Break open a good-sized cocoanut and grate sufficient of the white part till it weighs half a pound. Boil this in some stock, and after it has boiled for about an hour strain it off. Only a small quantity of stock must be used, and the cocoanut should be pressed and squeezed, so as to extract all the goodness. Add a little pepper and salt, and about half a grated nutmeg. Next boil separately three pints of milk, and add this to the strained soup. Thicken the soup with some ground rice, and serve. Of course, a little cream would be a great improvement. Serve with toasted or fried bread.
Source:
Cassell's Vegetarian Cookery
