Sweet Walnut Soup

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"Served hot or cold, this is one of the few Chinese desserts I clamored for as a child," says VT recipe tester Fiona Kennedy.

  • 3/4-cup servingServings


  • 2 cups raw walnuts
  • 3 Tbs. Arborio or Carnaroli rice
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1 15-oz. can light coconut milk
  • Fresh or dried persimmons or peaches, for garnish, optional


1. Preheat oven to 350°F. Spread walnuts on baking sheet, and toast 15 minutes, or until fragrant. Cool.

2. Soak rice in 1 cup boiling water in bowl 2 hours. Drain. Purée rice, walnuts, and 4 cups water in blender until smooth. Transfer to saucepan, stir in sugar and salt, and bring to a simmer. Reduce heat to low, and simmer 10 minutes. Strain mixture through fine sieve into bowl. Discard solids. Stir in coconut milk. Garnish with persimmons, if using.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 299
  • Carbohydrate Content: 27 g
  • Fat Content: 21 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 78 mg
  • Sugar Content: 20 g