Olive Magazine
Papacoco Cocktail Recipe (Bavaroise À La Papaye Cocktail)

Papacoco (bavaroise à la papaye)

Published: August 17, 2015 at 9:22 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

In the Caribbean, a bavaroise has come to mean a milky (and often alcoholic) fruit drink – quite different from the creamy, fruity French dessert bavarois that is set with gelatine. The most popular flavours are soursop, papaya and guava


This Caribbean cocktail recipe comes from Creole Kitchen by Vanessa Bolosier (Pavilion, £25). Also check out our pina colada, rum punch, zombie cocktail and more rum cocktail recipes.


  • 2 large ripe papayas, halved and seeds scooped out
  • 600ml coconut milk
  • 400ml white rhum agricole or white rum
  • a pinch ground cinnamon
  • 1 tsp vanilla extract


  • STEP 1

    Blend the papaya flesh with the coconut milk in a blender, then pour through a sieve into a bowl. Add the rum, cinnamon and vanilla and stir.

  • STEP 2

    Transfer to a cocktail shaker and shake well, or pour into a large jug and whisk vigorously. Put some ice cubes into each glass and pour in the cocktail. Drink immediately, before the papaya starts to separate from the milk.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content