Soursop Punch

Soursop Punch

Prep Time15 minutes
Total Time15 minutes
Course: Drink
Cuisine: Caribbean, creole
Servings: 5
Author: Felix (Simply Trini Cooking)


  • 1 ripe soursop
  • 1 1/2 cups milk low fat
  • 3/4 cup water divided
  • 1 dash Angostura Aromatic Bitters
  • 1 dash almond essence or extract
  • 1 tin 400g condensed milk


  • Wash and peel the ripe soursop and place the pulp in a small pot or bowl. Add a little water (about 1/4 cup) to the pulp. Using the back of a fork mash the pulp a bit.
  • Place the pulp in a strainer and continue pressing with the back of a spoon to separate the pulp from the seeds. Add water to pulp; mash then strain. Repeat this step until all the pulp has been removed from the seed.
  • Pour the tin of condensed milk into the soursop pulp and stir. Then add 1 1/2 cups of milk and continue stirring. Add the bitters and almond essence and stir. Pour in a mug and serve chilled or with ice.


If you find the punch is too thick, add milk until desired consistency is achieved.


Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

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