Batida de maracuja (passion fruit batida)

Time 10 minutes
Yields Serves 1
Batida de maracuja (passion fruit batida)
(Ricardo DeAratanha / Los Angeles Times)

Cut the passion fruit in half and scrape the pulp and seeds into a wire mesh strainer placed over a bowl. Press down on the pulp to extract the puree. Discard the skin and seeds.


Open the can of coconut milk and spoon off 3 tablespoons of the cream that’s risen to the top. Set aside the remaining milk for another use.


In a cocktail shaker, combine the passion fruit puree, coconut cream, cachaca and simple syrup. Pour into a 12-ounce glass filled with ice.

From Margot Bull, bartender at Rio Lounge and Grill in Encino. To make simple syrup, combine one-fourth cup water and one-fourth cup sugar in a small pan and simmer until the sugar dissolves.

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