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Zespri® Kiwicolada

By Chef Ranveer Brar

Ingredients

  • 2 cups fresh Zespri® SunGold Kiwifruit pulp*
  • ½ cup thick coconut milk (chilled)
  • ½ cup tender coconut flesh (shredded)
  • 2 cups coconut / vanilla ice cream
  • crushed ice as required
  • 1 tbsp icing sugar

Garnish

  • ½ cup kiwifruit chunks / wedges / slices
  • 20 strands saffron strands (optional)

4 servings, ⏲ 15 minutes

Zespri Kiwicolada

Directions

  1. Combine the kiwifruit pulp, coconut milk, coconut, ice cream, saffron and ice in a blender, blend until smooth.

  2. Pour into glasses and serve immediately.

  3. Decorate with kiwifruit slices and strands of saffron (optional).

Cook’s notes

*2 cups are equivalent to 6 peeled Zespri® SunGold Kiwifruit.