In a large pot over medium heat, melt coconut oil. Add onion, ginger, turmeric and salt, cooking and stirring occasionally until onions become translucent, about 6 to 8 minutes.
Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest and 1-½ cups water. Bring to a boil over high heat, and then reduce heat and simmer until potato is softened, about 20 minutes.
Remove corn cobs and transfer soup to blender and purée until smooth.
Pour soup into large bowl and cool to room temperature before covering and refrigerating at least 2 hours before serving.
Meanwhile, toast the shredded coconut by a adding coconut to a small skillet over medium-low heat. Continuously stir until golden, and then remove to a small bowl. (Alternatively, toast coconut until golden in a small rimmed baking dish or pie plate by preheating toaster oven, or oven, to 350F degrees and stirring occasionally until toasted, 3 to 5 minutes.)
Remove soup from fridge and stir in lime juice. Taste and add salt, if necessary, or small amounts of water to thin soup to desired consistency.
Top with chopped cilantro, toasted coconut and any optional toppings, if desired.
Store unused soup in an airtight container in the refrigerator.
Recipe Notes
This creamy soup can be made 3 to 4 days in advance. Simply cover and store in the refrigerator until ready to serve. Stir in small amounts of water to achieve desired consistency before serving.It can be tricky cutting the kernels from the corn cobs. Here's a tip that may help—chop the cobs in half first. This way, you have a flat base to stand up the cob and remove the corn kernels.First, shuck the corn removing husk and silk strands. Using a cutting board and chef's knife, lay cob on its side and cut in half. Be very careful to not injure or cut yourself.Take one cob half and stand on flat (cut) end and slice off the kernels. Again, being careful to not injure yourself.Optional garnishes:
Chopped grilled shrimp, lump crabmeat, smoked salmon, shredded chicken, etc.
Lime wedges
Serving size: ⅛th recipe (about 1 cup)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Chilled Coconut Corn Soup
Amount Per Serving (1 cup (⅛th recipe))
Calories 233Calories from Fat 116
% Daily Value*
Fat 12.9g20%
Carbohydrates 29.5g10%
Fiber 4.8g19%
Protein 5.2g10%
* Percent Daily Values are based on a 2000 calorie diet.