Papaya-ginger-coconut lassi à la Kuta-Bali

Ingredients for 2 servings:

• 180 g papaya pulp
• 20 g ginger, fresh or frozen, diced
• 60 g coconut water
• 100 g natural yogurt, chilled
• 80 g coconut milk, creamy, 24% fat
• 4 tbsp orange syrup, Balinese, in my recipes
• 1 tsp vanilla extract
• 1 pinch of salt
• ½ tsp citric acid (powder) or 3 tbsp lemon juice
• 100 g coconut milk, creamy, 24% fat
• 1 tbsp sugar
• 1 tsp, heaped agar-agar
• 8 ice cubes, if necessary
• 2 slice(s) papaya pulp, fresh
• e.g. Papaya, diced
• n. B. Paprika powder, sweet
• e.g. flowers and leaves, coconut milk cubes, fresh or frozen

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A refreshing, exotic drink prepared in Balinese style. Served cold on hot days.

For the fresh coconut cubes, heat the coconut milk with the ingredients while stirring. Simmer for one minute and then pour into a shallow dish. Let cool in the refrigerator. Once the mixture has set, cut into small cubes. Freeze any unused cubes in portions. Break off the frozen product and let it thaw. Wash and peel the fresh ginger and cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Weigh the frozen product and let it thaw. Boil the cubes in the coconut water for 5 minutes. Wash a papaya, cut off a sufficiently large piece, peel it, remove the seeds and cut into small pieces. Reserve one slice for garnishing, cut off one piece for the papaya cubes and dice it. Place all the ingredients for the lassi in a blender and blend at full speed for 30 seconds until smooth. Pour into sufficiently large glasses, add the ice cubes, garnish, and serve with a straw and a teaspoon. The amounts of fruit pulp and yogurt can be adjusted to taste. The crystalline citric acid can be replaced with 3 tablespoons of lemon juice. Lemons are relatively expensive imports in Bali, and the local, inexpensive limes have a slightly bitter taste, which not every guest will appreciate. Instead of salt, 1 teaspoon of aji-no-moto, a highly purified monosodium glutamate, is used. I am allergic to cheap glutamate, but not to aji-no-moto, which is presumably derived from tomatoes. The recipe for “Balinese Orange Syrup Dewi Sri” can be found here: http://www.chefkoch.de/rezepte/3682781555287934/Balinesischer-Orangensirup-Dewi-Sri.html