Coconut Soup

1. 1

   Peel and grate the fresh coconuts.

2. 2

   In a saucepan, scald the milk and stir in grated coconut.

3. 3

   Let stand until cold and squeeze the juice through a napkin.

4. 4

   In a saucepan, add juice to the broth and bring to the boiling point.

5. 5

   Beat egg yolks in a tureen and pour the soup over.

6. 6

   Serve hot, decorated with toasted almonds. Makes 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.