Sweet Walnut Soup Recipe | Vegetarian Times Skip to main content

Sweet Walnut Soup

"Served hot or cold, this is one of the few Chinese desserts I clamored for as a child," says Recipe Tester Fiona Kennedy



Ingredient Line: 
2 cups raw walnuts
Ingredient Line: 
3 Tbs. Arborio or Carnaroli rice
Ingredient Line: 
¾ cup sugar
Ingredient Line: 
¼ tsp. salt
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1 15-oz. can light coconut milk


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: 

5 g
Total Fat: 
21 g
Saturated Fat: 
4 g
27 g
0 mg
78 mg
2 g
20 g
Serves 8

Comments on this Recipe

Definitely an acquired taste. My daughter and I liked it. My husband was not that crazy about it.

I saw the nutrition information per serving, but I did not see how many servings the recipe makes.

About the sweet walnut dessert. Why discard the solids? Why waste food?

This is very good! I made it awhile ago and was thinking about it still. I didn't strain the solids out because I didn't feel like it and it was very good.