Lulo Lassi - Batido de Naranjila - T's Tasty Bits

The weekend is around the corner!  I love Fridays – well, who doesn’t.  I love Fridays even more, if it’s been a productive week.  While we normally look to unwind during the weekends, weekends around here are filled with home projects.  If you follow me on instagram, you may have seen pictures of us trying to getting all the supplies and leveling the ground for a fire pit in our backyard.


That was about 2 months ago.

But this weekend, y’all!  I look forward to make some more progress.  Of course, it is El Señor Hubs who is doing the work, and let me tell you – we have even more respect for mason workers.  Todd’s grandpa was a mason, but unfortunately he didn’t inherit said talent.  But the one thing he has is that he is a figure-outer.  I have no doubt in my mind we will have a fire pit…


While we’re still able to walk.

So in anticipation of a weekend outdoors in our backyard, getting our sweat on, how about a Lulo Lassi to cool us off?  Essentially this is a batido de naranjilla, or a naranjilla smoothie, or a lulo smoothie.  Whatever.  You may recall my yogurt de mora from last year, which loooove.  This is something similar, and let me tell you this one also goes really well with some pan de yuca.

And guess what?  Remember last year when I showed you how to make canelazo and empanadas de viento on YouTube???  Well, I was it again, so here is a video of this super easy recipe!  I have a couple of more videos planned that I need to edit, ready for all you 11 YouTube subscribers!!!  If you don’t get this is a hint inviting you to subscribe to my YouTube channel, then, I need to come over and pour a bucket of iced water over your head to wake you up.  Don’t make me come over.

What are you doing this weekend?

Lulo Lassi: Batido de Naranjilla

Prep Time: 10 minutes

Serving Size: 6-8 servings


  • 14 oz. lulo pulp, thawed (available in the frozen section of International/Hispanic supermarkets)
  • 1 cup skim milk
  • 2 cups low fat or greek yogurt
  • 3/4 cup brown sugar
  • Ice cubs


  1. In a blender, combine all the ingredients and blend until smooth.
  2. Serve immediately or refrigerate for up to 24 hours.