This Chilled Coconut Avocado Soup is raw, clean, and refreshing. It’s a perfect first course for your summer dinner party. It uses just 3 plant-based ingredients and is extremely easy to make.
The Origin of the Chilled Coconut Avocado Soup
I recently tried a dish like this at a restaurant in New York. I was actually surprised to see it on the menu because it sounded pretty unusual. But it turned out to be really enjoyable, maybe like a smoothie but thicker, with the creaminess of avocado and the light aroma of coconut. It also seemed so cleanly flavored that it shouldn’t require too many ingredients. I decided to recreate the dish since summer is practically here and chilled soups are refreshing.
The Preparation Process
Making this chilled soup basically has one step: blend the avocado, young coconut meat, and coconut water together. Depending on the temperature you’d like to serve the soup at, you can chill it in the fridge or serve it immediately.
A Note About the Young Coconut
If you’ve never tried young coconut I highly recommend it (if you like coconut in general, anyway). Compared to a mature (the more common type of) coconut, the meat is more tender, yet still with a nice crunch to it. It’s a little watery and a bit springy – I’ve even seen it used as a substitute for calamari. The flavor is less concentrated than that of mature coconut.
If you’re starting from a whole young coconut and are not familiar with the process of extracting the young coconut meat, it would be a good idea to read up. I recommend this article to start. There is a chance you’ll need more than a knife if the interior husk has started to harden. It may require some sawing or cracking. I wasn’t prepared with the proper tools when testing this recipe and it took me more work than I would have liked.
Cooking Notes for the Chilled Coconut Avocado Soup
If you plan to store the soup for some time in the fridge and are concerned about the top layer turning brown, you should include the optional lemon juice in the recipe.
You can save some chilling time if you store the ingredients in the fridge before making the soup.
More Tropically-Inspired Plant-Based Goodness
If you try this recipe out, let me know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @gastroplant on Instagram! I’d love to see what you come up with.
Chilled Coconut Avocado Soup
- High Speed Blender
- 8 ounces young coconut meat (230 grams)
- 5 ounces avocado 150 grams
- 2 cups coconut water
- 1 Tablespoon lemon juice (optional)
- Blend all ingredients together in a high-speed blender until smooth and consistent, about 1 minute. Serve or chill immediately.
If you plan to store the soup before serving you should use include the optional lemon juice. This will prevent the top layer of the soup from turning brown, as is natural with avocados.
If the soup is much thicker after chilling, you may want to stir in a few tablespoons of coconut water to thin it out as you like.
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