Caribbean Coconut Soup


  • 8 oz freshly grated coconut
  • 6 cups chicken stock
  • 2 tbs flour
  • 2 tbs butter
  • 1/2 cup heavy cream
  • kosher salt and white pepper to taste

  • Combine the coconut and chicken stock in a heavy sauce pan.
  • Cover and simmer for 30 minutes.
  • Strain through a wire mesh sieve.
  • Discard the coconut after pressing down to extract all the liquid.
  • Cream the flour and butter together and stir into the stock with the heavy cream, stirring over low heat until the soup is thickened.
  • Season to taste with salt and pepper.

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