Cocktail Joséphine Baker by @foodblog__fr

≈ 10 min

2 servings

🧃

300 g

Passion fruit juice

🥥

200 ml

Coconut milk

🍎

1

Passion fruit

🥭

290 g

Frozen mango

🍨

150 g

Vanilla bourbon ice cream

🍁

10 ml

Maple syrup

  1. Measure
    • passion fruit juice
    • coconut milk

    Measure 302 g of passion fruit juice and 200 ml of coconut milk.

  2. Cut
    • passion fruit

    Cut the passion fruit in half and scoop out its pulp.

  3. Add
    • passion fruit juice
    • coconut milk

    Add the measured passion fruit juice and coconut milk to the blender.

  4. Add
    • frozen sliced mango
    • Bourbon vanilla ice cream

    Add 290 g frozen sliced mango and 150 g Bourbon vanilla ice cream to the blender.

  5. Add
    • passion fruit
    • maple syrup

    Add the passion fruit pulp and an optional 10 ml drizzle of maple syrup.

  6. Blend

    Blend until completely smooth and thick.

  7. Pour

    Pour the cocktail into 4 serving glasses and serve immediately.

Cocktail Joséphine Baker by @foodblog__fr

≈ 10 min

2 servings

🧃

300 g

Passion fruit juice

🥥

200 ml

Coconut milk

🍎

1

Passion fruit

🥭

290 g

Frozen mango

🍨

150 g

Vanilla bourbon ice cream

🍁

10 ml

Maple syrup

Preparation Steps

  1. Step 1/7

    Measure 302 g of passion fruit juice and 200 ml of coconut milk.

    🧃passion fruit juice
    🥥coconut milk
    ⚖️kitchen scale
    🥛measuring jug

  2. Step 2/7

    Cut the passion fruit in half and scoop out its pulp.

    🍎passion fruit
    🔪knife
    🪵cutting board
    🥄spoon

  3. Step 3/7

    Add the measured passion fruit juice and coconut milk to the blender.

    🧃passion fruit juice
    🥥coconut milk
    🥛measuring jug

  4. Step 4/7

    Add 290 g frozen sliced mango and 150 g Bourbon vanilla ice cream to the blender.

    🥭frozen sliced mango
    🥃Bourbon vanilla ice cream
    ⚖️kitchen scale

  5. Step 5/7

    Add the passion fruit pulp and an optional 10 ml drizzle of maple syrup.

    🍎passion fruit
    🍁maple syrup
    🥄spoon

  6. Step 6/7

    Blend until completely smooth and thick.

  7. Step 7/7

    Pour the cocktail into 4 serving glasses and serve immediately.

    🥛serving glasses

Composition

Ingredients

Types

Beverages, Fruit, Dairy Alternatives, Sweeteners

Ingredients

Passion fruit juice, Coconut milk, Passion fruit, Frozen mango, Vanilla bourbon ice cream, Maple syrup

Notes

Frozen mango (sliced), Maple syrup (a drizzle, optional)

Allergens

Coconut

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

325 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 52g, Sugars: 43g, Fat: 12g, Saturated fat: 9g, Fiber: 5g

Nutritional Information

Minerals

Potassium: 510mg, Calcium: 105mg, Iron: 1.5mg, Magnesium: 52mg

Vitamins

Vitamin C: 58mg, Vitamin A: 125mg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

measuring jug, kitchen scale, knife, cutting board, spoon, serving glasses

Appliances

Blender

Type

Type

Type Of Dish

Drink, Dessert

Occasions

Breakfast, Brunch, Summer, Party, Dessert

Origin

Source

Platform

instagram

Original Creator

@foodblog__fr

Origin

Cuisine

French, Caribbean

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Thick, Smooth, Icy, Velvety

Flavors

Tropical, Fruity, Sweet, Tangy, Creamy, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately,Do not leave dairy-based drink out), fridge : 24 hours (Store in an airtight container,Stir or reblend before drinking,Texture will become less frozen), freezer : 30 days (Store in a freezer-safe airtight container,Thaw briefly and reblend before serving)