Soursop has creamy, custardy flesh and a potent flavor that’s reminiscent of pineapple and vanilla— a combination that makes it a splendid substitute for the piña in a colada. Fresh soursop can sometimes be found in North American markets that have a Caribbean or Latin clientele. Or look for bottled or canned soursop nectar or juice; it’s often labeled guanabana, the Spanish name for the fruit. Recipe courtesy of Ann Vanderhoof, author of The Spice Necklace.
soursop juice (see tips)
cream of coconut