CHILLED COCONUT-HONEYDEW SOUP
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
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
COCONUT SOUP WITH CARAMELIZED LYCHEES AND MANGO TOFU
Provided by Food Network
Categories dessert
Time 4h5m
Yield 12 to 16 servings
Number Of Ingredients 16
Steps:
- In a heavy saucepan, heat the coconut milk and sugar over medium-low heat until the mixture reaches 120 degrees F. Add the gelee, and stir to incorporate. Remove from the heat and pour into a bowl. Refrigerate until completely chilled. Do not serve until soup is very cold. Ladle soup into bowls and float the Caramelized Lychees and Mango Tofu in the soup.
- Peel and pit the lychees. Fill the hole where the pit was with Orange Marmalade and set aside.
- Make a simple syrup by combining the sugar and water in a heavy small saucepan; bring to a boil over high heat and cook just until all the sugar dissolves. Pour 1/3 of the syrup into a heavy large skillet and add the lychees to the skillet. Cook, over high heat, until the lychees are caramelized. Add the remaining syrup, stir carefully to combine, and remove from the heat. Just before serving, add 2 caramelized lychees to each bowl of soup.
- Combine all ingredients in a large heavy saucepan and bring to a boil over high heat and until all the sugar has dissolved. Reduce the heat and simmer until thickened to the consistency of marmalade.
- In a heavy saucepan, heat about 1/3 of the mango puree until almost simmering. Dissolve the gelatin in the mango puree and stir to incorporate. Set aside.
- Whip the cream in a bowl of a mixer until soft peaks form, slowly adding the sugar in small quantities. Then fold in the mango puree and gelatin mixture. Fold in the remaining mango puree.
- Pour the mixture into a cold sheet pan. Place the pan in the freezer until firm enough to cut. Then cut into 1 1/4 by 1 1/4-inch pieces. Just before serving, float 1 or 2 pieces of Mango Tofu in the soup.
COCONUT-CHIA PUDDING BREAKFAST BOWL
Chia seeds, fruit and nuts combine to make a breakfast bowl with a healthy dose of omega-3 fatty acids (thanks, chia) and fiber (thanks again to chia, plus the fruit and nuts). Coconut milk is high in the saturated fat lauric acid, which may help boost immunity, so it's fine in moderation - especially in this super-satisfying chia pudding that's reminiscent of tapioca. And who doesn't love dessert for breakfast?
Provided by Food Network Kitchen
Time 8h10m
Yield 1 breakfast bowl
Number Of Ingredients 8
Steps:
- Stir together the coconut milk, chia seeds and maple syrup in a cereal bowl. Refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.
- Uncover the pudding, and arrange the pineapples, kiwis, raspberries, almonds and coconut flakes in neat piles on top of the pudding. Then take a photo!
Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 13 grams, Sodium 35 milligrams, Carbohydrate 41 grams, Fiber 12 grams, Protein 6 grams, Sugar 20 grams
CHILLED COCONUT SOUP
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
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
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