The Chilled Coconut Nutmeg Soup was one of my favorites. The wonderful chef on the Oosterdam gave me a copy of his recipe. You will have to adjust the proportions accordingly, as his recipe below serves 40:

1 US quart Coconut Ice Cream
24 oz. Canned Cream of Coconut Milk
1 US quart 1.5% Milk
32 oz Plain Yogut
1 1/2 Quart Lowfat Milk Tetra Pack (My DIL who is an RDN says this is the same as evaporated milk so that's what I used with no problem)
3 oz pure vanilla
2 ounces ground nutmeg
1 1/2 lbs flaked coconut

Combine all the above ingredients into a large blender except the nutmeg and flaked coconut. Blend well until smooth. Remove and place into the refrigerator and cool well (at least overnight).

Ladle soup into chilled soup cups and garnish with coconut and nutmeg.

I cut this by 1/3 and it tasted wonderful.
 

Cruise Critic Member: luvs2travl