Follow these steps for perfect results
Unsalted Butter
melted
Shredded Coconut
Ground Cardamom
Ground Cinnamon
Ground Nutmeg
Coconut Milk
1% Milk
Honey
Salt
to taste
Heat a saucepan on medium heat.
Add the butter and let it melt.
Add the shredded coconut and stir for about 4 minutes.
Add the cardamom, cinnamon, and nutmeg.
Toast the spices lightly for about a minute.
Pour in the coconut milk, honey, and regular milk.
Add the salt, stir, and reduce the heat to a simmer.
Cook for about 20 minutes.
Ladle the Indian coconut soup into a bowl and serve.
Expert advice for the best results
Garnish with toasted coconut flakes.
Add a dash of chili flakes for a hint of heat.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a bowl and garnish with toasted coconut and a swirl of cream.
Serve warm as an appetizer or light meal.
Pair with naan bread.
Complements the spices in the soup.
Discover the story behind this recipe
Coconut milk is a staple in South Indian cuisine.
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