Papaya And Young Coconut Soup Recipes

Steps:

• In a small saucepot combine the sugar and water, and cook over low heat until sugar is dissolved.
• Pour into a bowl containing the lemon and lime juice. Add the papaya, candied ginger, and mint. In a separate bowl toss raspberries and blackberries.
• Place papaya mixture into each serving bowl. In the center place a spoonful of mixed berries and garnish with lemon zest.

Steps:

• Peel and de-seed papaya. Cut in half. Cube ½ of the papaya. Set the other half aside.
• Remove milk from coconuts. Crack them open and clean out the insides. Young coconut meat is soft and easily removed. I use a spoon to scoop it out.
• Put the coconut milk and meat in a blender and blend until smooth. Strain. This will remove any little pieces of hard shell that get into the mix. Clean out the blender to ensure no hard pieces remain.
• Return the strained coconut mixture back to the blender and add the cubed papaya, one of the bananas, cinnamon, vanilla, and dates. Blend on high until totally incorporated.
• Put in large bowl and then cube the rest of the papaya, chop the other banana in ½ inch pieces and add to the puree. You can add other raw fruits such as strawberries or raspberries, its up to you.
• Serve cold and store left overs covered in the refrigerator. This is very perishable so eat it quickly!
• Bon Appetit.

Steps:

• Heat all ingredients except papaya to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes.
• Mash half of the papaya. Reserve 2 tablespoons chopped papaya. Stir mashed papaya and remaining chopped papaya into rice. Heat, stirring occasionally, until mixture is hot. Sprinkle with reserved papaya and, if desired, additional cinnamon.

Steps:

• Preheat oven to 400° and line a baking sheet with parchment paper.
• In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup) and coconut.
• With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
• In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract. Whisk until combined.
• Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir just until combined and then stir in the candied fruits. The dough will be wet and lumpy.
• Scrape the dough out onto the center of the parchment paper lined baking sheet. Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high. (Doesn't have to be precise.).
• Sprinkle the top with the reserved amount of sugar (or less) and bake in center of oven for 12 minutes.
• Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza).
• Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.

Steps:

• Spread coconut evenly over bottom of a small skillet, and cook over medium heat, tossing occasionally, until just golden, about 2 minutes. Let cool completely.
• In a medium bowl, whisk together coconut, yogurt, honey, and lime juice. Slice papaya into 1-inch-thick wedges. Serve papaya with yogurt and lime wedges on the side.