Venturing into the world of soursop? This tropical fruit, with its creamy texture and sweet-tart flavor, is a culinary gem waiting to be explored. From refreshing smoothies to decadent desserts, we’ve gathered 23 mouthwatering recipes that’ll inspire your inner chef. Dive in and discover new favorites to brighten your kitchen!
Soursop Smoothie Bowl with Tropical Fruits
OBSESSED with tropical vibes? This soursop smoothie bowl brings paradise to your breakfast bowl in minutes—creamy, refreshing, and packed with island flavor.
Ingredients
– 1 cup of frozen soursop pulp
– 1 frozen banana
– A splash of coconut milk
– A handful of ice cubes
– A couple of sliced mango chunks
– A few pineapple tidbits
– A sprinkle of toasted coconut flakes
– A drizzle of honey
Instructions
1. Add 1 cup of frozen soursop pulp, 1 frozen banana, a splash of coconut milk, and a handful of ice cubes to a high-speed blender.
2. Blend on high for 45-60 seconds until completely smooth and creamy, scraping down the sides once halfway through for even mixing (tip: use frozen fruit for a thicker, scoopable texture).
3. Pour the smoothie mixture into a bowl immediately to prevent melting.
4. Top with a couple of sliced mango chunks and a few pineapple tidbits arranged in a colorful pattern.
5. Sprinkle a generous amount of toasted coconut flakes over the fruits for crunch.
6. Drizzle with honey to sweeten naturally and enhance the tropical flavors (tip: warm the honey slightly for easier drizzling).
7. Serve right away with a spoon, and enjoy the creamy, frosty base paired with juicy fruit bites (tip: add a squeeze of lime juice if you prefer a tangy twist).
Layers of creamy soursop and sweet tropical fruits create a dessert-like breakfast that’s both Instagram-worthy and satisfying. The contrast between the smooth base and crunchy coconut makes every spoonful a mini vacation—perfect for brightening up your morning routine or as a healthy afternoon treat.
Creamy Soursop Ice Cream
Ready to upgrade your dessert game? This tropical soursop ice cream brings creamy luxury with zero churn fuss. Grab that ripe fruit and let’s blend up something unforgettable.
Ingredients
– 2 cups of ripe soursop pulp (seeds removed, duh!)
– 1 can (14 oz) of sweetened condensed milk
– 2 cups of heavy cream
– A big squeeze of fresh lime juice
– A tiny pinch of salt
Instructions
1. Scoop out 2 cups of soursop pulp into a blender, making sure to avoid any seeds.
2. Pour in the entire can of sweetened condensed milk.
3. Add a generous squeeze of fresh lime juice to brighten the flavor.
4. Sprinkle in a tiny pinch of salt to balance the sweetness.
5. Blend everything on high speed for about 1 minute until completely smooth.
6. In a separate large bowl, whip 2 cups of heavy cream with a hand mixer until stiff peaks form, which should take 3–4 minutes.
7. Gently fold the soursop mixture into the whipped cream until no white streaks remain—be careful not to deflate it!
8. Pour the combined mixture into a loaf pan or freezer-safe container.
9. Cover the container tightly with plastic wrap or a lid.
10. Freeze for at least 6 hours, or overnight for the best firm texture.
11. Let it sit at room temperature for 5–10 minutes before scooping to soften slightly.
This ice cream is luxuriously creamy with a subtle tropical tang that’s not too sweet. Serve it topped with toasted coconut flakes or alongside fresh mango slices for an Insta-worthy treat that’ll have everyone asking for the recipe.
Soursop Coconut Milkshake
Whip up this tropical escape in minutes! Blend soursop’s tangy sweetness with creamy coconut for a refreshing treat that’ll transport you to paradise.
Ingredients
– 2 cups of frozen soursop pulp
– 1 cup of coconut milk
– A big splash of vanilla extract
– A couple of tablespoons of honey
– A handful of ice cubes
Instructions
1. Add 2 cups of frozen soursop pulp to your blender.
2. Pour in 1 cup of coconut milk for that creamy base.
3. Squeeze in a couple of tablespoons of honey to sweeten it up.
4. Add a big splash of vanilla extract for extra flavor depth.
5. Toss in a handful of ice cubes to keep it frosty.
6. Blend on high speed for about 45 seconds until completely smooth—no chunks allowed!
7. Tip: Scrape down the sides halfway through to ensure everything mixes evenly.
8. Pour immediately into chilled glasses to maintain that thick, shake-like consistency.
9. Tip: For an extra tropical twist, rim your glasses with shredded coconut before pouring.
10. Serve right away while it’s perfectly icy and refreshing.
11. Tip: If it’s too thick, add a tablespoon more coconut milk and blend for 10 seconds to reach your desired texture.
Enjoy the velvety smoothness that melts on your tongue with each sip. Elevate it by topping with toasted coconut flakes or a sprinkle of lime zest for a zesty kick.
Soursop and Mango Sorbet
Viral summer vibes incoming! This soursop and mango sorbet is your new freezer staple—creamy, tropical, and ridiculously refreshing. No ice cream maker needed, just pure fruity magic.
Ingredients
– 2 cups of frozen mango chunks
– 1 cup of frozen soursop pulp (find it in the freezer aisle!)
– ½ cup of granulated sugar
– A big squeeze of fresh lime juice (about 2 tablespoons)
– A splash of cold water (around ¼ cup)
– A pinch of salt
Instructions
1. Combine the frozen mango chunks, frozen soursop pulp, granulated sugar, fresh lime juice, cold water, and a pinch of salt in a high-speed blender.
2. Blend on high for 60 seconds until the mixture is completely smooth, scraping down the sides with a spatula if needed. Tip: If it’s too thick, add another tablespoon of water to help it blend.
3. Pour the blended mixture into a loaf pan or airtight container, spreading it evenly with a spoon.
4. Freeze the sorbet for at least 4 hours, or until it’s firm to the touch. Tip: Cover the container with plastic wrap pressed directly onto the surface to prevent ice crystals.
5. Remove the sorbet from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly before scooping. Tip: For easier serving, dip your scoop in warm water between servings.
6. Scoop into bowls or cones and enjoy immediately.
Unbelievably smooth and bursting with tangy-sweet flavor, this sorbet has a velvety texture that melts perfectly on the tongue. Serve it in hollowed-out mango halves for a stunning presentation, or top with fresh mint and a sprinkle of chili powder for a spicy kick.
Tropical Soursop Cheesecake
Unleash your inner pastry chef with this tropical twist on classic cheesecake—creamy, tangy, and bursting with exotic soursop flavor that’ll transport you straight to paradise.
Ingredients
– 2 cups of graham cracker crumbs
– 1/2 cup of melted butter
– 3 blocks of cream cheese, softened
– 1 cup of granulated sugar
– 3 large eggs
– 1 cup of soursop pulp
– 1/2 cup of heavy cream
– A splash of vanilla extract
– A pinch of salt
Instructions
1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
4. Bake the crust for 10 minutes at 325°F, then remove and let it cool completely. Tip: Letting it cool prevents a soggy base.
5. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth, about 2 minutes.
6. Add the eggs one at a time, beating well after each addition until fully incorporated.
7. Mix in the soursop pulp, heavy cream, vanilla extract, and salt until the batter is uniform.
8. Pour the batter over the cooled crust and spread it evenly with a spatula.
9. Bake at 325°F for 55-60 minutes, or until the edges are set but the center still jiggles slightly. Tip: Avoid overbaking to keep it creamy.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
11. Remove from the oven and chill in the refrigerator for at least 4 hours, or until firm. Tip: Overnight chilling enhances the flavor.
12. Release the springform pan and slice the cheesecake.
Delight in every bite of this velvety cheesecake, where the tropical soursop adds a refreshing tang that balances the rich creaminess. Serve it chilled with a sprinkle of toasted coconut or fresh mango slices for an extra burst of flavor that makes it irresistibly Instagram-worthy.
Soursop Mojito Cocktail
Craving something tropical? This soursop mojito cocktail blends exotic fruit with classic minty freshness—perfect for sipping poolside or spicing up your next gathering. Get ready to shake up your drink game!
Ingredients
– A couple of fresh mint sprigs
– 2 tablespoons of white sugar
– 1 lime, cut into wedges
– 1/2 cup of soursop pulp (canned or fresh)
– 2 ounces of white rum
– A splash of club soda (about 1/4 cup)
– A handful of ice cubes
Instructions
1. Place 2-3 mint sprigs, 2 tablespoons of white sugar, and 4 lime wedges into a sturdy cocktail shaker or glass.
2. Muddle the ingredients firmly for about 30 seconds to release the mint oils and lime juice—avoid over-muddling to prevent bitterness.
3. Add 1/2 cup of soursop pulp and 2 ounces of white rum to the shaker.
4. Fill the shaker halfway with a handful of ice cubes.
5. Securely close the shaker and shake vigorously for 15-20 seconds until well-chilled and frothy.
6. Strain the mixture into a tall glass filled with fresh ice, using a fine mesh strainer to catch any mint bits.
7. Top off with a splash of club soda (about 1/4 cup) for effervescence.
8. Gently stir the drink with a spoon to combine without losing carbonation.
9. Garnish with an extra mint sprig and a lime wedge on the rim.
That first sip delivers a creamy, tropical punch from the soursop, balanced by zesty lime and refreshing mint. Try serving it with a skewer of fresh fruit for a festive touch—it’s an instant vacation in a glass!
Grilled Soursop and Pineapple Skewers
Blast your taste buds with these tropical skewers that’ll make your summer BBQ unforgettable. They’re sweet, tangy, and ridiculously easy to whip up. Get ready to grill like a pro!
Ingredients
– 2 cups of fresh soursop chunks (peeled and seeded)
– 2 cups of fresh pineapple chunks
– A quarter cup of honey
– A couple of tablespoons of lime juice
– A splash of olive oil
– A pinch of salt
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Thread alternating pieces of soursop and pineapple onto each skewer, leaving a little space between chunks for even cooking.
3. In a small bowl, whisk together the honey, lime juice, olive oil, and salt until smooth.
4. Brush the honey-lime glaze generously over all sides of the skewers.
5. Preheat your grill to medium-high heat, about 400°F.
6. Place the skewers on the grill and cook for 3-4 minutes per side, turning once, until you see nice grill marks and the fruit is slightly caramelized.
7. Brush with more glaze during the last minute of grilling for extra shine and flavor.
8. Remove from the grill and let them rest for 2 minutes before serving.
A burst of juicy sweetness from the pineapple pairs perfectly with the soursop’s unique tang. The edges get slightly charred and sticky, while the inside stays tender. Serve these skewers over vanilla ice cream or with a sprinkle of chili powder for a spicy kick!
Soursop Lemonade with Mint
Vibe with this tropical twist on classic lemonade! Soursop brings creamy sweetness while fresh mint adds that cool kick. Perfect for beating the summer heat with zero fuss.
Ingredients
– 2 cups of soursop pulp (thawed if frozen)
– 1 cup of freshly squeezed lemon juice
– ½ cup of granulated sugar
– 4 cups of cold water
– A big handful of fresh mint leaves
– A couple of ice cubes for serving
Instructions
1. Combine 2 cups of soursop pulp, 1 cup of lemon juice, and ½ cup of sugar in a blender.
2. Blend on high speed for 30 seconds until smooth and the sugar is fully dissolved.
3. Pour the blended mixture through a fine-mesh strainer into a large pitcher to remove any fibrous bits.
4. Add 4 cups of cold water to the pitcher and stir gently with a spoon to mix.
5. Lightly muddle a big handful of fresh mint leaves in your hands to release their oils.
6. Add the muddled mint to the pitcher and stir once more.
7. Chill the lemonade in the refrigerator for at least 1 hour to let the flavors meld.
8. Serve over a couple of ice cubes in glasses, garnishing with extra mint if desired.
Whisk this up for a silky, refreshing drink that balances tangy lemon and tropical soursop. The mint adds a burst of freshness, making it ideal for sipping on a porch or jazzing up with a splash of sparkling water.
Spicy Soursop Salsa
Ditch the basic salsa—this tropical twist brings the heat. Grab a couple of ripe soursops, a jalapeño or two, and let’s make magic. Your chips will thank you.
Ingredients
– 2 cups of diced soursop (peeled and seeded)
– 1/2 cup of finely chopped red onion
– 1/4 cup of fresh lime juice
– 1/4 cup of chopped cilantro
– 1 diced jalapeño (seeds in for extra spice)
– A pinch of salt
– A splash of olive oil
Instructions
1. Dice 2 cups of soursop into 1/4-inch pieces, discarding any seeds or tough skin.
2. Finely chop 1/2 cup of red onion to avoid overpowering bites.
3. Juice 2 limes to get 1/4 cup of fresh lime juice for maximum zing.
4. Dice 1 jalapeño, keeping the seeds for added heat if you like it spicy.
5. Chop 1/4 cup of cilantro leaves, avoiding the stems for better texture.
6. Combine all ingredients in a medium bowl.
7. Add a pinch of salt and a splash of olive oil.
8. Gently toss everything together until well mixed.
9. Let it sit at room temperature for 10 minutes to let the flavors meld.
10. Taste and adjust salt if needed, but avoid overmixing to keep it chunky.
Ready to elevate your snack game? This salsa boasts a creamy yet crunchy texture with a bold sweet-spicy kick. Serve it over grilled fish or as a vibrant dip—it’s a flavor explosion that’s anything but ordinary.
Soursop and Passion Fruit Popsicles
Never settle for basic popsicles when you can blend tropical magic. Nail that creamy-sour balance with soursop and passion fruit—your freezer’s new VIP. Grab your molds and let’s swirl.
Ingredients
– 2 cups of ripe soursop pulp (fresh or frozen)
– 1 cup of passion fruit pulp (seeds in for texture!)
– 1/2 cup of canned coconut milk (the full-fat kind)
– 1/4 cup of honey or agave syrup
– A squeeze of fresh lime juice (about 1 tbsp)
– A pinch of sea salt
Instructions
1. Add 2 cups of soursop pulp, 1 cup of passion fruit pulp, 1/2 cup of coconut milk, 1/4 cup of honey, 1 tbsp of lime juice, and a pinch of sea salt to a blender.
2. Blend on high speed for 60 seconds until completely smooth and frothy. Tip: If using frozen soursop, let it thaw slightly for easier blending.
3. Taste the mixture and adjust sweetness with more honey if needed—it should be tangy but balanced.
4. Pour the blended mixture into popsicle molds, leaving 1/4 inch of space at the top for expansion. Tip: Tap the molds gently on the counter to remove any air bubbles.
5. Insert popsicle sticks into each mold, ensuring they stand straight.
6. Freeze the molds for at least 6 hours or overnight until solid. Tip: For easier removal, run the molds under warm water for 10 seconds before pulling out the popsicles.
7. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.
Wow, the creamy soursop and zingy passion fruit create a velvety texture with a tropical punch. Try dipping these in melted dark chocolate for an extra indulgent twist—perfect for beating the heat with style.
Soursop Yogurt Parfait
Jumpstart your morning with this tropical soursop yogurt parfait—it’s creamy, tangy, and packed with island vibes in every bite. Just layer, chill, and devour!
Ingredients
– A cup of plain Greek yogurt
– Half a cup of soursop pulp (thawed if frozen)
– A couple of tablespoons of honey
– A handful of granola
– A splash of lime juice
– A pinch of salt
Instructions
1. In a small bowl, mix the soursop pulp, honey, lime juice, and salt until fully combined. Tip: If your soursop is stringy, blend it briefly for a smoother texture.
2. Spoon a third of the Greek yogurt into the bottom of a parfait glass or bowl.
3. Add a layer of half the soursop mixture on top of the yogurt.
4. Sprinkle a third of the granola over the soursop layer for crunch.
5. Repeat the layers: another third of yogurt, the remaining soursop mixture, and another third of granola.
6. Top with the final third of yogurt and the remaining granola. Tip: Press down lightly with a spoon to compact the layers and prevent shifting.
7. Cover the parfait and refrigerate for at least 30 minutes at 40°F or below to let the flavors meld. Tip: For best results, chill for up to 2 hours—it firms up the yogurt and enhances the creaminess.
8. Serve chilled directly from the refrigerator.
This parfait boasts a velvety texture with bursts of tropical sweetness from the soursop, balanced by the tangy yogurt and crunchy granola. Try it layered in mason jars for a portable breakfast or top with fresh mint for an extra refreshing twist.
Glazed Soursop and Honey Cake
Kickstart your baking game with this tropical twist on a classic cake. Glazed soursop and honey cake brings bold flavor and moist texture to your table—perfect for any season.
Ingredients
– 2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of honey
– 1 cup of soursop pulp (thawed if frozen)
– 2 large eggs
– 1/2 cup of unsalted butter, softened
– 1 tsp of baking powder
– 1/2 tsp of baking soda
– A pinch of salt
– A splash of vanilla extract
– 1/4 cup of milk
– For the glaze: 1/2 cup of powdered sugar and a couple of tbsp of lemon juice
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, then mix in the honey and vanilla extract until well combined.
4. Tip: Use room temperature ingredients for a smoother batter and even baking.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined—do not overmix.
7. Fold in the soursop pulp gently to avoid deflating the batter.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Rotate the pan halfway through baking for even browning.
11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
12. While cooling, make the glaze by whisking together powdered sugar and lemon juice until smooth.
13. Drizzle the glaze over the cooled cake, allowing it to set for a few minutes.
14. Tip: For a glossy finish, apply the glaze while the cake is still slightly warm.
Unleash a burst of tropical sweetness with every bite—the cake is incredibly moist with a tangy soursop kick, balanced by the honey’s warmth. Serve it sliced with a dollop of whipped cream or enjoy it as an afternoon treat with coffee for a delightful contrast.
Soursop Chicken Curry
Ready to level up your curry game? This soursop chicken curry brings tropical vibes to your weeknight dinner with its creamy, tangy twist. Get that pot simmering—it’s flavor bomb time!
Ingredients
– A couple of chicken thighs, boneless and skinless, cut into chunks
– One big onion, finely chopped
– Three cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– Two tablespoons of curry powder
– One can (13.5 oz) of coconut milk
– One cup of fresh or frozen soursop pulp
– A splash of fish sauce
– A pinch of salt
– A drizzle of vegetable oil
– A handful of fresh cilantro, chopped
Instructions
1. Heat a drizzle of vegetable oil in a large pot over medium-high heat until shimmering.
2. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to avoid burning.
4. Add the chicken chunks and cook for 5-7 minutes, turning occasionally, until lightly browned on all sides.
5. Sprinkle in the curry powder and stir for 1 minute to toast the spices and deepen the flavor.
6. Pour in the coconut milk and soursop pulp, stirring to combine everything evenly.
7. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
8. Let it cook for 20-25 minutes, stirring occasionally, until the chicken is tender and fully cooked through.
9. Stir in a splash of fish sauce and a pinch of salt, adjusting to your preference for balance.
10. Remove from heat and garnish with chopped cilantro before serving.
Buttery and lush, this curry melts in your mouth with a hint of tropical sweetness from the soursop. Serve it over steamed jasmine rice or with warm naan for a cozy, flavor-packed meal that’ll have everyone asking for seconds.
Vegan Soursop Pudding
Haven’t tried soursop yet? This creamy vegan pudding will convert you instantly. Bold tropical flavors meet silky texture—no dairy needed.
Ingredients
– 2 cups of ripe soursop pulp (fresh or frozen)
– 1 can (13.5 oz) of full-fat coconut milk
– 1/2 cup of maple syrup
– 1/4 cup of cornstarch
– A pinch of sea salt
– A splash of vanilla extract
– A couple of tablespoons of shredded coconut for topping
Instructions
1. Combine the soursop pulp, coconut milk, maple syrup, cornstarch, and sea salt in a blender. Blend on high speed for 1 minute until completely smooth. Tip: If using frozen soursop, thaw it first for easier blending.
2. Pour the mixture into a medium saucepan and place it over medium heat.
3. Whisk continuously for 5-7 minutes until the mixture thickens and starts to bubble gently. Tip: Keep whisking to prevent lumps from forming.
4. Reduce the heat to low and continue whisking for another 2 minutes until the pudding coats the back of a spoon.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. Pour the pudding into 4 serving bowls or glasses. Tip: For a smoother texture, strain the pudding through a fine-mesh sieve before serving.
7. Let the pudding cool to room temperature for 30 minutes, then cover and refrigerate for at least 2 hours until set and chilled.
8. Top with shredded coconut before serving. Very creamy and lush, this pudding balances soursop’s tangy sweetness with coconut richness. Serve it chilled with a sprinkle of toasted nuts or fresh fruit for extra crunch.
Soursop Iced Tea with Ginger
Viral soursop iced tea is here! This tropical ginger twist will crush your thirst. Get blending—it’s stupid easy.
Ingredients
– 4 cups of water
– 2 soursop tea bags (or 2 tablespoons loose leaf)
– A thumb-sized piece of fresh ginger, sliced thin
– 1/2 cup of granulated sugar
– A big handful of ice cubes
– A splash of lime juice (about 1 tablespoon)
– Fresh mint leaves for garnish
Instructions
1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add the sliced ginger to the boiling water and reduce heat to medium; simmer for 5 minutes to infuse the ginger flavor.
3. Remove the saucepan from heat and add the soursop tea bags; steep for 7 minutes for full flavor extraction.
4. Strain the tea into a large pitcher to remove ginger slices and tea bags, pressing gently on the solids to extract all liquid.
5. Stir in 1/2 cup of granulated sugar until fully dissolved while the tea is still warm.
6. Let the tea cool to room temperature for about 30 minutes, then refrigerate for at least 1 hour until chilled.
7. Fill glasses with a big handful of ice cubes each.
8. Pour the chilled tea over the ice, leaving about an inch of space at the top of each glass.
9. Add a splash of lime juice (about 1 tablespoon total divided among glasses) and stir gently to combine.
10. Garnish each glass with fresh mint leaves before serving.
Bright, tangy sips with a spicy ginger kick and creamy soursop undertones. Serve it over more ice with extra mint for a refreshing crunch, or spike it with a shot of rum for a tropical cocktail twist—perfect for beating the heat!
Soursop and Berry Fruit Tart
Make this soursop and berry tart your next showstopper dessert—it’s creamy, tangy, and ridiculously easy to pull off. Your taste buds won’t know what hit ’em.
Ingredients
– 1 ½ cups of all-purpose flour
– A stick of cold unsalted butter, cubed
– A pinch of salt
– 2 tablespoons of granulated sugar
– 1 large egg yolk
– A splash of ice water
– 1 cup of soursop pulp
– ½ cup of mixed berries (like strawberries and blueberries)
– ¼ cup of heavy cream
– 2 tablespoons of honey
– 1 teaspoon of vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. In a bowl, combine the flour, cold butter cubes, salt, and sugar.
3. Use your fingers to rub the butter into the flour until it looks like coarse crumbs.
4. Add the egg yolk and ice water, then mix until a dough forms.
5. Press the dough into a 9-inch tart pan, making sure it’s even.
6. Blind bake the crust for 15 minutes at 350°F to prevent sogginess.
7. Remove the crust from the oven and let it cool completely.
8. In another bowl, whisk together the soursop pulp, heavy cream, honey, and vanilla extract until smooth.
9. Pour the soursop mixture into the cooled tart crust.
10. Arrange the mixed berries on top of the filling.
11. Chill the tart in the refrigerator for at least 2 hours to set properly.
12. Slice and serve cold for the best texture.
Let this tart chill out in the fridge—it firms up the creamy filling and makes each bite cool and refreshing. The soursop brings a tropical twist that pairs perfectly with the sweet berries, and it’s a total crowd-pleaser at summer gatherings.
Conclusion
Zesty and versatile, these 23 soursop recipes offer something for every home cook! We hope you’ve found inspiration to try something new. Don’t forget to share your favorite in the comments and pin this roundup on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
