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.