Ingredients
Caramelized nuts:
- 1/2 cup granulated sugar
- 1 1/2 cups cashews
- 2 teaspoons butter
- 1/8 teaspoon cayenne pepper
- Pinch salt
Soup:
- 2 tablespoons butter
- 1 cup shredded coconut
- 2 cups whole milk
- 2 cups coconut milk
- 2 cups coconut ice cream
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 teaspoons freshly chopped mint leaves
Directions
Nuts:
Place sugar into heavy bottomed saucepan and cook over a high flame until sugar begins to change color and become golden brown.
Add cashews, butter, cayenne pepper and pinch of salt. Stir to coat all the nuts with evenly with the sugar. Spread onto waxed paper lined sheet pan and allow to set. Be careful as the nuts will be very hot. When cool break up into small bite-size clumps and set aside.
Soup:
Melt the butter in a large sauce pot, over medium heat, and add the coconut. Toast the coconut until golden brown. Add whole milk, coconut milk, coconut ice cream, and spices. Lower the heat and stir constantly until the mixture is heated through.
Place in serving bowls and garnish with caramelized nuts and chopped mint.
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By bobbuethe_11849869
North Merrick, NY
on May 07, 2009
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I had a bowl of this soup for dessert at the American Crossword Puzzle Tournament. It was delicious, and now I know why: the soup stock was melted ice cream. Not something I could eat very often, but I'm definitely going to try making it at home.
Something's missing, though. I tasted lime in the soup at the dinner, and Robert mentioned lime juice and cilantro in the episode; but neither is in this recipe. When I make it, I'll add a generous splash of fresh lime juice, and use cilantro instead of mint. (My wife dislikes mint, anyway. That, plus a little more cayenne, would probably give it a Thai flavor.
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