Coconut is a popular ingredient in various authentic Mexican food recipes. Perhaps you have sampled coconut cake, coconut cookies, coconut flan, or the famous Mexican cookies known as alfajores, which are filled with cajeta and rolled in coconut flakes. Coconut has a distinctive tropical flavor and there are many Mexican dessert recipes, which use it. The flesh, oil, and milk of coconuts can all be used.
As well as being a good ingredient for desserts, coconut can also be used in savory Mexican recipes. It goes well with seafood, especially shrimp, and can be used to make stews, soups and more.
Chilled Mexican coconut soup is a good example of how sweet ingredients like coconut, sugar, and cream can be combined with savory ones like salt, pepper, and chicken stock, to make a mouthwatering soup.
Different Types of Coconut Products
There are different kinds of coconut products you can buy, including coconut oil, coconut cream and more. The oil is high in unsaturated fat but it is also one of the most healthy oils you can consume. It is much healthier for you than animal fat oils. You can use it to make salad dressings.
Coconut milk is obtained by extracting the juice from the flesh. It has a nutty, creamy flavor and can be used in curry recipes. The flesh from the coconut can be bought fresh or dried, sweetened or not sweetened. It comes in whole, grated, and flaked varieties.
Recipe for Chilled Mexican Coconut Soup
This delicious savory soup recipe is especially refreshing and it is both unusual and delicious. Serve it as a light lunch or as an appetizer before dinner. This soup is especially good if you are serving something spicy for the entree. You can either serve it in bowls or in glasses. It is important that you use unsweetened coconut for this recipe, so check the package carefully when you buy it.
What you will need:
Rinse the pot to remove any coconut flakes, and then add the pureed coconut mixture and the coconut milk. Add the cream, salt, white pepper, sugar, and chicken stock and bring the soup to a boil.
Let it simmer for fifteen minutes, stirring it a few times. Finely chop the cilantro and stir most of it into the coconut soup. Cover the pan and chill the soup in the refrigerator. Serve it with the remaining cilantro sprinkled over the top.
Source: ezinearticles
As well as being a good ingredient for desserts, coconut can also be used in savory Mexican recipes. It goes well with seafood, especially shrimp, and can be used to make stews, soups and more.
Chilled Mexican coconut soup is a good example of how sweet ingredients like coconut, sugar, and cream can be combined with savory ones like salt, pepper, and chicken stock, to make a mouthwatering soup.
Different Types of Coconut Products
There are different kinds of coconut products you can buy, including coconut oil, coconut cream and more. The oil is high in unsaturated fat but it is also one of the most healthy oils you can consume. It is much healthier for you than animal fat oils. You can use it to make salad dressings.
Coconut milk is obtained by extracting the juice from the flesh. It has a nutty, creamy flavor and can be used in curry recipes. The flesh from the coconut can be bought fresh or dried, sweetened or not sweetened. It comes in whole, grated, and flaked varieties.
Recipe for Chilled Mexican Coconut Soup
This delicious savory soup recipe is especially refreshing and it is both unusual and delicious. Serve it as a light lunch or as an appetizer before dinner. This soup is especially good if you are serving something spicy for the entree. You can either serve it in bowls or in glasses. It is important that you use unsweetened coconut for this recipe, so check the package carefully when you buy it.
What you will need:
- 1/2 teaspoon salt
- 5 cups milk
- 1 teaspoon white sugar
- 1 cup heavy cream
- 2 2/3 cups unsweetened dry shredded coconut
- 1 2/3 cups chicken stock
- 1 2/3 cups coconut milk
- 1/2 teaspoon ground white pepper
- Handful fresh cilantro
Rinse the pot to remove any coconut flakes, and then add the pureed coconut mixture and the coconut milk. Add the cream, salt, white pepper, sugar, and chicken stock and bring the soup to a boil.
Let it simmer for fifteen minutes, stirring it a few times. Finely chop the cilantro and stir most of it into the coconut soup. Cover the pan and chill the soup in the refrigerator. Serve it with the remaining cilantro sprinkled over the top.
Source: ezinearticles
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