Creamy Corn Coconut Soup


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A delightful combination of corn and coconut.

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Preparation Time: 
Cooking Time: 
Makes 6 servings
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1 can (225 grams) cream style corn
1 coconut
3 tsp cornflour
salt to taste

For Serving
chillies in vinegar

  1. Grate the coconut. Add 2 teacups of water and blend in a liquidiser. Strain and take out coconut milk.
  2. Mix the cornflour with 1 teacup of water.
  3. Add the cream style corn and coconut milk and cook for 5 minutes.
  4. Add salt and cook for 5 minutes.
  5. Serve hot with green chillies in vinegar.
RECIPE SOURCE : Saatvik KhanaBuy this cookbook
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