Coconut and Garlic soup
from Mille Fleurs, Hotel Mocking Bird Hill

1 medium onion
10 cloves garlic, finely chopped
Hot pepper to taste
Milk of one dried coconut
1 liter vegetable stock
Scallion, finely chopped
Sprig of thyme
Salt and pepper to taste

Sauté onions and garlic. Add stock and coconut milk, scallion, thyme and hot pepper. Bring to the boil and then simmer until soup has a rich consistency. Serve with finely grated coconut on top.