Cocoanut Soup

Ingredients

• 225 grams Fresh coconut meat, grated (Approximately 1/2 lb or 1 medium coconut)
• 500 ml Chicken or Vegetable Stock (Enough to cover the coconut for boiling)
• 1.5 liters Whole Milk (Original calls for 3 pints)
• 0.5 whole nutmeg Nutmeg, freshly grated (Approx 1 tsp)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp White Pepper (Adjust to taste)
• 2 tbsp Ground Rice (Rice Flour) (For thickening)
• 100 ml Heavy Cream (Optional improvement)
• 4 slices Bread slices (For serving)
• 2 tbsp Butter (For frying bread)

Instructions

1. 1Break open the coconut and grate the white meat until you have approximately 225g (1/2 lb).
2. 2Place the grated coconut in a pot and add the stock. Bring to a boil, then reduce heat and simmer gently for about one hour to extract the flavor.
3. 3Strain the liquid into a clean bowl or pot. Press and squeeze the coconut solids firmly against the sieve or through a cheesecloth to extract all the liquid and goodness. Discard the dry solids.
4. 4Return the strained coconut stock to the pot. Add salt, pepper, and the grated nutmeg.
5. 5In a separate saucepan, bring the milk to a gentle boil. Watch carefully to ensure it does not boil over.
6. 6Pour the hot milk into the seasoned coconut stock. Mix the ground rice (rice flour) with a small splash of cold water or milk to create a smooth slurry, then stir this into the soup. Simmer gently for 5 minutes until slightly thickened.
7. 7Stir in the cream (if using). Cut bread into cubes and fry in butter until golden or toast them. Serve the soup hot with the fried bread/croutons.