Cold Coconut Melon Soup
Cold coconut melon soup is a recipe with fresh ingredients from the cold bowl category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 ml coconut milk (2 cans)
- 2 tbsp sugar
- 150 ml cold milk
- 1.5 kg ripe honeydew melon (1-2 melons)
- basil (for garnish)
Instructions
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1.
In a non-stick wok combine coconut milk and sugar, bring to a boil and simmer for 10 minutes until slightly thickened.
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2.
Stir in the cold milk. Remove the wok from heat and let it cool completely. Transfer the coconut mixture into a bowl, cover, and refrigerate overnight.
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3.
Quarter the melons and remove the seeds. Scoop balls from one quarter with a melon baller. Place them in a bowl, cover, and chill.
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4.
Peel the remaining melon quarters and puree the flesh finely in a blender. Cover and refrigerate.
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5.
To serve pour the coconut mixture into one side of a soup terrine and simultaneously place the pureed melon on the other side. Add the melon balls and garnish with basil for a beautifully chilled presentation.
