Coconut Soup with Caramelized Plantains

1. 1

   In a medium bowl, combine the melted coconut sorbet and the coconut milk.

2. 2

   Using a whisk, slowly incorporate the lime juice, including the pulp.

3. 3

   Keep chilled until service.

4. 4

   To caramelize the plantains, combine the butter and brown sugar in a medium saucepan over high heat.

5. 5

   Once the sugar is caramelized, add the plantains, and turn down the heat.

6. 6

   Cook slowly until the plantains are tender.

7. 7

   Add the shredded coconut and toss.

8. 8

   To plate, place the plantains in the center of a shallow bowl.

9. 9

   Pour the cold coconut soup around the outside.

* Per serving · 4 servings · Values may vary.

No additional tips available.