Chilled Coconut Soup With Spice Roasted Pineapple Recipes

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 COCONUT SOUP WITH SPICE-ROASTED PINEAPPLE

Steps:

• Bring coconut milk, grated coconut, and 1/2 cup sugar to simmer in heavy large saucepan, whisking until sugar dissolves. Cover and set aside to cool. Strain coconut soup through strainer set over large bowl, pressing on solids to extract as much liquid as possible. Refrigerate until cold, at least 2 hours. (Soup can be made 1 day ahead. Cover and keep refrigerated.) Preheat oven to 375 degrees. Place pineapple in 13x9x2-inch glass baking dish. Stud each quarter with 4 cloves. Place remaining 1/2 cup sugar in small bowl; scrape in seeds from vanilla bean and mix well. Sprinkle vanilla sugar over pineapple. Roast until pineapple is tender and juices brown, adding pineapple juice by tablespoonfuls as needed to keep pan juices from burning, about 1 hour 15 minutes. Cool pineapple completely, basting occasionally with syrupy pan juices. (Can be made 3 hours ahead. Let stand at room temperature.) Transfer pineapple to plate; cut into 1/2-inch cubes. Ladle soup into 8 bowls. Top with scoop of sorbet. Spoon pineapple around sorbet. Drizzle pan juices over. Garnish with mint and serve.

CHILLED MANGO AND PINEAPPLE SOUP

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.

COCONUT FRENCH TOAST WITH SPICED ROASTED PINEAPPLE

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.

CHILLED PINEAPPLE CHAMPAGNE SOUP

Steps:

• Peel and core pineapples. Set fruit aside and place peel and cores in a large heavy saucepan with 1 1/2 cups water. Bring to a boil, cover and cook over moderate heat for 15 minutes. Strain liquid through cheesecloth, discard solids and return pineapple liquid to saucepan.
• Combine granulated sugar with remaining 2/3 cup water. Bring to a boil over medium heat and cook briefly, approximately 5 minutes, just long enough to make a thin syrup.
• Cut pineapple in chunks, reserving a few slivers for garnish. Sprinkle confectioners' sugar over reserved pieces and set aside in refrigerator.
• Place remaining pineapple in saucepan together with liquid from the cooked peel and the sugar syrup. Add cinnamon if desired, especially if the pineapples are not very flavorful. Place over moderate heat, cover and cook for approximately 30 minutes, or until fruit is soft.
• In a food processor, puree the pineapple and liquid in batches. Coarsely chop the mint leaves and puree with pineapple. Taste and add brandy and salt if desired. Cool slightly, cover and place in refrigerator to chill overnight.
• The next day, stir in white wine and let sit for several hours. About 30 minutes before serving, delicately stir in the chilled Champagne. Serve in bowls set over iced liners. Float pineapple garnish decorated with mint leaves.

SPARKLING PINEAPPLE SOUP

Steps:

• In a bowl, whisk together 2 cups sparkling wine
• In another bowl,combine 3 cups grated pineapple flesh, 2 tablespoons lemon juice
• Combine everything in one bowl, stir gently and serve immediately; do not refrigerate.
• Garnish: Toasted coconut.

CHILLED CORN AND COCONUT SOUP

Steps:

• Bring chile, corn kernels, coconut milk, and water to a boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 minutes.
• Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper.
• Chill soup at least 3 hours or up to overnight. Stir in lime juice. Garnish each serving with fresh corn kernels if desired, and season with pepper.

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.

CHILLED COCONUT CORN SOUP

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.