Chilled Coconut Lemongrass Soup With Warm Pineapple Dumpling Recipes

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CHILLED COCONUT SOUP



Chilled Coconut Soup image

Make and share this Chilled Coconut Soup recipe from Food.com.

Provided by AlainaF

Categories     Mexican

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

5 cups milk
2 2/3 cups unsweetened dry shredded coconut
1 2/3 cups coconut milk
1 2/3 cups chicken stock (preferably fresh)
1 cup heavy cream (or half and half)
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon sugar
1 small bunch cilantro

Steps:

  • Pour the milk in to a large saucepan. Bring to a boil, stir in the coconut, lower the heat and let simmer for 30 minutes.
  • Spoon the mixture into a food processor and process until smooth. This may take a while--up to 5 minutes--so pause frequently and scrape down the sides of the bowl.
  • Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk.
  • Stir in the chicken stock (homemade if possible) cream, salt, pepper, and sugar.
  • Bring the mixture to a boil, stirring occasionally then lower the heat and cook for 10 minutes.
  • Reserve a few cilantro leaves to garnish, then chop the rest finely and stir into the soup.
  • Pour the soup into a large bowl, let it cool, then cover and put into the refrigerator until chilled.
  • Just before serving taste the soup and adjust the seasoning as chilling will alter the taste.
  • Serve in chilled bowls, garnished with cilantro leaves.

Nutrition Facts : Calories 795, Fat 51, SaturatedFat 39.7, Cholesterol 84.8, Sodium 541.8, Carbohydrate 77.2, Fiber 2.1, Sugar 62, Protein 11.3

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