freeze for later.
Belizeans include coconuts in everything they cook and bake. So, having a bread made of coconut is no exception. Actually, coconut bread is my absolute favorite bread. It is not only delicious but very easy to make. In some Latin countries it is also called Pan de Coco. Here’s a recipe:
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. grated nutmeg
3/4 cup white sugar
2 cups sweetened or unsweetened flaked coconut
1 cup coconut milk or evaporated milk
1 tsp. vanilla or coconut extract
1/4 cup melted coconut oil or butter
Preheat oven to 350 degrees; grease and flour a 9″ x 5″ loaf pan.
In a bowl sift together the flour, baking powder, baking soda, salt, sugar, nutmeg, cinnamon. (Dry Ingredients)
In another bowl whisk together eggs, vanilla or coconut extract, coconut oil & coconut milk. (Wet Ingredients)
Pour the wet ingredients into the dry ingredients and mix together to combine.
Fold in flaked coconut then pour in loaf pan and bake for 50-60 mins.
Serve warm or cold 3-6 people.