Chilled Coconut Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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 pepper
• 1 teaspoon sugar
• 1 small bunch cilantro

Recipe

• 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 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 rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk.
• 4 stir in the chicken stock (homemade if possible) cream, salt, pepper, and sugar.
• 5 bring the mixture to a boil, stirring occasionally then lower the heat and cook for 10 minutes.
• 6 reserve a few cilantro leaves to garnish, then chop the rest finely and stir into the soup.
• 7 pour the soup into a large bowl, let it cool, then cover and put into the refrigerator until chilled.
• 8 just before serving taste the soup and adjust the seasoning as chilling will alter the taste.
• 9 serve in chilled bowls, garnished with cilantro leaves.