Go Back

Soursop Punch

Course Drink
Cuisine Caribbean, creole
Prep Time 15 minutes
Total Time 15 minutes
Servings 5
Author Felix (Simply Trini Cooking)


  • 1 ripe soursop
  • 1 ½ cups milk low fat
  • ¾ 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 ¼ 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 ½ 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.