Time 45m Yield 4 servings Number Of Ingredients 7 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.
Time 1h10m Yield 5 Number Of Ingredients 8 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.
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.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
NOTE: Soup can be prepared one day ahead then reheated. In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown. Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown. Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes. Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes. Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through. Season to taste with salt and pepper.
Time 1h10m Yield 5 Number Of Ingredients 8 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.
Yield 4 Servings Number Of Ingredients 12 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.
Time 1h10m Yield 5 Number Of Ingredients 8 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.
Time 55m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Bring water and coconut milk to boil in a medium saucepan. Add sugar, salt, tapioca. Reduce heat to medium low, let it cook for about 30 minutes, stir frequently. Stir in bananas, remove from heat and let stand for 15 minutes. Note: after you add the bananas, don’t stir too much, it’ll break up the fruit. Serve hot, or chill for 3-4 hours. Cook time not incl. chill time.
Time 5m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!
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.
More about “chilled banana and coconut soup recipes”
Number Of Ingredients 7 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.
