Lait de Corossol (Soursop Milk) is a traditional Senegalese recipe for a classic drink made from a blend of sweetened soursop flesh blended with condensed milk and vanilla sugar that's chilled before serving. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Soursop Milk (Lait de Corossol).
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The corossol (soursop in English) is the spiky green fruit of Annona muricata. The flesh is creamy with a slightly sour flavour and it is much loved in Senegal. The fruit is made into preserves, drinks and even ice creams
The image below shows the Corossol/Soursop: Soursop (Corrosol) fruit as used in the Senegalese recipe for Lait de Corossol (Soursop Milk).
Ingredients:
1 large soursop
100g sugar
2 tins of semi-skimmed condensed milk
1 packet (10g) vanilla sugar
Method:
Peel the soursop then crush the flesh with the back of a spoon. Remove any seeds then mix the sugar with the fruit pulp before stirring in the condensed milk. Beat until smooth then transfer to the refrigerator and chill for at least 2 hours.
Stir in the vanilla sugar, divide between glasses and serve.
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