Across Latin America this is the default soursop preparation — the smoothie that introduces most people to guanábana in the first place.
You need
- One small ripe soursop (skin yields to thumb pressure)
- 200ml coconut milk (full fat)
- One tablespoon honey or agave
- The juice of half a lime
- Ice
Method
- Quarter the soursop. Scoop the white pulp away from the fibrous core. Discard the black seeds.
- Blend pulp, coconut milk, honey and lime with a handful of ice until smooth.
- Strain through a fine sieve if you want a perfectly silky finish.
