A recipe for Strawberry Coconut Soup! Macerated strawberries are blended with coconut milk for a cool and refreshing soup.
I first came across this Strawberry Coconut Soup over on Delicious Shots (no longer active) and it is such a fun and easy appetizer or dessert-based soup. I just love the combination of fresh strawberries and coconut milk.
It is also dairy free and comes together with only four ingredients.
Strawberries are diced and tossed in sugar and lime juice. The mixture is allowed to rest in the refrigerator for about 30 minutes to soften and draw out the liquid. It is then blended with coconut milk until smooth.
Serve immediately or chilled with additional diced strawberries and coconut flakes.
Evan couldn’t get enough of these and Chad said the soup tasted like a melted strawberry milkshake.
I served the Strawberry Coconut Soup in miniature dessert bowls.
The exact amount of sugar may different based on the season and sweetness of your strawberries. Adjust the flavors to taste.
If the mixture is too thick to blend, add a little more coconut milk.
Looking for more strawberry-based recipes?
Try my:
Strawberry Coconut Soup Recipe
Adapted from Delicious Shots
Strawberry Coconut Soup
Ingredients
- 8 ounces (227 grams) fresh strawberries hulled and sliced
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon (15 milliliters) lime juice
- 1 cup (240 milliliters) coconut milk
Garnish:
- Diced strawberries
- Toasted coconut flakes
Instructions
- In a medium bowl, combine strawberries, sugar, and lime juice. Cover and refrigerate for 30 minutes.
- Place the strawberry mixture and coconut milk in blender. Blend until smooth.
- Serve immediately or chilled. Garnish with diced strawberries and coconut flakes.
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