Sign up for Newsletter
Skip to content

Papaya Coconut Bisque

Submitted by: Kaui Philpotts

Makes 4 servings

Note: If you double this recipe, use just 3/4 cup of the Coco Lopez mix.


  • 8 ripe papayas, seeded, peeled and cut into chunks
  • 4 ounces bottled water
  • 2 cups frozen or canned coconut milk
  • 1/2 cup Coco Lopez mix*
  • 2 cups Half and Half
  • 4 sprigs fresh mint to garnish

*The mix is available in the liquor department of most markets as it is used in tropical drinks.


  1. Place the papaya chunks into the jar of a blender or food processor.
  2. Add the bottled water, coconut milk, mix and Half & Half. Process until smooth.
  3. Pour into a covered bowl and refrigerate until chilled.
  4. To serve, pour into a bowl and garnish with the fresh mint.