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BLANK » Recipe Index » Caribbean Dishes

Soursop punch

September 14, 2017 by Charla 6 Comments

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Soursop punch recipe - A thick vegan style Caribbean punch made with plant based milk, nutmeg, cinnamon, vanilla and homemade condensed coconut milk.

soursop punch

soursop punch

There's no better way to consume soursop than in a beverage, some may disagree with me but this is my preferred method.

Growing up in a Caribbean household in the UK meant we had the luxury of being exposed to a blend of British and Caribbean delicacies.

In terms of Caribbean fruit some of our favourites included mangoes, june plum (golden apple), guava, pineapple, coconut, guineps, paw paw, sweetsop, jackfruit, tamarind and soursop.

These were just a few of the exotic fruit that we had on rotation. I felt like the luckiest girl in the world albeit exotic fruit was very expensive to purchase via import. Nevertheless, it was worth paying the additional charge just to eat such amazing fruit.

What is soursop?

Soursop contrary to the name is not one of those extra sour fruits so please don't be deterred by its name, rather it's a combination of sweet with a very subtle hint of sour taste.

Some people describe the flavour as an admixture of strawberry and pineapple but I strongly disagree, soursop has it's own unique flavour which isn't akin to any fruit known.

The flesh is a porcelain white pulp with black seeds which bears the thick consistency of a whipped banana (think vegan banana ice cream).

The pulp is used in a variety of ways and often comes in handy for making ice-cream, sorbet or a thick punch like this recipe.

soursop punch

You can also make smoothies, nectar, candy, a drink etc.. soursop is native to the tropical climate countries i.e Caribbean, Latin America, Asia so the list is endless in terms of what you can do with the fruit.

Soupsop punch is a cold and creamy beverage that is suitable to drink throughout the entire year. Each island/individual has their own way of perfecting the punch.

For instance, some add a hint of spice (nutmeg and cinnamon) while others omit the use of spices and opt for angostura bitters with essence and milk.

Just like Guinep Juice another popular juice in the Caribbean

How to make soursop punch

My version of soursop punch is flavoursome, thick and more importantly easy to digest due to the use of plant based milk.

I will forewarn you that the removal of the seeds from the pulp is somewhat time consuming, like 10 minutes. You can do this using a knife or with the extra help of your fingers.

Some people pour the pulp in a strainer and add water then use the back of a spoon to separate the seeds from the pulp, while this method is effective, be mindful of loosing some of the pulp which creates that extra thick consistency.

Recipe for the homemade condensed coconut milk

soursop punch

Other Caribbean drinks you should try

  • Jamaican Sexy Juice
  • Ginger Beer Recipe
  • Guava Juice Recipe
  • Jamaican Beetroot Punch
  • Jamaican Carrot Juice
  • Caribbean Peanut Punch
  • Sea Moss Drink
  • Tamarind Juice

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

soursop punch

Soursop punch

paleo, gluten free, vegan, dairy free punch that's refreshing and delicious
5 from 1 vote
Print Pin Rate
Course: Drinks
Cuisine: Caribbean
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 2 servings
Calories: 410kcal
Author: Charla

Ingredients

  • 1 large soursop peeled
  • 2 ½ cup of almond milk
  • 1 jar of condensed coconut milk see post
  • 1 teaspoon vanilla extract
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon

Instructions

  • Cut the peeled soursop lengthways into two halves.
  • Use a knife to discard the thick stalk running down the middle of the fruit.
  • Cut the flesh into small pieces using the same knife to pluck out the black seeds. Feel free to use your fingers if preferred. This process should take approximately 10 minutes to complete.
  • Place the thick pulp into a high speed blender followed by the almond milk, vanilla, nutmeg, cinnamon and homemade condensed coconut milk.
  • Blitz into a smooth thick consistency
  • Serve accordingly

Nutrition

Calories: 410kcal | Carbohydrates: 20g | Protein: 5g | Fat: 37g | Saturated Fat: 30g | Sodium: 428mg | Potassium: 446mg | Fiber: 4g | Sugar: 9g | Vitamin C: 5mg | Calcium: 411mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

  • A bowl of different chopped fruit
    Tropical Fruit Salad
  • 2 glasses of mauby with ice
    Homemade Mauby Drink (Caribbean Bark Beverage)
  • 2 snapper with yuca and oranges garnished
    Baked Snapper (Mojo Style)
  • 2 sea bream on a platter
    Sea Bream Recipe (Air Fried)

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Kris says

    May 19, 2020 at 12:32 am

    Can you use frozen soursop with this recipe?

    Reply
    • Charla says

      May 19, 2020 at 8:03 am

      Yes, you can.

      Reply
  2. Corrolita says

    October 16, 2019 at 4:12 am

    Thank You Charla. This soursop punch takes me back to my childhood. excellent. I will try some of your other recipes.

    Reply
    • Charla says

      October 20, 2019 at 2:37 pm

      Thank you for commenting Corrolita

      Reply
  3. Soursop juice punch says

    January 27, 2019 at 9:21 pm

    5 stars
    Wow! This punch must taste awesome and its healthy too! 🙂 I prefer to use soursop in my smoothie but I must try this, that pinch of cinnamon is going to make a great difference for sure mmm 🙂
    Thanks Charla! 🙂

    Reply
    • Charla says

      January 28, 2019 at 4:34 pm

      You are welcome

      Reply
5 from 1 vote

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a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

About me

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