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Papaya Passion

(recipe, Liz Scott)

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Tropical drink fans will love this layered mocktail that’s dessert and drink all wrapped into one. Sweet, ripe papaya forms the bottom layer, followed by cream of coconut, then papaya juice, then a topping of decadent whipped cream.


  1. 1 cup papaya chunks (see Note)
  2. 1 tsp. lime juice
  3. 1 tsp. honey
  4. 2 Tbsp. crushed ice
  5. ½ cup cream of coconut (see Note)
  6. ½ cup papaya juice
  7. 2 Tbsp. lightly sweetened whipped cream


  1. Combine the papaya chunks, lime juice, honey, and ice in a blender and purée until smooth. Divide between 2 champagne flutes.
  2. Carefully pour half of the cream of coconut on top of each layer of papaya, then carefully pour half of the papaya juice on top of each layer of cream of coconut.
  3. Top each flute with a tablespoon of whipped cream and serve with a long iced tea spoon.


Look for yellow-skinned papayas that give slightly when pressed. When cut, the pulp should be soft and light orange in color. For those who prefer a little buzz with their passion, you can substitute crème de coconut liqueur for the cream of coconut.