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.
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Valerie Mijangos
[email protected]I've made this soup several times now and it's always a hit. It's a great way to use up leftover coconut milk and pineapple. I also like to add a bit of red pepper flakes for a little extra spice.
Mausam Khadka
[email protected]This soup is the perfect summer dish. It's light, refreshing, and has a tropical flair. I love serving it with a side of grilled shrimp or chicken.
sheikh zakaria
[email protected]I'm a huge fan of coconut milk and this soup is a perfect way to showcase its creamy and rich flavor. The addition of lime juice and ginger gives it a nice brightness and acidity.
Mdab
[email protected]The spice-roasted pineapple in this soup is truly the star of the show. It adds a perfect balance of sweetness, smokiness, and a hint of heat. I highly recommend using fresh pineapple for the best flavor.
Jenifer Manley
[email protected]I love the presentation of this soup. The vibrant colors of the pineapple and coconut milk make it look so inviting. And the flavors are just as good as they look.
gacha lollo nijah
[email protected]This soup is a lifesaver for busy weeknights. It's quick and easy to make and my kids love it. I usually double the recipe so I have leftovers for lunch the next day.
Manjil Pandey
[email protected]I'm always looking for healthy and flavorful recipes and this soup definitely fits the bill. It's packed with nutrients and the spice-roasted pineapple adds a nice touch of sweetness without being too overpowering.
Cali Toro
[email protected]This was my first time making a chilled soup and it turned out great! The instructions were easy to follow and the soup was delicious. I especially loved the spice-roasted pineapple topping.
Sphethile Mabuyakhulu
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the soup was so refreshing and light.
m.h. rayhan
[email protected]This soup was amazing! The flavors were so well-balanced and the spice-roasted pineapple added a delicious sweetness and smokiness. I will definitely be making this again.