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Recipe: corn chowder with sweet potatoes and smoked coconut

by La Boite à Grains 05 Jun 2024 0 comments
Recette : chaudrée de maïs aux patates douces et noix de coco fumés - La Boite à Grains

Every soup needs a garnish! Here, it will be some crispy, slightly smoked coconut shavings.

The coconut, which has a firm and very fatty texture, is transformed into a crispy, smoky delight. Use it just about anywhere: as a soup topping, in salads, in sandwiches or just eat it as is!

Store the shavings in an airtight bag for a few days.


Preparation Cooking Total time
20 minutes 25 minutes 45 minutes


Serves : 4



For the chowder:

  • 1 small onion, diced
  • 3 tablespoons of vegetable oil
  • 2 cloves of garlic, grated
  • 1 large sweet potato cut into small cubes (they will cook faster)
  • 3 cups of vegetable broth
  • 2 cups of vegetable milk
  • 2 cups of fresh corn kernels (about 4 ears)
  • ½ cup small white beans
  • 4-5 mushrooms of your choice
  • 2 sprigs of kale, thinly sliced
  • ¼ cup of nutritional yeast
  • ½ teaspoon cumin
  • Salt and freshly ground pepper
  • ¼ to ½ cup of coconut milk


For the smoked coconut shavings:

  • 2 cups plain unsweetened coconut shavings
  • 1 tablespoon of soy sauce
  • 1 tablespoon of maple syrup
  • ½ tablespoon of liquid smoke
  • ½ teaspoon smoked paprika
  • 1 teaspoon sriracha (optional)



1. In a large pot, heat vegetable oil and cook onion 3-4 minutes over medium-high heat.

2. Add grated garlic and stir. Add diced sweet potato and corn kernels. Brown for an additional 5 minutes. Season with salt and pepper. Add white beans and sliced mushrooms.

3. Sprinkle with broth and vegetable milk. Bring to a boil and simmer over medium heat for 15-20 minutes. Meanwhile, prepare the caramelized coconut shavings.

4. Once the vegetables are tender, add the nutritional yeast, cumin, salt and pepper.

5. Add kale, coconut milk and mix gently.

6. Top with smoked coconut and serve with slices of baguette or fresh bread.


For the coconut:

1. Preheat oven to 375°F.

2. In a medium bowl, mix all liquid ingredients together and add coconut. Coat well with the mixture.

3. On a baking sheet covered with parchment paper, spread coconut. Bake for 12-15 minutes, stirring halfway through. Be careful not to burn them!

4. Let cool, coconut should be crispy.


By: Émilie Gaillet



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