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| Grilled Coconut Soup (Moroccan) |
Introduction
The moment I tasted grilled coconut soup in a tucked-away riad courtyard in Essaouira, I knew I had a new obsession. A smiling chef came back from the souk, coconut in one hand and a bundle of herbs in the other. He tossed both on a tiny charcoal grill, those green fronds hissing and smelling almost like incense. He halved the coconut, scraped the cream into the cracked shell, and added spices—ras el hanout, of course. A quick whirr in the blender and voilà: a creamy, smoky coconut elixir drifting somewhere between a Moroccan tagine and a tropical lagoonside treat.
Coconuts are not exactly Moroccan natives, but like any good traveler, their smooth, nutty character has wormed into modern dishes. Sailors, nomads, and tourists have swapped spices, fruits, and ideas for generations, and now creamy, smoky soups are popping up on menus from Agadir to the Atlantic. They are the kitchen-sink version of fusion cuisine—unexpected, easy, and plain fun to make at home.
For anyone reading from the U.S. or Europe, think of it as a velvet, barely-there bisque that pauses for a smoky hug: coconut cream tempered with cinnamon, cardamom, and the char of grilled coconut husk. שוטפים the water in the coconut like a summer trip in a bowl, and the kitchen almost smells briny with adventure. No plane tickets required.
This Easy Grilled Coconut Soup makes summer nights feel special, or acts as a breezy first course to kick off any meal. What tastes complicated really takes only a few minutes to pull off. To infuse your bowl with a Moroccan spirit of grilled coconuts, just follow my step-by-step recipe. No fancy or hard-to-find ingredients are involved, and yet you’ll get that warm, smoky flavor people crave.
Ingredients
-Makes enough for 4 to 6 people. Here’s a tip: using fresh coconut gives the smoky edge and tropical kick you’d find at a Moroccan street grill, but I get that fresh coconuts aren’t always at hand. You can grab a can of coconut milk instead and sneak a smoky twist right into the recipe.
-2 whole fresh coconuts (or 800 ml / 27 oz! of canned coconut milk)
-2 tablespoons / 30 ml extra-virgin olive oil
-1 big onion, quartered (about 200 g / 7 oz )
-2 cloves garlic, peeled
-1 red bell pepper, cut in half and seeded (about 150 g / 5 oz)
-1 teaspoon / 2 g ras el hanout blend (or mix cumin, coriander, cinnamon, and paprika)
-1/2 teaspoon / 1 g smoked paprika to nudge in that grill flavor
-750 ml / 3 cups vegetable broth
-1 carrot, peeled and roughly chopped (about 3.5 oz, optional for a touch of sweetness)
-Juice of 1 lime (about 2 tbsp, for a zing that wakes the flavors)
-Salt and a few grinds of black pepper, to taste (start with 1 tsp for gentle seasoning)
-A small bunch of cilantro or mint, roughly chopped, for a fresh finish
-Optional: 3.5 oz canned chickpeas, drained, for extra heartiness
-To serve with: warm flatbread or naan, because we all need a scoop
Preparation steps
-If you’ve got a fresh coconut, start by cracking it, saving the water for later, and scooping out the meat. Heat the grill or broiler to medium-high. Lightly brush the coconut meat, onion quarters, garlic cloves, and halved bell pepper with 1 tbsp olive oil. Place them on the grill, turning every few minutes so they take on a nice char, 5 to 7 minutes altogether.
-Once slightly cooled, roughly chop the onion, pepper, and coconut. In a large pot, warm the remaining olive oil over medium heat. Add the chopped grilled veggies and whole garlic cloves. Sauté for 2 to 3 minutes, or until you can smell the fragrant char.
-Sprinkle in the ras el hanout and smoked paprika, stirring to coat everything in the smoky, warm spice.
-Cook for 1 minute, stirring, until the spices are fragrant and coat everything nicely.
-Toss in the carrot (if using) and pour in the vegetable stock. Bring to a boil, then turn the heat down and let it simmer for 10 to 15 minutes, until everything is fork-tender. If you’re using canned coconut milk, stir it in now along with any reserved coconut water.
-Off the heat, grab the immersion blender and puree the soup until it’s completely smooth creaminess. If it’s thicker than you like, stir in a little hot stock. Finish with lime juice and a taste, then adjust with salt and pepper as needed.
-If you’re adding chickpeas, fold them in now and heat gently for 2 to 3 minutes. You can let the soup cool for a bit and serve it warm, or chill it for an ice-cold treat.
-Ladle it into bowls, sprinkle with fresh cilantro or mint, and serve warm with grilled flatbread for dipping. Drizzle a little olive oil on top for a tasty garnish.
Tips & Variations
-Alright, friend, let’s talk customizations, because this grilled coconut soup is practically a blank canvas!
-If your grill is missing in action, you can still get that smoky taste by searing the veggies in a blazing cast-iron skillet or pop them under the broiler. Both temp tricks pack in the flavor without the extra mess. To make the dish plant-powered, stir in some heated canned lentils before serving, or trade the broth for a coconut base that cranks the tropical vibes.
-Want extra zing? A sprinkle of cayenne will do the trick, or keep it mellow by leaving out the smoked paprika and swirling in a drizzle of honey instead. If getting a whole coconut is tough, pull out a can and press canned cream into the mix. Throw a few extra bell peppers under a hot grill, chop, and layer them in for a double shot of char flavor. Batch it the night before—every spoonful mellow in the fridge and it turns into the ultimate meal prep gem.
Closing
Whip up this Grilled Coconut Soup and you’re crossing from a Moroccan market into a world tour in a single bowl. It’s a coconut cream encore from the Moroccan coast, spiked with smoked veggies the way a street vendor would improvise. Rustic, tropical, and a spark of wanderlust in every sip, it’s a street-food legend that just moved into your kitchen.
I love how this recipe links right to Morocco’s legendary spice route, swapping treasures like distant coconut into our favorite mash-ups. Did you know Essaouira’s coastline inspired all those mouthwatering grilled fish plates? This soup nods to those seaside grills by giving a charred twist to coconut of all things.
Give the recipe a whirl, pass the bowls to family, and then swing back for fresh flavors from around the planet. Planning to fire up the grill yourself? Let me know down below! Toss any chickpeas in, or leave it minimalist. I’m all ears for your smoky discoveries!