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A close-up shot shows vibrant red cherries nestled in a pristine white blanket of snow, perfectly illustrating Cherries in the Snow.

Chilled Cherries in the Snow Coconut Soup

A refreshing and elegant chilled coconut milk soup featuring a vibrant, spiced cherry compote, crowned with fluffy coconut whipped cream for a delightful 'snow' effect.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Soup
Cuisine: Asian-Inspired, Vegan, Vegetarian
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

For the Chilled Vanilla Coconut Soup
  • 2 cans Full-fat coconut milk 13.5 oz / 400ml each
  • 1/2 cup Water
  • 1/4 cup Granulated sugar adjust to taste
  • 1 Vanilla bean split and scraped, OR 1 tsp vanilla extract
  • 1 pinch Salt
For the Spiced Cherry Compote
  • 2 cups Pitted cherries fresh or frozen (about 300g)
  • 1/4 cup Granulated sugar adjust to taste
  • 1/4 cup Water
  • 1 tbsp Lemon juice
  • 1 tsp Cornstarch
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Almond extract optional
For the Coconut Whipped Cream "Snow"
  • 1 can Full-fat coconut cream 13.5 oz / 400ml, chilled overnight (alternatively, use the thick cream skimmed from 1-2 cans of full-fat coconut milk that have been chilled overnight)
  • 2 tbsp Powdered sugar or to taste
  • 1/2 tsp Vanilla extract

Equipment

  • Medium saucepan
  • Whisk
  • Small saucepan
  • Mixing bowls
  • Electric Hand Mixer (or Stand Mixer)
  • Fine-mesh sieve (optional)
  • Ladle
  • Serving bowls

Method
 

Prepare the Coconut Soup Base
  1. In a medium saucepan, combine the full-fat coconut milk, 1/2 cup water, granulated sugar, and salt. If using a vanilla bean, add the split bean and scraped seeds. Heat over medium heat, whisking occasionally, until the sugar dissolves and the mixture just comes to a gentle simmer. Do not boil vigorously.
  2. Remove from heat. If using vanilla extract instead of a bean, stir it in now. If using a vanilla bean, remove the pod. Pour the soup base into a clean bowl, cover, and refrigerate for at least 2 hours, or until thoroughly chilled. For an extra smooth texture, you can pass it through a fine-mesh sieve before chilling.
Make the Spiced Cherry Compote
  1. While the soup chills, combine the pitted cherries, 1/4 cup granulated sugar, 1/4 cup water, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the cherries start to soften and release their juices, about 5-7 minutes.
  2. In a small cup, dissolve the cornstarch in 1 tablespoon of cold water to create a slurry. Add the slurry to the simmering cherry mixture, along with the ground cinnamon and almond extract (if using). Stir continuously for 1-2 minutes until the compote thickens to your desired consistency.
  3. Remove the compote from heat and let it cool completely. It will thicken further as it cools.
Prepare the Coconut Whipped Cream
  1. Ensure your can of full-fat coconut cream (or the thick cream from chilled coconut milk cans) has been chilled overnight in the refrigerator. Open the can without shaking it. Scoop out the thick, solidified coconut cream from the top, leaving the watery liquid behind (you can save this for smoothies).
  2. Place the thick coconut cream in a cold mixing bowl. Using an electric hand mixer or stand mixer with the whisk attachment, beat on high speed for 3-5 minutes until light and fluffy, resembling whipped cream. Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined and stiff peaks form.
Assemble Cherries in the Snow
  1. Once the coconut soup base is thoroughly chilled, ladle it into individual serving bowls.
  2. Spoon a generous dollop of the chilled spiced cherry compote into the center of each soup bowl.
  3. Top each serving with a large spoonful of the fluffy coconut whipped cream, creating the 'snow' effect. You can gently swirl the compote and cream for an artistic touch.
  4. Serve immediately and enjoy this refreshing "Cherries in the Snow" soup.

Notes

For a richer soup, reduce the water in the soup base to 1/4 cup. You can make the compote and soup base a day ahead and store them separately in the refrigerator. Ensure your coconut cream is very cold for the best whipped cream results; sometimes chilling your mixing bowl and whisk can help too. This recipe is naturally vegan and gluten-free.