Chilled Coconut Soup

1. 1

   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.

2. 2

   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.

3. 3

   Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk.

4. 4

   Stir in the chicken stock (homemade if possible) cream, salt, pepper, and sugar.

5. 5

   Bring the mixture to a boil, stirring occasionally then lower the heat and cook for 10 minutes.

6. 6

   Reserve a few cilantro leaves to garnish, then chop the rest finely and stir into the soup.

7. 7

   Pour the soup into a large bowl, let it cool, then cover and put into the refrigerator until chilled.

8. 8

   Just before serving taste the soup and adjust the seasoning as chilling will alter the taste.

9. 9

   Serve in chilled bowls, garnished with cilantro leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.