Posted by: A. C. Cockerill | August 1, 2014

Superfood of the Week – Coconut

Superfood of the Week – Coconut

What is your favorite recipe that uses this food?

My two cents (but please share yours):

Recently, I’ve been making a chilled coconut soup. Take 1c plain, nonfat yogurt and add 1/2c coconut milk (or broth) and stir until smooth. Then stir in 1/2t ground ginger, 1/2t onion powder, 1/2t garlic powder, and 1T lemon juice. Finally, add a big handful of chopped cilantro and another of shredded coconut. Give the mixture another thorough mix, and chill for at least an hour. Be sure to play with the quantities to suit your taste. Enjoy.


  1. I have, on a few occasions long ago, eaten fresh coconut meat. So far as putting it in a cake or pie or anything else where it’s shredded, yuck.

    • You can make other chilled soups from the base in this soup, David. Take 1c plain yogurt and stir in 1/2c chicken or vegetable broth. Then season with your preferred herbs, spices, chopped vegetables, and diced precooked meats, anything from French to Tex-Mex to Thai. Cheers, Ashley

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