Chilled Coconut Soup With Spice Roasted Pineapple Recipes

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CHILLED COCONUT CORN SOUP



Chilled Coconut Corn Soup image

Fresh and bright, with the pure flavors of sweet corn and lime juice, this creamy vegan soup is exactly what you want for a light meal on a late summer day.

Provided by Anna Stockwell

Categories     Soup/Stew     Ginger     Onion     Kid-Friendly     Coconut     Corn     Summer     Vegan     Small Plates

Yield 4 Servings

Number Of Ingredients 12

2 tablespoons virgin coconut oil
1 medium onion, finely chopped
1 (1/2") piece ginger, peeled, finely chopped (about 1 1/2 teaspoons)
1/4 teaspoon ground turmeric
1 teaspoon kosher salt, divided, plus more to taste
6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved
1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2" cubes
1 (14-ounce) can coconut milk
2 (2") strips lime zest
1/2 cup unsweetened coconut flakes
2 tablespoons fresh lime juice
Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)

Steps:

  • Melt coconut oil over medium heat in a large pot. Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8-10 minutes.
  • Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20-25 minutes.
  • Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours.
  • Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
  • Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside.
  • Do Ahead
  • Soup can be made 4 days ahead. Cover and chill.

CHILLED MANGO AND PINEAPPLE SOUP



Chilled Mango and Pineapple Soup image

This is a refreshing soup, perfect for a sweet side dish in the summer! Garnish with a lime slice for a pretty presentation!

Provided by Ivon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 2h15m

Yield 4

Number Of Ingredients 5

2 small champagne mangoes, peeled and chopped
1 ½ cups chopped pineapple
½ cup water
2 tablespoons white sugar
2 teaspoons lime juice

Steps:

  • Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 27.3 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 23.5 g

CHILLED COCONUT-HONEYDEW SOUP



Chilled Coconut-Honeydew Soup image

A refreshing chilled soup with honeydew melon, lime juice, and coconut milk is great for hot days. Use reduced-fat coconut milk to make the soup even lighter.

Provided by Afiyet_olson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cold Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 6

1 honeydew melon, cubed
1 (14 ounce) can light coconut milk
2 tablespoons honey
2 limes, juiced
½ teaspoon ground cinnamon
¼ teaspoon ground ginger

Steps:

  • Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

Nutrition Facts : Calories 251 calories, Carbohydrate 43.3 g, Fat 9.3 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 69.3 mg, Sugar 35.2 g

PINEAPPLE SOFT SERVE WITH SPICY CANDIED COCONUT



Pineapple Soft Serve with Spicy Candied Coconut image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 10

3/4 cup unsweetened shredded coconut
1/2 teaspoon roasted chili powder or red chili flakes
2 tablespoons agave nectar
2 teaspoons kosher salt
3 cups frozen pineapple chunks, or fresh pineapple cut into 1⁄2-inch chunks and frozen overnight
3⁄4 cup full-fat coconut milk
3 tablespoons agave nectar
2 teaspoons fresh lime juice
1⁄4 teaspoon kosher salt
Dark rum, as a float, if desired

Steps:

  • For the candied coconut: In a dry skillet or saucepan, toast the coconut over medium-low heat, stirring frequently, until the flakes are mostly golden in color. Remove from the heat and immediately add the chili powder, agave nectar and salt. Stir until the mixture is combined, then let the coconut cool completely before transferring to a bowl.
  • For the pineapple soft serve: In a food processor or blender, combine the frozen pineapple, coconut milk, agave, lime juice and salt and pulse until the pineapple is finely chopped. Then process or blend, stopping to scrape down the sides of the bowl/jar as needed, until smooth and airy, 3 to 4 minutes. Serve immediately or transfer to a resealable top plastic bag and freeze until just firm, about 20 minutes. Trim off the corner of the plastic bag and pipe the mixture into serving bowls, soft serve-style. Garnish with the candied coconut and a float of dark rum if desired (and 21+).

CHILLED COCONUT LEMONGRASS SOUP WITH WARM PINEAPPLE DUMPLING



Chilled Coconut Lemongrass Soup with Warm Pineapple Dumpling image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 4 servings

Number Of Ingredients 35

1/2 cup simple syrup (equal amounts water and sugar, heated until sugar dissolves)
2 bulbs fresh ginger, chopped
1/3 tablespoon lime juice
1 kaffir lime leaf, chopped
2 stalks lemongrass, chopped
14 ounces coconut milk
1/4 cup heavy cream
Pineapple Dumplings, recipe follows
Tropical Fruit Salsa, recipe follows
Basil Oil, recipe follows
Pineapple Lime Bombe, recipe follows
3 ounces sugar, plus 1-ounce sugar
8 ounces pineapple, diced
2 vanilla beans, scraped
1 pinch salt
8 ounces cream cheese
1 egg
1 package Gyoza wrappers
Oil
2 eggs, separated
6 ounces sugar
1/8 teaspoon salt
8 ounces pineapple puree, recipe follows
8 ounces heavy cream, whipped
1 lime, zested
4 tablespoons lime juice, freshly squeezed
1 pound 4 ounces pineapple
3 ounces sugar
1/4 cup pineapple
2 tablespoons kiwi
1/8 cup papaya
1/8 cup mango
1 tablespoon ginger, minced
2 bunches basil leaves
1/4 cup oil

Steps:

  • Heat the simple syrup with the ginger, kaffir lime and lemongrass until just simmering. Do not boil or reduce syrup. Remove from heat, and allow mixture to steep for at least 1 hour. Stir in the coconut milk and heavy cream, and strain through a chinois. Chill soup and serve with dumplings, pineapple lime bombe, tropical fruit salsa and basil oil.
  • In a medium skillet, caramelize 3 ounces of sugar until golden brown. Add the diced pineapple and vanilla beans and stir until sugar dissolves and pineapple is softened. Set pineapple aside to cool. In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Add 1-ounce sugar, pinch of salt and egg and mix until just combined. Fold in pineapple mixture and chill until firm. Fill wrappers with 2 tablespoons of the filling and chill until ready to fry. Heat oil to 350 degrees F and fry dumplings until golden brown. Drain dumplings well before serving. Yield: 1 to 2 dozen
  • Whip egg yolks and 1/2 of the sugar and salt until tripled in volume. Fold in the pineapple puree. Whip the egg whites on medium speed until foamy. Increase the speed of the mixer to high and add the remaining sugar. Whip to stiff peaks and fold into the yolk mixture. Fold in whipped cream, lime zest and lime juice. Place in a large container or small containers and freeze until set. Serve frozen.
  • To make the pineapple puree, peel, core and chop 1 pound 4 ounces of fresh pineapple into medium chunks. Toss with 3 ounces of sugar and cook until fruit is soft and sugar is just starting to caramelize. Puree in a food processor until smooth. Chill and reserve for use in bombes.
  • Dice fruit and toss with minced ginger.
  • Blanch basil and shock with ice water. Drain and squeeze water from basil. Place basil in blender; add oil slowly to form green oil. Strain through cheesecloth.

SPICY CORN AND COCONUT SOUP



Spicy Corn and Coconut Soup image

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.

Provided by Sarah Jampel

Categories     dinner, lunch, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
2 tablespoons olive oil
2 shallots, thinly sliced into rings
3 garlic cloves, minced
1 (1-inch) piece ginger, peeled and minced
1 serrano chile (or other chile), minced
2 small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes
2 1/2 cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)
1 (15-ounce) can full-fat coconut milk
1 tablespoon lime juice (from 1/2 lime)
Kosher salt, to season
Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)

Steps:

  • Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
  • In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
  • Add potato pieces, and stir to coat, 1 to 2 minutes.
  • Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
  • Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams

SPICY COCONUT NOODLE SOUP



Spicy coconut noodle soup image

Asian food needn't be complicated - this simple soup is made in just one bowl, too

Provided by Good Food team

Categories     Lunch, Main course, Snack, Soup, Supper

Time 15m

Number Of Ingredients 7

1 tbsp red curry paste
400g can coconut milk (use reduced-fat if you prefer)
100g pack mixed mushroom
1 block of wide rice noodles , soaked according to pack instructions
100g beansprout
1 fat green chilli , sliced into rings
½ bunch spring onions

Steps:

  • Heat a saucepan, then fry the curry paste for 1 min. Add the coconut milk and half a can of water, then bring to the boil. Simmer for 5 mins until slightly thickened.
  • Throw in the mushrooms and simmer for another 2 mins. Stir in the drained noodles, beansprouts and most of the chilli and spring onions, then heat for another min. Serve in deep bowls, scattered with the rest of the chilli and onions.

Nutrition Facts : Calories 226 calories, Fat 17 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.45 milligram of sodium

COCONUT FRENCH TOAST WITH SPICED ROASTED PINEAPPLE



Coconut French toast with spiced roasted pineapple image

Enjoy a new take on French toast for brunch. The custard is made using coconut milk and the dish is topped with a delicious spiced roasted pineapple

Provided by Alice Johnston

Time 50m

Number Of Ingredients 10

2 eggs
150ml coconut milk
½ tsp vanilla extract
2 thick slices brioche
knob of butter (about 20g)
2 tbsp desiccated coconut
plain or coconut yogurt, to serve
½ small pineapple
1½ tbsp maple syrup
pinch of ground allspice

Steps:

  • Whisk the eggs, coconut milk and vanilla together in a wide, shallow bowl. Dunk the brioche slices into the mixture, letting each sit in the bowl for 1-2 mins on each side to soak up the liquid. The mixture should be completely absorbed by the brioche before cooking.
  • Heat the oven to 200C/180C fan/gas 6. To prepare the pineapple, cut away the skin, leaves and any eyes, then slice the flesh into long, chunky pieces (you'll need about three per person). Cut out the tough core and discard. Place the pineapple pieces in a small baking dish, drizzle over the maple syrup and sprinkle with allspice. Roast for 15 mins, turning halfway through and brushing with the sticky syrup in the dish.
  • Meanwhile, melt the butter in a frying pan over a low-medium heat until foaming. Scatter the desiccated coconut over a plate, and dip in each side of the soaked brioche slices to coat. (The bread will be very delicate, so do this carefully.) Cook the brioche slices for 3-4 mins on each side until golden and cooked through. Divide between two plates, then top each with a dollop of yogurt, three of the roasted pineapple pieces, then drizzle over any juices from the roasting tin.

Nutrition Facts : Calories 728 calories, Fat 45 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 29 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

CHILLED COCONUT SOUP



Chilled Coconut Soup image

Make and share this Chilled Coconut Soup recipe from Food.com.

Provided by AlainaF

Categories     Mexican

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

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 white pepper
1 teaspoon sugar
1 small bunch cilantro

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.

Nutrition Facts : Calories 795, Fat 51, SaturatedFat 39.7, Cholesterol 84.8, Sodium 541.8, Carbohydrate 77.2, Fiber 2.1, Sugar 62, Protein 11.3

ROASTED RED PEPPER COCONUT SOUP



Roasted Red Pepper Coconut Soup image

From the Moosewood Restaurant! I took home an entire tray of roasted red peppers from a reception we had at work. This was the perfect recipe to use up a good portion of them. Feel free to adjust the heat to suit your tastes. The original recipe is listed below, however, I actually used LESS crushed red pepper (which is totally NOT like me) and it was perfect! This was so quick, easy and delicious!

Provided by Kozmic Blues

Categories     Peppers

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 red bell peppers, roasted, seeded and peeled or 2 (13 ounce) jars roasted red peppers
2 tablespoons vegetable oil
2 cups onions, chopped
2 garlic cloves, peeled and left whole
1 teaspoon red pepper flakes or 1/4 teaspoon cayenne
1 teaspoon salt
1 (16 ounce) can canned tomatoes, undrained
1 (14 ounce) can reduced-fat coconut milk
2 cups water

Steps:

  • Warm oil over medium heat in large stock pot.
  • Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
  • Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
  • In batches in a blender, puree the soup until smooth.
  • Return it to the soup pot and cook on medium heat until hot.
  • Serve immediately.

Nutrition Facts : Calories 113.6, Fat 5.1, SaturatedFat 0.7, Sodium 505.2, Carbohydrate 15.7, Fiber 4.3, Sugar 9.1, Protein 2.5

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