Hawaii Papaya Recipes

Papaya Coconut Bisque

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.


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

Submitted by: Kaui Philpotts