Hanan grew up eating soursop but never imagined that as an adult she would be inventing outrageously delicious concoctions, like this cream soda, using this prickly sweet fruit. After spending her childhood alongside her mother and older sister learning the ropes in the kitchen, she took over the cooking for her younger siblings while her parents were away at work. They ate like many other families—simply and with the seasons.
Hanan started exploring different cuisines when she moved from her hometown of Laupahoehoe to Waimea and working in a number of kitchens including the Hilton Waikoloa. There, she ate Thai food for the first time, learned how to bartend, and picked up countless recipes using all kinds of fresh ingredients. Now, she runs Big Island Grindz alongside her partner Jasiri at farmers markets across Hawaii Island offering up “plant based gourmet food services”. They have quickly become the hotspot for all things vegan with menu items like her soursop cream soda and his bbq’d pulled jackfruit, and their top selling soursop phish sandwich that folks say is “better than the real thing.”
Jasiri creates the entrees and sides while Hanan handles the drinks and desserts and the East Hawai‘i community benefits from all of the remarkable dishes this duo offers. If you’re ever on the Big Island you’ve got to stop by the Big Island Grindz booth and try this original beverage made by the inventor herself!
Soursop Cream Soda
- 5 cups Soursop juice (see instructions below)
- 11.25 oz Sweetened condensed coconut milk
- 1 Tbsp Cinnamon
- 1 tsp Nutmeg
- Seltzer water or club soda
- Peel ripe soursop skin and remove seeds from pulp. You’ll know it’s ripe when the skin should remove easily from the fruit and the seeds should pop out easily. Be sure to use the heart of the fruit along with the pulp to get the full health benefits.
- Place soursop pulp in a food processor or blender with 3 cups of water. Process or blend for 3 minutes.
- Remove pulp and water into a cheese cloth. Drain liquid into a large bowl.
- Return the drained pulp into the food processor or blender with 2 cups of water. Process or blend for another 3 minutes.
- Drain pulp and water in cheese cloth once again. Strain liquid into another large bowl with a mesh strainer.
- Add soursop juice, coconut condensed milk, cinnamon, and nutmeg together in a pitcher and mix well to make soursop cream.
- Pour ½ cup of soursop cream into the cup. Fill the cup with ice and seltzer water or club soda.
- Mix and Enjoy!
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