Almond Coconut Macaroon Soup
Sweet Soup? Go on with you ... on one of my many trips to Singapore I came across a little restaurant dedicated entirely to soups ... dessert soups. This is not one of those recipes. However, it did pique my curiosity as to why we do not think of soup when we think of desserts. This is truly delicious, a light finish to a meal and heck, I want leftovers as this would be a great breakfast! FYI, discovered that freezing this, then blending again produces the most amazing creamy ice-cream. Who says I don't give value for money? Not you!!
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Need
- 250 Grams blanched almonds, toasted
- 80 Grams golden caster sugar
- 2 Tablespoons cornflour
- 1 Teaspoon vanilla bean paste BUY
- 1/2 Teaspoon almond extract (optional)
- 1 Litre coconut cream Recipe
- Coconut Macaroons to garnish Recipe
Do
- 1
Place almonds, sugar, cornflour, vanilla bean paste and almond essence into Thermomix bowl and blend 20 sec/speed 10 until a paste is formed.
- 2
Add coconut cream and blend gently by bringing speed up slowly to 10 sec/speed 9.
- 3
Cook 10 min/90°C/speed 3.
- 4
Serve with Coconut Macaroons crumbled over.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
