METHOD

1. Pawpaw & Bu (young coconut)
   1. Halve pawpaw and remove seeds. Crack open a young/green coconut, saving the water in a bowl. Use a tablespoon to remove the flesh from the pawpaw and coconut.
   2. Place into a food processor or blender and blend until puréed, adding water (coconut or filtered) until desired texture is achieved.
   3. If using fresh coconut water, always strain it to remove coconut fibers that sometimes get in when cracking open the coconut.
2. Kumala & ripe banana
   1. Peel and cube kumala whilst bringing water to a rolling boil, add in kumala cubes and cook until soft enough to mash or blend.
   2. Place peeled ripe bananas and cooked kumala into a food processor or blender and blend until puréed, adding water (coconut or filtered) until desired texture is achieved.
   3. If using fresh coconut water, always strain it to remove coconut fibers that sometimes get in when cracking open the coconut
3. Pumpkin, carrots & ripe vudi (plantain)
   1. Peel and remove seeds from pumpkin, peel carrots, cut both into cubes and add to boiling water.
   2. Peel and slice ripe vudi into thick chunks. Once carrots and pumpkin are cooked, add the ripe vudi for 1 – 2 mins.
   3. Strain water and put cooked pumpkin, carrots and vudi into a food processor or blender and blend until puréed, adding water (coconut or filtered) until desired texture is achieved. If using fresh coconut water, always strain it to remove coconut fibers that sometimes get in when cracking open the coconut.