Chilled Coconut Soup With Spice Roasted Pineapple Recipes

Steps:

• Heat the simple syrup with the ginger, kaffir lime and lemongrass until just simmering. Do not boil or reduce syrup. Remove from heat, and allow mixture to steep for at least 1 hour. Stir in the coconut milk and heavy cream, and strain through a chinois. Chill soup and serve with dumplings, pineapple lime bombe, tropical fruit salsa and basil oil.
• In a medium skillet, caramelize 3 ounces of sugar until golden brown. Add the diced pineapple and vanilla beans and stir until sugar dissolves and pineapple is softened. Set pineapple aside to cool. In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Add 1-ounce sugar, pinch of salt and egg and mix until just combined. Fold in pineapple mixture and chill until firm. Fill wrappers with 2 tablespoons of the filling and chill until ready to fry. Heat oil to 350 degrees F and fry dumplings until golden brown. Drain dumplings well before serving. Yield: 1 to 2 dozen
• Whip egg yolks and 1/2 of the sugar and salt until tripled in volume. Fold in the pineapple puree. Whip the egg whites on medium speed until foamy. Increase the speed of the mixer to high and add the remaining sugar. Whip to stiff peaks and fold into the yolk mixture. Fold in whipped cream, lime zest and lime juice. Place in a large container or small containers and freeze until set. Serve frozen.
• To make the pineapple puree, peel, core and chop 1 pound 4 ounces of fresh pineapple into medium chunks. Toss with 3 ounces of sugar and cook until fruit is soft and sugar is just starting to caramelize. Puree in a food processor until smooth. Chill and reserve for use in bombes.
• Dice fruit and toss with minced ginger.
• Blanch basil and shock with ice water. Drain and squeeze water from basil. Place basil in blender; add oil slowly to form green oil. Strain through cheesecloth.

Steps:

• Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

Steps:

• Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.

Steps:

• For the candied coconut: In a dry skillet or saucepan, toast the coconut over medium-low heat, stirring frequently, until the flakes are mostly golden in color. Remove from the heat and immediately add the chili powder, agave nectar and salt. Stir until the mixture is combined, then let the coconut cool completely before transferring to a bowl.
• For the pineapple soft serve: In a food processor or blender, combine the frozen pineapple, coconut milk, agave, lime juice and salt and pulse until the pineapple is finely chopped. Then process or blend, stopping to scrape down the sides of the bowl/jar as needed, until smooth and airy, 3 to 4 minutes. Serve immediately or transfer to a resealable top plastic bag and freeze until just firm, about 20 minutes. Trim off the corner of the plastic bag and pipe the mixture into serving bowls, soft serve-style. Garnish with the candied coconut and a float of dark rum if desired (and 21+).

Steps:

• Pour the milk in to a large saucepan. Bring to a boil, stir in the coconut, lower the heat and let simmer for 30 minutes.
• Spoon the mixture into a food processor and process until smooth. This may take a while--up to 5 minutes--so pause frequently and scrape down the sides of the bowl.
• Rinse the pan to remove any coconut that remains, pour in the processed mixture and add the coconut milk.
• Stir in the chicken stock (homemade if possible) cream, salt, pepper, and sugar.
• Bring the mixture to a boil, stirring occasionally then lower the heat and cook for 10 minutes.
• Reserve a few cilantro leaves to garnish, then chop the rest finely and stir into the soup.
• Pour the soup into a large bowl, let it cool, then cover and put into the refrigerator until chilled.
• Just before serving taste the soup and adjust the seasoning as chilling will alter the taste.
• Serve in chilled bowls, garnished with cilantro leaves.

Steps:

• Warm oil over medium heat in large stock pot.
• Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
• Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
• In batches in a blender, puree the soup until smooth.
• Return it to the soup pot and cook on medium heat until hot.
• Serve immediately.

Steps:

• Whisk the eggs, coconut milk and vanilla together in a wide, shallow bowl. Dunk the brioche slices into the mixture, letting each sit in the bowl for 1-2 mins on each side to soak up the liquid. The mixture should be completely absorbed by the brioche before cooking.
• Heat the oven to 200C/180C fan/gas 6. To prepare the pineapple, cut away the skin, leaves and any eyes, then slice the flesh into long, chunky pieces (you'll need about three per person). Cut out the tough core and discard. Place the pineapple pieces in a small baking dish, drizzle over the maple syrup and sprinkle with allspice. Roast for 15 mins, turning halfway through and brushing with the sticky syrup in the dish.
• Meanwhile, melt the butter in a frying pan over a low-medium heat until foaming. Scatter the desiccated coconut over a plate, and dip in each side of the soaked brioche slices to coat. (The bread will be very delicate, so do this carefully.) Cook the brioche slices for 3-4 mins on each side until golden and cooked through. Divide between two plates, then top each with a dollop of yogurt, three of the roasted pineapple pieces, then drizzle over any juices from the roasting tin.