Hokkaido Flotsam in Coconut Precipitation

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Hokkaido Flotsam in Coconut Precipitation

The perfect hokkaido flotsam in coconut precipitation recipe with a picture and simple step-by-step instructions.

For the pumpkin cream soup:

  • 1 Pc. Hokkaido pumpkin
  • 1 Pc. Vegetable onion
  • 2 Pc. Carrot red
  • 1 Pc. Carrot yellow
  • 4 Pc. Potatoes
  • 1 Pc. Sweet potato
  • 1 Pc. Parsnip fresh
  • 0,5 Pc. Celery bulb
  • 1,5 l Coconut milk
  • 1 tbsp Chilli flakes
  • 3 tbsp Salt
  • Pepper
  • 2 tbsp Turmeric
  • 3 tbsp Curry powder
  • 4 Pc. Garlic cloves
  • 1 Pc. Ginger tuber
  • Nutmeg
  • Pumpkin seeds

For the prawns:

  • 15 Pc. Shrimp big
  • 2 Pc. Garlic cloves
  • 100 g Panko flour
  • 50 g Desiccated coconut
  • 1 tbsp Coconut oil
  • 4 tbsp Maple syrup
  • Salt
  • Chilli flakes

For the sweet and hot curry sauce:

  • 250 g Coconut milk
  • 1 Pc. Clove of garlic
  • 2 tbsp Curry powder
  • Salt
  • 0,5 tsp Chilli flakes
  • 2 tbsp Maple syrup

For the baguette:

  • 300 g Flour (type 550)
  • 12 g Yeast fresh
  • 160 ml Lukewarm water
  • 2 tbsp Turmeric
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1 pinch Sugar

Pumpkin cream soup:

  1. For the soup, first clean the vegetables, peel the potatoes, onions, celery and carrots and cut them into pieces of about the same size. Not the Hokkaido, because you can eat the bowl with this pumpkin and the soup later gets a strong orange color. Cut the ginger and garlic into equal pieces.
  2. Put the vegetables in a large saucepan and fill with the coconut milk, the vegetables should be almost covered with the liquid. Then spread the spice mixture over it and mix very briefly.
  3. Simmer the vegetables with the spice mixture with the coconut milk for about 30 minutes over medium heat.
  4. When the vegetables are nice and soft, take the pan off the heat and let them rest for a moment. Then puree well with a hand blender.
  5. For the garnish, pour some coconut milk over the soup and decorate with the previously roasted pumpkin seeds. The most delicious pumpkin cream soup in the world is ready!


  1. Salt the prawns a little and marinate in honey, chilli flakes and garlic for about 10 minutes.
  2. Heat the coconut oil in a non-stick pan and briefly fry the prawns with the marinade in it over medium heat. When the prawns turn red and the marinade is slightly crispy, turn the prawns and turn the stove over to high heat. Cook on the other side at full temperature for about 30 seconds.


  1. For the curry sauce, heat the coconut milk, season with garlic, salt and curry powder as well as the chilli flakes and bring to the boil for about 5 minutes. Then fold in the maple syrup.
  2. Pour the curry coconut cream mixture into an espuma bottle while it is still hot and apply to a small plate as a foam. Place the fried prawns on top and decorate with chilli flakes.


  1. For the baguette batter, put flour and salt in a bowl. Form a small hollow in the middle. Add the crumbled fresh yeast together with the olive oil and pour about 1-2 tablespoons of lukewarm water over it. Scatter the turmeric powder and sugar over the flour.
  2. Cover the yeast mixture with a little flour, let rise for about 10 minutes. Then stir carefully with the dough hook, slowly adding the rest of the lukewarm water. Knead into a dough.
  3. Place the dough on a silicone mat. Cover with a damp cloth and let rise for about 2 hours.
  4. Roll out the dough and dust with flour. First fold the right, then the left corner and finally the rest. Cover the dough with a damp towel and let rise for 20 minutes.
  5. Repeat this process three times (with a walking time of 20 minutes each time), then bake the baguette until golden yellow in a fan oven at 240 degrees. Put a bowl of water in the oven so that the baguette is nice and crispy.
hokkaido flotsam in coconut precipitation

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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