1 c. shredded or flaked coconut
3 c. chicken or beef stock
1 med.-size onion
1 med.-size apple
1 c. half and half
1 tsp. curry powder
1/2 to 1 tsp. salt
Dash white pepper
Chopped salted peanuts

Combine coconut and stock. Peel onion and apple and chop coarsely. Add to coconut and stock mixture. Simmer 30-40 minutes, or until onion and apple are very tender. Let cool slightly, then blend in electric blender, and press through a wire sieve.

Discard any coconut that will not go through sieve. Blend in half and half. Add curry powder and salt to taste (amount depends on saltiness of stock) and pepper. Chill for several hours. Serve in chilled soup cups, garnished with chopped salted peanuts. Makes 6 servings.