2 tablespoons coconut oil

1 medium yellow onion, diced

2 cloves garlic, minced

1-2 fresh jalapeño peppers, seeded and diced (use two if you like more heat)

3 cups fresh or frozen corn kernels (thawed if frozen)

1 (14-ounce) can full-fat coconut milk

3 cups water

Salt and pepper to taste

1 teaspoon fresh lime zest

2 tablespoons fresh lime juice


1/2 cup fresh cilantro, minced

3 pickled jalapeños, sliced into thin rounds

1/2 cup fresh or frozen corn kernels (thawed if frozen)

3 tablespoons unsweetened coconut flakes


Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.

Stir in coconut milk and water. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.

Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.

Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.

Ladle the soup into individual bowls and garnish with plenty of minced cilantro, pickled jalapeños, corn kernels, and coconut flakes.