Thai Coconut Milk (19 oz. Can)
Thai Pure Coconut Cream (13.5 oz. Can)
Coco Lopez Cream of Coconut (15 oz. Can)
4 Cups Half & Half
5 Ginger Coins ¼ Inch Thick
1 Cup Shredded Sweetened Coconut
Zest of Two Limes
Juice of Two Limes
¼ Cup Water
½ Teaspoon Ground Cardamom
Unsalted Pistachio Nuts
Combine coconut milk, pure coconut cream and Coco Lopez in a saucepan bring to a simmer. Add ginger coins, shredded coconut, lime zest, cardamom and cook for ten minutes at a very low simmer. Turn heat off and let stand one hour at room temperature.
Add half & half and water, chill until cold. Strain cold soup through a fine strainer to remove solids (push down with the back of a spoon on the solids to get every drop of flavor).
Cut fruits for fruit jewel garnish into a fine dice. After soup chills, place desired fruit jewels in a small cup, bowl or sherry glass, top with coconut soup. Finely chop pistachio nuts and garnish lightly.
Some of My Favorite Garnishing Fruits
Mango, Papaya, Banana, Pineapple, Kiwi, Strawberries, Peaches, Apricots, Clementines, Blueberries (you get the idea).