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Indian Coconut Soup Recipe

Indian Coconut Soup

Dax Phillips
3 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine Indian
Servings 8


  • 1 tbsp unsalted butter
  • 1/2 cup shredded coconut
  • 1 tsp ground cardamom
  • 4 tbsp honey
  • 14 oz can of coconut milk
  • 2 cups of milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch of salt


  • know… It’s a bit sweet, and strange (in a good way) to say the least, and that’s what makes this one pretty exciting. Think of it as a soup dessert, and a perfect way to end a meal. I also thought that this would be great served chilled (and it was), and blended up with some ice, almost like a Mexican horchata.
  • This is super easy to make and can be served immediately.
  • Start by heating a sauce pan on medium heat. Add in the butter, and let it melt.
  • Once melted, add in the shredded coconut, and give it a good stir with a wooden spoon. Keep stirring it around for about 4 minutes or so.
  • Next add in the cardamon, cinnamon, and nutmeg, and give another good stir. Lightly toast all of this for about a minute, then pour in the coconut milk, and regular milk. Throw in the pinch of salt, stir, and reduce the heat to a simmer, cooking for about 20 minutes.
  • Now you are ready to serve.
  • Ladle in the Indian coconut soup into a small soup bowl, and dig in.