Dec 12 Chilled Coconut Soup with Grilled Pineapple & Mango Sorbet

Ingredients

• 4 cups (1 L) canned unsweetened coconut milk
• 1 1/2 cups (375 mL) coarsely grated fresh coconut or unsweetened shredded coconut
• 1 cup (250 mL) sugar
• 1 vanilla bean, split lengthwise
• 1/4 cup (60 mL) lime juice
• 4 to 5 lb fresh pineapple, peeled, quartered lengthwise, cored
• 1 qt. (1 L) frozen mango sorbet
• Toasted coconut
• Mint leaves for garnish

Directions

Bring coconut milk, grated coconut and 1/2 cup (125 mL) of the sugar to a simmer in a heavy saucepan, whisking until sugar dissolves. Cover and set aside to cool. Strain coconut soup, pressing on solids to extract flavour.

Refrigerate liquid until cold. Discard solids.

Preheat a grill on high. Scrape the seeds from the vanilla bean into the remaining sugar and mix well. Drizzle the lime juice over the 4 pieces of pineapple and drench in vanilla sugar. Grill pineapple on all sides until a nice carmel colour. Remove from grill and cut into bite-size pieces. Let stand at room temperature. Ladle soup into 8 funky martini glasses. Top each with a scoop of sorbet and place pineapple around the sorbet. Garnish each
with a mint leaf and toasted coconut.

Serves 8