Strawberry Coconut Soup is a quick and easy appetizer or dessert. It is also dairy free! Strawberries are diced and marinated in sugar and lime juice. It is then blended with coconut milk (light coconut milk if you want less fat). I buy Native Forest Organic Light Coconut Milk
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.
Ingredients
8 ounces strawberries, hulled and sliced
2 tablespoons sugar
1 tablespoon lime juice
1 cup coconut milk
Diced strawberries
Toasted coconut flakes
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.
Adapted from Delicious Shots, from The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day
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