Q. At the Casa de las Chimeneas bed and breakfast in Taos, New Mexico, I was greeted each morning with a fruity drink that was so flavorful I kept asking for more. Could you obtain the recipe?

A. According to proprietor Susan Vernon, this frappé accompanies such Southwestern-inspired dishes as blue-corn pancakes, breakfast burritos, and huevos rancheros.

Fruit Frappé
2 cups ice cubes
1 cup papaya juice
3/4 cup pineapple juice
1/2 ripe banana
about 1/3 cup frozen blackberries or frozen raspberries (not packed in syrup)
1 tablespoon canned cream of coconut