This creamy, slightly sweet coconut soup is hard to come by.
The only place we can find it is at the first restaurant I ever tasted Indian food, and my favorite to this day, Tandoor in our hometown.
The first time I had Indian food, I distinctly remember feeling like parts of my palate and my brain were being activated for the first time. It was like being alive on another plane. Like falling in love, and being loved back (which is completely different from just falling in love in general).
Since then I’ve become a sloppy connoisseur. I say sloppy because it’s not like I’ve sought out the highest rated and best Indian restaurants and taken notes on the variations in flavor and presentation. Just that I’ve casually coerced friends and my husband to patronize every Indian restaurant I could possibly find as often as I can get away with it. I could eat it every day.
I’ve taken the liberty of adjusting the recipe to accommodate a candida diet menu i.e. swapped pistachios for the less-moldy almond slivers, and subbed honey or sugar for a few drops of stevia.
It’s not exactly the same since pistachios and almonds each have their own unique sapor, but the almond flavor is nice anyway and complements the coconut in its own way.
Some versions of this soup call for both dairy and coconut milk. Obviously I skipped the dairy.
It’s sweet, but not overwhelmingly so. After a few times of ordering it with our meals at Tandoor, Nick and I asked the server one time if she could bring us the coconut soup at the end. So we would have it as dessert.
When she brought it to us, she couldn’t hide a little smile and told us,
“My mom thinks you’re crazy.”
It’s not meant to be dessert. That’s what mango or rice pudding is for!
To this day we joke about the horror-stricken cook’s face when her daughter told her that the two white people wanted their curry mild and the coconut soup last.
But first, last, the only thing I eat all day; I’ll take this soup any way it comes.
With all the fiber and protein, it’s deceptively filling. Start with just a small cup or bowl and eat it slowly to prevent from feeling overly full and slowing down your digestion.
- 1 Tbs ghee (clarified butter)
- ½ Cup shredded coconut, separated
- ¼ cup sliced almonds (soaked and dried if possible), separated
- 1 Can coconut milk
- 5 drops alcohol-free stevia
- ¼ tsp cardamom
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 5 cardamom pods (optional)
- Melt the ghee in a medium sized pan over medium heat
- Add coconut and toast, stirring often, until it's a nice light brown
- Set aside ¼ cup of the coconut and 2 Tbs almond slices
- Blend everything except the shredded coconut and almonds you set aside in a blender
- Pour the mixture into the medium pot and heat gently over medium heat
- Add the saved toasted coconut and garnish with remaining almonds