Ingredients

· 1 coconut

· 4 cups broth

· 1 onion

· 2 tablespoons flour

· 2 tablespoons butter

· Chopped parsley 1 teaspoon

· Salt

First we break the coconut milk and store inside. Let grating all the pulp and reserve. When we all shredded the mixing with the stock slipping to extract all the juice.

Besides heat the butter in a saucepan and lightly sauteed grated onion, until soft without becoming brown.  Then add flour and stir well with a wooden spoon. After a minute add the broth with coconut juice, stirring constantly to avoid cutting.

Finally we added the coconut milk, being careful not to boil a lot. Rectify the salt, sprinkle with the chopped parsley and serve cold.