Coconut

Featured Recipe

Coconut & Fruit of the Cocoa Soup with Chocolate Croutons Source: Max Duley, Consulting Chef

Coconut & Fruit of the Cocoa Soup:
•	14 oz. coconut milk
•	1/4 cup sugar
•	2 tsp. cornstarch
•	1/2 cup Culinary Traditions™ Coconut,  thawed
•	1 tsp. vanilla
•	pinch of salt
•	1/2 cup Culinary Traditions™ Fruit of the Cocoa,  thawed
•	1 tbsp. cocoa powder
•	2 tbsp. powdered sugar
•	chocolate croutons
Method:
1.	Heat coconut milk and sugar together in small saucepan. Add 2 tsp. water to cornstarch to make a thin paste. Pour into hot coconut milk. Boil for 1 minute.
2.	Remove from heat and add Coconut puree, vanilla and salt.
3.	Mix Fruit of the Cocoa puree, cocoa powder and powdered sugar together until smooth.
4.	Place hot coconut soup in a bowl, add cold cocoa mixture in swirls. Sprinkle with chocolate croutons and serve.
Chocolate Croutons:
•	3 tbsp. butter
•	1/2 cup sugar
•	1/2 tsp. baking soda
•	1/2 tsp. salt
•	1 egg
•	1/4 cup cocoa powder
•	1 cup flour
Method:
1.	Heat oven to 350° F. Beat butter, sugar, baking soda and salt together until light. Add egg and beat until completely incorporated. Stir in cocoa powder and then flour, being careful not to overmix. Batter will be stiff.
2.	Pat into a flat square about 1” thick. Bake for about 20-25 minutes or until firm. Cool for 5 minutes and then cut into ½” x ½” squares with serrated knife. Return to oven and toast for 5 minutes until crispy.