Chilled Banana And Coconut Soup Recipes

SWEET BANANA AND COCONUT MILK SOUP: CHE CHUOI

Steps:

• Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more.
• Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled.

CHILLED AVOCADO COCONUT SOUP

Steps:

• Combine avocado, garlic, the chicken stock, lime juice, sour cream, and salt and pepper in a blender or food processor and puree. Mix in coconut milk until smooth. Stir in hot pepper sauce.
• Chill the soup for at least 1 hour. Garnish with chopped chives just before serving.

CHILLED COCONUT SOUP

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.

CHILLED BANANA AND COCONUT SOUP

Steps:

• In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
• Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.