It’s true, around here we tend to criticize airplane and airport food more than we celebrate it, but that changed when I flew Cathay Pacific and tried their Cathay Delight recipe. I was randomly upgraded to business class from Hong Kong to Los Angeles (which was a total dream, btw) and they served up this specialty nonalcoholic drink as soon as I sat down. Made with nothing more than kiwi juice, coconut milk, and mint, it’s really refreshing, a bit sweet and tart, and my new favorite food find! I would go back and fly with them again to get this drink, but meanwhile I made my own {Cathay Delight} Coconut Kiwi Mint Frappe recipe.
Why You’ll Love This Recipe
Imagine a virgin piña colada, but instead of pineapple you have kiwi? Yup, this is something like it. And sometimes, especially when I’m on vacations I want all the piña coladas until it gets to a point that they are too much, this is the moment this super refreshing drink comes in, and that touch of mint? Just perfect!
Recipe Ingredients
These are the ingredients that you’ll need to make this recipe:
- Kiwi juiceÂ
- Coconut milk
- Mint leaves
- Ice cubes
How To Make This Recipe
These are the instructions that you’ll need to follow to make this recipe:
- Combine the kiwi juice, coconut milk, and mint leaves in a cocktail shaker and top with ice. Close and shake until the shaker is frosted and cold to the touch, about 20 seconds. Strain into a serving glass, top with mint leaves, and serve.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{Cathay Delight} Coconut Kiwi Mint Frappe Recipe
Ingredients
- 4 ounces kiwi juice made by blending 6 peeled kiwi
- 3 ounces coconut milk
- 6 fresh mint leaves plus more for garnish
- Ice cubes
Instructions
- Combine the kiwi juice, coconut milk, and mint leaves in a cocktail shaker and top with ice. Close and shake until the shaker is frosted and cold to the touch, about 20 seconds. Strain into a serving glass, top with mint leaves, and serve.Â
