Chilled Coconut Corn Soup
Chilled Coconut Corn Soup is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Melt coconut oil over medium heat in a large pot.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMelt coconut oil over medium heat in a large pot.
Add onion, ginger, tumeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes.
Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water.
Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20–25 minutes.
Discard corn cobs and lime zest, then transfer soup to a blender.
Add 1/2 tsp. salt and purée until smooth.
Let cool to room temperature.
Transfer to a large bowl and chill, covered, at least 2 hours.
Meanwhile, preheat oven to 350°F.
Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.
Stir lime juice into soup and adjust seasonings, thinning with water, if needed.
Divide soup among bowls, then top with toasted coconut, avocado, and cilantro.
Serve with lime wedges alongside.
Soup can be made 4 days ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.