Developed by Jack Achenbach, RDN, LD
With another party upon us I wanted to do something nice and easy for a change. However, through trial and error I landed upon making these with real coconuts which is a fun experience, if you’ve never broken down coconuts before, but it is a lot more work. Especially at two in the morning which is when I decided to make these. Surprisingly I found out that a single coconut (which is all you need) is six dollars cheaper than buying the coconut pre-shredded. Go figure.
Servings: 30 macaroons
Prep Time: 50 minutes
Fresh coconut, shredded
In a sauce pot, combine ingredients and mix over medium heat until the contents are just hot to the touch.
Pour soup into small bowls and top each with a pinch of fresh basil and 2 cocktail shrimp.
Store soup in an airtight container in the refrigerator for up to 3 days and days.
Store soup in an airtight container in the refrigerator for up to 3 days. Freezing is not