Indian Coconut Soup - cooking recipe

Ingredients

2 tablespoons butter
1/2 cup shredded coconut
1/4 cup chopped pistachios (plus a little extra)
3 tablespoons honey
1/2 teaspoon cardamom
1/2 cinnamon
1/2 nutmeg
1/4 teaspoon fennel
2 cups milk
2 cups coconut milk, well shaken

Preparation

Sautee coconut in butter until toasted, stirring well.
Add 1/4 cup pistachios, sauteing a little longer.
Add honey and spices and stir.
Add milk and coconut milk, stirring slowly.
Heat but don't boil.
Froth individual servings in blender or espresso machine if desired.
CAUTION: Be careful not to put more than one serving at a time in the blender or it may overflow and scald you.
Serve garnished with pistachios.