Sweet Corn Soup
This Sweet Corn Soup is a creamy and comforting dessert made with tender corn, coconut milk, and a touch of vanilla. It's an easy and delightful dessert perfect for any occasion!
Equipment
- Saucepan for cooking the soup
- Blender for pureeing the corn
- Whisk for mixing ingredients
- Ladle for serving the soup
Ingredients
- 2 cups sweet corn kernels fresh or frozen
- 1.5 cups coconut milk full-fat for creaminess
- 1 cup water
- 1/4 cup granulated sugar adjust to taste
- 1 tsp vanilla extract
- 1 tbsp cornstarch mixed with 2 tbsp water to thicken
- 1/4 cup sweetened condensed milk for added richness
- 1 tbsp shredded coconut for garnish, optional
Instructions
- In a saucepan, combine sweet corn kernels, coconut milk, and water. Bring to a simmer over medium heat for about 10 minutes or until the corn is tender.
- Transfer half of the corn mixture to a blender and blend until smooth. Return the pureed mixture to the saucepan.
- Stir in granulated sugar, vanilla extract, and sweetened condensed milk. Mix the cornstarch with water and add to the soup. Cook for another 5 minutes until slightly thickened.
- Ladle the soup into bowls. Garnish with shredded coconut if desired. Serve warm or chilled for a refreshing treat!
Notes
- Optional Equipment: An immersion blender can be used instead of a traditional blender.
- Customization: Add a pinch of cinnamon for a warm flavor twist.
- Storage: Store in the refrigerator for up to 3 days. Reheat gently or enjoy cold.
- Serving Tip: Serve with a drizzle of coconut cream for extra richness.