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Loading...Raspao is Panama's beloved shaved ice treat, a frosty mound of finely shaved ice drenched in vivid fruit syrups and finished with creamy ribbons of sweetened condensed and evaporated milk. Served in a cup or styrofoam bowl at street carts throughout Panama City, it's the ultimate refresher on a sweltering tropical afternoon. This home version lets you build your own flavor combinations using fresh fruit syrups with that signature silky, creamy finish.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings6
Yield6 generous cups
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 4 gFat
- 2.5 gSaturated Fat
- 58 gCarbs
- 0.5 gFiber
- 54 gSugar
- 4 gProtein
- 65 mgSodium
- 180 mgPotassium
- 150 mgCalcium
- 0.2 mgIron
- 8 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the tropical syrups (makes about 2 cups each)
- 2 cups water
- 1 1/2 cups granulated sugar
- 1 cup chopped fresh pineapple
- 1 cup hulled and quartered strawberries
- 2 tablespoons fresh lime juice
- 1 teaspoon vanilla extract
For assembly
- 8 cups shaved or finely crushed ice (about 2 trays of ice, shaved fresh)
- 1 can (14 oz) sweetened condensed milk, chilled
- 1 can (12 oz) evaporated milk, chilled
- Fresh strawberry and pineapple slices, for garnish
- Maraschino cherries, for garnish (optional)
Directions
- Make the pineapple syrup: combine 1 cup water, 3/4 cup sugar, and the chopped pineapple in a small saucepan. Bring to a gentle simmer over medium heat and cook 6 to 8 minutes, until the fruit breaks down and the syrup looks glossy. Strain through a fine-mesh sieve, pressing on the solids, then stir in 1 tablespoon lime juice. Cool completely.
- Make the strawberry syrup the same way using the strawberries and remaining water, sugar, and 1 tablespoon lime juice. Strain and cool. Both syrups can be refrigerated in sealed jars for up to 2 weeks.
- If you don't have an ice shaver, pulse ice cubes in a heavy-duty blender or food processor in small batches until the texture looks like fluffy snow. Work quickly so the ice doesn't melt. Keep shaved ice in the freezer while you prep.
- Set out 6 tall cups or wide bowls. Spoon about 1 1/2 cups of shaved ice into each, mounding it high with the back of a spoon.
- Drizzle each mound generously with the fruit syrups of your choice, letting the colors bleed down through the ice. Use about 2 to 3 tablespoons of syrup per cup for vibrant flavor.
- Slowly pour 2 to 3 tablespoons of chilled condensed milk over each serving, allowing it to cascade down the sides. Follow with 2 to 3 tablespoons of chilled evaporated milk for that classic creamy Panamanian finish.
- Top each raspao with fresh fruit slices and a maraschino cherry if using. Serve immediately with a long spoon and a straw so every sip catches the melting, syrupy milk.
Cook’s Notes
- A dedicated ice shaver gives the softest, snow-like texture; if using a blender, add a tablespoon of water per batch to help it grind finer.
- Make the syrups up to a week ahead and store them in glass jars so assembly takes just minutes when guests arrive.
- Traditional raspaos often use tamarind or sour cherry syrup for a tangier profile, swap in either if you can find them.
- Keep the condensed and evaporated milk well chilled; cold milk slows the ice melt and keeps the texture crisp longer.
- For an adult twist, drizzle a splash of lightly spiced rum over the finished ice before adding the milk.
