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Fresh Fruits in Coconut Soup

Welcome the summer season by paying tribute to the country's tropical bounty.

Posted by: Idge Mendiola | May 30, 2016

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Welcome the summer season by paying tribute to the country’s tropical bounty.

Prep Time

15 mins

Cooking Time

Ready In

15 mins

Yield

4-6

Cuisine

Filipino

Cooking Method

Chill

Fresh Fruits in Coconut Soup Ingredients

1/2 cup coconut juice

1 cup coconut milk (gata)

1 piece lemon, zest

1 cup papaya, sliced

1 1/2 cups watermelon, sliced

2-3 pieces banana, sliced

3/4 cup tapioca pearls (sago)

1 teaspoon pinipig (puffed rice)

How to Make Fresh Fruits in Coconut Soup

Combine 1/2 cup coconut juice, 1 cup coconut milk, and the zest from 1 lemon in a saucepan.

Bring to a boil, remove from heat, then refrigerate.

When ready to serve, divide 1 cup sliced papaya, 11/2 cups sliced watermelon, 2 to 3 bananas (sliced), and 3/4 cup large tapioca pearls (sago) among serving bowls.

Pour chilled coconut soup over, top each bowl with 1 teaspoon toasted pinipig, and serve immediately.

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