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Champola de guanábana
Champola: Havana's thick, cold soursop and milk shake
On a sticky afternoon in Havana, a tall glass of champola is the classic cooler: soursop pulp blended with ice-cold milk and a little sugar into something between a shake and a fruit drink. Soursop (guanábana) tastes of pineapple, banana and lemon at once, with a creamy body all its own. The common mistake is blending the black seeds in, which makes the drink bitter, so remove every one or use frozen pulp. Chef's tip: add a squeeze of lime just before serving; it sharpens the fruit and stops the drink tasting flat.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 10 ½ oz soursop pulpseeds removed, or thawed frozen pulp
- 1 ¾ cups cold milk
- 2 tbsp sugarto taste
- 1 tsp lime juice
- 6 ice cubes
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What you'll need
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Method
0/3 doneStep 1: Check 10 ½ oz soursop pulp for any seeds and fibrous core and remove them.
Step 2: Blend 10 ½ oz soursop pulp, 1 ¾ cups cold milk, 2 tbsp sugar and 6 ice cubes for 1 minute, until smooth and frothy.
1 minStep 3: Taste, stir in 1 tsp lime juice and serve straight away in tall glasses.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 7 g
- Carbs
- 42 g
- Fat
- 6 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does champola de guanábana take?
- About 10 minutes in total.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cold milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of sugar?
- Caster sugar, same amount.
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Spanish